Job Description
Job Description
We are looking for a Manager to join our team in California. This position is suited for a hands-on leader who can oversee daily facility and kitchen-related operations while maintaining high service, safety, and quality standards. The ideal candidate will guide team performance, manage operational costs, and help create a well-organized environment that supports both staff and guests.
Responsibilities:
• Lead day-to-day facility and back-of-house operations, ensuring equipment, work areas, and service standards are consistently maintained.
• Recruit, onboard, coach, and evaluate team members so staff have the direction and support needed to meet performance expectations.
• Build a service-focused culture by strengthening guest satisfaction and mentoring employees on attentive, responsive interactions.
• Manage departmental budgets, staffing levels, purchasing activity, and inventory practices to control expenses, reduce waste, and support operational goals.
• Inspect food preparation processes and finished products to confirm consistency, presentation, and compliance with established quality standards.
• Coordinate safe storage, handling, and sanitation procedures to align with health regulations and workplace safety requirements.
• Oversee the operation and upkeep of kitchen and facility equipment, including preventive attention to tools and machinery used in daily production.
• Participate in meetings, carry out assigned follow-up actions, and contribute to continuous improvements across operations.
• At least 5 years of experience in a high-volume restaurant, culinary, facilities, or operations leadership environment.
• Working knowledge of federal, state, and local regulations related to safety, sanitation, and facility operations.
• Strong background in budgeting, cost control, scheduling, and financial oversight.
• Ability to conduct inspections, monitor workplace conditions, and maintain organized, compliant operations.
• Experience with facilities coordination, facilities management, commercial property oversight, and computerized maintenance management systems.
• Clear communication skills with the ability to lead teams effectively in a fast-paced setting.
• Flexibility to work varied shifts and adapt to changing business demands.
• Culinary training, certification, or equivalent practical experience is preferred.