Restaurant Sous Chef and Restaurant Manager

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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