Kitchen Manager: Leadership, Training & Cost Control

Spinato’s Pizzeria; Tempe (AZ); On-site; USD 65,000 - 95,000; Full time

Job summary

Spinato’s Pizzeria in Tempe, AZ seeks an experienced manager to oversee daily restaurant operations, lead a diverse team, and manage food and labor costs. You will handle ordering, inventory, and HOH activities, while ensuring quality, service standards, and training programs are implemented effectively.

The role requires 1–2 years of restaurant management, Serv-Safe certification (or ability to obtain), and strong leadership with excellent English communication.

Qualifications

• 1–2 years of restaurant management experience required.
• Current Serv-Safe Certification or ability to obtain on hire.
• Knowledge of food and room service techniques.
• Knowledge of P&L, labor, sales, and food cost.
• Familiarity with kitchen roles and ability to fill in when needed.
• Ability to lift up to 50 lbs.
• Excellent leadership and interpersonal skills.
• Fluent English communication required.

Responsibilities

• Open/Close kitchen as schedule dictates.
• Leadership responsibilities and staff oversight.
• Ordering/receiving.
• Store OPS and inventory management.
• Creating and inputting orders.
• Adjusting Pars and prep levels.
• Managing prep productions and lists.
• HOH staff development and training.
• Hiring and staffing needs; conduct 2nd interview with GM.
• Responsible for food and labor cost management.
• Assist in HOH meetings for direction.
• Complete HOH inventory and evaluations.
• Communicate HOH equipment issues and maintenance.
• Lead teaching, training, and food prep procedures.
• Oversee mystery shop HOH issues.
• Ensure cleaning and sanitation standards are met.
• Spinato’s prep and recipe execution.
• Address HOH discipline issues.

Skills

Restaurant management

Leadership

English communication

Cost control

Staff development

Conflict resolution

Education

Serv-Safe Certification

Job description

Spinato’s Pizzeria in Tempe, AZ seeks an experienced manager to oversee daily restaurant operations, lead a diverse team, and manage food and labor costs. You will handle ordering, inventory, and HOH activities, while ensuring quality, service standards, and training programs are implemented effectively.

The role requires 1–2 years of restaurant management, Serv-Safe certification (or ability to obtain), and strong leadership with excellent English communication.