Restaurant Back of House Manager

Duties:

Lead, train, and mentor the culinary staff; create staff schedules; and ensure all team members are working harmoniously.
Ensure food is prepared efficiently and to high quality standards; develop and enforce Standard Operating Procedures (SOPs) for maximum productivity.
Manage inventory levels, order supplies and oversee all supplier relationships to maintain stock and control costs.
Standardize recipes, conduct taste tests, ensure consistency in dishes and respond to quality-related feedback.
Maintain strict compliance with food safety, sanitation and hygiene standards in all kitchen and storage areas.
Regularly check and maintain all kitchen equipment to prevent breakdowns that could disrupt service.
Work closely with the FOH team to ensure a smooth overall operation and a positive guest experience.

Requirements:

Grade 12
Formal cheffing, kitchen management and stock control qualifications will be an advantage
Proven experience in a management role within the restaurant or hospitality industry in a busy high-end restaurant environment
Strong leadership, communication, and organizational skills.
Knowledge of inventory management and food cost control.
Understanding of food safety, hygiene, and sanitation standards (often requiring certification).
Proficiency with Point of Sale (POS) systems and other relevant software.
Ability to work flexible hours, including weekends and public holidays.