Kitchen Manager - Pump & Pantry

Bosselman Enterprises; Georgia; On-site; USD 45,000 - 55,000; Full time

Job summary

A leading company is seeking a Pump Kitchen Manager to oversee food service operations across multiple brands. Responsibilities include managing staff, ensuring food quality, and maintaining cleanliness. The ideal candidate will possess strong communication skills and a positive attitude, with a commitment to excellent customer service.

Benefits

Paid vacation

401K with matching contributions

Health, dental, and vision insurance

Short and long-term disability insurance

Life insurance

Clear growth pathways

On-demand pay through PayActiv

Qualifications

• Minimum six months of food handling or food service experience.
• Ability to read and follow product specifications.

Responsibilities

• Hire, conduct performance reviews, and manage schedules.
• Oversee food preparation and service for all brands.
• Ensure compliance with sanitary practices and safety regulations.

Skills

Communication

Customer Service

Flexibility

Teamwork

Education

Food Handling or Food Service Experience

Job description

Overview

The Pump Kitchen Manager is responsible for planning, organizing, directing, and managing the staff and resources of the Pump & Pantry location to ensure efficient, high-quality, and profitable service of food across multiple brands, including P&P Food, Quiznos, Cinnabon, Little Caesar’s, KKC, and Scoops.

Bosselman offers many benefits, such as:

• Paid vacation
• 401K with matching contributions
• Health, dental, and vision insurance
• Short and long-term disability insurance
• Life insurance
• Clear growth pathways
• On-demand pay through PayActiv
• And more!

Responsibilities

• Hire, conduct performance reviews, develop employees, and manage schedules. Address performance issues, manage corrective actions, and ensure accurate payroll processing.
• Oversee food preparation and service for all brands, ensuring high quality and consistency.
• Maintain cleanliness, organization, and appearance of the kitchen and dining areas.
• Report maintenance, customer, and personnel issues to upper management.
• Work with team members to prepare flavorful, popular food items.
• Manage supply provisioning and purchasing efficiently.
• Supervise portion control and minimize waste.
• Perform regular checks to ensure food quality and service standards across brands.
• Ensure personnel are in proper uniform and maintain a professional appearance.
• Train staff on policies, procedures, and expectations.
• Complete key management tasks such as scheduling, reporting, inventory management accurately and timely.
• Handle opening and closing procedures, including paperwork and shift transitions.
• Resolve food quality and service complaints.
• Ensure compliance with sanitary practices, cleanliness, and safety regulations.
• Provide friendly, competent customer service.
• Maintain reliable attendance and punctuality.
• Support staffing needs during shortages to keep operations smooth.
• Communicate effectively with customers.

Additional Duties:

• Assist with other tasks as assigned.
• Travel to meetings and company functions as required.

Supervisory Responsibilities:

• Supervise three or more employees directly.

Qualifications

Education/Experience:

• Minimum six months of food handling or food service experience.

Minimum Qualifications:

• Ability to read and follow product specifications.
• Positive, enthusiastic attitude.
• Flexibility and adaptability.
• Strong communication skills.
• Professional appearance.
• Work at least one weekend per month and one late shift per week.
• Minimum 45 hours per week.
• Availability for holidays, weekends, and shifts.
• Reliable transportation and phone access.
• English communication skills.
• Courteous, friendly customer service skills.
• Ability to work cooperatively with team members.

Physical Requirements:

• Occasionally lift/move up to 50 lbs., stand long periods, walk, use hands, reach, talk, hear; occasionally sit, climb, balance, stoop, kneel, crouch, crawl.
• Physical presence at the primary work location is required.