Job Details: Salary Range: Undisclosed,   Kitchen Manager / Restaurant Manager King’s Grill – Jackson, WY King’s Grill, located at the base of Snow King Mountain in Jackson, Wyoming, is seeking a dynamic and hands-on Kitchen Manager / Restaurant Manager to oversee both back-of-house and key front-of-house operations in a fast-paced, high-volume environment. This role is ideal for a well-rounded operator who thrives on the line, leads from the floor, and understands the balance between great food, strong service, and solid financial performance.   Position Summary This is a hybrid leadership role responsible for the overall execution of daily operations, including kitchen performance, team leadership, guest experience, and cost control. The ideal candidate is equally comfortable managing a busy service line as they are supporting front-of-house operations and engaging with guests.   Key Responsibilities Kitchen Operations (BOH) Oversee all food preparation and service execution Ensure consistency, quality, and speed of all menu items Work stations and support the team during peak service Maintain organization and efficiency across all kitchen areas   Restaurant Operations (FOH Support) Support front-of-house service during peak periods Ensure a smooth flow between kitchen and service teams Address guest concerns and ensure a positive dining experience   Team Leadership Hire, train, and develop both BOH staff and support FOH training as needed Create and manage schedules based on business levels Lead pre-shift meetings and set clear expectations Foster a positive, accountable, and team-oriented culture   Inventory, Cost & Financial Management Manage ordering, receiving, and inventory controls Monitor and control food cost, waste, and portioning Assist in managing labor across both BOH and FOH Drive operational efficiency to meet financial targets   Food Safety & Cleanliness Ensure full compliance with all health and safety regulations Maintain a clean, organized, and safe kitchen and service environment Enforce sanitation standards across the entire operation   Equipment & Facilities Oversee maintenance and functionality of kitchen equipment Coordinate repairs and preventative maintenance Ensure overall facility readiness for service Qualifications:   Qualifications 3–5+ years of restaurant management experience (BOH required, FOH a plus) Strong line cooking experience in high-volume environments Proven ability to lead teams across multiple departments Solid understanding of food cost, labor management, and P&L basics Strong communication and problem-solving skills Ability to remain calm and decisive in high-pressure situations Availability to work evenings, weekends, and holidays