Back of House Manager

Job Summary

The Back of House Manager fosters a positive, results‑based environment in the restaurant. They provide hands‑on support through regular mentoring and coaching, complete administrative tasks, manage operations, employee relations, and scheduling. They must notify human resources of any harassment, discrimination, or retaliation reports, and adhere to company guidelines and laws.

Back of House managers oversee daily operations, ensuring great guest experiences. They supervise food prep, cooking, kitchen inventory, and compliance with safety and cleanliness standards. They maintain kitchen inventory, supervise staff, and ensure efficient operations in a high‑pressure environment.

• Supervises kitchen staff and coordinates schedules
• Ensures that the kitchen is kept clean and safe
• Conducts weekly inventory audits
• Places regular food and supply orders
• Coordinates with restaurant manager regarding menu item changes and prices
• Ensures food storage and preparation comply with both health and safety regulations
• Maintains records of day‑to‑day operations
• Manages inventory of food supply
• Supervises daily food quality, food preparation and food storage
• Monitors health and food safety regulations
• Communicates status of kitchen operations to the general manager
• Monitors kitchen equipment for repairs
• Conducts training on new kitchen requirements and techniques
• Maintains equipment and utensils
• Trains and develops crew members
• Promotes teamwork and creates a great customer experience
• Monitors food waste and inventory levels
• Resolves food quality issues
• Assists the chef in all food service operations and day‑to‑day operations of the kitchen
• Provides direction to kitchen staff, ensuring execution of all employee duties
• Monitors kitchen operations to ensure compliance with health and fire department regulations
• Ensures compliance with state, federal, and local food handling requirements, and standards
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift
• Conducts daily activities of the kitchen and oversees food operations
• Completes the duties of a cook when needed and is capable of performing the duties of all kitchen positions
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients
• Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily
• Participates in monthly inventory process
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing
• Monitors labor costs to attain budgeted goals within restaurant policies and procedures
• Supervises kitchen employees and organizes food orders
• Oversees the food preparation and cooking process
• Oversees the daily workflow of the department
• Monitors and resolves issues
• Directs workload distribution
• Manages both internal and external relationships on behalf of the department
• Maintains, manages, and keeps all filing systems for required employees and departments
• Communicates effectively with staff, volunteers, supervisors, and senior management
• Submits incident and workers compensation reports as needed
• Oversees and audits operational systems and facilities
• Communicates job expectations
• Creates processes, procedures, instruction manuals, and end‑user training tools
• Has the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Can interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Can define problems, collect data, establish facts, and draw valid conclusions
• Establishes and oversees the adoption of the support department’s vision, goals, and objectives at all levels
• Provides leadership and direction to the entire department
• Reports violations of required OSHA and general safety rules
• Ensures staff receive legally required breaks and overtime approvals
• Identifies, acknowledges, motivates, and leads by example for employees
• Trains staff to follow restaurant procedures
• Interacts with guests to get feedback on product quality…