About This Role
Leading restaurant operations and delivering an exceptional guest experience is the core of this Kitchen Manager role. This position involves overseeing kitchen operations, running restaurant shifts, leading both front- and back-of-house teams, supporting guest service, and helping to drive sales, profitability, and operational excellence. The ideal candidate leads by example, develops people, holds the team accountable, and understands that success comes from working together to create memorable experiences for every guest.
Responsibilities
- Partner with the General Manager to oversee daily operations, lead shifts, and ensure the restaurant runs smoothly
- Lead both front- and back-of-house operations, ensuring the restaurant is properly staffed, service runs smoothly, and every shift delivers the Buca experience
- Set the standard for over-the-top hospitality, ensuring every guest feels welcomed, celebrated, and taken care of
- Maintain food quality, consistency, presentation, ticket times, recipes, portion standards, and proper food safety practices
- Train, coach, and hold team members accountable while building a positive culture focused on teamwork, urgency, and results
- Partner with the General Manager to manage labor, food costs, inventory, waste, productivity, and overall restaurant profitability
- Maintain high standards throughout the kitchen, dining room, and restaurant, ensuring compliance with all health and safety requirements
- Help drive sales through excellent service, celebrations, catering, and memorable dining experiences that keep guests coming back
- Work closely with the General Manager and leadership team to identify opportunities, solve problems, and keep the restaurant running at a high level
- Maintain a hands-on presence, stay engaged with the team, and step in wherever needed to ensure the success of the shift
Requirements
- Previous restaurant management experience, preferably as a Kitchen Manager, Assistant General Manager, or in a similar leadership role
- Strong understanding of both back-of-house operations and front-of-house service
- Experience leading restaurant shifts and managing a team in a fast-paced environment
- Knowledge of food safety, inventory management, labor controls, food costs, and restaurant financial performance
- Strong leadership and communication skills with the ability to coach, motivate, and hold others accountable
- A hands-on management style and the ability to make sound decisions while managing multiple priorities
- Flexibility to work evenings, weekends, and holidays as needed
- A genuine passion for hospitality, great food, teamwork, and creating memorable guest experiences
Benefits
