Restaurant Ops Leader: Flexible Schedule (FOH & BOH)

LOGAN; Spanish Fort (AL); On-site; USD 42,000 - 60,000; Full time

Job summary

LOGAN is seeking a Manager (FOH/BOH) to seamlessly integrate front- and back-of-house operations and deliver exceptional guest experiences at our restaurant in Spanish Fort, AL. You will lead staff, manage kitchen operations, and oversee shifts, cash handling, and vendor relations to drive revenue and maintain quality.

The role emphasizes strong leadership, excellent communication, and adherence to sanitation, safety, and company standards to sustain a top-tier dining environment.

Qualifications

• High school diploma or GED.
• 3+ years of restaurant experience.
• Prior Front of House & Back of House Manager experience.
• Strong leadership and management skills.
• Excellent communication.
• Adhere to company Uniform Attire & Appearance standards.
• Meets all company service standards.
• Must possess proper food handler and alcohol dispensing certifications.
• Completes all ongoing certifications/validations (LTO, new menu, etc.)

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Organize and supervise shifts.
• Oversees opening and closing tasks and balances daily and nightly cash drawers.
• Maintain inventory levels and manage food and beverage costs to optimize profitability and minimize waste.
• Uphold company policies and promote a positive brand image.
• Safeguarding their team members and facility by ensuring all Safety & Security Policies are adhered.

Skills

Leadership

Communication

Supervisory experience

Restaurant experience

Education

High school diploma or GED

Tools

POS systems

Job description

LOGAN is seeking a Manager (FOH/BOH) to seamlessly integrate front- and back-of-house operations and deliver exceptional guest experiences at our restaurant in Spanish Fort, AL. You will lead staff, manage kitchen operations, and oversee shifts, cash handling, and vendor relations to drive revenue and maintain quality.

The role emphasizes strong leadership, excellent communication, and adherence to sanitation, safety, and company standards to sustain a top-tier dining environment.