Overview READY TO TAKE CHARGE OF YOUR KITCHEN AND ELEVATE YOUR CAREER? At Brick House Tavern + Tap, great food, exceptional service, and an energetic atmosphere come together to create memorable guest experiences. We’re looking for a driven Kitchen Manager who is ready to lead with confidence, develop a high-performing culinary team, and take ownership of kitchen operations. This is more than an opportunity to manage a kitchen — it’s a chance to build your leadership legacy. Strengthen your operational expertise, drive food quality and profitability, develop future culinary leaders, and gain the experience to take your career to the next level. As part of Landry’s family of restaurants, you’ll have opportunities to expand your knowledge, grow your leadership capabilities, and pursue future career advancement. If you’re ready to move beyond managing the day-to-day and become a leader who makes a lasting impact, Brick House Tavern + Tap is ready for you! YOUR NEXT CAREER MOVE STARTS NOW! Don't wait for opportunity to knock. Take the initiative, put your leadership skills to work, and APPLY TODAY for the Kitchen Manager position at Brick House Tavern + Tap! Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution. Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards. Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements. Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement. Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results. Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation. Qualifications Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered. Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards. Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills. Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities. Proven success managing food costs, labor expenses, inventory controls and other key operational metrics. Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment. Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands. Proven track record of professional growth, stability, and a strong commitment to excellence. Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members. EOE Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution. Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards. Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements. Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement. Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results. Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation. Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered. Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards. Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills. Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities. Proven success managing food costs, labor expenses, inventory controls and other key operational metrics. Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment. Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands. Proven track record of professional growth, stability, and a strong commitment to excellence. Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members. EOE
