Food and Beverage Operations Manager

Position: Store Operator / Kitchen Director
Pay:

• Starting: $20/hour
• $22/hour after 90 days (based on performance)
• Growth path up to $25/hour

Core Requirements:

• 10–15 years of restaurant experience (MANDATORY)
• Strong leadership and team management background
• Must know how to operate and cook on commercial kitchen equipment at a high level
• Ability to run a full kitchen and oversee daily store operations without supervision
• Must be fast, efficient, and highly organized (no slow operators)
• Strong multitasking ability in high-volume environments
• Keep restaurant budget on track
• Monitor inventory levels
• Maintain flow and functionality of the staff

Professional Expectations:

• Strong communication skills (email, internal reporting, team coordination)
• Must be highly proficient with systems (POS, printers, tickets, order flow, etc.)
• Ability to manage inventory, food cost, and labor efficiently
• Experience with scheduling, staff accountability, and enforcing standards
• Must be detail-oriented and able to maintain THE BANDO’s operational and brand standards

Preferred Qualifications:

• College degree (Business degree strongly preferred)
• Experience scaling or managing high-volume, fast-paced restaurants
• Proven ability to build, train, and hold teams accountable
• Strong problem-solving and decision-making skills under pressure

Additional Expectations (Bando-Specific):

• Must align with our culture, energy, and pace
• Ability to lead both kitchen and front-of-house flow when needed
• Maintain cleanliness, organization, and overall store presentation at all times
• Help implement systems, structure, and discipline within the team
• Be proactive, not reactive — we need someone who can take control and run operations