The Manager - Food and Beverage plays a critical role in providing strategic leadership and operational oversight for all food and beverage operations in their area of the park. The Manager Food and Beverage will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Manager Food and Beverage reports directly to the Director of Food & Beverage and collaborates with other departments to support park-wide initiatives.
Responsibilities:
• Lead all food & beverage operations in area of responsibility with a focus on service quality, operational efficiency, and overall guest satisfaction.
• Drive financial performance by consistently meeting or exceeding revenue, margin, and cost of goods goals; maintain full accountability for achieving budgeted results.
• Lead labor planning and optimization across all F&B locations in area of responsibility, ensuring effective staffing levels, accurate scheduling, productivity management, and compliance with time & attendance expectations.
• Oversee financial controls, including sales accuracy, system integrity, labor cost management, and alignment to division reporting standards.
• Provide leadership and development for F&B Area Managers and supervisors, including hiring, training, coaching, and performance accountability.
• Ensure all facilities, equipment, and F&B locations remain clean, safe, functional, and operationally ready; support maintenance and capital planning needs.
• Partner with the Director of Food & Beverage & Executive Chef on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.
Qualifications:
High School Diploma or GED required; Bachelor's Degree preferred.
Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred.
Proficient in Microsoft Outlook, Excel, and Word.
Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred.
Valid driver's license required.
Ability to work flexible hours including nights, weekends, and holidays.
Must pass background check and drug screening per company policy.
$42k-59k yearly est. Auto-Apply 7d ago
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Assistant General Manager
Border Foods LLC 4.1
Kitchen manager job in Augusta, MI
What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better.
As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment.
At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive.
The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience.
What's in it for you?
-Flexible scheduling
-Top pay in the industry : Up to $30/hour with bonus potential
-Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone!
-Education programs, including GED and Tuition Reimbursement offerings
-Scholarship opportunities
-Medical/Dental/Vision benefits offered for all positions - even part-time!
-Free food!
-Vacation Time (Paid Time Off), Sick, and Holiday Pay
-Vacation Donation Program
-An incredible culture that encourages career growth and support
Assistant Manager Core Values:
Accountability & Integrity:
Consistently demonstrates integrity in actions and expectations
Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner
Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations.
Ensures a quality customer experience by driving fast and friendly service
Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes).
Ensure health and safety standards are met
Adheres to all local, state, and federal laws and guidelines.
Family & Teamwork:
Creates unity in the team by building cross functional relationships
Respond to Team Member questions and resolves employee issues in a timely manner.
Provide a restaurant that is a safe place for team members to work and customers to visit
Able to navigate challenging situations and provide appropriate guidance
Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences
Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution.
Instills a recognition culture that creates a positive work environment
Excellence:
Strategic planner creates short term and long-term strategies for restaurant success
Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments
Sourcing, hiring, and developing excellent Team Members
Conducting New Hire orientation and developing the training plan for each new hire
Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements.
Demonstrates efficient labor control, inventory control, and waste management.
Empowerment:
Builds the capabilities of their team
Provides learning and development opportunities for all Team Members.
Offers guidance to Team Members
Consistently demonstrates active and timely coaching capabilities.
Bringing others along, operationally, through use of tools.
Required or Preferred Experience:
Minimum of one years restaurant or retail experience, or combined experience and education.
Experience with sales building, P&L statements, recruiting, and training.
Proven track record of successful hiring and retention.
Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change.
ServeSafe Certified
Must be at least 18 years of age.
Valid Driver's license and vehicle insurance.
High school diploma or equivalent.
Physical Demands:
The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation.
The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation.
"You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."
$14 per hour - $35 per hour
PandoLogic. Category:Executive, Keywords:Assistant General Manager, Location:Augusta, MI-49012
$14-30 hourly 2d ago
General Manager
Variant Partners
Kitchen manager job in Belleville, MI
General Manager - U.S. Division (Global Manufacturing Group)
Our client, a global manufacturing organization with a profitable and growing U.S. division, is seeking a General Manager to lead the business with full P&L ownership. With strong operations leadership already in place, this role is centered on commercial performance, customer engagement, and strategic growth.
Key Responsibilities:
Lead U.S. strategy and financial performance, including P&L, budgeting, forecasting, and investment planning
Drive the commercial agenda: sales strategy, key account growth, pipeline development, and pricing
Expand new business while deepening senior-level customer relationships, particularly in automotive and adjacent markets
Ensure alignment of commercial goals with operational capabilities in partnership with the Head of Operations
Build and develop a high-performing leadership team; promote a culture of accountability and continuous improvement
Serve as the senior representative with customers, suppliers, and global leadership, ensuring alignment with group strategy
Qualifications:
Bachelor's degree required; MBA preferred
10+ years of progressive leadership experience in manufacturing
Demonstrated success in sales leadership, business development, and key account management
Automotive Tier I or Tier II experience preferred; global or matrixed exposure a plus
Strong strategic thinking, commercial acumen, and leadership presence
If you are interested in exploring this further, please apply to this posting.
$43k-80k yearly est. 5d ago
General Manager
Fourgrounds Coffee
Kitchen manager job in Plymouth, MI
Fourgrounds General Manager - Fourgrounds Coffee Studio (Plymouth, MI)
About Fourgrounds:
Fourgrounds is a new coffee shop and creative media hub in downtown Plymouth, MI-where craft coffee meets local storytelling. As we prepare for launch, we're hiring a General Manager to lead our team, own operations, and build a best-in-class guest experience. This is a ground-floor opportunity to grow with a unique hybrid concept.
Position Overview:
The General Manager is responsible for all aspects of store operations, from guest service and staff development to inventory management and financial performance. You'll lead a team of baristas and front-of-house staff, while managing costs, enforcing standards, and creating an outstanding environment for customers and employees alike.
Job Responsibilities -
Front of House:
Hire, onboard, train, schedule, and coach a high-performing team
Motivate employees to deliver excellent service
Provide feedback, coaching, and development to team members
Enforce store policies and foster a positive, productive workplace
Maintain a clean, welcoming, and well-organized space
Address guest concerns promptly and professionally
Back of House & Operations:
Oversee all store operations and report to ownership/corporate staff
Manage P&L, meet sales targets, and control labor and operating costs
Maintain accurate par levels, ordering guides, and prep sheets
Ensure consistency in food and beverage quality, following recipes and procedures
Keep inventory and retail coolers organized, stocked, and visually appealing
Maintain high standards for cleanliness, organization, and health code compliance
Oversee sanitation of workstations, tools, and storage areas
Ensure compliance with food safety, health codes, and cash handling policies
Reconcile cash deposits with POS system daily
Coordinate event strategy with WDIV events team/coordinator
Administrative & Strategic Duties:
Create, manage, and adjust team schedules; approve shift changes and fill-in for absences
Provide insights and feedback to ownership; help manage workplace change(s)
Manage employee relations by addressing conflict resolution, performance challenges, and fostering positive interpersonal dynamics.
Represent and promote the Fourgrounds brand in the community
Support cross-functional collaboration with the in-house media studio
Coordinate store operations with local programming staff and daily broadcast of station lifestyle show
Report performance to ownership and help implement operational improvements
Key Qualifications:
3+ years of experience managing a café or restaurant preferred
Strong understanding of café operations, food safety, and customer service
Skilled in balancing supply and demand, ordering, and inventory
Ability to manage multiple priorities in a fast-paced environment
Strong interpersonal, organizational and problem-solving skills
Familiarity with coffee equipment, drinks, and café operations is a plus
Effective leader with experience coaching and mentoring teams professionally
Proficiency in POS systems and basic financial reporting
Skill in maintaining detailed communication and organization in restaurant industry
Positive and enthusiastic attitude
Experienced in managing budgets, costs, and business metrics (sales, labor, profitability, etc.).
ServSafe or food safety certification (or willingness to obtain)
Ability to work full-time including early mornings, evenings, weekends and holidays.
Location & Schedule:
Location: Downtown Plymouth, MI
Schedule: Full-time (Includes mornings, evenings, weekends, and holidays)
No Phone Calls Please
Fourgrounds Coffee is an Equal Opportunity Employer. In addition to complying with the requirements of federal law, Fourgrounds Coffee will comply with applicable state and local laws prohibiting employment discrimination. Any offer of employment is conditional upon the successful completion of a pre-employment drug screening, investigative background check, employment/education verifications and reference checks.
$43k-80k yearly est. 5d ago
Executive Kitchen Manager
Cooper's Hawk Winery 4.5
Kitchen manager job in Toledo, OH
As an Executive KitchenManager at Cooper's Hawk, you'll lead a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu, thoughtfully paired with our wines. You'll be the culinary leader and coach, partnering with your team to ensure excellence in food quality, consistency, safety, and service. With a focus on uncompromising hospitality, you'll help shape a kitchen culture that delivers memorable guest and Team Member experiences.
What You Will Get
* 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events
* Monthly Complimentary Wine Tasting for Two
* Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount
* 401(k) with Company Match
* Health & Flexible Savings Accounts- Health and Dependent Care
* Long-Term Disability; Voluntary Short-Term Disability
* Basic Life and AD&D Insurance (with option to purchase additional coverage)
* Paid Parental Leave
* Paid Time Off
* Access to Team Member Relief Program
* Wellness and Mental Health Support
* "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services
* Team Member Rewards, Milestone Recognition and Referral Bonuses
* Career Development Opportunities
How You Will Succeed
Show Up Ready: Come prepared, stay sharp, and start strong.
* Oversee overall kitchen operations and lead the culinary team
* Partner with the Culinary team to embrace and execute new menu items
* Use tools like POS systems, scheduling software, inventory/ordering systems, and Microsoft Office to stay organized
* Maintain a safe and healthy work environment and uphold food safety standards
* Lead menu rollouts, kitchen initiatives, and private events, including monthly Wine Club dinners
Own What You See: Take responsibility, jump in, and do what needs to be done.
* Oversee final interviews and approve kitchen Team Member hiring decisions
* Introduce and supervise the implementation of kitchen training materials
* Review and approve schedules aligned with labor forecasting
* Demonstrate deep knowledge of food quality, recipes, and kitchen systems
* Maximize financial and operational results through effective planning and execution
Stay in Sync: Communicate often, move with your team, and keep service flowing.
* Ensure strong collaboration between kitchen and front-of-house operations
* Lead Community meetings and foster open communication across the team
* Work closely with management teams to conduct weekly food inventory
* Partner with the General Manager and other leaders to achieve restaurant goals
* Ensure adherence to policies; manage and train others on standard operating systems/ procedures
Make It Personal: Be genuine, listen well, and tailor the experience.
* Represent Cooper's Hawk values and by creating a respectful, positive, and professional kitchen culture
* Develop and retain Managers and Team Members through coaching/mentorship
* Ensure every dish reflects our commitment to quality and uncompromising hospitality
Add a Touch: Go beyond the expected to create memorable moments.
* Inspire the team to take pride in their work and deliver exceptional food
* Celebrate team achievements and milestones
* Lead with passion and foster a kitchen environment that values excellence
What You Will Need
* 2-3 years of kitchenmanagement experience in a full-service restaurant. Scratch kitchen experience preferred
* Excellent verbal and written communication skills
* Ability to read, understand and communicate in English
* Demonstrates financial acumen
* Proficient in Microsoft Office Suite
* Preferred certifications include ServSafe and state/local licensing requirements
* Must be able to lift and carry up to 50 lbs.
* Must be able to stand for at least 10 hours per shift
* Must have the ability to work 50-60 hours per week
* Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays
Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk.
Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process.
The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply.
About Us
Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.
$48k-60k yearly est. 60d+ ago
Kitchen Manager - Up to $55k+BONUS
Bubba's 33
Kitchen manager job in Taylor, MI
Job Description
KitchenManager - Bubba's 33
Taylor, MI | Auburn Hills, MI | Madison Heights, MI
Bubba's 33 is a high-energy sports restaurant owned by Texas Roadhouse, combining legendary scratch cooking with an exciting game-day atmosphere. We're known for our made-from-scratch kitchen, hand-cut steaks, craft burgers, specialty pizzas, and signature wings - all prepared fresh daily in a high-volume environment serving 6,000-7,000 guests per week.
With average sales of $6.3 million annually and approximately $110-$130k per week, our restaurants deliver exceptional food quality and guest experiences in a fast-paced, team-oriented setting. We're part of the Texas Roadhouse family, which means legendary training, outstanding benefits, and real opportunities for career growth.
The Opportunity
We're seeking experienced and motivated KitchenManagers to lead our back-of-house operations at our Taylor, Auburn Hills, and Madison Heights locations. If you're passionate about scratch cooking, thrive in high-volume environments, and love developing teams, we want to hear from you!
As KitchenManager, you'll oversee all kitchen operations, lead a dedicated culinary team, and ensure every dish meets our scratch-made standards. This is a hands-on leadership role where you'll maintain food quality, control costs, develop your team, and create a positive kitchen culture that supports our mission of delivering overwhelming hospitality.
What You'll Do
Kitchen Operations & Quality:
Lead and manage all back-of-house operations for high-volume scratch kitchen (6,000-7,000 guests per week)
Ensure consistent food quality, proper preparation techniques, and scratch-cooking standards across all menu items
Oversee food preparation, cooking, plating, and kitchen flow during high-volume service periods
Monitor kitchen equipment and coordinate maintenance to ensure operational readiness
Maintain proper food safety, sanitation, and health code compliance at all times
Team Leadership & Development:
Recruit, hire, train, and develop kitchen team members to maintain high standards
Provide hands-on coaching, mentorship, and performance feedback to build a strong culinary team
Create positive, team-oriented kitchen culture focused on quality, speed, and collaboration
Lead by example with strong work ethic and willingness to step in wherever needed
Schedule kitchen staff effectively to meet business needs while controlling labor costs
Financial Management:
Manage food costs, inventory, ordering, and waste control to optimize profitability
Control labor costs while maintaining appropriate staffing levels for volume
Participate in P&L management and understand key kitchen performance metrics
Work with vendors and suppliers to maintain quality standards and cost efficiency
Collaboration & Communication:
Work closely with Front of House management to ensure seamless service and guest satisfaction
Communicate clearly and professionally with all team members, management, and ownership
Partner with Service Managers to align kitchen and dining room operations
Participate in leadership meetings and contribute to restaurant-wide success
What You Bring
Required Experience:
2+ years of kitchenmanagement experience in high-volume, full-service restaurant environment
Scratch kitchen experience required - must have strong foundation in made-from-scratch cooking
Experience with concepts like BJ's Restaurant, Yard House, Longhorn Steakhouse, other Darden concepts, Red Robin, Outback Steakhouse, Texas Roadhouse, Chili's, Applebee's, or similar high-volume full-service corporate or high-volume independent restaurants
Proven ability to lead and motivate kitchen teams in fast-paced environments
Strong understanding of food costs, inventory management, and labor controls
ServSafe or equivalent food safety certification (or ability to obtain)
Leadership & Skills:
Motivated and personable with genuine passion for food and hospitality
Hands-on leader who steps in wherever needed and leads by example
Excellent communication skills with both kitchen staff and front-of-house teams
Proven track record of mentoring and training kitchen team members
Strong organizational skills and ability to handle high-pressure service periods
Some stability in work history preferred (we value loyalty and commitment)
Note: We understand that career growth sometimes requires movement to gain experience and seek opportunities. If you've moved around to become more well-rounded or advance your career, we're open to hearing your story.
Personal Qualities:
Team player with collaborative mindset
Detail-oriented with commitment to quality and consistency
Calm under pressure with strong problem-solving skills
Flexible and available to work nights, weekends, and holidays
Passion for scratch cooking and made-from-scratch culinary operations
What We Offer
Competitive Total Compensation:
Base Salary: $50,000 - $55,000 annually
Monthly Bonus Program: Earn $15,000 - $30,000+ annually in performance-based bonuses
Total Compensation: $65,000 - $90,000+ per year
Bonus paid monthly based on restaurant performance
Ownership & Long-Term Benefits:
$2,500 RSU (Restricted Stock Units) grants annually - you'll own a piece of the company!
4% 401(k) company match - invest in your future
Exceptional Benefits Package
(Texas Roadhouse-owned benefits)
:
Comprehensive health insurance with premiums typically $3,000-$6,000 lower than competitors with better coverage
Dental and vision insurance
Weekly pay
Paid Time Off (PTO)
Life insurance and disability coverage
Employee dining discounts
Career Growth & Development:
Part of Texas Roadhouse family of brands with proven training and development programs
Clear paths for advancement within Bubba's 33 and Texas Roadhouse organization
Ongoing training and leadership development opportunities
Supportive, team-oriented culture that invests in your success
Work Environment:
High-energy, fun atmosphere with passionate team members
Scratch kitchen where quality and craftsmanship matter
Collaborative culture focused on teamwork and excellence
Opportunity to make an impact in a growing brand
$65k-90k yearly 17d ago
Kitchen
Buddy's Pizza 4.1
Kitchen manager job in Ann Arbor, MI
Full job description Kitchen Prep/Line Cook Buddy's StoryOver 75 years ago a new style of pizza was born in the Motor City, and it was different. What makes a pizza Detroit-Style? The same things that made Detroit, MI- a little bit of ingenuity, some stubborn spirit and a whole lot of heart. It's what sparked an original idea back in 1946 to take a steel auto pan, create something new and make Buddy's the birthplace of Detroit-Style Pizza. Detroit-Style Pizza is recognizable by its iconic square shape and crunchy, cheesy corner slices.Founded on the corner of Six Mile and Conant Buddy's has now grown to over 20 locations and is expanding throughout the mid-west to introduce Detroit-Style Pizza beyond the Detroit area.
Key Responsibilities:
Buddy's Pizza is currently seeking great people to join our team! Our ideal candidates share a passion for food, people and providing the highest-level experiences to our guests. With Buddy's Pizza expanding comes opportunities galore! We offer flexible hours, competitive wages, health benefits, and meal discounts.Our Prep Teams play an essential role in serving our guests and delivering a great dining experience! You will be responsible for preparing Buddy's award-winning dough to specifications that consistently exceed our guest's expectations. Your objective as a prep person is to provide co-workers with the materials, they need to produce a high-quality product quickly and efficiently for our Guests. The items you prepare are an essential part to more than half of our menu items. Preparing them exactly to Buddy's specifications is the most important and critical aspect of the prep person's role.
Qualities:
High energy working to keep up with the pace of the restaurant and the team.
Dependable team player with successful record of work attendance
Ability to listen and communicate effectively.
Ability to stand or walk for extended periods of time.
Ability to reach, lift, bend and carry heavy objects.
Must be at least 18 years of age.
Must always adhere to Buddy's uniform policy and standards.
Flexibility to work varied shifts including nights and weekends.
Physical & Safety Requirements:
Personal Protective Equipment (PPE) is provided and required to be used as required.
Follow health and safety guidelines.
Ability to listen and communicate effectively.
Must be able to read food orders rung into the kitchen.
Ability to stand or walk for extended periods of time.
Must be able to lift 40 pounds comfortably.
Ability to reach, lift, bend and carry heavy objects.
At Buddy's we have a long history of celebrating diversity. We are committed to fostering an inclusive workplace that accepts all individuals and their differences. As an equal opportunity employer, we prohibit discrimination and harassment in accordance with federal, state and local laws.
$42k-53k yearly est. 12d ago
Assistant Kitchen Manager- Sous Chef
Sean O'Callaghan's Irish Pub
Kitchen manager job in Plymouth, MI
Responsible for all aspects of the Kitchen Operations, in cooperation with the Head Chef. The Sous Chef assists the Head Chef in all aspects of the kitchen, including, but not limited to: having strong cooking skills at every station, staff training & development, hiring, purchasing, scheduling, health code & sanitation, quality control, labor costs, food costs, performance reviews, short term & long term goals, staff meetings and the overall profitability of the kitchen.
Must be able to work at a high level at all stations in the kitchen; including, saute, grill, pantry & expeditor.
Additional job duties include, but not limited to, the learning & understanding of all Irish & standard recipes, bi-yearly new menu items & costs, plate presentations, food costs, waste management, purchasing & inventory, recipe-picture book, staff hiring & terminations, promotability of staff, daily & weekly cleaning duties.
Leadership
Self Determination
Strong Communication Skills
Training & Delegation
Work schedule
10 hour shift
Weekend availability
Monday to Friday
Holidays
Day shift
Night shift
Overtime
Supplemental pay
Bonus pay
Benefits
Health insurance
$43k-62k yearly est. 60d+ ago
Restaurant Kitchen Manager
Annette's Corral Dba Golden Corral
Kitchen manager job in Sandusky, OH
Replies within 24 hours Benefits:
401(k)
Bonus based on performance
Competitive salary
Health insurance
Paid time off
Our franchise organization, Vitall Partners, LLC, is currently seeking individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals.
In this role as KitchenManager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.
Requirements:
Two to three years' management experience in a high-volume, casual dining or family-style restaurant preferred.
Education and/or experience normally associated with completion of a degree program in business or hospitality.
Successful completion Golden Corral's comprehensive management training program.
Other Requirements:
Hours of work for this position are approximately 55-60 hours per week Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead may be required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimum levels of day-to-day supervision. Some travel may be required for training and operations meetings.
Relocating may be necessary as we are hiring for multiple locations.
Thank you for your interest in Golden Corral. Our commitment to valuing our employees helps create an environment where everyone can be successful.
The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.
$41k-58k yearly est. Auto-Apply 60d+ ago
Restaurant Kitchen Manager
Corral
Kitchen manager job in Westland, MI
Our franchise organization, Corral of Tricounty, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country!In this role as KitchenManager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.Requirements:
Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant.
Education and training normally associated with college coursework in business or hospitality.
Successful completion Golden Corral's comprehensive management training program.
Position requires a valid driver's license and an acceptable driving record.
Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying.
The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee.
Compensation: $35,000.00 - $65,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.
$35k-65k yearly Auto-Apply 60d+ ago
Director of Dining Services, Executive Chef
Kingston Healthcare 4.3
Kitchen manager job in Perrysburg, OH
Job DescriptionDietary Manager - Healthcare & Senior Living
Kingston Healthcare Full-Time | Department Leader | Competitive Salary Healthcare Dining Services | Leadership Role
Lead With Purpose. Serve With Heart. Build Something That Matters.
Kingston Healthcare is hiring a Dietary Manager to lead dining services across our senior care and healthcare communities. This is a leadership role for someone who understands that food is more than nutrition-it's comfort, dignity, culture, and connection.
If you're an experienced food service leader who values quality, teamwork, and resident-centered care, this is an opportunity to run a kitchen that truly makes a difference every day.
You'll lead people, shape experiences, and ensure every meal supports health, satisfaction, and quality of life.
Why Join Kingston Healthcare
Competitive salary based on experience and leadership background
Medical, dental, and vision insurance
401(k) with company match
Paid time off and holiday pay
Supportive leadership team that values your expertise
Ongoing professional development and growth opportunities
What You'll Do
Lead, train, and mentor the dietary services team to deliver high-quality meals and service
Plan and oversee menus that meet nutritional guidelines, regulatory standards, and resident preferences
Ensure compliance with food safety, sanitation, and healthcare regulations
Manage food and labor budgets with a focus on efficiency and quality
Collaborate with nursing and clinical teams to support special diets and care plans
Enhance the dining experience through special events, themed meals, and resident-focused programming
What You Bring to the Table
Experience managing food service operations, healthcare or senior living preferred
Degree in Culinary Arts or equivalent professional food service experience
Proven leadership and team development skills
Strong knowledge of food safety, budgeting, ordering, and regulatory compliance
Passion for hospitality, people, and creating meaningful dining experiences
Why This Role Matters
At Kingston Healthcare, dining is part of care. As a Dietary Manager, your leadership directly supports resident health, comfort, and daily enjoyment. You help create a sense of home, routine, and dignity-one meal at a time.
Apply Today
Step into 2026 with a leadership role where your skills, creativity, and compassion are valued.
Apply now to join Kingston Healthcare as a Dietary Manager and lead a dining program that feeds more than hunger-it feeds connection, comfort, and community.
Kingston Healthcare is proud to be an Equal Opportunity Employer committed to building a diverse and inclusive team. We welcome candidates from all backgrounds who are passionate about compassionate, patient-centered care.
$40k-62k yearly est. 13d ago
Kitchen Supervisor - Experience Required
Carson's American Bistro
Kitchen manager job in Ann Arbor, MI
Job Description
Carson's American Bistro is an eclectic American restaurant featuring a wide array of American favorites: Prime Rib, USDA Angus steaks, chicken, pork, fish, seafood and a variety of fresh salads.
NOW HIRING FULL & PART-TIME:
KITCHEN SUPERVISORS
Join our Culinary / Back of House team in supporting the KitchenManager in ensuring that we can execute our guests meals to perfection, every time.
You will take a leadership role in the Kitchen and prepare, cook and garnish food.
2-5+ years of cook / culinary experience is required and previous Kitchen Supervisor / Lead Line Cook experience is preferred.
Benefits Include:
Paid time off, which begins accumulating immediately
Medical and Dental benefits for full time employees
Flexible Schedules
Meal Benefits
Holiday Pay
Employee Meal Discounts
Professional Advancement
Life Insurance Policy and 401K participation
An equal opportunity employer.
The Chop House (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At The Chop House (MSV) you can grow your career with us.
In this Kitchen Supervisor role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.
$31k-43k yearly est. 29d ago
2026 - Summer Camp Food Service Director - Seasonal Relocation Job is not Local
Wolfoods
Kitchen manager job in Dearborn Heights, MI
Job Description
Wolfoods operates summer camp kitchens across the country between May - September.
We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS.
IS NOT LOCAL. You will be living abroad on-site for the term of the contract.
This is a HANDS-ON & demanding position!!
All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided.
The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests.
This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines.
The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment.
Duties & Responsibilities:
Perform all duties toward the goal of providing excellent guest service in an efficient manner
Develop effective schedules for the staff based on levels of business and budgetary guidelines
Schedule and coordinate all side work for personnel
Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation
Maintain appearance and uniform standards
Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
Work with the chef on duty in maintaining high standards of food presentation and sanitation
Train and develop all FOH dining personnel
Provide ongoing feedback to all service personnel concerning standards and performance
Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
Frequently interact with diners for general feedback
Ensures the dining hall is open and prepared 15 minutes prior to service
Implements a checklist system to facilitate the dining hall throughout the day.
Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
Is knowledgeable of all menus and specifications
Maintain constant follow up with dining hall standards
Follows company standards for safety practices to minimize risk to self and others
Responsible for daily reporting
Effectively communicates with subordinates, co-workers, and supervisors
Able to motivate and foster a positive work environment
Attend related in-service training and staff meetings
Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
Professionally Interact with Campers, Staff, & Parents
Control Inventory
Place Orders
Project Management
Communication
Uphold Wolfoods Standards of Service, & Quality
Maintain Health Department Sanitation Standards
Manage Staff
Client Relations
Follow the comprehensive Wolfoods Camp Food Training Program
Use weights and measures to properly execute recipes
Prepare all menu items and special request events
Follow standardized recipes
Ensure that production is accurate in timing, quantity, quality, and plating
Actively lead in planning, scheduling, directing, and training
Understand the importance in cross utilization
Understand the importance of utilizing excess production
Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory
Places accurate food orders ahead of time
Ensure kitchen and equipment are maintained to health standards
Teach and enforce safety regulations
Specialized Food Preparation for events
Assist in developing and tasting recipes
Assist in planning menu
Recommends equipment purchases
May act as a Front of House supervisor when necessary
Qualifications & Experience:
4+ years Commercial Kitchen Experience in a Lead Role
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Quality Driven
Ability to Self-Motivate
High Level Computer Literacy
Recognize and Uphold Health Department Standards
Able to both lead a team & take direction
Minimum 6-day work 70-hour week
Must live on-site in a rural setting with the possibility of shared living spaces
Must be able to stand for long periods of time
Must be able to lift and carry 50 pounds
Must be able to bend, stretch, and reach for extended period of time
Must be ServSafe Manager Certified
Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored)
Ability to work under pressure in environments that are above/below average temperatures
Must be able to cook from scratch
Institutional and batch cooking experience - Highly Desired
Ideal candidates are:
Looking for seasonal, summer opportunities
Enjoy the challenge of a high-volume production kitchen and dining facility
Embrace a teaching and learning culture
Get excited about being a part of a team and community
Are available to relocate for the summer season in a rustic living environment
Employment Package Includes:
Competitive Pay
Bonus System
Room
Board
Transportation Expense Assistance
Seasonal Summer Contracts
About Wolfoods, Inc.
WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan.
The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.
Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
$39k-62k yearly est. 28d ago
Catering Manager
Skyline Hotel Detroit Airport, Surestay Collection By BW
Kitchen manager job in Romulus, MI
Job Description
A Catering Sales Manager drives catering revenue by finding clients, selling services (corporate, social, weddings), creating menus, negotiating contracts, and coordinating events from start to finish, while also managing staff, budgets, and ensuring exceptional customer satisfaction and profitability, requiring strong sales, communication, and organizational skills.
Responsibilities:
Sales & Business Development:
Generate leads through prospecting, networking, and responding to inquiries (phone, email, web).
Meet or exceed sales targets for various event types (corporate, weddings, social).
Develop and execute sales plans and strategies.
Client Management:
Build and maintain strong client relationships.
Conduct site tours, discuss needs, and advise on menus, styling, and event details.
Prepare event orders, contracts, and invoices, handling negotiations.
Event Operations:
Oversee event planning and coordination from initial concept to execution.
Ensure smooth event flow, including setup, service, and cleanup.
Collaborate with culinary and operations teams.
Staff & Financial Management:
Supervise, train, motivate, and schedule catering staff (coordinators, servers).
Manage budgets, control food costs, and maintain financial records.
Handle inventory, vendor selection, and procurement.
Reporting:
Report on sales activities, market trends, and competitor activity.
Qualifications:
Skills: Sales & negotiation, interpersonal/communication, organization, multitasking, attention to detail, leadership, food & beverage knowledge, proficiency in Microsoft Office/CRM.
Education/Experience: Often requires a bachelor's degree in Hospitality or Business, or equivalent industry experience.
About Company
The Skyline Hotel Detroit Airport, SureStay Collection by BW offers 271 rooms and over 12,000 sq ft of event space.
$36k-51k yearly est. 11d ago
Seasonal Employee Hourly
University of Toledo 4.0
Kitchen manager job in Toledo, OH
Title: Seasonal Employee Hourly Department Org: Chemistry - 101230 Employee Classification: H6 - Intermittent - Seasonal Hourly Bargaining Unit: Bargaining Unit Exempt Shift: 1 Start Time: End Time: Posted Salary: $12/Hour Job Description:
Conduct undergraduate research on the effect of barium sulfate and model expander molecules on the morphology of lead sulfate precipitates (precipitation reactions, imaging) in support of funded project on Molecular Design of Lead Acid Battery Model Expanders.
Minimum Qualifications:
Education/experience/licensing:
* Trained in operation of syringe pump, powder X-ray diffractometer and scanning electron microscope
* Candidate should be highly organized, keep detailed records, and accomplish tasks in a timely manner
Communication and other skills:
* Excellent written and verbal communication skills (in English)
* Ability to perform duties with meticulousness and care
* Ability to perform computational analysis
* Ability to meet deadlines
Preferred Qualifications:
Conditions of Employment:
To promote the highest levels of health and well-being, the University of Toledo campuses are tobacco-free. Pre-employment health screening requirements for the University of Toledo Health Science Campus Medical Center will include drug and other required health screenings for the position.
Equal Employment Opportunity Statement:
The University of Toledo is an equal opportunity employer. The University of Toledo does not discriminate in employment, educational programs, or activities on the basis of race, color, religion, sex, age, ancestry, national origin, sexual orientation, gender identity and expression, military or veteran status, disability, familial status, or political affiliation.
The University is dedicated to attracting and retaining the best and brightest talent and fostering a culture of respect.
The University of Toledo provides reasonable accommodation to individuals with disabilities. If you require accommodation to complete this application, or for testing or interviewing, please contact HR Compliance at ************************ or ************ between the hours of 8:30 a.m. and 5 p.m. or apply online for an accommodation request.
Computer access is available at most public libraries and at the Office of Human Resources located in the Center for Administrative Support on the UToledo Main Campus.
Advertised: 13 Jun 2025 Eastern Daylight Time
Applications close:
$12 hourly 30d ago
Manager, Food & Beverage
Cedar Point 3.9
Kitchen manager job in Fremont, OH
The Manager - Food and Beverage plays a critical role in providing strategic leadership and operational oversight for all food and beverage operations in their area of the park. The Manager Food and Beverage will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Manager Food and Beverage reports directly to the Director of Food & Beverage and collaborates with other departments to support park-wide initiatives.
Responsibilities:
• Lead all food & beverage operations in area of responsibility with a focus on service quality, operational efficiency, and overall guest satisfaction.
• Drive financial performance by consistently meeting or exceeding revenue, margin, and cost of goods goals; maintain full accountability for achieving budgeted results.
• Lead labor planning and optimization across all F&B locations in area of responsibility, ensuring effective staffing levels, accurate scheduling, productivity management, and compliance with time & attendance expectations.
• Oversee financial controls, including sales accuracy, system integrity, labor cost management, and alignment to division reporting standards.
• Provide leadership and development for F&B Area Managers and supervisors, including hiring, training, coaching, and performance accountability.
• Ensure all facilities, equipment, and F&B locations remain clean, safe, functional, and operationally ready; support maintenance and capital planning needs.
• Partner with the Director of Food & Beverage & Executive Chef on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.
Qualifications:
High School Diploma or GED required; Bachelor's Degree preferred.
Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred.
Proficient in Microsoft Outlook, Excel, and Word.
Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred.
Valid driver's license required.
Ability to work flexible hours including nights, weekends, and holidays.
Must pass background check and drug screening per company policy.
$43k-59k yearly est. Auto-Apply 7d ago
Kitchen
Buddy's Pizza 4.1
Kitchen manager job in Canton, MI
Full job description Kitchen Prep/Line Cook Buddy's StoryOver 75 years ago a new style of pizza was born in the Motor City, and it was different. What makes a pizza Detroit-Style? The same things that made Detroit, MI- a little bit of ingenuity, some stubborn spirit and a whole lot of heart. It's what sparked an original idea back in 1946 to take a steel auto pan, create something new and make Buddy's the birthplace of Detroit-Style Pizza. Detroit-Style Pizza is recognizable by its iconic square shape and crunchy, cheesy corner slices.Founded on the corner of Six Mile and Conant Buddy's has now grown to over 20 locations and is expanding throughout the mid-west to introduce Detroit-Style Pizza beyond the Detroit area.
Key Responsibilities:
Buddy's Pizza is currently seeking great people to join our team! Our ideal candidates share a passion for food, people and providing the highest-level experiences to our guests. With Buddy's Pizza expanding comes opportunities galore! We offer flexible hours, competitive wages, health benefits, and meal discounts.Our Prep Teams play an essential role in serving our guests and delivering a great dining experience! You will be responsible for preparing Buddy's award-winning dough to specifications that consistently exceed our guest's expectations. Your objective as a prep person is to provide co-workers with the materials, they need to produce a high-quality product quickly and efficiently for our Guests. The items you prepare are an essential part to more than half of our menu items. Preparing them exactly to Buddy's specifications is the most important and critical aspect of the prep person's role.
Qualities:
High energy working to keep up with the pace of the restaurant and the team.
Dependable team player with successful record of work attendance
Ability to listen and communicate effectively.
Ability to stand or walk for extended periods of time.
Ability to reach, lift, bend and carry heavy objects.
Must be at least 18 years of age.
Must always adhere to Buddy's uniform policy and standards.
Flexibility to work varied shifts including nights and weekends.
Physical & Safety Requirements:
Personal Protective Equipment (PPE) is provided and required to be used as required.
Follow health and safety guidelines.
Ability to listen and communicate effectively.
Must be able to read food orders rung into the kitchen.
Ability to stand or walk for extended periods of time.
Must be able to lift 40 pounds comfortably.
Ability to reach, lift, bend and carry heavy objects.
At Buddy's we have a long history of celebrating diversity. We are committed to fostering an inclusive workplace that accepts all individuals and their differences. As an equal opportunity employer, we prohibit discrimination and harassment in accordance with federal, state and local laws.
$42k-53k yearly est. 11d ago
Director of Dining Services, Executive Chef
Kingston Healthcare 4.3
Kitchen manager job in Perrysburg, OH
Dietary Manager Healthcare & Senior Living
Kingston Healthcare Full-Time | Department Leader | Competitive Salary Healthcare Dining Services | Leadership Role
Lead With Purpose. Serve With Heart. Build Something That Matters.
Kingston Healthcare is hiring a Dietary Manager to lead dining services across our senior care and healthcare communities. This is a leadership role for someone who understands that food is more than nutrition it s comfort, dignity, culture, and connection.
If you re an experienced food service leader who values quality, teamwork, and resident-centered care, this is an opportunity to run a kitchen that truly makes a difference every day.
You ll lead people, shape experiences, and ensure every meal supports health, satisfaction, and quality of life.
Why Join Kingston Healthcare
Competitive salary based on experience and leadership background
Medical, dental, and vision insurance
401(k) with company match
Paid time off and holiday pay
Supportive leadership team that values your expertise
Ongoing professional development and growth opportunities
What You ll Do
Lead, train, and mentor the dietary services team to deliver high-quality meals and service
Plan and oversee menus that meet nutritional guidelines, regulatory standards, and resident preferences
Ensure compliance with food safety, sanitation, and healthcare regulations
Manage food and labor budgets with a focus on efficiency and quality
Collaborate with nursing and clinical teams to support special diets and care plans
Enhance the dining experience through special events, themed meals, and resident-focused programming
What You Bring to the Table
Experience managing food service operations, healthcare or senior living preferred
Degree in Culinary Arts or equivalent professional food service experience
Proven leadership and team development skills
Strong knowledge of food safety, budgeting, ordering, and regulatory compliance
Passion for hospitality, people, and creating meaningful dining experiences
Why This Role Matters
At Kingston Healthcare, dining is part of care. As a Dietary Manager, your leadership directly supports resident health, comfort, and daily enjoyment. You help create a sense of home, routine, and dignity one meal at a time.
Apply Today
Step into 2026 with a leadership role where your skills, creativity, and compassion are valued.
Apply now to join Kingston Healthcare as a Dietary Manager and lead a dining program that feeds more than hunger it feeds connection, comfort, and community.
Kingston Healthcare is proud to be an Equal Opportunity Employer committed to building a diverse and inclusive team. We welcome candidates from all backgrounds who are passionate about compassionate, patient-centered care.
$40k-62k yearly est. 12d ago
Catering Manager
Skyline Hotel Detroit Airport, Surestay Collection
Kitchen manager job in Romulus, MI
A Catering Sales Manager drives catering revenue by finding clients, selling services (corporate, social, weddings), creating menus, negotiating contracts, and coordinating events from start to finish, while also managing staff, budgets, and ensuring exceptional customer satisfaction and profitability, requiring strong sales, communication, and organizational skills.
Sales & Business Development:
Generate leads through prospecting, networking, and responding to inquiries (phone, email, web).
Meet or exceed sales targets for various event types (corporate, weddings, social).
Develop and execute sales plans and strategies.
Client Management:
Build and maintain strong client relationships.
Conduct site tours, discuss needs, and advise on menus, styling, and event details.
Prepare event orders, contracts, and invoices, handling negotiations.
Event Operations:
Oversee event planning and coordination from initial concept to execution.
Ensure smooth event flow, including setup, service, and cleanup.
Collaborate with culinary and operations teams.
Staff & Financial Management:
Supervise, train, motivate, and schedule catering staff (coordinators, servers).
Manage budgets, control food costs, and maintain financial records.
Handle inventory, vendor selection, and procurement.
Reporting:
Report on sales activities, market trends, and competitor activity.
Skills: Sales & negotiation, interpersonal/communication, organization, multitasking, attention to detail, leadership, food & beverage knowledge, proficiency in Microsoft Office/CRM.
Education/Experience: Often requires a bachelor's degree in Hospitality or Business, or equivalent industry experience.
$36k-51k yearly est. 10d ago
Manager, Food & Beverage
Cedar Point 3.9
Kitchen manager job in Sandusky, OH
The Manager - Food and Beverage plays a critical role in providing strategic leadership and operational oversight for all food and beverage operations in their area of the park. The Manager Food and Beverage will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Manager Food and Beverage reports directly to the Director of Food & Beverage and collaborates with other departments to support park-wide initiatives.
Responsibilities:
• Lead all food & beverage operations in area of responsibility with a focus on service quality, operational efficiency, and overall guest satisfaction.
• Drive financial performance by consistently meeting or exceeding revenue, margin, and cost of goods goals; maintain full accountability for achieving budgeted results.
• Lead labor planning and optimization across all F&B locations in area of responsibility, ensuring effective staffing levels, accurate scheduling, productivity management, and compliance with time & attendance expectations.
• Oversee financial controls, including sales accuracy, system integrity, labor cost management, and alignment to division reporting standards.
• Provide leadership and development for F&B Area Managers and supervisors, including hiring, training, coaching, and performance accountability.
• Ensure all facilities, equipment, and F&B locations remain clean, safe, functional, and operationally ready; support maintenance and capital planning needs.
• Partner with the Director of Food & Beverage & Executive Chef on menus, concepts, product strategy, and efficiency improvements while ensuring full compliance with health, safety, and licensing requirements.
Qualifications:
High School Diploma or GED required; Bachelor's Degree preferred.
Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred.
Proficient in Microsoft Outlook, Excel, and Word.
Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred.
Valid driver's license required.
Ability to work flexible hours including nights, weekends, and holidays.
Must pass background check and drug screening per company policy.
How much does a kitchen manager earn in Toledo, OH?
The average kitchen manager in Toledo, OH earns between $36,000 and $66,000 annually. This compares to the national average kitchen manager range of $37,000 to $67,000.
Average kitchen manager salary in Toledo, OH
$49,000
What are the biggest employers of Kitchen Managers in Toledo, OH?
The biggest employers of Kitchen Managers in Toledo, OH are: