Top 320 Area manager restaurant Jobs

Regional Chef/Manager
Flores Food Truck —East Fishkill, NY
- $75,000 - $90,000 a year
- Weekends as needed
- Sales
- ServSafe
- 3 years
- Employee discount
Quick Apply
1d
Restaurant District Manager
Gen Korean BBQ —Fullerton, CA
- $75,000 - $90,000 a year
- Full-time
- Management
- Sales
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Multi Unit / District Restaurant Manager
The Common Man Plymouth —Plymouth, NH
- $80,000 - $95,000 a year
- Weekends as needed
- Casual dining restaurant
- Culinary experience
- 5 years
- Health insurance
- Dental insurance
Quick Apply
District Manager - Restaurant
Houston Tx Hot Chicken —Riverton, UT
- $90,000 - $120,000 a year
- Full-time
- 7 years
- ServSafe
- Computer literacy
- Paid time off
Quick Apply
Restaurant District Manager
Confidential —Spartanburg, SC
- $70,000 - $75,000 a year
- Weekends as needed
- Management
- Writing skills
- Basic math
- Paid holidays
- Disability insurance
Quick Apply
Culinary Field Specialist
Upper Crust Food Service —Pullman, WA
- Full-time
- Mid-level
- Leadership
- Kitchen
Quick Apply
Finance Director Regional - LifeWorks Restaurant Group
Aramark —Philadelphia, PA
- $150,000 - $175,000 a year
- Remote
- CPA
- Finance
- Analysis skills
- Disability insurance
- Health insurance
8d
Premium Area Culinary Supervisor, Climate Pledge Arena
Delaware North —Seattle, WA
- $30.45 an hour
- Part-time
- Mid-level
- 2 years
- Paid parental leave
- Paid holidays
Dunkin _ General Manager - Auburn Area - Starting $49,400.00
DMCP Auburn —Auburn, ME
- From $49,400 a year
- Weekends as needed
- Sales
- Mid-level
- Quick service & fast food restaurant
- Dental insurance
- Paid time off
Quick Apply
1d
Food Service District Manager
The Kent Companies —Midland, TX
- From $70,000 a year
- Full-time
- Mid-level
- 3 years
- Analysis skills
- Health insurance
- Dental insurance
Quick Apply
Culinary Field Specialist
Upper Crust Food Service —Moscow, ID
- Full-time
- Mid-level
- Leadership
- Kitchen
Quick Apply
Kitchen Manager (DMV Area)
Sardi's Pollo A La Brasa —Beltsville, MD
- $50,000 - $65,000 a year
- Weekends as needed
- Bilingual
- Spanish
- Management
- Paid holidays
- Health insurance
Quick Apply
Area Coach - Milwaukee
Wingstop Restaurant —Milwaukee, WI
- Full-time
- Public speaking
- Mid-level
- Team management
- Health insurance
- Dental insurance
Quick Apply
Operations & Bar Manager - Waterside District
Live! Hospitality & Entertainment —Norfolk, VA
- $65,000 - $75,000 a year
- Weekends as needed
- Bar
- Sales
- Writing skills
- Dental insurance
- Vision insurance
Quick Apply
Territory Sales Manager - Commercial Kitchen Solutions
TFGROUP LLC —Jackson, TN
- $40,000 - $50,000 a year
- Full-time
- Mid-level
- Contracts
- Restaurant
- Paid training
- Paid holidays
Quick Apply
Regional Director of Culinary | Chef-Driven Full-Service Restaurant Group
Noble Food & Pursuits —Charlotte, NC
- $115,000 - $125,000 a year
- Full-time
- Hospitality
- 7 years
- Recruiting
- Travel reimbursement
- Health insurance
Quick Apply
10d
Territory Sales Manager - Commercial Kitchen Solutions
TFGROUP LLC —Houston, TX
- $40,000 - $50,000 a year
- Full-time
- Mid-level
- Contracts
- Restaurant
- Paid training
- Paid holidays
Quick Apply
Territory Sales Manager - Commercial Kitchen Solutions
TFGROUP LLC —Memphis, TN
- $40,000 - $50,000 a year
- Full-time
- Mid-level
- Contracts
- Restaurant
- Paid training
- Paid holidays
Quick Apply
Food Service Director Wanted for School District
Taher, Inc —Lake Havasu City, AZ
- Day shift
- School experience
- ServSafe
- Writing skills
- Paid holidays
- Health insurance
Quick Apply
11d
Hardee's District Manager
CKE Restaurant Holdings, Inc —Georgia
- Remote
- Bilingual
- 7 years
- Computer literacy
Quick Apply

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Regional Chef/Manager

Flores Food Truck -
East Fishkill, NY

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year
1 day ago

Benefits

Employee discount

Qualifications

Menu design
Establishing vendor partnerships
Customer relationship building
Food safety management
Establishing vendor partnerships as a food service manager
Interpersonal skills
ServSafe
Standard Operating Procedures (SOPs) implementation
Food Safety Manager Certification
Spreadsheets
Staff scheduling
Client rapport building
In-person customer service
Labor cost analysis
Team scheduling
Manufacturing facility experience
Team development
Culinary Arts
Food service inventory management
Driver's License
Kitchen cost control
Client retention
Profit & Loss statement
Leading team collaboration initiatives
Production management
Managing kitchen staff
ServSafe Food Manager Certification
Menu costing
Business operations
Kitchen staff scheduling

Full Job Description

About Flores Food Group

Flores Food Group is an innovative mobile dining solutions company and the exclusive food service provider at a major manufacturing campus in Fishkill, New York. Our operations consist of in-plant hot food market locations and a full-service banquet and catering program. Daily, our team serves employees, engineers, contractors, and vendors across the campus and beyond.

As a fast-growing, emerging food group building something from the ground up, we are looking for an experienced and energetic culinary professional with managerial and leadership experience. Event and banquet experience is a plus. If you thrive in a fast-paced environment and are desiring a next-level leadership position, this is the opportunity for you.

The Role

This is a dual role. We are hiring one person to serve as both an executive chef and manager. The same individual will manage a team of line cooks/staff and also handle all expected executive chef duties, including cooking.

We are hiring a Regional Manager / Chef to run our commissary kitchen along with outside catering and event business in the Hudson Valley area. This is not a traditional restaurant or banquet-hall role—it requires someone who can build and cost menus, run events from proposal through breakdown, drive a kitchen staff to the next level, ideally manage a P&L, lead a robust team, and follow processes in a high-volume, non-traditional food service environment. It is also a highly visible, client-facing role: being personable and building lasting relationships is a must. Additionally, the ideal candidate must be a leader, not a boss, and report to the Director of Operations.

Key Responsibilities

Serve as the face of Flores Food Group in the region—build lasting relationships with clients, plant administration, guests, and vendors through consistent, personable, face-to-face contact
Own the banquet and catering program end to end—menu development, costing, proposals, banquet event orders (BEOs), staffing, execution, and post-event review
Serve as the region’s lead chef for events: build seasonal and client-specific menus, standardize recipes, and hold plate presentation and food quality to a consistent standard
Execute on-site corporate catering and executive events with precision and professionalism, from small working lunches to large all-hands functions
Drive catering sales growth and consistently measure and report on KPIs including revenue, average event value, event count, food cost, and labor cost
Lead, develop, and manage a team of hourly employees and event staff across multiple service outlets including banquet functions, in-plant markets, and off-premise events
Manage day-to-day operations including staffing, scheduling, the event calendar, inventory management, ordering, rentals, and vendor relationships
Partner on and implement new Standard Operating Procedures (SOPs) for banquet setup, service, sanitation, and breakdown to improve efficiency, consistency, and food quality
Plan and execute new service programs, including catering expansion into new accounts and venues across the region
Maintain strict control of food cost and labor cost targets on every event
Manage kitchen operations hands-on—you MUST have experience in kitchens and confidently run the line during times of need, manage prep, and ensure food quality standards during service
Handle real-time operational challenges including equipment issues, staffing shortages, last-minute guest count changes, and supply chain disruptions
Travel between regional locations as needed, and work side by side with plant administration and client representatives to keep those relationships strong and growing

Required Qualifications

3+ years of culinary and management experience, ideally in contract food service, catering, multi-unit operations, or high-volume off-premise or campus dining
Strong culinary foundation—you can cook, run a line, manage prep, and maintain quality under pressure
Proven ability to carry both hats in the same day: cook and expedite through a service, then turn to costing, scheduling, ordering, and a client conversation
Demonstrated experience managing food cost, labor cost, and overall P&L performance
Proven ability to lead, motivate, and hold a team accountable
Experience developing and implementing SOPs and operational processes
ServSafe Manager Certification (required; must be current or obtainable within 30 days of hire)
Proficiency with POS and event management systems (Toast or equivalent), inventory management tools, and basic business software (Excel, email, scheduling platforms)
A highly personable, positive, outgoing personality—you love to carry a conversation and you put clients, guests, and staff at ease
Demonstrated strength in building lasting relationships with clients, vendors, and team members—this is a must for this role, not a nice-to-have
Valid driver’s license, reliable transportation, and the ability to travel between locations throughout the Fishkill and greater Hudson Valley area
Availability for a flexible schedule that follows the event calendar, including early mornings, evenings, and occasional weekends

Preferred Qualifications

Experience in contract food service environments (Aramark, Sodexo, Compass Group, or similar)
Experience operating in manufacturing, industrial, or corporate campus food service settings
Banquet and event execution experience: BEOs, event timelines, buffet and plated service, room sets, and safe holding and transport of food at temperature
Hotel, resort, country club, or conference center banquet background
Background in launching new food service or catering programs and locations Culinary degree or formal culinary training
Track record of growing catering sales and revenue in a food service operation
Familiarity with the Hudson Valley market and its local vendor and farm network

What We Offer

Competitive salary commensurate with experience ($75,000–$90,000 depending on qualifications)
A ground-floor opportunity to shape and grow a fast-scaling food service and catering operation
Direct access to leadership—your ideas and input matter here
The chance to build something meaningful with a team that cares deeply about what we do

This Role Is for You If…

You want to take ownership, not just a paycheck—you think about operations like it’s your own business
You’re equally comfortable in a conversation, behind a stove, and behind a spreadsheet
You’re a people person first—you enjoy working a room, and you remember the details that make a client feel known
You want both hats—you would be frustrated in a job that let you only cook or only manage
You’re proactive—you see problems before they become crises
You’re excited by building systems and processes, not just following them
You thrive under pressure and see a large manufacturing campus with a daily customer base and a full event calendar as an exciting challenge, not an overwhelming one
You want to grow with a company and see a long-term future for yourself here

How to Apply

Submit your resume and a brief cover letter explaining why this role excites you and what you would bring to Flores Food Group. We value substance over polish—tell us about your results, your numbers, and your approach to running an operation.

Flores Food Group is an Equal Opportunity Employer.

Pay: $75,000.00 - $90,000.00 per year

Benefits:

Employee discount

Work Location: In person

Quick Apply

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area manager restaurant jobs

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