Back of House Manager

Compass Group•New York, NY

1d•$80,000 - $90,000•Onsite

About The Position

The Back of House Manager is responsible for supporting and overseeing the day-to-day operational functions that keep a complex, multi-unit hospitality environment running efficiently. Working across culinary, receiving, purchasing, inventory, warehouse, and restaurant operations, this hands-on leader ensures teams have the resources, processes, and support needed to execute at a high level while maintaining food safety, operational standards, inventory integrity, and quality expectations. This role is highly engaged in the operation, spending significant time in kitchens, storage areas, receiving locations, warehouses, and throughout the property collaborating with department leaders, supporting frontline teams, and solving operational challenges in real time. Serving as a key partner to the Purchasing Manager, this position provides operational support during peak periods, special events, and departmental absences. Ideal for an experienced Executive Sous Chef, Sous Chef, Kitchen Manager, or Chef de Cuisine ready to transition into broader operational leadership, this is not a desk-based administrative role. Success comes from being visible, proactive, and engaged, working directly with culinary teams, vendors, purchasing partners, and operational leaders to ensure products move efficiently from delivery to service while driving food quality, inventory integrity, food safety compliance, and operational excellence across multiple outlets.

Requirements

Minimum of 5 years of culinary, quality assurance, food safety, purchasing, inventory control, or hospitality operations experience.
HACCP Certification required.
NYC DOH Health Card
Strong knowledge of food safety regulations, inventory controls, purchasing procedures, and warehouse operations.
Experience conducting audits and compliance inspections.
Proficiency with inventory management and procurement software systems.

Nice To Haves

Multi-unit hospitality, resort, casino, hotel, stadium, convention center, or food service experience preferred.
ServSafe Manager Certification or equivalent preferred.

Responsibilities

Develop, implement, and maintain food safety and quality assurance programs for all food and beverage outlets.
Ensure compliance with HACCP, local health department regulations, FDA guidelines, and company standards.
Conduct routine inspections of kitchens, bars, restaurants, commissaries, and storage areas.
Monitor food preparation, handling, storage, and service practices to ensure food safety compliance.
Review product specifications and quality standards for all food, beverage, and operating supplies.
Investigate guest complaints related to food quality, safety, and service standards and implement corrective actions.
Maintain all food safety records, certifications, audits, and documentation.
Coordinate third-party inspections and regulatory audits.
Develop and conduct food safety and quality assurance training programs for management and staff.
Standardize quality assurance procedures across all outlets and operational units.
Conduct routine site visits and operational assessments.
Ensure consistent execution of company standards throughout the complex.
Support new outlet openings, renovations, and operational transitions.
Work with department leaders to develop corrective action plans for identified deficiencies.
Monitor key performance indicators related to quality, food safety, inventory accuracy, and operational compliance.
Ensure all deliveries are inspected for quality, quantity, temperature, freshness, and compliance with specifications.
Develop receiving procedures and inspection checklists.
Verify proper documentation of all incoming products and supplies.
Monitor receiving staff performance and compliance with established procedures.
Reject and document products that fail to meet quality standards.
Ensure proper product rotation and handling upon receipt.
Train managers and employees on food safety, sanitation, receiving procedures, inventory controls, and quality standards.
Lead continuous improvement initiatives related to quality and operational performance.
Mentor department supervisors and managers on compliance and quality management practices.
Promote a culture of accountability, safety, and continuous improvement.
Inspect food production areas, kitchens, bars, warehouses, and storage facilities.
Review receiving logs, temperature records, and quality inspection reports.
Conduct spot checks of incoming deliveries.
Monitor inventory transactions and variance reports.
Verify compliance with sanitation and food safety standards.
Investigate quality issues, guest complaints, and operational discrepancies.
Meet with purchasing, culinary, warehouse, and outlet managers regarding quality concerns.
Review vendor performance and product quality issues.
Follow up on corrective action plans and audit findings.
Prepare daily, weekly, and monthly quality assurance reports.
Conduct employee coaching and compliance training sessions.
Monitor expiration dates, product rotation, and storage conditions.
Ensure all documentation and records are properly maintained.