What does a restaurant back of house manager do?

What is a Restaurant Back of House Manager?

A restaurant back of house (BOH) manager oversees all kitchen operations, ensuring that food is prepared safely, efficiently, and to a high standard. This role plays a key part in maintaining quality, cleanliness, and smooth coordination among kitchen staff.

Even with excellent service and ambiance, a restaurant can face serious issues without strong leadership in the kitchen. Delays, inconsistent food quality, or health code violations can harm the restaurant’s reputation and profitability—making the BOH manager an essential part of the team.

What does a Restaurant Back of House Manager do?

Duties and Responsibilities
The overriding goal of the restaurant back of house manager is to ensure safe and high-quality food production. Here’s a look at what these managers do on a day-to-day basis:

• Kitchen Operations – Manage daily kitchen operations and workflow. Ensure timely preparation and delivery of dishes. Monitor food quality and presentation standards.
• Staff Management – Hire, train, and supervise kitchen staff (chefs, cooks, dishwashers). Create and manage staff schedules. Conduct performance evaluations and provide feedback. Resolve staff conflicts and maintain team morale.
• Inventory and Supply Management – Monitor inventory levels of food, supplies, and equipment. Order ingredients and kitchen supplies as needed. Prevent food spoilage, reduce waste, and manage stock rotation (FIFO – first in, first out, meaning items received into storage first are used or sold first).
• Health, Safety, and Sanitation – Enforce food safety and hygiene regulations. Ensure proper handling and storage of food. Maintain cleanliness of all back of house areas. Prepare for and oversee health inspections.
• Cost Control and Budgeting – Track food and labor costs. Work to minimize waste and control portion sizes. Manage kitchen budget and identify cost-saving opportunities.
• Collaboration and Communication – Coordinate with front of house (FOH) managers to ensure smooth service. Communicate any menu or prep changes to staff. Support menu development and recipe standardization.
• Maintenance and Equipment – Oversee proper use and maintenance of kitchen equipment. Schedule repairs and ensure all equipment is functioning safely.

Different Types of Restaurant Back of House Managers
There are various types of restaurant back of house managers, each with specialized roles depending on the size and structure of the restaurant. In smaller operations, a single BOH manager may handle all responsibilities, but in larger or fine-dining establishments, duties are often divided among several managers.

• Executive Chefs (Chefs de Cuisine) are often the highest-ranking kitchen leader, responsible for menu creation, culinary direction, and managing the kitchen brigade.
• Sous Chefs are the second-in-command in the kitchen. They assist the executive chef, supervise cooking, and ensure timely food preparation.
• Pastry Chef (Pâtissiers) manage the pastry and dessert section, especially in high-end or large-scale restaurants.
• Prep and Production Managers manage the preparation of ingredients and pre-service organization, especially in high-volume kitchens or chain restaurants.
• Line Managers / Station Leads oversee specific kitchen stations (e.g., grill, sauté, fry) to ensure consistency, timing, and quality during service.
• Inventory and Purchasing Managers specialize in managing stock levels, ordering ingredients, and handling supplier relations and budgeting.
• Training and Development Managers focus on onboarding, skills development, and ongoing training of BOH staff to maintain standards and reduce turnover.
• Cost Control Analysts monitor food and labor costs, analyze kitchen efficiency metrics, and help identify areas for operational improvement. This role is more common in corporate or chain settings than in smaller operations.

What is the workplace of a Restaurant Back of House Manager like?

Restaurant back of house managers can work for a variety of organizations within the foodservice industry. These are among their most common employers:

• Independent Restaurants – Small or privately owned establishments often hire BOH managers to oversee kitchen operations and ensure consistency.
• Restaurant Chains and Franchises – Large brands (e.g., Chili’s, Olive Garden, McDonald’s) employ BOH managers at each location to maintain standardized processes and quality.
• Hotels and Resorts – These venues often have on-site restaurants or multiple dining outlets requiring specialized kitchen management.
• Catering Companies – BOH managers are hired to organize large-scale food preparation and logistics for events.
• Corporate Dining Services – Companies with in-house dining facilities (e.g., tech campuses or hospitals) employ BOH managers to run efficient kitchen operations.
• Institutional Foodservices – Schools, universities, correctional facilities, and military bases also employ BOH managers to manage volume food production and meet nutritional standards.
• Hospitality Groups or Restaurant Management Firms – These organizations own or operate multiple venues and employ BOH managers at each location or regionally.

The workplace of a restaurant back of house manager is fast-paced, physically demanding, and highly focused on coordination and efficiency. These managers primarily work in the kitchen area, which can be hot, noisy, and high-pressure – especially during peak service hours. The environment requires constant movement, multitasking, and close communication with chefs, line cooks, and dish staff.

A BOH manager often splits their time between the kitchen floor, where they supervise food prep and safety practices, and the office or storage area, where they handle scheduling, inventory, and vendor communication. Cleanliness, organization, and time management are vital, as is the ability to stay calm under pressure while addressing problems quickly, whether it’s a staffing issue, supply shortage, or equipment failure.