Kitchen Supervisor & Team Leader

Glass & Vine; Town of Florida, Northern (NY, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Dental insurance

Employee discounts

Tuition assistance

Job summary

Grove Bay Concessions is hiring a restaurant manager with kitchen oversight to lead day-to-day operations at the airport venue. You will coordinate front-of-house and back-of-house activities, manage staff, and ensure smooth service during peak periods.

The role requires hands-on leadership, strong guest service skills, and a commitment to safety and quality. Weekend availability is required, and familiarity with POS systems is beneficial.

Qualifications

• Experience in managing a kitchen and coordinating front-of-house and back-of-house operations.
• Proven ability to hire, train, and manage staff.
• Knowledge of food safety, sanitation, and inventory control.

Responsibilities

• Maintain a clean facility and report maintenance/repair needs.
• Ensure proper storage and rotation of ingredients; organize stock.
• Execute maintenance schedule for equipment.
• Conduct inventory counts for food and kitchen supplies; assist with receiving.
• Prep cook line and assist with cooking duties.
• Hire, train, and manage personnel with FOH manager collaboration.
• Open and close the restaurant per established processes.
• Address guest needs, concerns, and issues.
• Report injuries of team members and guests.
• Enforce food standards, quality, and consistency.
• Assist with any other tasks as requested.

Skills

Kitchen management

POS software

Microsoft Office

Multitasking & problem-solving

Guest service

Cleanliness & safety

Education

ServSafe Certification

Tools

POS software

Microsoft Office

Job description

Grove Bay Concessions is hiring a restaurant manager with kitchen oversight to lead day-to-day operations at the airport venue. You will coordinate front-of-house and back-of-house activities, manage staff, and ensure smooth service during peak periods.

The role requires hands-on leadership, strong guest service skills, and a commitment to safety and quality. Weekend availability is required, and familiarity with POS systems is beneficial.