Multi-Unit Kitchen Operations Manager

Restaurant Associates

New York (NY)

On-site

USD 80,000 - 90,000

Full time

14 days+

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Benefits offered by this job

Medical

Dental

Retirement Plan

Paid Time Off

Health and Wellness Programs

Discount Marketplace

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts

Paid Parental Leave

Job summary

Restaurant Associates is seeking a Back of House Manager to oversee day-to-day operations across multiple outlets. This hands-on leadership role focuses on food safety, quality assurance, inventory integrity, and operational excellence, spending significant time in kitchens, storage, and receiving areas to support frontline teams and purchasing partners.

The ideal candidate brings 5+ years in culinary or hospitality operations, with HACCP and ServSafe credentials, and a track record of audits

Qualifications

Minimum of 5 years of culinary, quality assurance, food safety, purchasing, inventory control, or hospitality operations experience.
Multi-unit hospitality, resort, casino, hotel, stadium, convention center, or food service experience preferred.
HACCP Certification required.
ServSafe Manager Certification or equivalent preferred.
NYC DOH Health Card included.
Strong knowledge of food safety regulations, inventory controls, purchasing procedures, and warehouse operations.
Experience conducting audits and compliance inspections.
Proficiency with inventory management and procurement software systems.

Responsibilities

Develop, implement, and maintain food safety and quality assurance programs for all food and beverage outlets.
Ensure compliance with HACCP, local health department regulations, FDA guidelines, and company standards.
Conduct routine inspections of kitchens, bars, restaurants, commissaries, and storage areas.
Monitor food preparation, handling, storage, and service practices to ensure food safety compliance.
Review product specifications and quality standards for all food, beverage, and operating supplies.
Investigate guest complaints related to food quality, safety, and service standards and implement corrective actions.
Maintain all food safety records, certifications, audits, and documentation.
Coordinate third-party inspections and regulatory audits.
Develop and conduct food safety and quality assurance training programs for management and staff.
Standardize quality assurance procedures across all outlets and operational units.
Conduct routine site visits and operational assessments.
Ensure consistent execution of company standards throughout the complex.
Support new outlet openings, renovations, and operational transitions.
Work with department leaders to develop corrective action plans for identified deficiencies.
Monitor key performance indicators related to quality, food safety, inventory accuracy, and operational compliance.
Ensure all deliveries are inspected for quality, quantity, temperature, freshness, and compliance with specifications.
Develop receiving procedures and inspection checklists.
Verify proper documentation of all incoming products and supplies.
Monitor receiving staff performance and compliance with established procedures.
Reject and document products that fail to meet quality standards.
Ensure proper product rotation and handling upon receipt.
Train managers and employees on food safety, sanitation, receiving procedures, inventory controls, and quality standards.
Lead continuous improvement initiatives related to quality and operational performance.
Mentor department supervisors and managers on compliance and quality management practices.
Promote a culture of accountability, safety, and continuous improvement.