restaurant culinary manager

Chinese Palace Restaurant Group

Job description Summer Palace by Le Palais is the fine-dining Chinese restaurant of Chinese Palace Group. The restaurant delivers an exceptional culinary and cultural journey, combining world-class traditional Chinese cuisine with the richness of Chinese art, history, design, and craftsmanship.Key Responsibilities<ul><li>Lead and manage daily restaurant operations to ensure seamless fine-dining service</li><li>Uphold the highest standards of hospitality, guest experience, and service etiquette</li><li>Train, mentor, and inspire the service team to deliver consistent excellence</li><li>Work closely with the culinary team to ensure flawless coordination between kitchen and service</li><li>Oversee reservations, guest relations, VIP handling, and complaint resolution</li><li>Maintain brand standards, SOPs, and fine-dining service protocols</li><li>Monitor budgets, costs, manpower, and operational efficiency</li><li>Ensure compliance with hygiene, safety, and company policies</li></ul>Requirements<ul><li>Minimum 5&ndash;7 years of experience as a Restaurant Manager or Assistant Restaurant Manager in fine-dining or luxury hospitality</li><li>Strong background in fine-dining service standards</li><li>Experience in Chinese cuisine or luxury Asian dining is highly preferred</li><li>Excellent leadership, communication, and guest-handling skills</li><li>Strong eye for detail and passion for perfection</li><li>Ability to perform under pressure in a high-end environment</li><li>Fluent in English (Mandarin or other languages is an advantage)</li><li>UAE experience preferred</li></ul>Job Type: Full-time

Restaurant Manager – Fine Dining

Grand Lifestyles

Job Overview We are seeking a dynamic and passionate Culinary Manager to lead our culinary team in delivering exceptional food experiences across diverse dining settings. This energetic leader will oversee all aspects of food preparation, kitchen operations, and menu development, ensuring the best standards of quality, safety, and service. The Culinary Manager will inspire creativity, foster teamwork, and maintain a vibrant culinary environment that delights guests and supports business growth. This role offers an exciting opportunity to shape culinary excellence while managing day-to-day operations with enthusiasm and precision.Duties<ul><li>Lead, train and mentor culinary staff, cooks, and dietary aides, to ensure efficient food production and service</li><li>Oversee menu planning, recipe development, and presentation standards to deliver innovative and great tasting dishes</li><li>Manage inventory control, food safety protocols, and sanitation practices in compliance with industry regulations</li><li>Assist in coordinating community and marketing events with the culinary team</li><li>Monitor food handling procedures, portion control, and waste management to optimize costs and minimize waste</li><li>Create and supervise shift management activities, including staffing schedules, training sessions, and performance evaluations</li><li>Collaborate with the dietary department to accommodate special dietary needs and ensure nutritional standards are met</li></ul>Skills<ul><li>Extensive culinary experience with a strong background in food production, fine dining, catering, and restaurant management</li><li>Proven supervising experience leading culinary teams in fast-paced environments</li><li>Deep knowledge of food safety standards, sanitation practices, and health regulations</li><li>Skilled in inventory management, inventory control systems, and food cost analysis</li><li>Expertise in menu planning for Supportive/Assisted Living, food preparation techniques, and kitchen management</li><li>Strong leadership qualities with the ability to motivate teams and foster a collaborative work environment</li><li>Experience with shift management, and food service management</li><li>Familiarity with hospitality industry standards including serving protocols and catering logistics</li><li>Excellent organizational skills for overseeing multiple responsibilities simultaneously</li></ul>This role is ideal for a motivated culinary professional eager to make a significant impact while maintaining operational excellence. Join us to lead a vibrant team!Job Type: Full-timePay: $50,000.00 - $60,000.00 per yearBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Culinary Manager

Thistle Health Inc.

<div><h3 class="jobSectionHeader">TITLE: Culinary Manufacturing Manager</h3><h3 class="jobSectionHeader">
DEPARTMENT: Kitchen</h3><h3 class="jobSectionHeader">
REPORTS TO: Director, Operations</h3>
<h3 class="jobSectionHeader">About the Role</h3>
The Culinary Manufacturing Manager supervises a team of Culinary Supervisors, Leads, Specialists, and Associates on the production floor. Drawing on extensive food and beverage commissary meal production experience and lean manufacturing expertise, Culinary Managers ensure the food production function is performed satisfactorily in the Kitchen, including prep, hotline, staging, dish room, blixer, and the organization of the Cold room produce area. In partnership with the Warehouse, Culinary Managers are responsible for maintaining an effective, efficient department, applying lean production principles to optimize processes, and delivering on company goals and Key Performance Indicators (KPIs).<h3 class="jobSectionHeader">
How You&rsquo;ll Make a Difference</h3>
As a key player in our culinary management team, you'll provide leadership and strategic oversight to ensure the seamless execution of our kitchen operations. Your responsibilities will include:<ul><li>
Culinary Leadership: Oversee the production process on the kitchen floor, including execution, quality control, and time management. Ensure adherence to Good Manufacturing Practices (GMPs) and consistency in product quality.</li><li>
Process and Policy Implementation: Stay current with and assist in implementing new and existing Standard Operating Procedures (SOPs) and policies. Ensure strict compliance with these processes across production teams.</li><li>
Team Supervision: Provide daily guidance to culinary leads and staff, ensuring that recipes and specifications are consistently followed. Instruct and support proper food handling, production, storage, and service.</li><li>
Communication and Coordination: Maintain robust communication with Culinary and cross-functional leadership. Collaborate with Operational and Developmental teams to set and achieve production goals.</li><li>
Recruitment and Training: Lead recruitment efforts and train new employees. Set production objectives and devise action plans to meet targets.</li><li>
Reporting and Analysis: Prepare and present periodic reports to upper management on production activities and cost of goods (COGs). Monitor, analyze, and optimize production systems as needed.</li><li>
Enhance Product Consistency: Ensure high standards of cleanliness and adherence to local health codes and HACCP guidelines. Drive performance and achieve shift goals while maintaining accuracy and consistency in product delivery.</li><li>
Efficiency Optimization: Implement strategies to optimize kitchen efficiency and effectiveness. Communicate meal plans clearly, considering dietary restrictions and special requirements.</li><li>
Sanitation and GMP Compliance: Enforce strict sanitation protocols and adherence to GMP policies to maintain a clean and compliant kitchen environment.</li><li>
Inventory Management: Ensure accurate inventory levels and address discrepancies promptly. Oversee and complete all necessary documentation, including Quality Control and Quality Assurance reports.</li><li>
Staff Scheduling: Manage staff scheduling, ensuring punctuality and accountability. Regularly update the Production dashboard and submit all documentation to the Production Manager.</li><li>
Labeling and Shortages: Verify accurate labeling of all meal components and proactively address any shortages or discrepancies. Maintain effective communication through various channels to ensure operational alignment.</li><li>
Cross-Functional Collaboration: Collaborate with Production, Warehouse, and Development teams to drive continuous improvement and ensure smooth operations. Prepare and present reports on food production activities.</li><li>
Safety Meetings: Lead and participate in weekly safety meetings to stay updated on policy changes and regulatory requirements. Enforce OSHA compliance and drive internal QA audit initiatives to maintain the highest safety and quality standards.</li><li>
Support Overall Success: Execute additional duties as assigned to contribute to the overall success and efficiency of the kitchen operations.</li></ul>
<h3 class="jobSectionHeader">Who You Are</h3><ul><li>
High school diploma required; Associate's Degree or Culinary Certificate preferred</li><li>
2+ years as an Executive Chef or Kitchen Manager in a catering, food manufacturing, or high-volume food production environment where accuracy and consistency are critical to success</li><li>
Extensive food and beverage commissary meal production and preparation experience, coupled with lean manufacturing and production expertise</li><li>
Strong culinary background with knowledge of HACCP and safe food handling procedures</li><li>
Master proficiency in executing food prep production tasks, recipes, all four culinary competencies (Prep, Blixer, Hotline, Staging), and operating all commercial cooking equipment with minimal/no supervision</li><li>
Highly proficient in understanding and updating Culinary Dashboards, executing production needs for Plating sequence order, and properly labeling and verifying materials</li><li>
Strong leadership and communication skills to manage associates in achieving throughput targets and efficiency goals, balance feedback, communicate needs and challenges, and escalate concerns appropriately</li><li>
Ability to form effective working relationships with cross-functional teams and adhere to company SOPs</li><li>
Proficiency in mid and near-term resource and activity planning and allocation following lean manufacturing principles</li><li>
Tech-savvy and process and data-driven approach to everyday tasks and communication.</li></ul><h3 class="jobSectionHeader">
Our Culture</h3>
Diversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (&ldquo;protected class&rdquo;), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law.</div>

Culinary Manufacturing Manager

six senses

<div>As Restaurant Manager, I will assume full responsibility for the efficient operation of the Food &amp; Beverage department to provide exceptional product and service within brand operating standards.
The duties and responsibilities will include:

Manage all aspects of designated food and beverage outlets and coordinate special events.
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering. Focus on the rejuvenation of the restaurant experience.

Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.

Focus and review regularly through my physical presence in my department, our rigorous adherence to LQA standards.

Responsible for an exceptional guest experience service in the restaurant. Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.

Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlets. Maintain procedures to ensure the security and proper storage of restaurant inventory, and equipment, the security of monies, credit and financial transactions. Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. Instill a cost-focused philosophy through training and education.
Operate the outlet(s) consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
Qualifications

To execute the position of Restaurant Manager, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

Diploma or equivalent and at least 2 years restaurant management experience in a full-service outlet or similar setting within luxury hotels. Hospitality Management Degree or college diploma preferred.
Fluent in English; I understand that additional languages are preferred.
The above is intended to provide an overview of the role and responsibilities for a Restaurant Manager at Six Senses The Palm Dubai It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses The Palm Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Restaurant Manager - Six Senses The Palm Dubai

ANG Holdings WLL

Job Vacancy: Training Manager &ndash; Restaurant Industry (Bahrain Only)We are looking for a highly skilled and experienced Training Manager to lead and elevate employee development across our restaurant group. The ideal candidate is someone with deep knowledge of restaurant operations, strong training background, and the ability to build structured programs that enhance quality, safety, and service excellence.Key Responsibilities:<ul><li>Design and implement structured training programs for front of house &amp; back of house teams.</li><li>Conduct orientation, service standards training, food handling &amp; hygiene training, and soft skills development.</li><li>Deliver regular training sessions covering customer service, product knowledge, grooming, and operational SOPs.</li><li>Evaluate staff performance and identify training gaps across all outlets.</li><li>Collaborate with Operations &amp; Quality teams to maintain consistent brand standards.</li><li>Prepare monthly training calendars and submit training reports to management.</li><li>Ensure compliance with food safety, health &amp; safety, and quality control requirements.</li></ul>Required Qualifications &amp; Experience:<ul><li>Minimum 6 years of experience in training within the restaurant/F&amp;B sector (mandatory).</li><li>Must be currently residing in Bahrain (local recruitment only).</li><li>Strong understanding of restaurant operations, service standards, food safety procedures, and quality control.</li><li>Preferably certified in one or more of the following:</li><li>HACCP Certification</li><li>ISO / Quality Control Courses</li><li>Health &amp; Safety Training (Level 2 or 3)</li><li>Train-the-Trainer (TTT) / Professional Training Certifications</li><li>Customer Service Excellence Courses</li><li>Ability to design training materials, SOPs, and manuals in a professional format.</li><li>Excellent communication, coaching, and leadership skills.</li><li>Strong personality, able to handle multi-branch training and work under pressure.</li></ul>Location: BahrainPlease send your updated CV to: hr@pastaexpressgroup.comJob Type: Full-timePay: BD500.000 - BD800.000 per monthWork Location: In person

Training Manager – Restaurant Industry (Bahrain Only)

<div>As Assistant Restaurant Manager I will support the efficient operation of restaurant operations to provide exceptional products and services within Six Senses brand operating standards.

I will work strategically with the Restaurant Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will support an overall consistency of the Company&rsquo;s vision, quality/standards and develop concepts consistent with brand identity. I will:

Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.

Constantly assess and review products and services to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.

Focus and support our rigorous adherence to LQA standards.

Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.

Inspect department and guests&rsquo; orders on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.

Support on leading a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.

Support updating guest history profile. Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.

Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.

Qualifications
To execute the position of Assistant Restaurant Manager, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Bachelor&rsquo;s degree in Hospitality, Hotel or Business Management and more than three years&rsquo; experience in a similar hotel operational role.

Technical skills include Advanced MS Office &ndash; Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including OPERA and MICROS platforms and have knowledge on property and policies on Food and Beverage and policies on discounts/food promotion etc.

I am familiar with Food and beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.

I have an excellent command of written and spoken English with some knowledge of the local language and customs.

The above is intended to provide an overview of the role and responsibilities for an Assistant Restaurant Manager at Six Senses The Palm Dubai It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses The Palm Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Assistant Restaurant Manager-Six Senses The Palm Dubai

GroundUP Restaurants

<div>Stauffer's Cafe, one of Lincoln's most iconic restaurants, is hiring a Kitchen Manager for their busy restaurant!
Located at 5600 S. 48th Street, Stauffer's is known for their &quot;from scratch&quot; classic Americana dishes as well as those amazing homemade pies! 
Qualified individuals must have a minimum of 1-2 years commercial kitchen management experience and have worked in a fast paced commercial kitchen. 
The Kitchen Manager is responsible for:<ul><li>
hiring and scheduling staff</li><li>
ordering and inventory of products</li><li>
overseeing the quality of the dishes going to the guests</li><li>
making sure the kitchen runs smoothly and efficiently</li><li>
staying in compliance with the Health Department</li></ul>
This is a FULL TIME position with the expectation of 40+ hours per week and availability to work during peak dining hours 
Starting salary is: $65000.00 
Benefits include:<ul><li>
Bonuses</li><li>
Paid Time Off</li><li>
Sick Leave (separate from PTO)</li><li>
Insurance: Medical / Dental / Vision options (company pays a percentage of your medical premium)</li></ul>
We are accepting resumes and scheduling interviews now!</div>

Now Hiring Kitchen Manager, $65K starting salary and no late nights!

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