Kitchen Manager or Front of House Manager

The Crispy Chick is seeking an experienced, dependable, and motivated Kitchen Manager to oversee kitchen operations and ensure consistent food quality, efficiency, and cleanliness.

We are also seeking an experienced, energetic, and dependable Front of House Manager to oversee daily customer-facing operations and lead our front-of-house team.

We are a growing fast-casual restaurant committed to serving high-quality food and providing an excellent customer experience. The ideal candidate is a hands-on leader who thrives in a fast-paced kitchen, takes initiative, and has strong experience in food preparation, kitchen staff management, inventory control, and food safety.

Kitchen Manager

Key Responsibilities

• Oversee daily kitchen operations, ensuring food is prepared efficiently, accurately, and consistently.
• Supervise, train, schedule, and motivate kitchen staff.
• Maintain high standards for food quality, taste, presentation, and portion control.
• Monitor food costs, inventory levels, ordering, and waste to maximize profitability.
• Ensure proper food storage, labeling, rotation, and handling procedures.
• Maintain compliance with all food safety, sanitation, and health department regulations.
• Oversee kitchen cleanliness, equipment maintenance, and organization.
• Ensure orders are prepared accurately and on time, particularly during peak business hours.
• Manage kitchen workflow and staffing to maintain efficiency and productivity.
• Monitor employee performance and provide ongoing coaching and feedback.
• Identify opportunities to improve kitchen processes, reduce waste, and control costs.
• Coordinate with restaurant management to ensure smooth daily operations.
• Pick up supplies and travel between restaurant locations as needed.
• Communicate regularly with ownership regarding kitchen performance, staffing, and operational needs.

Requirements & Qualifications

• Kitchen management or supervisory experience preferred.
• Experience in fast-casual, quick-service, or high-volume restaurant kitchens strongly preferred.
• Must have a reliable personal vehicle and valid driver's license to travel between locations and pick up supplies as needed.
• Strong knowledge of food preparation, kitchen operations, and food safety standards.
• Experience managing food costs, inventory, ordering, and waste.
• Proven ability to lead, train, and supervise kitchen staff.
• Ability to maintain food quality and consistency in a fast-paced environment.
• Strong organizational, communication, and problem-solving skills.
• Ability to multitask, prioritize responsibilities, and work effectively under pressure.
• Dependable, punctual, self-motivated, and detail-oriented.
• Flexible availability, including evenings, weekends, and holidays as needed.
• ServSafe certification preferred.

Front of House Manager

Key Responsibilities

• Oversee daily front-of-house operations to ensure smooth, efficient service and an excellent customer experience.
• Recruit, train, schedule, and supervise front-of-house employees, including cashiers and customer service staff.
• Lead and motivate team members while maintaining a positive, professional, and accountable work environment.
• Ensure customers receive friendly, accurate, and timely service.
• Address customer questions, complaints, and concerns professionally and promptly.
• Monitor order accuracy, service speed, and overall customer satisfaction.
• Oversee point-of-sale (POS) operations, cash handling, register reconciliation, and daily sales reporting.
• Manage employee schedules, attendance, and labor costs to maintain appropriate staffing levels.
• Ensure the dining area, counters, restrooms, and other customer-facing spaces are clean, organized, and well-maintained.
• Coordinate with kitchen staff to ensure accurate orders, efficient food delivery, and smooth communication.
• Monitor online orders, delivery platforms, and pickup operations to ensure timely and accurate service.
• Train employees on customer service standards, restaurant policies, and operational procedures.
• Identify opportunities to improve customer satisfaction, operational efficiency, and sales performance.
• Assist with opening and closing procedures and ensure restaurant standards are consistently maintained.
• Travel between restaurant locations and pick up supplies as needed.
• Communicate regularly with ownership regarding staff performance, customer feedback, and operational needs.

Requirements & Qualifications

• Minimum 2 years of restaurant management or supervisory experience preferred.
• Experience in fast-casual or quick-service restaurants strongly preferred.
• Must have a reliable personal vehicle and valid driver's license to travel between locations and pick up supplies as needed.
• Proven ability to lead, train, and manage a team.
• Strong customer service skills with the ability to handle complaints and resolve problems effectively.
• Experience with POS systems, cash handling, and daily sales reporting.
• Knowledge of employee scheduling, labor cost management, and restaurant operations.
• Excellent communication, leadership, and organizational skills.
• Ability to multitask, prioritize responsibilities, and remain calm under pressure.
• Professional, dependable, punctual, and detail-oriented.
• Strong work ethic and willingness to lead by example.
• Flexible availability, including evenings, weekends, and holidays as needed.