Restaurant Operations Leader | P&L, Training & Growth

Nan's Kitchen; Westford (MA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Profit sharing

Training & development

Job summary

Nan's Kitchen in Massachusetts is seeking dynamic leaders to expand our vegetable and chicken restaurant to new towns. The role demands 7–10 years of team leadership in high-volume food service and experience in back-of-house operations, with a focus on profitability and guest satisfaction.

You will drive recruiting, training, purchasing, and work-center management while maintaining strong interpersonal and administrative skills.

Qualifications

• Seven to ten years leading teams in a high-volume food service environment.
• Some back-of-house experience needed.
• Strong interpersonal skills.
• Extremely strong organizational skills.
• Systems oriented manager.
• Strong background in training - a huge plus.
• Extremely strong administrative skills.
• Restaurant Rescue experience a huge plus.
• Experience with COGS and steering a restaurant's profitability.
• Drive for results in recruiting, training, employee evaluation, purchasing, work center management, prime cost drivers, food quality, presentations, ticket times and guest relations.

Responsibilities

• Lead teams in a high-volume food service environment.
• Drive recruiting, training, and employee evaluation.
• Oversee purchasing and work center management.
• Steer COGS and restaurant profitability.
• Ensure guest relations and food quality are exceptional.

Skills

Team leadership

Back of house

Interpersonal skills

Organizational skills

Systems oriented

Training experience

Administrative skills

COGS knowledge

Profitability focus

P&L experience

Job description

Nan's Kitchen in Massachusetts is seeking dynamic leaders to expand our vegetable and chicken restaurant to new towns. The role demands 7–10 years of team leadership in high-volume food service and experience in back-of-house operations, with a focus on profitability and guest satisfaction.

You will drive recruiting, training, purchasing, and work-center management while maintaining strong interpersonal and administrative skills.