Back of House Manager

Job Summary
The Back of House Manager plays a crucial role in ensuring the smooth operation of the kitchen and dining service areas. This position is responsible for overseeing kitchen staff, managing inventory, and maintaining high standards of food quality and safety. The ideal candidate will have a strong background in restaurant management, culinary skills, and a passion for delivering exceptional customer service.

Responsibilities

• Supervise and manage kitchen staff to ensure efficient workflow and adherence to safety protocols.
• Oversee food preparation, presentation, and quality control to maintain high culinary standards.
• Manage inventory levels, including ordering supplies and controlling waste to stay within budget.
• Implement training programs for new hires on kitchen operations, safety practices, and customer service excellence.
• Collaborate with front-of-house management to ensure seamless service between the kitchen and dining area.
• Foster a positive work environment that encourages teamwork and professional growth.

Requirements

• Proven experience in restaurant management or a similar role within the hospitality industry.
• Strong culinary skills with an understanding of food safety regulations.
• Excellent team management abilities with a focus on fostering collaboration among staff.
• Exceptional customer service skills with a commitment to enhancing guest experiences.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Flexibility to work various shifts, including evenings and weekends as needed.

Job Types: Full-time, Part-time

Pay: $17.00 - $24.00 per hour

Expected hours: 25 – 45 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Shift:

• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $17 - $24