We are looking for a Manager to join our team in California. This position is suited for a hands-on leader who can oversee daily facility and kitchen-related operations while maintaining high service, safety, and quality standards. The ideal candidate will guide team performance, manage operational costs, and help create a well-organized environment that supports both staff and guests.

Responsibilities:

• Lead day-to-day facility and back-of-house operations, ensuring equipment, work areas, and service standards are consistently maintained.

• Recruit, onboard, coach, and evaluate team members so staff have the direction and support needed to meet performance expectations.

• Build a service-focused culture by strengthening guest satisfaction and mentoring employees on attentive, responsive interactions.

• Manage departmental budgets, staffing levels, purchasing activity, and inventory practices to control expenses, reduce waste, and support operational goals.

• Inspect food preparation processes and finished products to confirm consistency, presentation, and compliance with established quality standards.

• Coordinate safe storage, handling, and sanitation procedures to align with health regulations and workplace safety requirements.

• Oversee the operation and upkeep of kitchen and facility equipment, including preventive attention to tools and machinery used in daily production.

• Participate in meetings, carry out assigned follow-up actions, and contribute to continuous improvements across operations.