Asst. Kitchen Manager / Front of the House Supervisor
Posted Updated
Description
Asst. Kitchen Manager :
- Experience: 3–5 years of hospitality experience, preferably in a hotel kitchen environment.
- Education: Degree or diploma in Hospitality, Culinary Arts, or a related field, with a valid food safety certification.
- Operations: Proven ability to manage high-volume kitchen operations while consistently maintaining quality, food safety, and operational standards.
- Leadership: Demonstrated ability to lead, coach, and develop kitchen staff to ensure efficient daily operations.
- Financial Management: Strong understanding of food cost control, inventory management, waste reduction, and cost tracking.
- Health & Safety: Thorough knowledge of food safety regulations, health codes, and kitchen hygiene standards, with a strong commitment to compliance.
- Experience: 2–4 years of experience in a fast-paced restaurant or casual dining environment
- Education: High school diploma or equivalent. A hospitality or restaurant management qualification is an advantage
- Technical Skills: basic knowledge of POS systems, cash handling, food safety, and inventory management
- Customer Service: Able to handle guest inquiries, resolve complaints, and provide excellent customer service
- Personality: Positive attitude, approachable, dependable, calm under pressure, organized, proactive, and a strong team player with good communication skills
- Team Leadership: Ability to train, support, motivate, and schedule front-of-house team members while maintaining service standards
- Coordination: Able to work closely with the kitchen and bar teams to ensure food and drinks are served on time
- Physical & Schedule Requirements: Able to stand and walk for long periods and work flexible shifts, including evenings, weekends, and public holidays