Experienced Site/Kitchen Manager

Position Summary:

The Site Manager is responsible for overseeing the daily operations of dining room food services, encompassing both Front-of-House (FOH) and Back-of-House (BOH) responsibilities. This role includes team leadership, scheduling, inventory control, staff development, and guest service oversight. The ideal candidate is a highly experienced kitchen professional with strong management skills, proficiency in Microsoft Office (especially Excel), and the ability to adapt to various operational platforms and changes.

This role is critical to maintaining a safe, efficient, and guest-focused environment, while meeting contractual obligations and company standards.

Key Responsibilities:

Financial Oversight:

• Adhere to company and contract-specific financial controls and budget guidelines.
• Collaborate with leadership to ensure timely and accurate employee hour submissions per company policy.

Guest Service:

• Deliver an exceptional guest experience in all areas of service.
• Handle guest complaints and concerns promptly and professionally to ensure satisfaction and promote return visits.

Operational Management:

• Maintain a safe and compliant work and guest environment.
• Promptly complete incident or accident reports for any workplace injuries.
• Lead daily operations including shift management, staff scheduling, food quality assurance, and cleanliness.
• Resolve issues related to food quality or service as they arise.

Personnel Management:

• Supervise and guide employees on procedural and operational matters.
• Conduct interviews for employee positions.
• Manage hiring, training, development, performance reviews, counseling, and terminations when necessary.
• Cover call-outs and staffing shortages when required.

Communication:

• Ensure all information requested by the Operations Manager is submitted within 24 hours.
• Maintain availability during all working hours and be reachable within one hour after the scheduled end of the day.
• Demonstrate clear and timely communication across departments and with leadership.

Additional Responsibilities:

• Supervise or assist in setting up workstations with ingredients and cooking equipment.
• Maintain a sanitized and orderly kitchen environment.
• Ensure proper food storage, usage, and rotation practices.
• Monitor food quality and presentation.
• Track and maintain inventory; place supply orders when needed.
• Enforce and follow all food safety and cleanliness standards.
• Monitor labor costs through effective scheduling and oversight.
• Maintain compliance with all contractual meal specifications and service requirements.
• Generate and submit accurate reports on inventory and labor.

Requirements:

• Strong chef/cooking experience with proven leadership in food service management.
• Experience managing both FOH and BOH operations.
• Proficiency in Microsoft Excel and other Microsoft Office applications.
• Ability to quickly learn and adapt to scheduling and inventory software.
• Strong communication, leadership, and organizational skills.
• Must hold a valid Manager's ServSafe Certificate.
• Must be able to pass a background check.
• Must have a valid driver's license.
• Flexibility to adjust to operational needs and priorities is essential.

Note:

This job description is not intended to be all-inclusive. The employee may be assigned additional duties as required by their supervisor or business needs.

Job Type: Full-time

Pay: $58,000.00 per year

Benefits:

• Paid sick time
• Paid time off

Work Location: In person