Job Description

Tavern Kitchen Manager Job Description

Tavern Kitchen Manager is responsible for overseeing the day-to-day operations of a tavern’s kitchen, ensuring efficient food preparation, compliance with safety and service standards, and a positive work environment for staff.

Role Overview

The Tavern Kitchen Manager plays a critical role in delivering a seamless and high-quality dining experience. They lead by example, manage and motivate kitchen staff, and ensure that all operations meet company standards, guest expectations, and regulatory requirements

Essential Functions & Responsibilities

• Staff Management: Recruit, onboard, schedule, coach, evaluate, and manage department staff to support high performance and engagement.
• Operational Leadership: Translate organizational goals into actionable plans, aligning the team with service excellence and operational targets.
• Service Standards: Establish and maintain service standards to consistently meet or exceed guest expectations
• Production & Inventory: Maintain daily production schedules, manage inventory, oversee food deliveries, ensure proper stock rotation, portion control, and kitchen cleanliness
• Hands-On Support: Provide direct assistance with food preparation, portioning, and cleaning while maintaining proper preparation methods.
• Performance Management: Administer performance reviews, coaching, and disciplinary actions in coordination with the Tavern General Manager.
• Compliance: Ensure adherence to gaming laws, company policies, Title 31, and federal regulations.
• Guest Service: Deliver outstanding guest service in a timely manner, meeting company service culture standards.
• Other Duties: Perform additional tasks as assigned

Requirements

Tavern Kitchen Manager Job Description

Tavern Kitchen Manager is responsible for overseeing the day-to-day operations of a tavern’s kitchen, ensuring efficient food preparation, compliance with safety and service standards, and a positive work environment for staff.

Role Overview

The Tavern Kitchen Manager plays a critical role in delivering a seamless and high-quality dining experience. They lead by example, manage and motivate kitchen staff, and ensure that all operations meet company standards, guest expectations, and regulatory requirements.

Essential Functions & Responsibilities

• Staff Management: Recruit, onboard, schedule, coach, evaluate, and manage department staff to support high performance and engagement
• Operational Leadership: Translate organizational goals into actionable plans, aligning the team with service excellence and operational targets
• Service Standards: Establish and maintain service standards to consistently meet or exceed guest expectations
• Production & Inventory: Maintain daily production schedules, manage inventory, oversee food deliveries, ensure proper stock rotation, portion control, and kitchen cleanliness
• Hands-On Support: Provide direct assistance with food preparation, portioning, and cleaning while maintaining proper preparation methods.
• Performance Management: Administer performance reviews, coaching, and disciplinary actions in coordination with the Tavern General Manager.
• Compliance: Ensure adherence to gaming laws, company policies, Title 31, and federal regulations.
• Guest Service: Deliver outstanding guest service in a timely manner, meeting company service culture standards.
• Other Duties: Perform additional tasks as assigned.

Qualifications

• Experience: At least 2 years of restaurant or hospitality experience, including leadership or progressive responsibility in kitchen management or culinary operations.
• Skills: Strong leadership, organizational, and time management skills; ability to resolve escalated issues; knowledge of food safety and compliance regulations.

Key Competencies

• Leadership and team motivation
• Operational efficiency and workflow optimization
• Food safety and sanitation compliance
• Inventory and cost control
• Problem-solving and conflict resolution
• Guest service excellence

This role is ideal for someone who can balance hands-on kitchen work with strategic leadership, ensuring both operational efficiency and a high-quality guest experience.