Restaurant Kitchen & Operations Manager

Jackmont Hospitality Inc.; Philadelphia (Philadelphia County); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Jackmont Hospitality Inc. operates in Philadelphia and at airport locations, seeking an experienced Manager to lead the kitchen team in delivering high-quality, safe, and consistent dining experiences for FRIDAY'Restaurant customers.

You will drive food preparation, uphold sanitation standards, and mentor supervisors to meet performance goals. The role requires strong leadership, budgeting, and collaboration with operations leadership to optimize menus, pricing, and guest satisfaction in a

Qualifications

• Must pass TSA Federal background check to work in the airport.
• Minimum of 2 years of experience as a Kitchen Manager.
• Experience with recipes, policies, standards, and results in previous roles.
• Knowledge of POS and back-office systems to fulfill management functions.

Responsibilities

• Lead the back-of-house team to ensure food safety and guest satisfaction.
• Train, develop and motivate supervisors and culinary staff.
• Provide direction for daily kitchen operations and cost control.
• Oversee purchasing, receiving and proper food storage.
• Monitor quality, efficiency, and standards via line checks.
• Collaborate on menu costing and pricing accuracy.
• Ensure compliance with health, sanitation standards and equipment upkeep.
• Review staffing, scheduling and food costs to meet budgets.
• Perform additional duties as requested by management.

Skills

Leadership

Food Safety

Guest Service

Staff Training

Cost Control

Menu Costing

Communication

Tools

POS System

Job description

Jackmont Hospitality Inc. operates in Philadelphia and at airport locations, seeking an experienced Manager to lead the kitchen team in delivering high-quality, safe, and consistent dining experiences for FRIDAY'Restaurant customers.

You will drive food preparation, uphold sanitation standards, and mentor supervisors to meet performance goals. The role requires strong leadership, budgeting, and collaboration with operations leadership to optimize menus, pricing, and guest satisfaction in a