Kitchen manager jobs in West Pensacola, FL - 908 jobs

OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment. The BOH Manager is responsible for assisting the store manager in maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. BOH Managers are responsible for overseeing and managing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring food safety and quality standards are met. RESPONSIBILITES & DUTIES INCLUDE : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Daily and nightly reports are being done on time and correctly. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Adhere to all airport/landlord's policies and procedures. Provide directions to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the OHM Philosophy, and training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. REQUIREMENTS & QUALIFICATIONS : Oversee daily kitchen operations to ensure efficiency and food quality Supervise and schedule kitchen staff, including cooks and dishwashers Maintain food safety and sanitation standards in compliance with local regulations Order and manage inventory of food, supplies, and equipment Train and mentor kitchen employees on proper techniques and procedures Monitor food preparation and presentation for consistency and quality Control food costs and minimize waste through effective planning and portion control Ensure kitchen equipment is maintained and functioning properly Collaborate with front-of-house staff to ensure smooth service and communication Address and resolve any issues related to kitchen operations or staff performance Assist in menu planning, costing, and updates as needed Track and report on kitchen performance metrics (e.g., food cost, labor cost, customer satisfaction) PERKS Full-time employees can take advantage of medical, dental and vision benefits. Discount employee meal Time and half pay on six major holidays Competitive wages Room for advancement Bonus Program OHM Concession Group is committed to positively impacting the lives of our Associates, Families and Business Partners. It is the policy of OHM Concession Group to provide equal employment opportunity (EEO) to all persons regardless of race, age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state

Job Summary: Cook (Pizza, Salad, Hoagie, Prep) We are seeking skilled Cooks to prepare awesome menu items for our guests. The successful candidate will be responsible for cooking and presenting menu items that will exceed our customers expectations with taste, appearance and timely delivery. You will work in a fast-paced environment and executing efficiently. Responsibilities: - Cook and prepare high-quality dishes in a timely manner - Follow recipes, portion control, and presentation specifications as set by Mellow Mushroom - Ensure that the kitchen and food preparation areas are clean and sanitized in accordance with brand standards - Assist to manage food storage and inventory control - Follow health and safety regulations at all times - Collaborate with the rest of the kitchen staff to maintain a high standard of food quality and consistency - Monitor food stock and report any shortages to Management - Perform other kitchen duties as assigned by the head chef or restaurant manager Requirements: - Proven experience as a Cook in a busy restaurant setting is a plus - Knowledge of food safety standards and quality - Ability to work in a fast-paced environment and handle multiple orders simultaneously - Excellent time management and organizational skills - Ability to work in a team and communicate effectively with co-workers respectfully - Must be flexible with hours and be available to work weekends and holidays Job Title: Dishwasher Job Summary: We are looking for a reliable and efficient Dishwasher to join our team. The Dishwasher is responsible for maintaining the cleanliness of all dishes, utensils, and cooking equipment in the restaurant. They are also responsible for ensuring the kitchen area is kept clean and organized. Duties and Responsibilities: - Wash dishes, utensils, and cooking equipment by hand or using a dishwasher - Sort and stack clean dishes and utensils in designated areas - Clean kitchen equipment such as ovens, grills, and fryers - Sweep and mop kitchen floors - Dispose of trash and recycling materials - Maintain cleanliness of kitchen and dining areas - Follow all health and safety guidelines Requirements: - Ability to work in a fast-paced environment - Strong attention to detail - Ability to stand for long periods of time - Ability to lift up to 50 pounds - Ability to work in a team and communicate effectively with co-workers respectfully - Availability to work weekends and holidays

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Navarre, FL As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Assistant Kitchen Manager REPORTS TO: Executive Chef Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks' line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef. Conducts Quality Assurance Line Checks prior to service as assigned by the Chef. Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed. Prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Assists the restaurant Chef in achieving food, labor and other operating expense budgets. Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef. Participates as a member of our new restaurant opening team, as directed. Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers. Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Assistant Kitchen Manager REPORTS TO: Executive Chef Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks' line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef. Conducts Quality Assurance Line Checks prior to service as assigned by the Chef. Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed. Prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Assists the restaurant Chef in achieving food, labor and other operating expense budgets. Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef. Participates as a member of our new restaurant opening team, as directed. Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers. Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Kitchen Manager The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs. Key Responsibilities: Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers. Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines. Train, schedule, and evaluate kitchen staff to maintain performance and efficiency. Manage inventory, order food and kitchen supplies, and reduce waste and food costs. Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations. Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition. Collaborate with the General Manager and FOH team to ensure smooth service and communication. Monitor kitchen labor and food costs to stay within budget. Lead by example, creating a positive and productive work environment. Perform other duties as assigned. Qualifications: Experience in kitchen management or supervisory role. In-depth knowledge of food preparation, kitchen safety, and sanitation standards. Strong leadership, organizational, and problem-solving skills. Ability to work in a fast-paced, high-pressure environment. Proficient in inventory management and food cost control. ServSafe certification. Ability to stand for extended periods and lift up to 50 lbs. Work Environment: Busy commercial kitchen in a restaurant setting. Must be available to work a flexible schedule, including nights, weekends, and holidays. ZEKEOB

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

As a Kitchen Manager, you'll be a hands-on leader and a key member of the store leadership team. Working closely with the Store Manager, you'll train, guide, and engage kitchen Team Members to deliver an exceptional guest experience. Your focus will include managing day-to-day kitchen operations, focusing on food safety standards, overseeing inventory, and influencing activities within prepared foods and dispensed beverage areas to maximize productivity and profitability. Benefits We Sprinkle In for This Role Competitive pay and quarterly bonus opportunities DailyPay Health, dental, and vision insurance Paid time off and holiday pay 401(k) with company match Career growth and development programs Team Member discounts What You'll Do as a Kitchen Manager: Actively train, guide, and engage kitchen Team Members, delegate tasks effectively, and coach for success. Under the supervision of the Store Manager, manage and influence operational activities in prepared foods and dispensed beverages to optimize performance. Partner with the Store Manager to be accountable for all kitchen activities, maintaining 5S standards, and ensuring smooth daily operations. Oversee kitchen inventory and maintain accurate stock levels. Anticipate and resolve guest concerns related to kitchen service, keeping the Store Manager informed. Model and coach to Casey's CARES values: Commitment, Authenticity, Respect, Evolving, Service Proficiently perform Store Team Member duties when needed. Compensation: Starting pay range: $15.00-$17.25 Actual pay may vary based on Casey's assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for quarterly bonuses based on kitchen performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company. #LI-BB1

About Us: Whiskey Joe's Pensacola Beach is a vibrant and dynamic restaurant nestled along the stunning coastline of Pensacola Beach. With a focus on providing exceptional dining experiences in a casual and inviting atmosphere, we pride ourselves on offering delicious cuisine, creative cocktails, and unparalleled service. Our beachfront location provides the perfect backdrop for guests to relax, unwind, and enjoy the best that Pensacola Beach has to offer. As we continue to grow and expand our operations, we are seeking a talented and passionate Restaurant Manager to join our team. Position Overview: We are looking for a dedicated and customer-focused Senior Restaurant Manager to oversee the day-to-day operations of Whiskey Joe's Pensacola Beach. The Restaurant Manager will be responsible for ensuring the highest levels of service, quality, and hospitality are maintained at all times. This role requires a hands-on leader with a strong background in restaurant management, training, excellent communication skills, and a commitment to delivering exceptional guest experiences. Top-Notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Plus more! Pay: $62000 - $78000 / year plus bonus Responsibilities include, but are not limited to: Oversee all aspects of daily restaurant operations, including staffing, scheduling, inventory management, and financial performance. Lead by example, providing guidance and support to staff members to ensure they deliver outstanding service and uphold Whiskey Joe's brand standards. Monitor the dining room and bar areas to ensure a smooth and efficient flow of service, addressing any issues or concerns in a timely and professional manner. Train and develop staff members to enhance their skills and foster a culture of excellence and teamwork. Collaborate with the culinary team to maintain the quality and consistency of menu offerings, ensuring that food and beverage standards are met at all times. Manage inventory levels and control costs to maximize profitability while minimizing waste and shrinkage. Build and maintain strong relationships with guests, soliciting feedback and addressing any concerns to ensure a positive dining experience. Ensure compliance with all health, safety, and sanitation guidelines to maintain a clean and safe environment for guests and staff members. Assist with special events, promotions, and marketing initiatives to drive revenue and increase brand awareness. Qualifications: Minimum of 3 years of experience in restaurant management in a high-volume, fast-paced environment. Proven track record of delivering exceptional service and achieving financial targets. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team of employees. Excellent communication and organizational skills, with a keen attention to detail. Solid understanding of restaurant operations, including inventory management, cost control, and guest relations. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

JOIN TACO MAMA! Wanna sling tacos with us? Taco Mama loves hard working, positive people. Join our team! HOSPITALITY POSITIONS: Above average hourly pay plus tips! FREE SHIFT MEAL! Flexible schedule! Work/Life Balance with both Full Time & Part Time positions available. Experience not necessary, but high energy, strong work ethic and a “can do” attitude is key! Fun, fast-paced team atmosphere. Advancement opportunities available for those who desire to grow within the company and can perform at a high level.

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Work and Perks With our extensive growth plans ahead, we're always on the look-out for Managers to help create exceptional experiences! You may not see us on TV in fancy advertisements but as soon as we open our doors, we quickly become known as a local favorite. We treat everyone as a valued guest in our home and the word spreads from there. We deliver consistently good food and drink that is freshly-prepared and delicious. We build authentic community with every restaurant. People make memories over birthday parties, graduations, holidays, sporting events and even the everyday meal. Because at Miller's Ale House, we care about helping people connect over shared experiences. Requirements and Qualifications WHAT ARE THE PERKS? Highly Competitive Compensation Package Medical, Dental, Vision 401K with Company Match Attainable Quarterly Bonus Bi-Annual Performance Appraisals with the opportunity for an annual merit increase Dining Privileges for the Manager & Immediate Family Employer Paid Short Term Disability and Life Insurance Employee Assistance Programs Pet Insurance WHAT DO I NEED TO KNOW? Five Day Work Week Manager Schedule Written a Month in Advance One Paid-Time-Off Day Per Quarter One Week of Paid Vacation Every Six Months, Starting Day One Maximum of Three Closing Shifts per Week Our Hours of Operation are 11am-12-1-2am, (some nights at some locations), see our website for details

Job Description The Kitchen Manager oversees daily back-of-house operations, managing staff, inventory, food prep, and safety to ensure consistent quality and cost control, from hiring/training to scheduling, ordering, and maintaining hygiene standards. Key Responsibilities Staff Leadership: Hiring, training, scheduling, motivating, and directing kitchen staff (cooks, prep staff). Operations Management: Supervising food preparation, cooking, plating, and ensuring dishes meet quality/recipe standards. Inventory & Ordering: Managing food stock, ordering supplies, controlling inventory levels, and monitoring costs. Health & Safety: Enforcing food safety, sanitation, and hygiene regulations (e.g., temperature control). Financial Control: Monitoring food/labor costs, managing budgets, and reporting on kitchen finances. Menu & Quality: Ensuring consistent portion sizes and product quality. Maintenance: Ensuring kitchen equipment is clean, functional, and maintained. Skills & Qualifications Proven experience as a Kitchen Manager, Head Chef, or similar role. Strong leadership, communication, and organizational skills. Knowledge of recipes, food prep techniques, and inventory systems. Ability to manage budgets and control costs. Understanding of food safety laws and standards. Typical Duties Creating work schedules and assigning tasks. Overseeing all food production Handling customer complaints related to food quality/service. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

This fantastic opportunity to be a fun, energetic and pro-active Kitchen Manager will oversee all aspects of the kitchen including staff management, scheduling, discipline and coaching; food prep, safety, quality, taste and presentation; and kitchen function and maintenance. Must be an exemplary team leader and motivator as well as an excellent communicator and teacher. The right candidate will be a master of all mechanical functions, as well-the total package! Job Duties: · Develop and standardize recipes · Design food presentation aesthetics · Plan and direct food prep and culinary activities · Review food and beverage purchases · Effectively delegate work to ensure an efficient kitchen · Maintain kitchen-arrange for equipment purchases and repairs · Ensure compliance with sanitation regulations and safety standards · Recruit and manage kitchen staff and remain mindful of payroll budget · Perform other duties as assigned You May Receive: Health insurance, Dental insurance, vision insurance, supplemental insurance. PTO, 401(k), etc. tsbags

Benefits: Dental insurance Employee discounts Flexible schedule Free food & snacks Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Competitive salary It's time to *Sass it Up!* Cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Help create and execute new and exciting menu items. We are a people-first company that puts the needs of our guests and team above all others. We're setting out to find unique team members to help us grow and operate at the highest level. We would love to add an outstanding Head Chef/Kitchen Manager to our team. We are creating opportunities through our growth to add to a team of highly motivated restaurant and hospitality professionals who share our values and help us take our family of restaurants to the next level. We are a company that has a passion for creating an EXPERIENCE that is unique and rememberable. Our team drives that experience through the care and effort we put into our food, service, and coaching. We are looking for servant-oriented team members that will embrace the challenge to ensure that every interaction with our guests, fellow team members, and community is done with care and integrity. We strive for excellence, professionalism, and integrity in all we do. Embrace outrageous fun with our teams located in the Gulf Shores area today! Activities & Responsibilities Primary Promote, work, and act in a manner consistent with the mission of Sassy Bass Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Knows and trains consistently with the restaurant's standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. Responsible for the quality of products served. Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Follow proper plate presentation and garnish setup for all dishes. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Assists in food prep assignments during off-peak periods as needed. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and continuously expect crew to meet guests' needs and support the operation of the restaurant. Lead staff in menus planning, taking into consideration factors such as costs and special event needs. Keep records and accounts. Coordinate and supervise the work of kitchen staff. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Plan and price menu items. Bake bread, rolls, cakes, and pastries. Tools & Technology Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers, or smoke ovens), Cutting machinery. Domestic knives (cimeter knives, filet knives, utility knives) Food safety labeling systems Personal computers Point of sale terminal Menu planning software Inventory management software Recipe cost control software Qualifications Previous experience as a restaurant leader proffered ServeSafe or Food Handler's certification (or must be willing to attain) Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Complete our short application today! Compensation: $50,000.00 - $60,000.00 per year Being part of the Sassy Bass team means working with a crew that's committed to celebrating the adventure of the food, the fun, and the Sassy experience. It means working as a team, making friends, building skills, and getting paid - all while crafting a rewarding career on Alabama's beautiful Gulf Coast. It means working in a friendly and fast-paced environment where a sense of humor isn't only encouraged, it's expected. It's a great feeling to serve up the Sassy experience with a friendly smile, good music, great food and a supportive team committed to one another. A career with Sassy Bass means knowing that no two days will ever be the same - but every day will be amazin'! Sassy Bass Amazin' Grill Sassy Bass Island Grill Sassy Bass Cookout Tiki Bar

Full-time Description Wingfingers - Restaurant Managers- $45k to $70k + Bonus!! Wingfingers is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team recently celebrated their 40th anniversary. The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphin's, Las Floriditas and Wingfingers restaurant chains. If you are looking to make a mark and want to do great things, come join our team. · WE NEED YOU TO HELP US GROW AND PROSPER! · Qualified managers have a compensation range from $45K to $70K with a healthy consistently achievable bonus program. · We have strong training and ongoing development programs. · Internal advancement opportunities. · We care about our teams and are looking for leaders that understand how to create a positive restaurant culture and will help us grow. Wingfingers offers: Above market pay scale A clearly defined career path Paid vacation after 6 months up to 4 weeks per year Large management and team member referral bonuses (Have a buddy in the business that's looking to move up? Bring your buddy and get a periodic bonus!) Contest incentives including cruises and merit raises Meal and retail discounts Blue Cross Blue Shield health insurance Managed 401K plan with employer matching and wealth management guidance A growth plan that includes new restaurant openings Learn more about Wingfingers and our other exciting restaurant concepts at ************************* Requirements We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a Legendary Experience to every guest, every time! If you have 3+ years of full service, casual dining management experience - we need to talk! Bonus points if you have a Bachelor's Degree or experience leading a team of others to be the best they can be. Job Type: Full-time Salary Description $45,000.00- $70,000.00 + Bonus!!

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 WHY CRACKER BARREL What is it like to work at Cracker Barrel? It feels like … Care beyond the table - At Cracker Barrel, our managers play a vital role in caring for our employees and guests. Through their leadership, our care and hospitality shine. We strive to provide our managers with the right resources and tools to make serving up care for others possible. Opportunities to fill your cup - Essential to the growth and development learning journey, our managers get trained and equipped to be role models of the employee and guest experience. At the center of both experiences, they receive care, guidance, support and encouragement - and are then able to pass it on to their team members. A warm welcome - For more than 50 years, we have served up a sense of warmth and hospitality across hundreds of stores and multiple states. Our managers are the “something special” that fuels the fires of employees to take pride and comfort in keeping that enduring Cracker Barrel hospitality alive. Serving up the care - and career - you crave. WHAT YOU'LL DO As a Restaurant Associate Manager, you'll combine your passion for people and restaurant management skills to deliver excellent guest and employee experiences while driving business results. They say variety is the spice of life, and we agree! Our Restaurant Associate Managers are people leaders and execute all store operations including front- and back-of-house responsibilities. With home office support available to you on a 24/7 basis, you'll have everything you need to succeed. WHAT YOU'LL NEED 2+ years of successful restaurant management experience Ability and willingness to work 50 hours a week (five 10-hour shifts) Ability and willingness to work holidays and weekends as needed A caring attitude with a dedication to hospitality Valid driver's license WHAT'S IN IT FOR YOU Compensation and Bonuses: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Care for Your Well-being: Medical, Rx, Dental and Vision Benefits on Day 1 | Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Growth and Development: Nearly 100% internal promotion for General Managers and District Managers openings | Tuition Reimbursement | Professional Development Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program Even More to Look Forward to: 35% Discount on Cracker Barrel Food and Retail items ABOUT US For more than 50 years, we have committed to serving up a sense of warmth and hospitality across hundreds of stores across the country. We believe in providing opportunities for growth and development for our 70,000 plus team members and take pride and comfort in that enduring Cracker Barrel hospitality. It's something our employees and guests can count on now and into the future as we welcome new employees, guests, and experiences. Just like uncovering a delightful find in our stores, there is potential for discovery and fulfillment in every job at Cracker Barrel. PURSUE THE CAREER YOU CRAVE-APPLY NOW AFTER YOU APPLY: WHAT HAPPENS NEXT Based on your application information, you may be given the opportunity to complete a video interview shortly after applying. This will include a set of questions for you to record a response to along with an interactive element. Remember to keep an eye on your email for information about your next steps. 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. 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! 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 The Front-of-the-House Manager must possess leadership skills to effectively manage and coordinate the entire front-of-the-house team while making sure the restaurant is profitable and in line with goals set by management. The Front-of-the-House Manager position also requires exceptional skill in welcoming, serving, and interacting with guests to ensure they receive the best possible experience while dining. Essential Duties and Responsibilities: Possession of excellent people skills to ensure positive interaction with guests and employees and the ability to maintain professionalism when dealing with upset guests or employees The capability of managing and working alongside the front-of-the-house team Continuous observation and awareness of all details of the front-of-the-house employees to provide top-notch service Sustain an impeccable appearance as they are in direct contact with the guests daily Organization of daily tasks, preparation of the front of the house schedule, completion of daily administrative tasks, and ensures all front-of-the-house employees adhere to all company policies and procedures Aid in the recruitment of the front-of-the-house team alongside the GM Anticipating and understanding problems that may arise and the ability to make the right decision when put into a problematic situation Assisting the GM to help meet the needs of all profitability objectives Skills: Proficient understanding of professional front-of-the-house procedures Must be able to speak read and understand English Commitment to quality service and food and beverage knowledge Understanding and knowledge of safety, sanitation, and food handling procedures Ability to work in a team environment and to work calmly and effectively under pressure Must be able to work nights, weekends, and some holidays Must have problem-solving abilities, be self-motivated and organized Takes pride in the workplace as demonstrated by keeping area neat and tidy and Encourages and promotes positive behaviors in coworkers Takes ownership for the job by maintaining efficiency and quality of work and showing accountability for all functions of the job Physical Demands: Ability to work in a standing position for long periods of time Ability to move, and transport food carts, equipment, and supplies Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds Education/Experience Required: 2-years experience as a Front-of-the-House Manager in a restaurant is required Serve Safe Manager certification Previous management/supervisory experience Intermediate computer knowledge Salary $60,000 Powered by JazzHR a9ORblauek

As Assistant General Manager, you will be a key partner to the General Manager, helping oversee daily operations, mentor staff, and implement strategies that improve efficiency and customer satisfaction. You'll have the opportunity to make a tangible impact while preparing to take on even greater leadership responsibilities. Support leadership in managing day\-to\-day operations and ensuring business efficiency. Lead, coach, and develop team members to achieve high performance. Assist with budgets, financial tracking, and key operational metrics. Help implement initiatives to drive growth, improve processes, and enhance customer experience. Address operational challenges and contribute to strategic decision\-making. Requirements Experience in management, operations, or a similar leadership role. Strong leadership, problem\-solving, and communication skills. Ability to work in a fast\-paced, multi\-tasking environment. Strategic thinker with the ability to execute and follow through. Bachelor's degree in Business, Management, or related field preferred (or equivalent experience). Benefits Health, Vision, Dental and life insurance Paid time off Employee discount Employee assistance program Room for advancement Flexible schedule "}}],"is Mobile":false,"iframe":"true","job Type":"Full time","apply Name":"Apply Now","zsoid":"653176156","FontFamily":"Verdana, Geneva, sans\-serif","job OtherDetails":[{"field Label":"Industry","uitype":2,"value":"Restaurant\/Food Services"},{"field Label":"Work Experience","uitype":2,"value":"1\-3 years"},{"field Label":"City","uitype":1,"value":"Mobile"},{"field Label":"State\/Province","uitype":1,"value":"Alabama"},{"field Label":"Zip\/Postal Code","uitype":1,"value":"36609"}],"header Name":"Restaurant Assistant Manager","widget Id":"417767000000072311","is JobBoard":"false","user Id":"417767000000181003","attach Arr":[],"custom Template":"3","is CandidateLoginEnabled":true,"job Id":"417767000013542057","FontSize":"12","google IndexUrl":"https:\/\/krshrc.zohorecruit.com\/recruit\/ViewJob.na?digest=mTYiJKZ4mm9DMG9J5k1AgQwvthG8cPXx0lhAn9mdyts\-&embedsource=Google","location":"Mobile","embedsource":"CareerSite","logo Id":"b4dx1fa6679ef38494e05a88f4245264c1d30"}