Restuarant Manager Jobs

·Oversee property maintenance and coordinate with building management.

·Possess extensive knowledge of food and beverage operations, with retail and QSR experience as a valuable asset.

·Bring hands-on expertise and diverse hospitality skills to contribute to a growing international hospitality brand.

·Post-opening, provide oversight for Kitchen Managers and supervise BOH/FOH Managers.

·Actively manage daily operations for all outlets, ensuring operational excellence.

·Support team members in fulfilling responsibilities and exceeding guest expectations.

· Customer service experience preferred

· Previous kitchen experience preferred

Pay: $13-$16, based on experience

Benefits: Full benefits for full-time employees

Kante Group, Crossroads Cookery Kitchen prep cook/line cook

· Willing and desire to work an inclusive environment

Experience in completing administrative tasks, including reporting, budgeting, project management, etc.

Assist F&B management in the overall day-to-day operations.

Assist F&B management in training, scheduling, and Payroll

Conduct pre-meal informational briefing with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.

Have a valid New Mexico alcohol server certification

Excellent knowledge of food and wine and fine dining operations.

Competitive salary with benefits including:

Comprehensive medical, dental, and vision benefits including prescription drug benefits & 100% preventative care starting on Day 1

401(k) benefit plan with a 6% matching contribution

Vacation plus additional sick days

Healthcare and dependent care flexible spending accounts

Employee Assistance Program available to all employees and their dependents

Strong multi-tasking skills; must manage responsibilities under strict deadlines.

Manages day-to-day operations of inventory management.

Proficient with restaurant specific software and programs (scheduling, table management, POS).

Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis.

Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws.

Strong written and verbal communication skills.