What are the responsibilities and job description for the Back of House Manager position at Jubilee Kitchen and Bar?
Job Summary
We are seeking a dynamic and energetic Back of House Manager to lead our culinary and operational teams in delivering exceptional food experiences. In this role, you will oversee kitchen operations, manage food preparation and safety standards, and ensure seamless coordination between front-of-house and back-of-house teams. Your leadership will drive efficiency, uphold quality, and foster a positive environment that motivates staff to excel. This position offers an exciting opportunity to shape the culinary excellence of our establishment while maintaining a focus on hospitality, team development, and operational success.
Responsibilities
- Supervise daily kitchen operations, ensuring all food preparation meets quality standards and safety regulations.
- Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize profitability.
- Oversee food safety management practices in compliance with health regulations and company policies.
- Lead staff training initiatives on food handling and cooking techniques.
- Coordinate shift management, including scheduling staff, overseeing performance, and ensuring smooth service flow during peak hours.
- Foster a team-oriented environment by providing coaching, conducting interviews for new hires, and supporting staff development efforts.
Qualifications
- Proven experience in quick service or fast food restaurant management with a strong background in food preparation, cooking, and kitchen management.
- Demonstrated supervisory experience with team leadership and staff training capabilities.
- Knowledge of food safety standards, inventory control, and food industry best practices.
- Strong organizational skills with the ability to manage multiple priorities efficiently.
- Excellent communication skills for managerial oversight and customer service excellence.
- Experience in casual dining or fine dining environments is mandatory; banquet or catering experience is preferred.
Join us to lead a vibrant team dedicated to delivering outstanding culinary experiences! We value energetic leaders who thrive in fast-paced environments and are passionate about hospitality management. This paid position offers an engaging work environment where your leadership can truly make an impact on both our team’s success and guest satisfaction.
Pay: $48,000.00 - $56,000.00 per year
Benefits:
- Employee discount
- Paid time off
Work Location: In person
Salary : $48,000 - $56,000