Restaurant Manager and Kitchen Manager

The Restaurant Manager and Kitchen Manager will oversee operations in a fine dining environment, managing either the front-of-house or back-of-house teams. This role involves controlling food costs and supervising food production to ensure high-quality service and efficient kitchen operations. The manager will handle medium to large staff teams and contribute minimally to menu development while focusing on maintaining excellent dining standards.

Responsibilities

• Manage and control food costs effectively
• Oversee food production ensuring quality and consistency
• Supervise and coordinate a medium to large sized team
• Ensure compliance with health and safety regulations
• Maintain smooth daily operations within the assigned area (front-of-house or back-of-house)
• Support staff training and performance management

Preferred Qualifications

• 2+ years in restaurant management

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