Job Description
Job Title: Back of House (BOH) Manager
Location: Griffin, GA
Job Summary
We are seeking an experienced and driven Back of House (BOH) Manager to lead the kitchen operations at our new restaurant in Downtown Griffin, GA.
This is a hands-on leadership role for a seasoned kitchen professional who thrives in a high-volume, fast-paced environment and has proven management experience. The ideal candidate will take the foundation we’ve built and continue to develop our menu, refine systems and SOPs, and grow a strong, consistent kitchen team.
You’ll be responsible for shaping the back-of-house culture, ensuring quality, consistency, and efficiency as we establish this new location as a premier local dining destination.
Responsibilities
Menu Development & Quality Assurance
Collaborate with ownership to refine and expand menu offerings.
Maintain exceptional food quality, presentation, and consistency.
Ensure menus meet cost targets and align with guest expectations.
Leadership & Staff Management
Recruit, train, and lead the BOH team for the Griffin location.
Build a positive, professional kitchen culture rooted in teamwork and accountability.
Create and manage staff schedules to maintain optimal coverage.
Conduct regular performance reviews and provide coaching for development.
Operational Oversight
Develop and implement kitchen systems, SOPs, and best practices to ensure consistency and efficiency.
Manage daily kitchen operations, including prep, service, and closing procedures.
Oversee inventory, ordering, and vendor relationships to maintain proper stock levels and minimize waste.
Ensure strict compliance with all health, safety, and sanitation standards.
Cost Control & Reporting
Track and manage food and labor costs to meet financial goals.
Monitor portion control and waste management systems.
Report regularly to ownership on kitchen performance and metrics.
Collaboration & Growth
Work closely with the front-of-house and leadership teams to ensure seamless operations.
Support special events, promotions, and seasonal menu updates.
Continue to evolve and improve systems, training programs, and kitchen culture as the restaurant grows.
Qualifications
Proven experience as a Kitchen Manager, Sous Chef, or BOH Manager in a high-volume kitchen.
Demonstrated leadership and organizational skills with the ability to motivate and manage a team.
Strong background in menu development, cost control, and operational systems.
Ability to work evenings, weekends, and maintain a flexible schedule.
ServSafe Certification (required).
Experience developing and implementing SOPs strongly preferred.
Compensation & Benefits
$50,000–$70,000, based on experience
Possible bonus structure
Company health plan
Retirement plan
Paid Time Off (PTO)
Taproom stipend
Company Description
We are a rapidly growing beverage production company seeking versatile and dynamic team members who thrive in a fast-paced environment!
Ranked #2 Best New Brewery in America by USA Today | 2021
Voted Best Brewery in Atlanta by Atlanta Best Media | 2022, 2023 & 2024
We are a rapidly growing beverage production company seeking versatile and dynamic team members who thrive in a fast-paced environment!\r\nRanked #2 Best New Brewery in America by USA Today | 2021\r\nVoted Best Brewery in Atlanta by Atlanta Best Media | 2022, 2023 & 2024
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