Restaurant Sous Chef and Restaurant Manager
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Job Description
The Restaurant Sous Chef and Restaurant Manager balances kitchen leadership with front-of-house operations, overseeing both kitchen and front-of-house teams to deliver high-quality food, efficient service, strong guest relations, and effective restaurant performance.
Responsibilities
- Supervise kitchen and front-of-house operations.
- Execute menus and oversee food preparation and production.
- Maintain food quality and health compliance standards.
- Manage inventory, vendor coordination, food cost, and cost control.
- Schedule, train, and support restaurant team members.
- Manage bar and food-and-beverage operations.
- Build positive guest relations and support sales reporting.
- Monitor profit and loss performance.
Preferred Qualifications
- 2+ years of experience in restaurant operations.
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