Restaurant Shift Manager – Back of House

At Colton’s Social House, Social Therapy is created by an entire restaurant working together. While our guests experience it at the table, much of what shapes that experience happens before the food ever reaches them.

Our Back of House Shift Managers are responsible for leading that side of the operation.

This is a Back of House-focused leadership position with responsibility for the restaurant as a whole. While much of your hands-on support will happen with Prep, Cook’s Line, Expo, and Dish, you are still a Manager of the entire restaurant during your shift. That means maintaining awareness of what is happening on the floor, communicating with Front of House, interacting with guests, making table touches, assisting with guest recovery, and stepping wherever the restaurant needs leadership.

That responsibility begins before service and continues until the restaurant is properly closed. Back of House Shift Managers prepare the Kitchen and team for service, manage production and execution, lead employees, monitor staffing and labor, protect food quality and safety, solve problems as conditions change, and make sure the restaurant is properly reset for what comes next.

Managing a shift requires more than being a strong cook. It requires judgment, awareness, communication, consistency, leadership, and the ability to prioritize. You need to understand what is happening throughout the Kitchen while recognizing how those decisions affect Expo, Front of House, and ultimately the guest.

You’re not just responsible for what happens in the Kitchen. You’re responsible for how it contributes to the restaurant as a whole.

• Lead BOH operations and actively support Prep Cooks, Line Cooks, Dishwashers, and Expeditors, while maintaining management awareness of Front of House, Bar, and the overall guest experience.

• Complete Manager opening responsibilities and ensure the Kitchen, restaurant, and team are clean, stocked, organized, staffed, informed, and prepared for service.

• Monitor Prep production, Cook’s Line execution, Expo flow, Dish operations, ticket times, food quality, staffing, product availability, and restaurant volume, adjusting priorities and team positioning as conditions change.

• Maintain appropriate prep levels and product availability, identify shortages or quality concerns, and ensure the Kitchen is prepared for current and anticipated business.

• Complete and coordinate approved restaurant purchases, monitoring product needs and helping ensure necessary food, supplies, and operational items are available when needed.

• Receive and oversee deliveries, verifying products and quantities as appropriate, identifying shortages or quality concerns, and ensuring deliveries are promptly handled, stored, rotated, and organized according to restaurant and food-safety standards.

• Oversee food execution and ensure recipes, portions, modifications, temperatures, timing, plating, and presentation meet Colton’s standards.

• Maintain a strong presence between the Cook’s Line and Expo, identifying bottlenecks, coordinating ticket timing, supporting communication, and stepping into production or the Window when needed.

• Oversee Dish flow, cleanliness, sanitation, stocking, and equipment availability so the rest of the restaurant has what it needs to operate.

• Anticipate problems and act early—identifying production issues, staffing needs, product or purchasing needs, ticket-time concerns, equipment problems, safety risks, or communication breakdowns before they have a larger impact.

• Lead, coach, and hold BOH employees accountable in real time while recognizing strong performance and reinforcing expectations consistently.

• Manage…