What are the responsibilities and job description for the BOH Manager position at OHM Concession Group, LLC?
Back of House (BOH) Manager
About OHM Concessions Group
OHM Concessions Group owns, operates, and manages restaurants in airports across the United States. We are committed to excellent customer service and pride ourselves on creating a fun, fast-paced, and supportive work environment.
Position Summary
The Back of House (BOH) Manager supports the Store Manager in creating a positive, efficient, and team-focused environment that delivers a Total Quality Experience for both guests and employees. This role is responsible for overseeing all kitchen operations, including food preparation, staff leadership, inventory management, cost control, and ensuring the highest standards of food safety, quality, and cleanliness are consistently met.
Responsibilities & Duties
OHM Concessions Group is committed to positively impacting the lives of our Associates, Families, and Business Partners. We provide equal employment opportunities to all individuals regardless of race, color, age, national origin, citizenship status, physical or mental disability, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state, or local law.
About OHM Concessions Group
OHM Concessions Group owns, operates, and manages restaurants in airports across the United States. We are committed to excellent customer service and pride ourselves on creating a fun, fast-paced, and supportive work environment.
Position Summary
The Back of House (BOH) Manager supports the Store Manager in creating a positive, efficient, and team-focused environment that delivers a Total Quality Experience for both guests and employees. This role is responsible for overseeing all kitchen operations, including food preparation, staff leadership, inventory management, cost control, and ensuring the highest standards of food safety, quality, and cleanliness are consistently met.
Responsibilities & Duties
- Adhere to company standards and service levels to maximize sales while minimizing food, beverage, supply, utility, and labor costs
- Ensure all financial, administrative, and payroll-related duties are completed accurately, on time, and in accordance with company policies
- Complete daily and nightly reports accurately and on schedule
- Enforce food safety, sanitation, cleanliness, and maintenance standards in all kitchen and dining areas
- Ensure compliance with operational standards, company policies, and all federal, state, local, and airport regulations
- Maintain consistent, high-quality food preparation and presentation
- Uphold a professional restaurant image, including cleanliness, uniform standards, and employee appearance
- Estimate food and beverage costs and collaborate with corporate teams on purchasing and supply management
- Supervise portion control and food preparation to minimize waste
- Forecast food needs, place distributor orders, and coordinate deliveries
- Maintain active ServSafe certification and uphold all ServSafe guidelines
- Ensure positive guest experiences and effectively resolve guest complaints
- Implement and maintain security procedures to protect guests, employees, and company assets
- Promote a safe work environment and complete accident reports promptly when incidents occur
- Manage kitchen shifts, including scheduling, planning, and daily operational decisions
- Investigate and resolve food quality and service concerns
- Adhere to all airport and landlord policies and procedures
- Provide clear direction to employees on operational and procedural matters
- Interview, hire, train, supervise, develop, and (when necessary) terminate hourly kitchen employees
- Conduct new-hire orientations and communicate the OHM philosophy
- Provide ongoing coaching, feedback, and performance evaluations
- Maintain accurate staffing plans and prepare schedules to ensure proper coverage for all shifts
- Proven experience managing kitchen operations in a high-volume food service environment
- Ability to supervise and schedule kitchen staff, including cooks and dishwashers
- Strong knowledge of food safety, sanitation, and local health regulations
- Experience ordering and managing food, supply, and equipment inventory
- Ability to train and mentor kitchen employees on best practices and procedures
- Strong attention to food preparation, presentation, and quality consistency
- Demonstrated ability to control food costs and reduce waste through planning and portion control
- Knowledge of kitchen equipment maintenance and safety
- Ability to collaborate effectively with front-of-house leadership for smooth service execution
- Strong problem-solving skills related to kitchen operations and staff performance
- Experience assisting with menu planning, costing, and updates
- Ability to track and report on kitchen performance metrics, including food cost, labor cost, and guest satisfaction
- Medical, dental, and vision benefits for full-time employees
- Discounted employee meals
- Time-and-a-half pay for six major holidays
- Competitive wages
- Opportunities for advancement
- Bonus program
OHM Concessions Group is committed to positively impacting the lives of our Associates, Families, and Business Partners. We provide equal employment opportunities to all individuals regardless of race, color, age, national origin, citizenship status, physical or mental disability, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state, or local law.