Weekend Restaurant Manager: Kitchen & Guest Experience Lead

Jackmont Hospitality Inc; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

FRIDAY's Restaurant in Atlanta seeks a Kitchen Manager to lead the BOH team, ensuring top-tier food safety, consistency, and guest satisfaction across American, Southern, French American, and steak-inspired cuisine. You’ll manage costs, labor, stock, and hygiene while collaborating with GMs and culinary leadership.

Ideal candidates have 2+ years as a Kitchen Manager, familiarity with POS and back-office systems, and the ability to train staff and uphold high standards in a fast-paced, airport

Qualifications

• Must be able to pass TSA background check to work in the airport.
• 4-year college degree preferred.
• Minimum of 2 years of experience as a Kitchen Manager with knowledge of recipes, policies and standards.
• Capable of performing all functions and meeting qualification standards for all hourly positions.
• Knowledge of POS and back-office systems to fulfill management functions.
• Decisive under pressure to meet urgent needs.

Responsibilities

• Lead the BOH team and oversee kitchen operations to ensure safety and guest satisfaction.
• Train, develop and motivate supervisors and culinary staff to meet standards.
• Provide direction for day-to-day operations in the kitchen and monitor performance.
• Oversee BOH purchasing, inventory, and cost controls.
• Review staffing levels, schedules, and food costs to meet budgets.
• Ensure sanitation, equipment maintenance, and compliance with health dept standards.

Skills

Kitchen management

Food safety

Team leadership

Staff training

Cost control

Communication

Education

Bachelor's degree in culinary or related field

Tools

POS system

Back-office systems

Job description

FRIDAY's Restaurant in Atlanta seeks a Kitchen Manager to lead the BOH team, ensuring top-tier food safety, consistency, and guest satisfaction across American, Southern, French American, and steak-inspired cuisine. You’ll manage costs, labor, stock, and hygiene while collaborating with GMs and culinary leadership.

Ideal candidates have 2+ years as a Kitchen Manager, familiarity with POS and back-office systems, and the ability to train staff and uphold high standards in a fast-paced, airport