Kitchen Manager/Expo

Jacksonville, FL, USA|Onsite

Job Overview

Compensation

Salary

Range $50,000.00 - $62,000.00

Benefits

employee discount

Paid Time Off

Paid training

Job Description

We are a vibrant and dynamic sports bar and restaurant that prides itself on delivering exceptional dining experiences in a casual yet lively environment. Our establishment is dedicated to not only serving delicious, high-quality food and beverages but also creating a welcoming atmosphere where guests can enjoy themselves, whether they are watching a game or celebrating a night out with friends and family. With a focus on community and hospitality, our team works together to maintain a standard of excellence that ensures each guest leaves satisfied and eager to return. We value innovation, teamwork, and continuous professional growth, making our workplace a rewarding environment for dedicated staff members.

The role of Kitchen Manager/Expo is integral to our culinary operations. This position is suited for an energetic and detail-oriented leader who is passionate about the food service industry and committed to excellence in every aspect of the kitchen’s functionality. The Kitchen Manager/Expo will oversee daily kitchen activities, ensuring that food preparation, cooking, and plating processes run smoothly and efficiently while maintaining the highest standards of quality and presentation. This role includes supervising kitchen staff, coordinating with front-of-house teams, managing inventory, and monitoring POS systems such as Aloha POS and Micros POS for accurate order processing and cash handling. The manager will also play a critical role in training team members on food safety, proper food handling, and customer service to uphold our reputation for quality and hospitality.

This full-time position offers a competitive salary ranging from $50,000 to $62,000 annually, reflecting the importance of leadership and skill within our operations. The Kitchen Manager/Expo will assist with shift management, staff scheduling, and supervising performance to maximize team efficiency and morale. Additionally, they will conduct quality checks on every dish before it leaves the kitchen, ensuring that presentation and taste consistently exceed guest expectations. The role also supports restaurant management in budgeting, profit and loss analysis, and cost control to sustain operational success.

Candidates with prior management experience in sports bar or full-service casual dining environments will find an ideal opportunity to leverage their background and thrive. Familiarity with POS systems, inventory management, food safety regulations, and culinary techniques is highly valued, as is the ability to lead and inspire a diverse team. This position is perfect for someone who wants to make a meaningful impact on both the guest experience and the internal workings of a popular dining destination. Join us and be part of a team where your leadership and dedication will foster a positive work culture and bring out the best in every employee and every dish served.

Job Requirements

High school diploma or equivalent
Minimum 3 years experience in kitchen management or supervisory role
Experience in sports bar or casual dining environment
Proficiency with Aloha POS and Micros POS systems
Strong knowledge of food safety regulations and procedures
Ability to manage inventory and supply orders
Excellent leadership and team management skills
Strong communication and organizational abilities
Basic math skills for budgeting and cost control
Willingness to work flexible hours including evenings and weekends

Job Qualifications

Proven experience in sports bar or full service casual environments with strong background in food preparation and cooking
Prior management or supervisory experience within a restaurant setting ideally with casual dining or fine dining exposure
Familiarity with POS systems such as Aloha POS and Micros POS
Demonstrated skills in inventory control food safety management and cash handling procedures
Experience supervising teams conducting training sessions and managing shift operations effectively
Knowledge of culinary techniques food industry standards and hospitality management practices
Strong communication skills with ability to lead a diverse team while maintaining excellent customer service standards
Basic math skills for order accuracy cost calculations and profit analysis

Job Duties

Supervise daily kitchen operations including food preparation cooking and plating to ensure timely service
Coordinate between kitchen staff and front-of-house teams to streamline communication and service flow
Oversee inventory control monitor stock levels and place orders to maintain optimal supplies
Manage POS systems such as Aloha POS and Micros POS for order processing cash handling and sales reconciliation
Train and develop team members on food safety procedures proper food handling and customer service standards
Enforce food safety regulations and maintain cleanliness in compliance with health department guidelines
Assist with shift management including scheduling staff coverage and supervising team performance
Conduct quality checks on dishes before they leave the kitchen to ensure consistency and presentation standards are met
Support restaurant management in budgeting profit and loss analysis and cost control initiatives
Lead by example in fostering a positive team environment focused on hospitality excellence