Restaurant Manager and Kitchen Manager

The Restaurant Manager and Kitchen Manager oversees full-service dining operations, reporting to the General Manager. This combined leadership role coordinates restaurant and kitchen operations, executes established menus, supervises front-of-house and kitchen staff, and supports opportunities for advancement into multi-unit management.

Responsibilities

• Oversee daily restaurant and kitchen operations.
• Schedule and supervise front-of-house and kitchen staff.
• Coordinate food production and execute established menus.
• Manage inventory control, food costing, and vendor coordination.
• Maintain quality assurance and health compliance standards.
• Build positive guest relations and address service concerns.
• Prepare and support financial reporting.

Preferred Qualifications

• 4+ years of experience in restaurant management.

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