Kitchen Manager

We are on the lookout for a Kitchen Manager at YOMG Frankston!

About the role

As Kitchen Manager, you’ll be responsible for the day-to-day management and performance of the venue’s back of house operations.

You’ll lead and develop your team, maintain operational excellence and ensure the kitchen operates safely, efficiently and profitably in accordance with YOMG’s standards. You’ll also be accountable for consistently delivering excellent food quality and supporting an exceptional customer experience.

Key responsibilities

• Manage daily back of house operations to maintain excellent food quality, service and operational performance.
• Lead, supervise, coach and develop team members to achieve company standards and business objectives.
• Manage team performance, conduct performance reviews and implement performance-management procedures when required.
• Recruit, onboard, train and roster team members in line with operational requirements and labour budgets.
• Monitor labour costs, productivity and roster efficiency.
• Manage inventory, ordering, stock control, stocktakes and FIFO stock rotation.
• Implement effective controls to minimise waste and manage food costs.
• Ensure compliance with food-safety, workplace health and safety, security, employment and company requirements.
• Maintain the cleanliness, presentation and condition of back of house areas, equipment and facilities.
• Monitor key operational and financial indicators, including sales, labour costs, food costs and productivity.
• Investigate and resolve customer feedback, complaints and operational issues.
• Complete operational reports, audits, compliance records and administrative tasks accurately and on time.
• Implement company initiatives, promotions, procedures and system updates.
• Liaise with suppliers, contractors and Head Office to support effective venue operations.
• Support business-growth initiatives and contribute to continuous operational improvement.

About you

To succeed in this role, you’ll need:

• Availability to work 38 hours per week across a five-day roster.
• Flexibility to work days, nights and weekends as required.
• Experience in back of house or kitchen operations within a quick-service restaurant environment.
• Proven experience leading, developing and building large teams.
• Strong knowledge of food safety, stock control, labour management and kitchen operations.
• A hands-on, self-motivated and solutions-focused approach.
• Excellent communication and interpersonal skills.
• Strong organisational and time-management abilities.
• A trustworthy and dependable approach, supported by excellent references.
• A willingness to learn, develop and uphold YOMG’s standards.
• A customer-focused mindset.
• A genuine passion for hospitality, quality food and exceptional service.
• The drive to grow professionally and pursue internal career opportunities.

What’s in it for you?

• Free meals while working.
• Comprehensive induction and training
• Genuine opportunities for professional development and career progression.
• A supportive, energetic and people-focused workplace.

You’ll report to YOMG’s Multi-Site and State Managers.

Job Types: Full-time, Permanent

Pay: $32.27 – $45.41 per hour

Benefits:

• Employee discount
• Professional development assistance

Work Authorisation:

• Australia (Required)

Work Location: In person