Kitchen Manager / Back of House (BOH) Operations Manager Top Shooters — Columbia, IL | Full-Time | $52,000–$57,000 base + quarterly performance bonus tied to profit (potential: $10K–$14K+/year*)Done Living on the Line? If you've spent years running a busy kitchen while owners kept promising raises and "next promotion" talks that never happened — and you're ready to actually run a kitchen instead of just surviving it — keep reading.
About Us:- Top Shooters is a high-energy, high-volume sports bar and restaurant in Columbia, IL, with a loyal local following and 50k+ fans who show up on game day. We do the kind of volume that competes with national franchises, but we've kept the feel of a locally owned business.
- We don't just say we have a positive culture — we work to live it. No role here is too small to have a voice, and when we make a promise to our team, we keep it.
- We're hiring a Kitchen Manager / BOH Operations Manager to own the back-of-house systems, people, and performance. This is a leadership role first, and a "jump on the line when it's slammed" role second.
- What You'll OwnBOH operations: prep, line, expo, and close running to standard every shift
- Training and development for line cooks and shift leads
- Ordering, inventory, and waste logs — including making sure waste actually gets logged
- Labor planning and BOH schedules, especially for game days and big events
- Health code, sanitation, and safety compliance
- Collaborating on menu tweaks, specials, and execution
- What Success Looks Like in Your First 90 Days
- Efficient ticket times
- Food cost managed, with waste tracked and reducedBOH fully staffed with a small bench
- A clean, organized kitchen that passes internal and external inspections
- A team of about 12 that knows the standards and actually follows them
- What You GetBase salary: $52,000–$57,000/year, based on experience
Quarterly performance bonuses: real money, tied directly to how the kitchen and the restaurant perform — not a flat number, and not an all-or-nothing bonus. Each quarter, the Kitchen Manager earns a share of the restaurant's profit performance, split across three areas you directly control: sales growth, labor cost management, and compliance/training. Hit some targets and miss others? You still earn the portion you hit. Because it's tied to profit, there's no set ceiling — a strong quarter pays out more, a soft quarter pays out less. Based on this year's budget, that typically adds up to meaningful additional income, in the $10,000–$14,000+ range annually* on top of base pay, with real upside if the restaurant outperforms.
Health, dental, and vision insurance, PTO, and employee discounts
A high-volume sports bar with real systems, not nightly chaos
Owners and managers who actually follow through on reviews and raises — not just talk about them
A kitchen that's already functioning; your job is to level it up, not save a dumpster fire*Example range only, based on this year's budgeted performance and the assumption bonus criteria are met each quarter. Actual amounts are tied to real quarterly profit and are not guaranteed — they can land above or below this range depending on restaurant performance.
This Is YouYou've led a BOH, line, or kitchen in a busy bar or casual dining concept
You like organizing people, training, and dialing in systems
You're fine jumping on the line when it's slammed, but don't want that to be your whole job
You care about the numbers — food cost, labor, ticket times — not just getting through the rush
You're tired of broken promises and want a place that measures performance and actually rewards it
