Kitchen Manager at Hickory Tavern

North Myrtle Beach, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operations Oversight, Staff Development, Cost Control, Inventory Management, Food Safety, Scheduling, Quality Control, Team Leadership, Budget Management, Customer Service, Performance Management, Recipe Adherence, Sanitation Standards, Metric Tracking, Compliance Enforcement

Industry

Restaurants

Description

Description Join the Hickory Tavern Team – Where Great Food, Sports, and Community Come Together At Hickory Tavern, we’re more than just a restaurant, we’re a neighborhood gathering spot where guests come to enjoy craveable food, cold drinks, and the excitement of game day. Since 1997, we've been the Carolinas' go-to destination for families, friends, and sports fans alike. Whether you're looking for a part-time gig or a long-term career, we offer a fun, supportive environment where you can grow, connect, and truly make an impact. Come as you are, we’re made for everyone. Summary The Kitchen Manager is responsible for the overall operations of the restaurant as a collaborative partner to the General Manager as well as in the absence of the General Manager. Kitchen Managers establishes and maintains customer service and is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising, inventory control and genuine heartfelt hospitality. Must be flexible to work varying hours and shifts, including early mornings, late nights, weekends, and holidays. Essential Functions · Oversee daily restaurant and kitchen operations, ensuring seamless coordination between front-of-house (FOH) and back-of-house (BOH) teams. · Hire, train, and coach team members; manage performance, attendance, and disciplinary actions as needed. · Develop and maintain staff schedules to ensure adequate coverage while balancing labor costs and service quality. · Prepare high-quality menu items in accordance with standardized recipes, portion control, and presentation guidelines. · Uphold and enforce strict food safety, sanitation, and cleanliness standards throughout kitchen and dining areas. · Ensure compliance with health and safety regulations, including food storage, equipment maintenance, and sanitation protocols. · Set up and organize kitchen workstations with prepped ingredients and necessary tools for efficient service. · Monitor inventory levels, receive and inspect deliveries, label and store products properly, and rotate stock to maintain freshness. · Maintain cleanliness by sanitizing dishes, utensils, cookware, equipment, and food preparation areas. · Ensure consistent quality control throughout food prep and service to meet or exceed guest expectations. · Attend and actively participate in management meetings; communicate updates and directives to the team effectively. · Track key kitchen metrics such as order accuracy, ticket times, and food waste; report findings to the General Manager to guide operational improvements. · Support overall cleanliness by performing closing duties, maintaining restrooms and parking areas, and managing waste disposal. · Manage kitchen budgets, monitor food and labor costs, and implement cost-control strategies to optimize profitability. Requirements Qualifications · 2 to 5 years of experience in a professional kitchen, with at least 1 to 2 years in a supervisory or lead line cook role. · Proven experience in food preparation and kitchen operations. · Leadership experience, such as managing shifts or training staff. · Familiarity with inventory management, food safety standards, and scheduling. Physical Demands · Ability to move throughout a restaurant and/or office space (standing, walking, kneeling, bending) for extended periods of time. · Ability to move throughout a restaurant working around equipment. · Ability to sit or stand for extended periods of time. · Ability to make repeating movements of the arms, hands, and wrists. · Ability to express or exchange ideas verbally and perceive sound by ear. · Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. · Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 50 pounds. · Ability to turn or twist body parts in a circular motion. · Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

Responsibilities

The Kitchen Manager collaborates with the General Manager to oversee all restaurant and kitchen operations, ensuring seamless coordination between front-of-house and back-of-house teams. Key duties include hiring, training, managing performance, controlling costs, maintaining quality standards, and enforcing food safety and sanitation protocols.