HiringCafe
Posted 2mo ago

Kitchen Manager/Restaurant Manager

@ Snow King Mountain Resort
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Jackson, Wyoming, United States
HybridFull Time
Responsibilities:Oversee operations, Lead teams, Manage costs
Requirements Summary:3–5+ years restaurant management in high-volume environments; strong leadership, cost control, and communication skills.
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Job Description

 



Kitchen Manager / Restaurant Manager



King’s Grill – Jackson, WY



King’s Grill, located at the base of Snow King Mountain in Jackson, Wyoming, is seeking a dynamic and hands-on Kitchen Manager / Restaurant Manager to oversee both back-of-house and key front-of-house operations in a fast-paced, high-volume environment.



This role is ideal for a well-rounded operator who thrives on the line, leads from the floor, and understands the balance between great food, strong service, and solid financial performance.



 




Position Summary



This is a hybrid leadership role responsible for the overall execution of daily operations, including kitchen performance, team leadership, guest experience, and cost control. The ideal candidate is equally comfortable managing a busy service line as they are supporting front-of-house operations and engaging with guests.



 




Key Responsibilities



Kitchen Operations (BOH)




  • Oversee all food preparation and service execution

  • Ensure consistency, quality, and speed of all menu items

  • Work stations and support the team during peak service

  • Maintain organization and efficiency across all kitchen areas



 




Restaurant Operations (FOH Support)




  • Support front-of-house service during peak periods

  • Ensure a smooth flow between kitchen and service teams

  • Address guest concerns and ensure a positive dining experience



 




Team Leadership




  • Hire, train, and develop both BOH staff and support FOH training as needed

  • Create and manage schedules based on business levels

  • Lead pre-shift meetings and set clear expectations

  • Foster a positive, accountable, and team-oriented culture



 




Inventory, Cost & Financial Management




  • Manage ordering, receiving, and inventory controls

  • Monitor and control food cost, waste, and portioning

  • Assist in managing labor across both BOH and FOH

  • Drive operational efficiency to meet financial targets



 




Food Safety & Cleanliness




  • Ensure full compliance with all health and safety regulations

  • Maintain a clean, organized, and safe kitchen and service environment

  • Enforce sanitation standards across the entire operation



 




Equipment & Facilities




  • Oversee maintenance and functionality of kitchen equipment

  • Coordinate repairs and preventative maintenance

  • Ensure overall facility readiness for service