Kitchen Operations Leader | Cost Control & Team Growth

Dave & Buster's Management Corporation, Inc.; Hoffman Estates (IL); On-site; USD 65,000 - 76,000; Full time

Benefits offered by this job

Competitive salary

Quarterly bonus program

Health, Dental, Vision insurance

Long & Short-term Disability

Employee Assistance Program

401K matching

FREE food

FREE gameplay

Growth opportunities

Two brands under one roof

Job summary

Dave & Buster’s Inc./Main Event Entertainment is seeking a Kitchen Manager to lead our back-of-house operations in a fast-paced, guest-focused venue. You will hire, train, and develop a high-performing BOH team and manage food costs and labor to protect profitability.

This role requires 3+ years in restaurant/hospitality, strong business acumen, and the ability to work weekends, nights, and holidays in a noisy environment.

Qualifications

• 21+ years of age.
• 3+ years of Restaurant/Hospitality experience.
• Proficient in managing the cost of goods sold and labor.
• Ability to lead a team to create a memorable guest experience.
• Proven experience in kitchen management.
• Strong business acumen.
• The ability to work weekends, nights, and holidays.
• Not afraid to work in a fast-paced, noisy environment with distracting conditions.

Responsibilities

• You are the head coach of a talented group of BOH employees, and you are responsible for hiring, training, developing, and retaining the best team possible
• Create a well-maintained, safe, secure, and sanitary environment for all guests and staff
• Managing food costs, tracking waste, and controlling kitchen labor costs
• Understanding, managing, and practicing safe food-handling procedures
• Collaborate with the rest of the management team to drive financial results and optimize profitability in your location

Skills

Leadership

Business acumen

Cost control

Team motivation

Guest experience

Food safety

Job description

Dave & Buster’s Inc./Main Event Entertainment is seeking a Kitchen Manager to lead our back-of-house operations in a fast-paced, guest-focused venue. You will hire, train, and develop a high-performing BOH team and manage food costs and labor to protect profitability.

This role requires 3+ years in restaurant/hospitality, strong business acumen, and the ability to work weekends, nights, and holidays in a noisy environment.