Kitchen manager jobs in Amherst, NY

Job Description JOIN A GREAT TEAM!!! Status: Full-Time Compensation: $60,000 - $70,000 Plus benefits! Qualifications 2+ Full-Service restaurant management experience required 2+ years of BOH experience required Knowledge of inventory and budgeting required High School diploma or equivalent Benefits Competitive pay with bonus program Kitchen Manager compensation range: $60,000 - $70,000 per year Medical, telemedicine, dental and vision insurance HSA, FSA and Dependent Care FSA Company paid short-term and long-term disability insurance Company paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on Dino merch Work/Life balance Fast-Paced work environment Fun and engaging work place Internal growth/promotions Chance to be part of a great team! Responsibilities The Kitchen Manager's role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Que the heart and passion of all they do Ensures the greatest degree of Hospitality to the Guests Ensures consistent execution of all BOH systems and profitability by providing and ensuring quality training, coaching, and follow-through Knowledge and practical application of all Kitchen (Expo, Smokehouse, prep and line quality identifiers and standards) and Dining Room systems and operations (ToGo, Host, Bar, and service standards)

Kitchen Manager title:Reports to: Kitchen Manager Owner A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire and discipline staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the restaurants standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Duties & Responsibilities: · Recruiting, training and motivating your staff · Work with HR to discipline staff when needed · Doing regular stock-takes · Handling deliveries · Enforcing health and safety rules · Making sound decisions and problem-solving · Performance management of staff · Delegate duties and tasks to staff to meet objectives and maximize resources · Set and monitor quality and service standards for staff · Communicate company policy, standards and procedures to staff · Direct and manage staff members to meet standards and objectives · Ensure staff operate within company policies · Planning menus · Motivating staff during demanding service periods · Managing stock and helping to ensure that stations stay stocked during service · Ordering food and supplies from vendors · Managing schedules, vacations, requests for time off and station rotations of line cooks · Keeping accurate records · Recruiting, training and educating staff · Ensuring food is the right quality for the price · Make sure safety equipment is in place and all of it is in working order · Follow HR protocol, standards and practices · Must attend weekly team meetings · Respond to requests from The Shatzel Group within 24 hours of contact *Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Kitchen Managers must adhere to Company alcoholic beverage policies Kitchen Managers must also adhere to all Company and Safety Policies and Procedures Physical Demands: Estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted on the job: 100% -- Stands during entire shift 75% -- Reaches, bends and stoops frequently 50% -- Carries/lifts up to 25 lbs. 20% -- Carries/lifts up to 50 lbs. 100% -- Verbally communicates with guests and back of house Must be able to read and write. Aap/EEO Statement: The Shatzel Group provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Shatzel Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. The Shatzel Group expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of The Shatzel Group's employees to perform their job duties may result in discipline up to and including discharge.

The Supervisor of Dining Services assists the Director of Dining Services with general oversight and management of department operations and personnel. The individual maintains a leadership role within the department, leads by example and ensures regulations, procedures Responsibilities 1. Assists Director of Dining Services with overseeing the daily operations of the dining service department including the kitchen, dish room, food storage areas, and dining rooms. 2. Adheres to state regulations, current best practices, policies, and procedures for food preparation and meal service. 3. Ensures all Dining Services staff members are adhering to department policies and procedures for food handling, preparation, and service. 4. Monitors department food and non-food item inventory consistent with resident needs and the weekly menu cycle. 5. Provides regular communication to the Director and/or Administrator regarding food service operations. 6. Conducts routine audits and monitors performance improvement initiatives related to food service at the direction of the Director of Dining Services or the Administrator. 7. Attends, and actively participates in, staff meetings, required in-service programs, and other meetings/programs deemed appropriate by the Administrator or Director of Nutritional Services. 8. Performs job functions of each subordinate department position when necessary. 9. Acts as Director of Dining Services in his/her absence. 10. Regularly interacts and communicates with residents/family members regarding meal service. 11. Maintains a working knowledge of federal regulations of the State Department of Health code and rules and regulations regarding meal service in the post-acute care setting. 12. Ensures proper preparation, maintenance, and service of food in accordance with state rules and regulations. 13. Acts as a preceptor for food service students and interns. 14. Assists with training of new and current department staff. 15. Conducts in-service programs for dietary and facility staff upon request. 16. Provides feedback to the Director and Administrator on the work performance of Dining Services staff members. 17. Utilizes electronic timekeeping system as directed. 18. Arrives to work on time, regularly, and works as scheduled. 19. Recognizes and follows the dress code of the facility including wearing name tag at all times. 20. Follows policy and procedure regarding all electronic devices, computers, tablets, etc. 21. Supports and abides by Elderwood's Mission, Vision, and Values. 22. Abides by Elderwood's businesses code of conduct, compliance and HIPAA policies. 23. Performs other duties as assigned by supervisor, management staff or Administrator. Qualifications High School diploma or equivalent Working knowledge of CMS and DOH regulations related to food service Associates degree in Food Service Management, Hospitality Management, or related field preferred Certified Dietary Manager preferred Demonstrated supervisory experience preferred Experience with DOH survey process preferred Computer skills consistent with nutritional software programs preferred This position requires regular interaction with residents, coworkers, visitors, and/or supervisors. In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level. EOE Statement WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.

Shift: Full-Time Rate: $26 - $28/hr. (depending on experience) Join Our Team at Garden Gate Healthcare Facility! Garden Gate Healthcare Facility is seeking a Food Service Director to lead our dining services team and provide high-quality, nutritious meals for our residents. In this key leadership role, you will oversee food preparation, meal planning, and staff management to ensure that our residents enjoy delicious and well-balanced meals while maintaining compliance with all regulatory guidelines. Key Responsibilities: * Oversee daily food operations, including menu planning, food preparation, and serving. * Supervise and train kitchen staff, ensuring adherence to dietary requirements and quality standards. * Ensure compliance with sanitation, safety, and health regulations. * Develop and manage food service budgets, including ordering and inventory control. * Collaborate with dietary staff, nurses, and physicians to accommodate special dietary needs for residents. * Monitor food service operations to improve efficiency, customer satisfaction, and nutrition quality. * Ensure proper documentation and record-keeping related to food service activities. Qualifications: * Proven experience as a Food Service Director or similar role in a healthcare or senior living setting preferred. * Strong leadership, organizational, and communication skills. * Knowledge of food safety regulations and dietary requirements in healthcare settings. * Ability to manage budgets and oversee staff performance. * Culinary or food service management degree preferred. * Compassionate, team-oriented, and dedicated to providing high-quality services to residents. What We Offer: * Competitive salary and benefits package. * Medical, Dental, Vision, and Life Insurance. * Paid Time Off (PTO). * 401(k) Retirement Plan with matching. * Referral Bonus Program. * Flexible scheduling for work-life balance. Why Garden Gate Healthcare Facility? At Garden Gate, we pride ourselves on providing high-quality care in a welcoming and supportive environment. You'll be part of a dedicated team that values your contributions and fosters a culture of respect and excellence. Join us in making a meaningful difference in the lives of our residents! Apply Today and Lead Our Dining Services Team!

Job Details GreenField Terrace - Lancaster, NY Full Time $18.00 - $20.00 Hourly Day Health CareFood Service Manager Day Shift - evenings and weekends as needed. Employees are an important part of life at The GreenFields! Not only do they help our residents to achieve their goals, but they also help them to maintain an optimal quality of life. We're looking for caring, compassionate employees to join our team and to help us fulfill our mission to deliver the area's BEST senior care! Position Summary: The Food Service Manager is responsible for overseeing all aspects of dining services within the assisted living and memory care community. This role ensures that residents receive nutritious, appealing meals in a safe, sanitary, and welcoming environment. The manager supervises kitchen and dining staff, plans menus in accordance with dietary guidelines and resident preferences, manages inventory and budgets, and ensures compliance with state and federal regulations. The position requires strong leadership, organizational skills, and a commitment to enhancing residents' quality of life through exceptional dining experiences. We strive to be an employer of choice: Competitive wages, pay based on experience, shift differential Paid Weekly Referral Bonus Plan & other types of Incentives Paid Holidays, Vacation, Sick Time, based on FT/PT status Tuition Reimbursement Medical, Dental, Vision, Life Insurance, 401K with employer match Premier Third Party Child Daycare Onsite Free Access to Employee Wellness Center/Gym Uniform Allowance Free Parking Eligibility for certain benefits aligns with employment status Key Responsibilities: Responsible for the daily operations of the kitchen. Ensure that all recipes, food preparations, and presentations meet specifications and commitment to quality. Maintain a safe, orderly, and sanitized kitchen by demonstrating proper food-handling techniques. Verify that staff follows all recipes and portions servings correctly. Oversee that kitchen, dish and storage areas are cleaned and organized. Supervise Household staff during cooking procedures. Make rounds in all separate houses. Set excellent customer service and work examples. Commitment to quality service, food, and beverage knowledge. Awareness of local, state, and federal health and sanitation laws. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, knives, and dish machine. Can effectively solve problems and able to take direction. Ensure all food is labeled and stored properly. Perform daily sanitation checklist. Perform monthly sanitation audit. Train new employees. Must supervise and correct as needed. Participate in staff's performance evaluation. Prepare and run production lists. Available for all deliveries, receive and verify orders and stock all deliveries. Maintain diet census. Set up and assist with special functions. Assist with in-services. Assist with QA programs and monitoring of food temperatures, sanitation, and general condition of houses. Other related duties as assigned by Neighborhood Director, Always adheres to dress code policy. Always adheres to time and attendance policy. Practices safe work habits and follows all safety procedures of the facility. Assures the safety, security, and wellbeing of our residents. Qualifications Qualifications: Minimum of 5 years experience. Education Requirements - College or Culinary Training. Specific Other Requirements: Must be able to read, write, speak, and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with staff, residents, family members visitors, government agencies/staff, and the general public. Must be knowledgeable of practices and procedures, as well as laws, regulations, and guidelines that pertain to long-term care. Must possess the ability to plan, organize, develop, implement, and interpret department programs, goals, objectives, policies and procedures, etc., that are necessary for providing quality care. Must have patience, tact a cheerful disposition and enthusiasm, as well as the willingness to handle challenging residents/associates. Must be able to communicate with the staff, and other department supervisors. Maintains a rapport with the residents and their families. Must be willing to seek out new methods and be willing to incorporate them into existing practices. Must not pose a direct threat to the health or safety of other individuals in the workplace. Must attend and participate in continuing educational programs. Must have valid state of residence driver's license. May be required to use personal vehicle. Physical Requirements and sensory: Must be able to move intermittently throughout the work day. Must be able to cope with the mental and emotional stress of the position. Must meet the general health requirements set fourth by the policies of this facility. May be necessary to assist in the evacuation of residents during emergency situations. Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met. Must be able to push, pull, move, and/or lift a minimum of fifty (50) pounds. Must be able to climb stairs. Working Conditions: Will work in a well lighted and ventilated area. Will be subject to frequent interruptions. May be asked to work beyond normal working hours, and in other positions temporarily, when necessary. May be subject to call-backs during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.) Is subject to injury from falls, burns, from equipment, odors, etc., throughout the work day, as well as reactions from dust, disinfectants, tobacco smoke and other air contaminates. If you feel like you're a great candidate for our Food Service Manager position, please apply today!! EOE Statement We are an equal opportunity employer. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved. nlpp

Job Description Salary: $60,000 - 65,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities. Key Responsibilities: Manages salaried managers and hourly associates in the Food Service Department Oversees the overall direction, coordination, and evaluation of the account Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems Prepares and manages annual budget Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc. Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control Other duties as assigned Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Excellent financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet ServSafe Certified Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1485028 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

General Manager Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day. At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities. Join us. Because Dunkin' runs on you and we'll be running beside you every step of the way. We're All IN'. As a Restaurant Manager, you are key to our business. You will be responsible to maintain and manage the restaurant environment by monitoring store presentation, supporting brand consistency, and implementing the store strategy and action plan. Additional duties of a General Manager include; Motivating the team to complete the sales process, ensuring customer satisfaction, complying with company procedures, and maximizing productivity and profitability, hiring, training, and monitoring the development of staff. A Restaurant Manager is required to have 3-5 years of experience in food & beverage service, management, hospitality, or retail environment. A qualified candidate must also have a high school diploma or equivalent, reliable transportation, and a flexible schedule. Apply now to join one of the most exciting brands in America! ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10588401"},"date Posted":"2025-09-18T10:58:02.251976+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"180 Perry St","address Locality":"Buffalo","address Region":"NY","postal Code":"14204","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group!

Job Description The Restaurant Manager is responsible for leading department-level restaurant operations; serving as a role model for the company's core values. The Manager demonstrates leadership through adherence, communication and execution of the company's service standards, systems and procedures. This is an excellent opportunity for an individual with a passion for hospitality and customer service, possessing outstanding leadership skills and an ability to thrive under pressure, with the kind of work ethic, enthusiasm, and ambition synonymous with the company culture. Responsibilities: Must maintain a professional and welcoming attitude while at work to all guests and team members. Drives a culture of teamwork between peers and team members A champion in the restaurant for company initiatives; participating in the implementation, coaching and feedback to store and corporate leadership Leadership presence and involvement in shift management Strong passion for culinary excellence, wine and spirits knowledge and guest service Maintains a professional demeanor and image Communicates effectively with management team and team members Proven developer of people; maintain accountability for training and developing team members which includes coaching, mentoring and appropriate performance management. Upholds and enforces the company's policies and procedures in a professional and consistent manner Takes ownership in the profitability of the restaurant through managing controllable costs; i.e. labor, turnover, food and beverage costs, Guest compensation Must be able to work flexible shifts and schedules, including weekends and holidays. Perform other job-related and compatible duties in other positions when necessary. QUALIFICATIONS AND EDUCATION REQUIREMENTS Education: Bachelor's Degree or equivalent in Hospitality, Business, or Culinary Arts Qualifications: Minimum of 2 to 3 years of supervisory experience in restaurants Excellent verbal and written communication skills EDUCATION & EXPERIENCE Previous salaried management experience in fine dining restaurants is preferred. Proficiency in Microsoft 365 applications preferred About Lehman Consulting and Recruiting Lehman Consulting and Recruiting has years of experience matching candidates with their perfect positions! At LCR, we understand just how competitive today's job market is and have a proven track record of helping candidates turn their passions into a reality. Let us help you find your perfect match today! LCR is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.

The Restaurant Room Manager administers, directs and controls the effective and efficient operation of the assigned F&B outlet. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Upon approval of division management implement and maintain upscale standards. 2. Train all restaurant staff to perform their job duties in accordance with departmental and company standards. On an on-going basis monitor performance to ensure that all staff consistently meet or exceed these standards. 3. Evaluate, provide feedback and direct Shift Managers and all restaurant staff. 4. Ensure that all products served meet the established specifications and standards. 5. Manage a budget to ensure that the department runs efficiently to achieve established fiscal and performance goals, and recommends changes to enhance profitability. 6. Maintain a rotation of weekly and seasonal special offerings based on industry trends, creativity, and guest feedback on a regular basis 7. Keep informed of new or revised restaurant/bar/dining concepts as part of development of all F&B offerings, in sync with overall property plans. 8. Provide disciplinary action when needed. 9. Facilitate weekly management meetings with department. Attend property management meetings 10. Maintain constant control of the restaurant including but not limited to; greeting and seating of guests, taking a proactive approach to resolving service failures, handling guest complaints in a manner that is consistent with a five-star restaurant, responding to employee complaints on a timely basis, and addressing other problems that are encountered. Also responsible for making Division Management aware of pertinent issues as it relates to the above. 11. Report any incidents to appropriate management. 12. Assure prompt, professional service to all guests. 13. Responsible for approaching tables and speaking with guests to obtain feedback about dining experience. 14. Handle administrative duties such as scheduling, payroll, filing, personnel maintenance and HR issues. 15. Advise the Director of Food & Beverage of daily concerns and needs; utilize all available resources to maximize profits. 16. Complete daily reports including Daily Manager Report and any Incident Reports. 17. Prepare necessary paperwork, ordering or supplies and equipment needed for an efficient customer oriented operation. 18. Communicate regularly with associates and keep them informed of all Casino activities and events. 19. Ensure that staff behavior and appearance are in full compliance with established standards at all times. 20. Share accountability for achieving cost goals, labor and expenses. 21. Evaluate staff performance on a ninety (90) day and annual basis. 22. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 23. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 24. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 25. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 26. Attend all necessary meetings. 27. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness, and sensibility to the customers and employees. 2. Must possess the ability to instill a sense of pride and personal responsibility in subordinates. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High school diploma equivalent required. Associates or Bachelor's degree preferred. 3. Minimum six (6) years in the field of food and beverage; three (3) years food and beverage supervisory experience in a high volume restaurant required. 4. Minimum one (1) year experience as a general manager of a dining restaurant. 5. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 6. Must possess general knowledge of all phases of full service dining and food and beverage service procedures. 7. Must be able to understand budget and hold responsible units accountable to meet budget. 8. Must have a complete understanding of labor and productivity standards measured by covers per hour. 9. Must be able to evaluate statistical reports and other business reports. 10. Must be computer literate, including broad knowledge of all Microsoft office applications as well as restaurant automated systems. Requires financial and management experience using computer, calculator, and/or adding machines. 11. Ability to make decisions and direct others, and interacts with customers in a pleasant and friendly manner, and resolves guest recovery situations. Public speaking and communicate ideas and concepts competently. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk, and move through all areas of the casino/hotel. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced casino environment and effectively deal with customers, management, employees, and members of the business community in all situations Salary Starting Rate:$55,612.00 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Job Description McDonald's restaurants are staffed by great people, and right now we're looking for more of them. People interested in satisfying careers with competitive benefits. People interested in growing and advancing. People with lots to offer. People like you. If you're interested (and we sure hope you are), let's get together. Requirements: Managers lead shifts every week, making sure customers get a fast, accurate, friendly experience every visit. A Swing Manager provides leadership to crew and other managers during a shift to ensure great Quality, Service and Cleanliness to customers. Shift Managers perform a variety of tasks, which may include planning for each shift, monitoring performance during the shift, taking action to ensure the team is meeting McDonald's standards, monitoring safety, security, and profitability, and communicating with the next Shift Manager to help prepare him/her to run a great shift, too. Shift Managers may also be responsible for meeting targets during their shifts and for helping their assigned Departments meet their goals. As a Swing Manager, you may be responsible for: Food Safety Internal Communication Inventory Management Daily Maintenance and Cleanliness Managing Crew Quality Food Production Exceptional Customer Service Safety and Security Scheduling Training

Food Service/Cook Manager Additional Information: Show/Hide Hours Per Day: 8.00 (6:00 - 2:30) Work Year: 10 Months -- Off during school breaks. Minimum Pay Rate: $21.00/Hour (effective 12/17/25) Classification: Non-Competitive Candidates hired for this position are eligible to receive a $1,000 Sign-On Bonus. Contact the Human Resources Department at ************** for more information. Sign-on payments will be made after the candidate has worked in the position they were hired for, based on the below schedule: * $400 paid after 60 days of work. * $300 paid after 120 days of work. * $300 paid after 180 days of work PRIMARY RESPONSIBILITY: This is an important food service position involving responsibility for the supervision, coordination and participation in the preparation, cooking and service of hot and cold foods to students and faculty in a school lunch room or cafeteria. The work is performed under the general supervision of a Food Service Director. Direct supervision is exercised over Cooks, Assistant Cooks and Food Service Helpers. Does related work as required. JOB RESPONSIBILITIES: (All need not be performed in a given position. Other related activities may be performed although not listed.) * Supervises and coordinates the activities of workers engaged in preparing, cooking, and serving meals. * Participates in the preparation, cooking, and serving of meals. * Supervises the preservation and storage of food. * Orders food and supplies. * Coordinates and insures adherence to safety and sanitary procedures in the food preparation area. * Supervises and participates in the cleaning and care of kitchen equipment. * Supervises the training of kitchen staff, has responsibility for evaluating building employees. * Maintains records of inventory, production, daily meal counts and sales. * Maintains time and payroll records. * Plans work schedule. * Understands and operates computerized cash register system. * Catering large events. QUALIFICATIONS: * Either: A. Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, plus one (1) year of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, B. Graduation from high school or possession of a high school equivalency diploma, plus three (3) years of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food, OR , C. An equivalent combination of training and experience as defined by the limits of (A) and (B) above. NOTE: Where the educational requirement is not met, additional experience as descibed in (A) may be substituted on a year-for-year basis. * The ability to work independently and manage time effectively. * The ability to work collaboratively with peers and colleagues. * The ability to carry out oral and written instructions. * Displays a positive attitude and builds healthy relationships with students, staff and families. * Servsafe Certified (desired qualification or willing to obtain after permanent hire). * Ability to supervise staff. * Knowledge of the principles of nutrition and a balanced diet. * Understand meal components for reimbursable breakfasts and lunches. * Understanding of basic food safety and sanitation. * Possess the basic computer skills necessary to perform management duties. * Daily attendance is expected. SPECIAL REQUIREMENTS: If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job. FLSA: Non-Exempt

General Manager, Restaurant Manger & Shift Leader Wendy's - Restaurant Management Careers - Springfield, MO NOW HIRING MANAGEMENT Wendy's is interviewing General Managers, Assistant Managers & Shift Managers! Positions are available throughout the SPRINGFIELD area!! The Wendy's Company (NASDAQ: WEN) is the world's third largest quick-service hamburger company. The Wendy's system includes more than 6,500 franchise and Company restaurants in the U.S. and 29 other countries and U.S. territories worldwide; combined with the strength of the Wendy's brand offers real career opportunities. If you are motivated and want an opportunity to test your potential, this is the perfect place for you! Our Management Benefits Include: - Medical, Dental & Vision - 401(k) Plan - Paid Vacation - Excellent Starting Salaries - Teamwork Environment - Local Training & Much More! Interested We would love to hear from you! Email your resume today! The ideal candidate will have experience as a Store Manager, General Manager, Assistant Manager, Service Manager, Restaurant Manager, Shift Manager, Supervisor or Shift Leader.

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment As a Cracker Barrel Restaurant Manager, you're not just running a restaurant, you're a leader who focuses on the people and the place. You'll oversee both font-and back-of-house operations, ensuring our guest and team members know that we are committed to Always Serving Up More Than a Meal. With your leadership, you'll coach and develop your team, manage inventory, and deliver on the kind of guest experience we're known for. Backed by the right tools and training, you'll set the example and inspire your team to share the goodness of country hospitality. So if you're someone who…. Leads with care, making sure both employees and guests feel valued Thrives managing the full restaurant experience from kitchen flow to front-of-house service Balances operational focus with people-first leadership Stays cool under pressure and encourages your team through busy shifts Believes hospitality is a team effort that starts with strong leadership Has 2-5+ years of successful restaurant management experience, including 1 year of Cracker Barrel experience Can work 50 hours a week (five 10-hour shifts), including holidays and weekends as needed Has a valid driver's license … come on in, we've been expecting you! Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Support That Goes Beyond the Clock: Medical, Rx, Dental and Vision Benefits on Day 1| Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Grow and Thrive Your Way: Over 90% of General Manager and District Managers openings are filled internally| Tuition Reimbursement | Professional Development Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! Pay Range: $19.23 - $23.53 A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

Job Description McDonald's restaurants are staffed by great people, and right now we're looking for more of them. People interested in satisfying careers with competitive benefits. People interested in growing and advancing. People with lots to offer. People like you. If you're interested (and we sure hope you are), let's get together. Requirements: Managers lead shifts every week, making sure customers get a fast, accurate, friendly experience every visit. A Swing Manager provides leadership to crew and other managers during a shift to ensure great Quality, Service and Cleanliness to customers. Shift Managers perform a variety of tasks, which may include planning for each shift, monitoring performance during the shift, taking action to ensure the team is meeting McDonald's standards, monitoring safety, security, and profitability, and communicating with the next Shift Manager to help prepare him/her to run a great shift, too. Shift Managers may also be responsible for meeting targets during their shifts and for helping their assigned Departments meet their goals. As a Swing Manager, you may be responsible for: Food Safety Internal Communication Inventory Management Daily Maintenance and Cleanliness Managing Crew Quality Food Production Exceptional Customer Service Safety and Security Scheduling Training

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Buffalo, NY location. If this sounds like something that fits what you're seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You'll Do: Oversee day-to-day back-of-house operations in a high-volume kitchen Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards Manage food inventory, ordering, and cost controls Ensure compliance with health, sanitation, and safety regulations Collaborate with front-of-house management to maintain smooth service and team synergy Drive a culture of accountability, positivity, and teamwork What We're Looking For: 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant Passion and a love for bold, scratch-made food ( Scratch kitchen experience is required) Strong leadership skills with a hands-on, lead-by-example style In-depth knowledge of food safety standards and BOH operations Excellent communication, time management, and problem-solving skills Ability to thrive in a fast-paced, team-focused environment What We Offer: Competitive salary, performance-based bonus program Medical, telemedicine, dental, and vision insurance HSA, FSA, and Dependent Care FSA Company-paid short-term and long-term disability insurance Company-paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Buffalo, NY.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives