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 More detail about The Bando, please visit https://culinaryagents.com/entities/612898-The-Bando