Great entertainment begins with great food. That’s where you come in. The Kitchen Manager is a people-director extraordinaire whose culinary skill is complimented by a highly developed sense of guest service and staff management. There’s more to the Kitchen Manager (KM) position than just preparing our roster of all-American food favorites. The Kitchen Manager is just that—a manager. To that end, the KM is a highly analytical thinker—one who must oversee budgets, control costs, and maintain restaurant and banquet menus for his/her designated center.
Kitchen Managers understand that protocols have been put in place for a reason—which is why the successful KM adheres to our purchasing programs and embraces our company’s F&B mandated menu. Estimating food consumption and making the appropriate purchases from our food program are essential to the KM position. Kitchen Managers are keenly aware of how revenue effects kitchen operations and, as such, they are called upon to not only review profit and loss statements on routine basis, but to act on any changes in revenue and maintain budgeted revenue, cost of sales, labor, supplies, and operating cash flow as they relate to food operations.
The lion’s share of our business revolves around banquet-type functions and other special events, which is why the Kitchen Manager is actively involved in the planning, supervision, and execution of all banquet events, working in conjunction with the operations and sales staff as required.
On a day-to-day basis, the KM is also responsible for recruiting, hiring, and retaining a best-in-class kitchen staff; supervising cooks in the preparation, portioning, garnishing, and storage of food; and assisting in food preparation as necessary. The KM effectively schedules staff, manages all kitchen equipment maintenance, and develops monthly action items to address outstanding issues.
So what’s it take to be a great Bowlero Corp Kitchen Manager? Typically a bachelor’s degree or culinary degree in addition to at least 3 years of management experience in a high-volume retail, entertainment, hospitality, or restaurant venue. Experience in preparing dishes for catered and special events is also a big plus. Current ServSafe certification is a must, and ServSafe instructor certification (or the ability to become certified) is preferred. Get the ball rolling and apply today!