Restaurant FOH/Service Manager

We are seeking an exemplary Restaurant FOH / Service Manager to join our upscale hospitality team! You will be responsible for providing customers with a memorable dining experience at Kitchen Kocktails by Kevin Kelley. You will be responsible for managing all functions of the restaurant during opening, mid or closing shifts.

Check us out: kitchenkocktailsusa.com.

Responsibilities:

• Ability to be professional at all times, attire, timely arrival, communication, leadership, etc.
• Willingness to lead by example.
• Increase revenue.
• Manage inventory
• Market and promote Kitchen Kocktails
• Maintain the entry, lobby, dining, and hosts/hostess areas.
• Effectively manage wait lists.
• Maintain the cleanliness of the restaurant and restrooms.
• Oversee guest services and resolve issues.
• Oversee, train, coach, and mentor FOH staff.
• Interview team members.
• Effectively manage employee conflict
• Create and adjust staff schedules to meet restaurant needs.
• Adhere to all safety and sanitation regulations.

​Qualifications:

• Flexibility to work all shifts, weekends, and some holidays.
• Personable, and positive personality
• High energy with experience working in a high-volume restaurant.
• Minimum of 5 years as a restaurant manager in full service
• Prior experience in an upscale casual or fine dining restaurant highly preferred
• Strong leadership qualities
• Effectively manage guest complaints with a positive and empathetic attitude and demeanor
• Ability to thrive in a fast-paced environment.
• Excellent written and communication skills
• Strong attention to detail
• Ability to effectively manage stressful times while at work.
• Empathetic towards guests and employees

EOE

Position Overview

As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.

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Key Responsibilities
• Culinary Vision Menu preparation consistency Development
• Design and refresh seasonal menus that reflect Kitchen Kocktails’ brand and local flavor.
• Innovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
• Kitchen Leadership & Team Building
• Recruit, train, coach, and mentor line cooks, and prep staff.
• Facilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
• Establish clear performance expectations and conduct regular evaluations.
• Operations & Quality Control
• Oversee all food preparation, plating, and presentation to ensure consistency and excellence.
• Implement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
• Manage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
• Financial Management & Cost Controls
• Set food-cost targets; analyze P&L reports, inventory variances, and yield data.
• Source vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
• Collaborate with GM on labor budgets, scheduling, and productivity metrics.
• Health, Safety & Compliance
• Uphold rigorous sanitation, safety, and HACCP standards.
• Lead internal audits, corrective action plans, and maintain all required certifications.
• Cross-Functional Collaboration
• Work closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
• Partner with marketing on promotions, events, and culinary showcases.

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Qualifications & Skills
• Culinary degree or equivalent certification; 5 years of progressive kitchen experience, including 3 years in a Sous Chef role.
• Proven track record of menu innovation, cost management, and building successful culinary teams.
• Deep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
• Strong financial acumen with experience managing budgets, P&L, and vendor relationships.
• Exceptional leadership, communication, and organizational skills.
• ServSafe (or equivalent) certification required; knowledge of local health-department regulations.
• Passion for community engagement, farm-to-table sourcing, and sustainable practices.

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What We Offer
• Competitive salary plus performance-based bonus structure.
• Comprehensive benefits (medical, dental, vision) and paid time off.
• Professional development opportunities and career growth across our expanding footprint.
• A dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.