restaurant kitchen manager

Erick Trading

We are looking for a results-driven restaurant manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations, and motivating staff during busy hours. Restaurant managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers.Qualifications:<ul><li>A high school qualification or equivalent.</li><li>Experience working in the restaurant industry.</li><li>Bookkeeping knowledge.</li><li>Ability to professionally address customer complaints.</li><li>Commercial awareness.</li><li>Interpersonal and teamworking skills.</li><li>The ability to prioritise and juggle multiple responsibilities.</li><li>Excellent communication skills.</li><li>Management and administration skills.</li><li>Problem-solving skills and Organisational skills.</li></ul>Please send your cv to ericktrcohr @gmail.comJob Types: Full-time, PermanentPay: From AED3,000.00 per monthLanguage:<ul><li>Tagalog (Required)</li></ul>

Manager - Restaurant

Al Jood Lebanese Restaurant

Job Summary:The Kitchen Chef Manager is responsible for overseeing the operations of the central kitchen, ensuring high-quality food preparation and timely delivery to catering clients and three restaurant branches. The role involves menu planning, inventory control, staff supervision, compliance with food safety regulations, and cost management to optimize efficiency and profitability.Key Responsibilities:1. Kitchen Operations Management:<ul><li>Oversee the daily operations of the central kitchen, ensuring smooth workflow and timely food production.</li><li>Supervise food preparation, cooking, and packaging processes for catering services and restaurant branches.</li><li>Ensure compliance with hygiene, health, and safety regulations, including HACCP and food safety standards.</li><li>Maintain quality control for all dishes before distribution.</li><li>Monitor kitchen equipment and ensure proper maintenance and functionality.</li></ul>2. Staff Supervision &amp; Training:<ul><li>Recruit, train, and supervise kitchen staff to ensure high performance and adherence to company standards.</li><li>Assign duties and manage work schedules for kitchen staff.</li><li>Implement training programs to enhance the team&rsquo;s skills in food preparation and hygiene practices.</li><li>Foster a positive and efficient work environment.</li></ul>3. Menu &amp; Food Production Planning:<ul><li>Collaborate with management to develop and refine menus for catering and branch restaurants.</li><li>Plan production schedules to meet catering demands and daily branch requirements.</li><li>Ensure consistency in food taste, quality, and presentation.</li><li>Introduce new recipes and innovative food ideas to enhance customer experience.</li></ul>4. Inventory &amp; Cost Control:<ul><li>Manage procurement of raw materials and ensure optimal stock levels to minimize wastage.</li><li>Monitor food and labor costs to maximize efficiency and profitability.</li><li>Work closely with suppliers to ensure high-quality ingredients at competitive prices.</li><li>Conduct regular stock checks and maintain accurate inventory records.</li></ul>5. Logistics &amp; Delivery Coordination:<ul><li>Ensure timely preparation and dispatch of food orders to catering clients and restaurant branches.</li><li>Coordinate with delivery personnel to guarantee safe and efficient transportation of food items.</li><li>Maintain proper packaging standards to preserve food quality during transit.</li></ul>6. Customer Satisfaction &amp; Compliance:<ul><li>Address customer feedback and make necessary improvements to enhance food quality and service.</li><li>Ensure that all kitchen activities comply with local food safety and business regulations.</li><li>Conduct regular audits to maintain high operational standards.</li></ul>Qualifications &amp; Skills:<ul><li>Proven experience as a Head Chef, Executive Chef, or Kitchen Manager in a large-scale kitchen operation.</li><li>Strong leadership and management skills with the ability to oversee a team.</li><li>In-depth knowledge of food production, kitchen operations, and catering services.</li><li>Excellent understanding of food safety and hygiene regulations (HACCP certification preferred).</li><li>Ability to manage budgets, control costs, and optimize resources.</li><li>Strong organizational and problem-solving skills.</li><li>Ability to work under pressure and meet deadlines in a fast-paced environment.</li><li>Good communication skills in English; Arabic is a plus.</li></ul>Work Schedule:<ul><li>Full-time position with flexibility based on operational demands, including weekends and holidays as needed.</li></ul>Salary &amp; Benefits:<ul><li>Salary, benefits, and allowances will be discussed during the interview.</li></ul>Application Process:Interested candidates should submit their CV along with a cover letter detailing their experience and suitability for the role.For more details, please contact: +968 954 50 956Job Type: Full-timeApplication Deadline: 30/09/2025

Lebanese - Kitchen chef Manager - Central Kitchen

Kona Grill

<div><div>Lead the Culinary Experience at the Global Leader in Vibe Dining!
Why Join Our Team?<ul><li>
Industry-Leading Compensation Package</li><li><ul><li>
Up to 25% of the base salary in performance-based bonuses</li><li>
$16K annually in monthly kicker bonuses</li></ul></li><li>
Comprehensive Benefits Package</li><li><ul><li>
Medical, Dental, and Vision Insurance</li><li>
Group Life and Disability Insurance</li><li>
Group Accident, Hospital Indemnity, and Critical Illness Insurance</li><li>
Traditional and Roth 401(k) Plan</li></ul></li><li>
Exclusive Perks &amp; Growth Opportunities</li><li><ul><li>
Employee Dining Discounts and/or Complimentary Onsite Meals</li><li>
Career Development &amp; Limitless Growth Opportunities</li><li>
If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.</li><li>
Paid Time Off</li><li>
Employee Assistance Program (EAP)</li><li>
Commuter and Dependent Care Benefits</li></ul></li></ul>
What You&rsquo;ll Do
As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise.
Key Responsibilities<ul><li>
Culinary Leadership &amp; Execution</li><li><ul><li>
Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation</li><li>
Execute all line positions when needed and support the kitchen team during peak hours</li><li>
Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials</li><li>
Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency</li><li>
Expedite orders efficiently while maintaining smooth kitchen workflow</li></ul></li><li>
Team Leadership &amp; Development</li><li><ul><li>
Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork</li><li>
Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching</li><li>
Create and oversee weekly employee schedules, ensuring optimal staffing levels</li><li>
Hold monthly kitchen meetings to address team goals, performance, and feedback</li></ul></li><li>
Operational &amp; Financial Management</li><li><ul><li>
Manage food costs, payroll, and inventory, ensuring profitability without compromising quality</li><li>
Work closely with the purchasing team to ensure the availability of top-quality ingredients</li><li>
Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines</li><li>
Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies</li></ul></li><li>
Guest Engagement &amp; Brand Representation</li><li><ul><li>
Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience</li><li>
Collaborate with the Events &amp; Marketing team to create seasonal menu updates and special event offers</li><li>
Represent THE ONE GROUP in media appearances, community events, and restaurant promotions</li></ul></li></ul>
What We&rsquo;re Looking For<ul><li>
5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment</li><li>
Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting</li><li>
Expertise in kitchen operations, food cost management, and financial accountability</li><li>
Strong culinary creativity and menu development skills</li><li>
Exceptional leadership, problem-solving, and communication abilities</li><li>
Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary</li><li>
SERV Safe certification and comprehensive food safety knowledge</li><li>
Experience with restaurant POS and inventory systems</li></ul>
Why THE ONE GROUP is Your Next Career Move
This is more than a job&mdash;it&rsquo;s a career opportunity with limitless potential in an expanding global brand. If you&rsquo;re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!</div> 
INDMANAGE</div>

Kitchen Manager

The don steakhouse

We are seeking an experienced and passionate Restaurant Manager to lead our premier steakhouse. The ideal candidate will have a strong background in steakhouse operations, deep knowledge of meat cuts and preparation, and the ability to deliver an exceptional dining experience. This role requires strong leadership, operational expertise, and a commitment to maintaining the highest standards in service and food quality.Responsibilities:<ul><li>Oversee and manage the daily operations of the steakhouse.</li><li>Supervise, train, and motivate staff to ensure excellent service standards.</li><li>Ensure consistent food quality, presentation, and portion control.</li><li>Manage inventory, monitor stock levels, and coordinate with suppliers.</li><li>Handle customer feedback and resolve issues professionally.</li><li>Maintain compliance with health, safety, and hygiene regulations.</li><li>Develop and implement operational policies to improve efficiency.</li><li>Prepare and manage budgets, control costs, and maximize profitability.</li><li>Coordinate with the kitchen team to ensure timely and accurate order delivery.</li><li>Monitor and maintain the restaurant&rsquo;s ambiance, cleanliness, and overall customer experience.</li></ul>Requirements:<ul><li>Proven experience as a Restaurant Manager, preferably in a steakhouse environment.</li><li>Strong knowledge of meat cuts, cooking techniques, and steakhouse operations.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to manage multiple tasks in a fast-paced environment.</li><li>Strong organizational and time management abilities.</li><li>Proficiency in inventory control and cost management.</li></ul>Job Type: Full-timePay: BD450.000 - BD550.000 per monthLanguage:<ul><li>Arabic (Preferred)</li></ul>

Restaurant manager

Old Line Kitchen & Wine Bar

Job Overview:We are seeking a highly motivated Restaurant Manager to help oversee the operations of Old Line Kitchen &amp; Wine Bar. This candidate can move into a GM position when the time is right. The ideal candidate will have a strong background beverage &amp; food service management, with excellent leadership and customer service skills. As a manager, you will be responsible for ensuring the smooth operation of the restaurant, help lead our FOH while maintaining high standards of quality and service.Duties: - Oversee day-to-day operations of the FOH with ownership - Develop and implement strategies to achieve financial goals and objectives - Ensure compliance with health and safety regulations -Help to hire, train, and manage staff members, providing guidance and support as needed - Foster a positive work environment that encourages teamwork and professional growth - Maintain strong relationships with customers, addressing any concerns or issues in a timely manner - Implement strategies to grow the business, increase standards, and set us apart - Collaborate with all departments to ensure seamless coordination of services - Stay updated on industry trends and best practices to drive innovation and continuous improvementRequirements: - Previous experience as a Manager in a similar restaurant - Strong knowledge of restaurant operations - Excellent leadership skills with the ability to motivate and inspire a team - Exceptional customer service skills with a focus on exceeding guest expectations - Proven track record of industry financial benchmarks - Strong problem-solving abilities with the ability to make quick decisions under pressure - Proficient in using Toast POS systems and other relevant software applicationsIf you are a dedicated professional with a passion for hospitality and possess the required skills and experience, we invite you to apply for this exciting opportunity.Job Type: Full-timePay: $48,000.00 - $55,000.00 per yearBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Paid time off</li><li>Paid training</li></ul>Ability to Commute:<ul><li>Columbia, MD 21046 (Required)</li></ul>Work Location: In person

Restaurant Manager

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25121682
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The St. Regis Doha, Doha West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met For Restaurant
 
 
 
 <ul>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
 </li>
 <li>
 Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Maintains food preparation handling and correct storage standards.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Plans and manages food quantities and plating requirements for the restaurant.
 </li>
 <li>
 Communications production needs to key personnel.
 </li>
 <li>
 Assists in developing daily and seasonal menu items for the restaurant.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Estimates daily restaurant production needs.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 </li>
 <li>
 Determines how food should be presented and creates decorative food displays.
 
 
 </li>
 </ul>
 
 Leading Kitchen Team
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Leads shift teams while personally preparing food items and executing requests based on required specifications.
 </li>
 <li>
 Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serving as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Ensuring and maintaining the productivity level of employees.
 </li>
 <li>
 Ensures employees are cross-trained to support successful daily operations.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 
 
 </li>
 </ul>
 
 Establishing and Maintaining Restaurant Kitchen Goals
 
 
 
 <ul>
 <li>
 Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
 </li>
 <li>
 Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
 </li>
 <li>
 Effectively investigates, reports and follows-up on employee accidents.
 </li>
 <li>
 Knows and implements company safety standards.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Handles guest problems and complaints.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
 </li>
 <li>
 Manages employee progressive discipline procedures.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Uses all available on the job training tools for employees.
 </li>
 <li>
 Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Chef de Cuisine (Astor Grill)

Servpro Allston Brighton Brookline

Job Overview We are seeking a dedicated and experienced Chef Manager to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food service management, with expertise in fine dining, catering, and banquet operations. This role requires a blend of culinary skills, leadership abilities, and a commitment to maintaining high standards of food safety and quality.Responsibilities<ul><li>Oversee all kitchen operations, ensuring efficient food production and service delivery.</li><li>Manage menu planning, taking into consideration seasonal ingredients and dietary restrictions.</li><li>Supervise kitchen staff, providing training and guidance to enhance their culinary skills and performance.</li><li>Ensure compliance with food safety regulations and maintain high standards of cleanliness and organization in the kitchen.</li><li>Conduct inventory management to control food costs and minimize waste.</li><li>Collaborate with the dietary department to create nutritious meal options that meet guests' needs.</li><li>Coordinate catering services for events, ensuring timely delivery and presentation of food.</li><li>Foster a positive work environment through effective team management and leadership practices.</li><li>Maintain relationships with suppliers for quality ingredient sourcing.</li></ul>Experience<ul><li>Proven experience in kitchen management or restaurant management within the food industry.</li><li>Strong background in fine dining, catering, or banquet services is highly desirable.</li><li>Demonstrated ability in food preparation, cooking techniques, and menu planning.</li><li>Experience with inventory control and management practices to optimize kitchen operations.</li><li>Familiarity with food handling procedures and safety regulations is essential.</li><li>Previous supervisory experience is required to effectively lead a team in a fast-paced environment.</li><li>Culinary experience is preferred, along with knowledge of hospitality standards within the food service sector. If you are passionate about culinary excellence and have the leadership skills to inspire your team, we invite you to apply for this exciting opportunity as Chef Manager. Join us in creating memorable dining experiences for our guests!</li></ul>Job Type: Full-timePay: From $80,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Chef / Kitchen Manager

Search 10000+ Restaurant kitchen manager jobs near you this September. New roles added regularly across leading industries. Apply today.