Kitchen and Bar Manager

Kitchen & Bar Manager

Location: The Pickle Pad & Birdie Partee - Old Bridge, NJ

Position Type: Full-Time

Reports to: General Manager

Salary Range: 45,000 – 55,000

About The Pickle Pad & Birdie Partee

The Pickle Pad & Birdie Partee is a premier family entertainment center in Old Bridge, NJ, offering an exciting blend of recreational activities and dining experiences for all age groups. Our venue combines state-of-the-art pickleball and mini-golf with a full-service kitchen and bar, creating a vibrant destination for families, friends, and corporate groups.

Position Overview

We are seeking an experienced and energetic Kitchen & Bar Manager to oversee all food and beverage operations at our Old Bridge location. This leadership role requires someone who can manage kitchen operations, bar service, inventory, staff, and customer satisfaction while maintaining the highest standards of food quality, safety, and service. The ideal candidate will be passionate about hospitality, possess strong operational expertise, and be committed to delivering exceptional experiences to our diverse clientele.

Key Responsibilities

%CF; Kitchen Operations: Oversee all kitchen activities including food preparation, cooking, plating, and quality control. Ensure consistent food quality, presentation, and adherence to recipes and standards.

%CF; Bar Operations: Manage bar service, including beverage preparation, inventory control, and compliance with all applicable alcohol service regulations. Ensure bartenders follow company standards and provide excellent customer service.

%CF; Staff Management: Recruit, hire, train, and supervise kitchen and bar staff. Conduct performance evaluations, schedule staff, address disciplinary issues, and foster a positive team culture that emphasizes customer service and efficiency.

%CF; Food Cost Control: Monitor food costs, manage inventory, negotiate with suppliers, and minimize waste. Analyze P&L statements related to food and beverage operations and implement cost-saving measures without compromising quality.

%CF; Health & Safety Compliance: Ensure compliance with all local health codes, food safety regulations, and OSHA standards. Conduct regular safety training and maintain documentation for inspections and certifications.

%CF; Customer Service: Ensure exceptional service standards are maintained. Address customer concerns promptly, gather feedback, and continuously seek opportunities to enhance the dining and bar experience.

%CF; Vendor Relations: Build and maintain relationships with food and beverage vendors. Coordinate deliveries, manage invoicing, and resolve any supply issues.

%CF; Event Coordination: Work with the GM to support private events and group bookings by coordinating food and beverage services, staffing, and special menu requests.

%CF; Reporting & Documentation: Maintain accurate records of inventory, food costs, labor costs, and daily operations. Prepare reports and communicate regularly with management.

Required Qualifications

%CF; Minimum 3-5 years of experience managing kitchen and bar operations in a fast-paced, multi-unit environment

%CF; Strong knowledge of food safety, sanitation standards, and HACCP principles

%CF; Current Food Handler's Certification and Alcohol Server Certification (or ability to obtain within 30 days)

%CF; Proven track record of managing P&L, food costs, and inventory in a food and beverage setting

%CF; Excellent leadership and team management skills with experience training and developing staff

%CF; Strong communication and interpersonal skills

%CF; Proficiency with POS systems and food service management software

%CF; Ability to work flexible hours, including evenings, weekends, and holidays

%CF; High school diploma or equivalent; hospitality degree preferred

Preferred Qualifications

%CF; Experience in a restaurant, bar, or hospitality venue with similar dining complexity

%CF; ServSafe Certification

%CF; Mixology or bartending certification

%CF; Experience with catering or large group events

Essential Skills & Attributes

%CF; Leadership: Ability to inspire, motivate, and manage a diverse team

%CF; Problem-Solving: Quick decision-making in high-pressure situations

%CF; Attention to Detail: Ensuring quality, consistency, and compliance across all operations

%CF; Customer Focus: Commitment to delivering outstanding guest experiences

%CF; Financial Acumen: Strong understanding of food cost management and profitability

%CF; Flexibility: Adaptable to changing priorities and operational demands

%CF; Energy & Enthusiasm: Passion for the hospitality industry and creating memorable experiences

Physical Requirements

The Kitchen & Bar Manager must be able to:

%CF; Stand for extended periods (6-8 hours per shift)

%CF; Lift and carry items up to 50 pounds regularly

%CF; Move quickly between kitchen, bar, and dining areas

%CF; Work in a warm kitchen environment

%CF; Perform repetitive motions and hand-eye coordination tasks