Kitchen Operations Lead: Guest Service & Team Leadership

Olepiper; Rosemount (MN); Hybrid; USD 48,000 - 75,000; Full time

Job summary

Olepiper is seeking a Restaurant Manager to oversee kitchen operations and ensure exceptional guest service within a casual dining environment. You will drive day-to-day profitability, enforce policies, and lead hiring, training, and scheduling efforts to maintain high standards.

You will direct a team, monitor food quality and cleanliness, and cultivate a welcoming, professional atmosphere while meeting regulatory requirements and company goals.

Qualifications

• Minimum 1 year of experience in full-service casual dining.
• Experience with full-service alcohol serving facility desirable.
• Record of maintaining high standards in cleanliness, sanitation, food quality and guest satisfaction.
• Demonstrated leadership skills, including coaching, directing and motivating a team.

Responsibilities

• Oversee every aspect of kitchen operations.
• Ensure excellent guest service that meets or exceeds expectations.
• Control day-to-day operations and profit & loss, following cash control and security procedures.
• Operate the business in accordance with company policies and applicable laws.
• Directly impact interviewing, hiring, and training employees; plan, assign and direct work; appraise performance.
• Manage all shifts, including scheduling, planning and daily decision-making while upholding standards and quality.
• Enforce safe work behaviors to maintain a safe environment for guests and crew.
• Monitor daily activities to ensure quality food and cleanliness standards.
• Meet the restaurant's P&L and expense goals.
• Maintain professional behavior while creating a warm, hospitable atmosphere.

Skills

Leadership

Team management

Coaching

Staff scheduling

Guest service

Job description

Olepiper is seeking a Restaurant Manager to oversee kitchen operations and ensure exceptional guest service within a casual dining environment. You will drive day-to-day profitability, enforce policies, and lead hiring, training, and scheduling efforts to maintain high standards.

You will direct a team, monitor food quality and cleanliness, and cultivate a welcoming, professional atmosphere while meeting regulatory requirements and company goals.