Kitchen Manager

Roost•Athens, TX

7h•Onsite

About The Position

At Roost, hospitality is at the heart of everything we do. As the Kitchen Manager, you'll lead the back-of-house operation, ensuring every meal is prepared with excellence, every Team Member is set up for success, and every shift runs safely and efficiently. Working alongside the General Manager, you'll oversee daily kitchen operations, develop and coach your team, maintain the highest food quality and safety standards, and drive operational excellence. This role is responsible for managing labor, inventory, ordering, food cost, and overall, back-of-house performance while fostering a culture of accountability, teamwork, and continuous improvement. We're looking for a servant leader who thrives in a fast-paced environment, takes ownership, and is passionate about developing people and delivering exceptional results.

Requirements

Previous restaurant management experience required.
Strong leadership experience in high-volume kitchen operations.
Proven ability to coach, develop, and lead high-performing teams.
Excellent communication, organization, and problem-solving skills.
Experience with restaurant technology, including POS and labor management systems; experience with Toast, 7shifts, and Craftable is preferred.
Strong understanding of food safety, sanitation, inventory management, labor controls, and food cost.
Ability to work efficiently in a fast-paced environment and manage multiple priorities.
Open availability, including mornings, evenings, weekends, and holidays.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

Experience with Toast, 7shifts, and Craftable is preferred.

Responsibilities

Lead all back-of-house operations to ensure consistent execution and food quality.
Recruit, train, coach, and develop Prep Cooks and Line Cooks.
Foster a positive, accountable, and team-oriented culture.
Partner with the General Manager to achieve operational, financial, and guest experience goals.
Manage ordering, inventory, and food cost to meet company targets.
Create labor schedules that balance excellent execution with profitability.
Ensure compliance with all food safety, sanitation, and health regulations.
Maintain repair and maintenance programs and oversee deep cleaning schedules for the kitchen.
Monitor kitchen performance and identify opportunities for continuous improvement.
Collaborate with the front-of-house leadership team to ensure smooth communication and exceptional guest experiences.
Support restaurant operations by leading shifts and solving problems quickly and effectively.