You can’t get the full Bowlero experience unless you try our ridiculously inventive menu of down-home American eats. And it’s the Bowlero Kitchen Manager (KM) who’s responsible for turning that culinary vision into a reality. The KM position, however, is more than just preparing our jaw-dropping assortment of dishes; it’s about being an efficient manager—overseeing budgets, controlling costs, and maintaining restaurant and banquet menus for his/her designated center. The KM is a rock-star staff manager whose culinary IQ is complimented by a nuanced understanding of guest service and a dedication to world-class entertainment. Kitchen Managers are highly analytical decision makers who are attentive to details and fluent in logistics; they coordinate their staffs to get the job done.
Bowlero’s all about breakin’ the rules—but sometimes you just gotta follow the protocol, which is why the Kitchen Manager can easily adhere to our purchasing programs and can embrace our company’s F&B mandated menu. Other essential aspects of the KM position include estimating food consumption and making the appropriate purchases from our food program. KMs are also keenly aware of the role that revenue plays vis-à-vis kitchen operations. To that end, our Kitchen Managers routinely review profit and loss statements and act on any changes in revenue they may see, in addition to maintaining budgeted revenue, cost of sales, labor, supplies, and operating cash flow—all as they relate to food operations.
Bowlero is a hip venue space that’s perfectly suited to banquet-style functions and other special events—which is why the Kitchen Manager is actively involved in the planning, supervision, and execution of all banquet functions, working in conjunction with the operations and sales staff as required.
Teamwork is vital to any kitchen’s success—and Bowlero is no exception. To ensure a well-run kitchen, the KM is responsible for recruiting, hiring, and retaining a best-in-class staff; supervising cooks in the preparation, portioning, garnishing, and storage of food; and assisting in food preparation when necessary. Just as important is the KM’s role in effectively scheduling staff, managing the maintenance of all kitchen equipment, and developing monthly action items to address issues and consistently improve, nay, perfect, the Bowlero experience.
So what’s it take to be an all-star Kitchen Manager at Bowlero? To start with, a bachelor’s degree or culinary degree, as well as at least 3 years of management experience in a high-volume retail, entertainment, hospitality, or restaurant venue. Does your background include preparing dishes for catered and special events? If so, then that’s a serious feather in your cap. Current ServSafe certification? That’s a must, and if you have a ServSafe instructor certification (or the ability to become certified), well, then that’s even better. Ready to become a part of Team Bowlero? Get the ball rolling