What are the responsibilities and job description for the Back of House Manager position at Le Sud Mediterranean Kitchen?
Are you passionate about food and Beverage , numbers, and keeping a business profitable? We’re looking for a detail-oriented team player to join our restaurant as a Cost Control Manager. You’ll work closely with Chef and FOH management staff to maintain quality, reduce waste, and keep our Labor, food and Beverage costs in check—all while ensuring our guests leave happy.
What You’ll Do:
-Assist in setting and tracking our Labor cost goals.
- Assist in setting and tracking our food and Beverage cost goals .
- Follow and enforce standardized recipes and portion sizes .
- Conduct weekly inventory counts and use the FIFO method to minimize spoilage.
- Track ingredient usage and waste, helping us spot trends and save money.
- Work with suppliers to secure smart deals and seasonal buys.
- Analyze menu performance to promote high-profit items and tweak pricing.
- Train staff on portion control, waste reduction, and cost-saving habits.
- Use POS and inventory software (XChef) to monitor sales and stock in real-time.
- Compare actual vs. theoretical costs Weekly and suggest adjustments.
- Train staff Engage customers to upsell high-margin dishes and Beverage gather feedback.
Who You Are:
- Organized, with a sharp eye for detail and a knack for problem-solving.
- Comfortable with numbers and basic tech (POS systems, inventory tools, Microsoft Excel…).
- Team player who can train and motivate others.
- Experience in restaurants, inventory, and cost management .
- Flexible and ready to adapt to busy shifts or changing trends.
Why Join Us?
- Be part of a fun, food-loving crew.
- Help shape our menu and bottom line.
Salary : $50,000 - $60,000
