Restaurant Operations Leader

The Press Club Grill; Palo Alto (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

Tender Greens is seeking a Restaurant Manager to lead the kitchen team, oversee daily operations, and ensure top-quality food and guest experience. The role emphasizes coaching, training, safety, and cost control in a fast-paced setting.

Responsibilities include leading opening/closing procedures, implementing new menu changes, and coordinating with management to maintain standards and guest satisfaction.

Qualifications

• Bachelor/Associates degree in Hospitality, Restaurant Management, Culinary or equivalent education.
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office, Google Docs.
• Excellent written and verbal communication with a positive and outgoing personality.
• Customer service focused and solution oriented.
• Capable of delegating multiple tasks.
• Must enjoy and succeed in a fast-paced and high-stress environment.
• Ability to work a flexible schedule based on restaurant needs.
• Ongoing current Food Safety Manager certification.

Responsibilities

• Lead kitchen team members and ensure policies and procedures are followed.
• Oversee daily kitchen operations, including opening/closing and service flow.
• Roll out new menu items, recipes, communication and training.
• Ensure food safety compliance via line checks and safety trainings.
• Manage inventory, ordering and cost controls in line with budget.
• Participate in weekly management meetings.

Skills

Leadership

Coaching

Training

Communication

Customer service

Multitasking

High-stress environment

Education

Bachelors/Associates in Hospitality/Restaurant Management/Culinary

Tools

MS Office

Google Docs

Job description

Tender Greens is seeking a Restaurant Manager to lead the kitchen team, oversee daily operations, and ensure top-quality food and guest experience. The role emphasizes coaching, training, safety, and cost control in a fast-paced setting.

Responsibilities include leading opening/closing procedures, implementing new menu changes, and coordinating with management to maintain standards and guest satisfaction.