Back of House Manager Belrose Bar & Grill Wayne, PA

Back of House Manager job at 333 Belrose Bar & Grill. Wayne, PA.

The Kitchen Operations Manager is a versatile culinary leader responsible for supporting kitchen operations across all restaurant locations—two in Delaware and one in Pennsylvania. This role provides hands‑on leadership in food preparation, execution, menu quality, staff training, and kitchen oversight. The Kitchen Operations Manager ensures consistent culinary standards, operational alignment, and a high‑quality guest experience while serving as a floating resource to fill gaps, support high‑volume periods, and assist with special events.

The ideal candidate is a strong communicator, an organized operator, and a skilled culinarian who thrives in multiple environments and maintains consistency across distinct restaurant concepts.

• Support daily kitchen operations at all locations, stepping in as acting Chef or Sous Chef when needed.
• Execute high‑quality food preparation, presentation, and flavor standards aligned with each restaurant’s menu and brand.
• Maintain consistency and accuracy in recipe preparation, portion control, and plating.
• Oversee special events, private dining menus, and seasonal offerings in collaboration with the Events Manager and Executive Chef.

• Train kitchen staff on recipes, knife skills, preparation techniques, and safety procedures.
• Support onboarding of new kitchen hires across all locations.
• Coach team members to improve performance, efficiency, and adherence to standards.
• Reinforce a culture of teamwork, professionalism, and accountability.

• Assist with inventory management, ordering, receiving, and vendor relations as needed.
• Monitor food costs, waste control, and portioning to ensure cost‑effective operations.
• Ensure kitchen stations are clean, organized, and properly stocked.
• Support menu rollouts, seasonal changes, and weekly specials.
• Step in to lead service as needed during peak business periods.

• Maintain compliance with all health department regulations, food safety protocols, and sanitation standards.
• Conduct kitchen inspections across locations to ensure readiness and operational excellence.
• Train staff on Serv Safe practices and enforce adherence to safety protocols.
• Ensure all equipment is properly maintained and report maintenance needs promptly.

• Travel regularly between DE and PA restaurants to provide support where needed.
• Partner closely with General Managers, Sous Chefs, and the Executive Chef to assess kitchen needs and gaps.
• Support new restaurant openings, menu launches, and kitchen transitions.

• 5+ years of culinary leadership experience (Sous Chef, Chef de Cuisine, or Kitchen Manager).
• Experience supporting or leading operations across multiple locations preferred.
• Strong foundation in culinary technique, systems, and menu execution.
• Excellent leadership, communication, and hands‑on training skills.
• Ability to work in fast‑paced, high‑volume environments.
• Strong organizational and time‑management abilities.
• Must be able to work a flexible schedule, including nights, weekends, and holidays.
• Valid driver’s license and ability to travel between restaurant locations.
• Serv Safe Manager certification required (or obtained within 60 days).

• Culinary Expertise
• Multi‑Location Flexibility
• Leadership & Coaching
• Operational Efficiency
• Quality & Consistency Focus
• Adaptability & Problem Solving
• Communication & Collaboration
• Safety & Sanitation Compliance

• Ability to stand for extended periods in a hot kitchen environment.
• Ability to lift up to 50 lbs.
• Ability to travel regularly between restaurants.