Restaurant Manager: Lead Kitchen & Guest Experience

Landed; Culver City (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

Tender Greens, Culver City, CA, seeks a Restaurant Manager to oversee daily kitchen operations and lead the team to deliver outstanding guest experiences. You will drive quality, efficiency and safety while maintaining high standards across all service areas.

Your role includes training, coaching, and coordinating with management to implement new menus and ensure timely, consistent food preparation and presentation.

Qualifications

• Bachelor/Associates degree in hospitality or related field or equivalent experience.
• Minimum 3 years cooking in a high-volume restaurant.
• Demonstrated leadership, coaching and motivation of a team.
• Culinary interest with ongoing development commitment.
• Proficient in MS Office and Google Docs.
• Excellent written and verbal communication.
• Customer-service oriented and solution focused.
• Able to delegate multiple tasks in a fast-paced setting.
• Willingness to work nights and weekends.

Responsibilities

• Lead kitchen team members and manage daily kitchen operations.
• Roll out new menu items, recipe changes and communications.
• Ensure product quality, freshness and presentation to standard.
• Oversee safety practices and health department readiness.
• Manage inventory, ordering and budget alignment.
• Lead morning pre-shift meetings and opening/closing procedures.
• Provide coaching, performance feedback and issue resolution.

Skills

Leadership

Coaching

Team management

Customer service

MS Office

Google Docs

Communication

Flexibility

Education

Bachelor/Associates in Hospitality or Hospitality Management

Job description

Tender Greens, Culver City, CA, seeks a Restaurant Manager to oversee daily kitchen operations and lead the team to deliver outstanding guest experiences. You will drive quality, efficiency and safety while maintaining high standards across all service areas.

Your role includes training, coaching, and coordinating with management to implement new menus and ensure timely, consistent food preparation and presentation.