Restaurant Manager: Lead Kitchen Ops & Team Success

Landed; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Landed in Los Angeles is seeking a Restaurant Manager to oversee the daily kitchen operations, lead the kitchen team, and ensure the quality of food meets Landed's standards. You will drive guest experiences and support opening and closing procedures to keep service smooth.

The role emphasizes training and coaching, maintaining safety and cleanliness, managing inventory and food costs, and coordinating with management on weekly meetings, menu changes, and compliance with health regulations.

Qualifications

• Bachelor's or Associate degree in Hospitality, Restaurant Management or equivalent
• Demonstrated leadership with coaching and directing a team
• Experience in high-volume kitchen operations is preferred
• Strong communication and customer service focus
• Ability to work in fast-paced, high-stress environments
• Current Food Safety certification or ability to obtain

Responsibilities

• Lead kitchen team members and conduct training using certification processes
• Oversee opening and closing procedures and daily kitchen operations
• Ensure food quality, freshness and presentation meet standards
• Manage inventory, ordering and cost controls
• Plan and communicate menu item changes and LTO rollouts
• Support health and safety compliance and sanitation practices
• Participate in weekly management meetings
• Provide coaching and feedback for performance improvement
• Collaborate with management to ensure guest satisfaction

Skills

Leadership

Coaching

Delegation

Food safety

Communication

Team management

MS Office

Google Docs

Customer service

Education

Bachelor's or Associate in Hospitality/Restaurant Management

Tools

MS Office

Google Docs

Job description

Landed in Los Angeles is seeking a Restaurant Manager to oversee the daily kitchen operations, lead the kitchen team, and ensure the quality of food meets Landed's standards. You will drive guest experiences and support opening and closing procedures to keep service smooth.

The role emphasizes training and coaching, maintaining safety and cleanliness, managing inventory and food costs, and coordinating with management on weekly meetings, menu changes, and compliance with health regulations.