Kitchen Manager

Lifestyle Communities•Pflugerville, TX

21d

About The Position

The Kitchen Manager leads kitchen management operations and enhances the performance of the assigned bar and restaurant location. In alignment with the Lifestyle brand strategy, the role focuses on creating positive, memorable customer experiences. Under the direction of the General Manager, the Kitchen Manager leads the Assistant Kitchen Manager and back-of-house team to meet food safety standards and health regulations.

Requirements

High school diploma or equivalent.
Required ServSafe certification.
At least 2 years of experience leading bar or restaurant kitchen operations.
Strong leadership skills and proven ability to work with cross-functional teams.
Ability to multitask, maintain a sense of urgency, and work in a dynamic, fast-paced environment.
Strong attention to detail.
Team player with a positive attitude and excellent customer service skills.

Responsibilities

Lead and direct the Assistant Kitchen Manager and back-of-house team.
Manage and audit inventory, control cost of goods, follow up on assigned reports, and maintain inventory levels to support proper purchasing.
Manage and assist with food preparation and cooking according to recipe specifications.
Participate in recruiting, including assisting with staffing during turnover and high-volume events, and potentially supporting recruiting at other restaurants.
Ensure the restaurant’s kitchen and bar service areas meet or exceed internal standards.
Ensure service teams are ready to fulfill requests from the LC Events team and deliver excellent event experiences.
Meet financial objectives and increase sales and the customer base.
Contribute to back-of-house team development plans, including scheduling meetings and check-ins.
Maintain regular communication with staff, leadership, district teams, and corporate partners to support cohesive operations.
Manage back-of-house schedules in accordance with scheduling guidelines, ensuring schedules are posted at least two weeks before they take effect.
Monitor kitchen equipment and appliances and arrange regular maintenance and repairs to ensure they are properly maintained and functioning efficiently.
Ensure applicable internal and external food safety standards are met.
Document performance issues, recognize staff, and write employee reviews in conjunction with the General Manager.
Complete other projects as assigned.