Job Overview
We are seeking a dynamic and energetic Back of House Manager to lead our kitchen and food service operations. This pivotal role involves overseeing daily food preparation, inventory control, staff training, and ensuring exceptional food safety standards. As a Back of House Manager, you will drive efficiency, uphold quality standards, and foster a positive team environment in a fast-paced, hospitality-focused setting. Your leadership will ensure smooth kitchen operations that delight our guests and support our brand’s reputation for excellence.

Responsibilities

Supervise all aspects of kitchen management, including food preparation, cooking, and presentation to ensure high-quality standards are met consistently.
Oversee inventory control processes, including ordering supplies, managing stock levels, and minimizing waste to optimize profitability.
Lead staff training and development initiatives to enhance culinary skills, food safety practices, and customer service excellence.
Manage shift operations by coordinating team schedules, assigning tasks, and ensuring timely food production during busy hours.
Maintain strict adherence to food safety regulations and sanitation standards across all back-of-house areas.
Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation.
Collaborate with front-of-house teams to ensure seamless service delivery and uphold guest satisfaction.
Conduct regular performance evaluations and provide coaching to foster a motivated and skilled team environment.
Assist in budgeting efforts by monitoring labor costs, food costs, and overall operational expenses.
Support catering, banquet events, or special functions as needed to expand service offerings.

Experience

Proven management experience within a quick service or fast-food restaurant environment with a focus on back-of-house operations.
Extensive culinary experience with strong skills in food preparation, cooking techniques, and kitchen management.
Demonstrated supervising experience with a track record of leading teams effectively in hospitality or restaurant settings.
Familiarity with POS systems such as Aloha POS or Micros POS for sales processing and inventory management.
Knowledge of food safety standards and certifications relevant to the food industry; experience with HACCP is a plus.
Background in fine dining or casual dining environments is preferred; banquet or catering experience is advantageous.
Strong leadership skills with the ability to train staff, manage shifts efficiently, and handle customer service issues professionally.
Experience in budgeting, food production planning, and implementing operational improvements within a hospitality setting. Join us as a Back of House Manager if you're passionate about culinary excellence, thrive in fast-paced environments, and are eager to lead a talented team dedicated to delivering memorable dining experiences!

Pay: $15.00 - $17.00 per hour

Benefits:

401(k) matching
Dental insurance
Employee discount
Flexible schedule
Paid time off
Vision insurance

Work Location: In person

Ashland Resort Indian Ridge Bar and Grill

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