Job Title: Commercial kitchen Manager & Senior Store Manager
Company: Salad Days
Locations: Alexandria
Reports To: Operations Manager / Owner (or as appropriate)
Position Type: Full‑time
Store & Commercial Kitchen Manager
PERMANENT RESIDENTS OR AUSTRALIAN CITIZENS ONLY
NO SPONSORSHIP OPPORTUNITIES ARE AVAILABLE FOR THIS ROLE
APPLICANTS MUST HAVE PREVIOUS EXPERIENCE IN A SIMILAR STORE MANAGEMENT, MULTI-SITE, OR COMMERCIAL KITCHEN MANAGEMENT ROLE
Position Summary
The Store & Commercial Kitchen Manager is responsible for the leadership and performance of both the customer-facing restaurant and the commercial production kitchen. This role oversees all aspects of daily operations, ensuring exceptional food quality, operational efficiency, team performance, food safety compliance, and financial accountability.
The commercial kitchen services multiple Salad Days locations and plays a critical role in maintaining consistency across the business. The Store & Commercial Kitchen Manager is responsible for ensuring production is completed accurately, efficiently, and on time, while supporting the operational needs of each store.
The successful candidate will lead by example, maintaining high standards of service, production, cleanliness, and culture while driving sales, managing labour, controlling costs, and developing team members.
Key ResponsibilitiesOperations Management
- Oversee daily operations of both the retail store and commercial production kitchen.
- Ensure smooth execution of all service periods and production schedules.
- Maintain consistent food quality, presentation, and portion control standards.
- Monitor daily sales, productivity, and operational performance.
- Ensure all opening, closing, and shift procedures are completed correctly.
- Identify and implement operational improvements to increase efficiency and profitability.
Commercial Kitchen & Multi-Site Production
- Manage a commercial kitchen that produces food for multiple Salad Days locations.
- Plan and execute production schedules to meet the requirements of all stores.
- Ensure all products are produced to specification, on time, and in the required quantities.
- Coordinate production, packing, dispatch, and delivery schedules to support store operations.
- Maintain consistency of recipes, preparation methods, and product quality across all locations.
- Monitor production yields, waste levels, and kitchen efficiencies.
- Ensure all production records, food safety documentation, and batch records are completed accurately.
- Work closely with store teams to forecast demand and manage inventory requirements.
Team Leadership
- Recruit, onboard, train, and develop team members across both store and kitchen operations.
- Lead and motivate supervisors, kitchen staff, and front-of-house employees.
- Conduct regular performance reviews and coaching sessions.
- Build a positive, accountable, and high-performing workplace culture.
- Manage staff rosters to achieve labour targets while maintaining service standards.
- Create clear expectations and hold team members accountable to operational standards.
Inventory & Cost Control
- Manage ordering, inventory levels, and supplier relationships.
- Conduct regular stocktakes and investigate variances.
- Control food, packaging, and consumable costs.
- Monitor wastage and implement strategies to minimise losses.
- Ensure accurate receiving, storage, and stock rotation procedures.
Food Safety & Compliance
- Maintain compliance with all food safety regulations and company procedures.
- Ensure all HACCP, temperature monitoring, cleaning, and food safety records are completed accurately.
- Maintain a clean, organised, and safe workplace at all times.
- Ensure all equipment is maintained and operating correctly.
- Manage workplace health and safety requirements across both operations.
Customer Experience
- Deliver exceptional customer service standards.
- Handle customer feedback and resolve complaints professionally.
- Ensure team members consistently provide a welcoming and positive guest experience.
- Monitor customer satisfaction and implement improvements where required.
Financial Performance
- Manage labour costs in line with budget targets.
- Monitor sales performance and identify growth opportunities.
- Analyse key business metrics and provide regular reporting to senior management.
- Drive profitability through effective operational management.
- Support initiatives that improve operational efficiency and commercial performance.
Skills & ExperienceEssential
- Previous experience managing a fast-paced hospitality, QSR, café, restaurant, or food production operation.
- Strong leadership and people management skills.
- Experience with rostering, labour management, and cost control.
- Excellent organisational and time management abilities.
- Strong communication and problem-solving skills.
- Knowledge of food safety and workplace health and safety requirements.
Desirable
- Experience managing a central production kitchen supplying multiple locations.
- Food Safety Supervisor certification.
- Experience with inventory management systems.
- Multi-site hospitality experience.
Key Performance Indicators (KPIs)
- Labour Cost %
- Food Cost %
- Waste %
- Store Sales Growth
- Commercial Kitchen Production Accuracy
- On-Time Production & Dispatch
- Customer Satisfaction / NPS
- Food Safety Compliance
- Team Retention & Development
- Mystery Shopper Scores
- Inventory Variance & Stock Control
What Success Looks Like
A successful Store & Commercial Kitchen Manager creates a highly organised, profitable, and scalable operation where stores receive consistent, high-quality products, customers receive an exceptional experience, teams are engaged and accountable, and both retail and production operations consistently achieve their performance targets.
Job Type: Full-time
Pay: From $80,000.00 per year
Experience:
- Managing Teams: 2 years (Required)
- Hospitality: 2 years (Preferred)
Language:
Work Authorisation:
Work Location: In person
