Are you a culinary leader who thrives in the heat of a busy service? Do you have the business savvy to keep the front-of-house humming and the back-of-house profitable? We are looking for a high-energy, organized Kitchen & Restaurant Manager to take the helm of our floor and kitchen operations.

This isn't just a "sit in the office" role—we need a hands-on leader who can mentor a diverse team, obsess over guest experience, and maintain a gold standard for food quality and safety.

The Role at a Glance

Total Oversight: You’ll be the bridge between the kitchen and the dining room, ensuring seamless communication and flow.
Team Leadership: Hiring, training, and scheduling for both FOH and BOH staff.
Quality Control: Maintaining high standards for plating, taste, and food safety (HACCP/Health Dept compliance).
Financial Stewardship: Managing inventory, labor costs, and COGS to hit monthly P&L targets.

What You’ll Be Doing

Daily Operations: Leading pre-shift meetings, managing floor volume during peak hours, and troubleshooting any "kitchen fires" (literal or figurative).
Inventory & Vendor Management: Ordering supplies, negotiating with vendors, and conducting weekly inventory counts.
Culture Building: Fostering a positive, "one team" environment where staff feel supported and guests feel like VIPs.
Compliance: Ensuring the facility meets all health, safety, and liquor licensing regulations.