Kitchen Manager
About the job
- Must have current food management certification.
- Must possess and demonstrate an ownership mentality.
- Must have flexibility for scheduling because the restaurant is open 365 days per year.
- Must be willing to transfer to a different geographical location.
- Able to work a five-day work week totaling 50-55 hours per week, with two days off falling between Monday and Thursday.
- Vacations are scheduled between April and November only and must be taken or forfeited.
- Must be adept at ordering and formulating pars.
- Must understand, comply with, and facilitate Florida State health code standards.
- Must adhere to the company’s always-hiring policy and conduct interviews in a timely fashion.
- Must issue written evaluations for positive and/or negative performances.
- Must be able to see, speak clearly, listen attentively, taste, and smell.
- Must be able to read and write English.
- Requires the ability to stand and move about at a moderate pace for up to four hours at a time and the stamina to work 50-55 hours per week.
- Able to lift up to 50 pounds.
- Must be able to bend, stoop, squat, or crawl.
- Must have the coordination necessary to operate kitchen equipment.
- Must adhere to the kitchen policies for dress and grooming.
- Must be proficient at all kitchen stations, including expo.
- Communicate all kitchen issues with management throughout the course of the day.
- Read and write notes in the manager’s daily log in English.
- Attend weekly manager’s meetings and monthly staff meetings.
- Read the weekly memo.
- Complete weekly and monthly employee evaluations.
- Communicate with all managers on duty when the shift is completed.
- Provide an accurate and honest report of all events, both positive and negative.
- Comply with all policies, rules, and directions covered in manuals, memos, and meetings.
- Enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control.
- Attend quarterly supervisor meetings.
About the company
Flanigan's Enterprises operates casual dining lounges and package liquor stores mainly in Florida and some Sun Belt states. It began in 1959 as small cocktail lounges and liquor stores and later expanded into larger Big Daddy’s lounges and liquor stores. Since 1987, many lounges were renovated to add full restaurant service, so today they offer alcoholic beverages and a full menu in a relaxed, casual setting, with a high-volume liquor retail arm selling brand-name and private-label products at discount prices. The goal is to grow a broad network of affordable, customer-friendly lounges and liquor stores under one brand, combining liquor retail with dining and focusing on value and a casual experience.
Company Size
201-500
Company Stage
IPO
Headquarters
Fort Lauderdale, Florida
Founded
1959
Get referred to Flanigan's Enterprises
See people who can refer or advise you
Simplify's Take
What believers are saying
- Q3 2026 revenue reached $56.2 million, with net income up 39% year over year.
- June 27, 2026 cash rose to $28.8 million after $12.8 million operating cash flow.
- FY2026 package-store and restaurant sales both climbed, supporting a $0.60 dividend in June 2026.
What critics are saying
- September 2026 wage lawsuit names 26 employees alleging unpaid work and overtime caps.
- Package store gross margin fell to 24.2% in Q2 2026 amid merchandise costs and pricing competition.
- Thirty-two controlled units create concentration risk; a Florida demand shock hits everything at once.
What makes Flanigan's Enterprises unique
- South Florida cult brand spans 32 controlled units and five franchises as of June 27, 2026.
- Flanigan's combines restaurants and package liquor stores, creating cross-selling and traffic resilience.
- April 2026 Cutler Bay and Homestead openings reinforce its hyperlocal Florida footprint.
Help us improve and share your feedback! Did you find this helpful?
Benefits
- Health Insurance
- Dental Insurance
- Paid Vacation
- 401(k) Retirement Plan
- Personal Days
- Free Shift Meals