Kitchen Manager

About the Company At Flow, we’re reimagining what it means to live, work, and connect. More than just a real estate company, Flow is a brand, a technology platform, and an operations ecosystem spanning condominiums, hotels, multifamily residences, and office spaces. We’re building a new kind of living experience: one that’s flexible, connected, and designed to create genuine community and real value for the people who call Flow home. Our mission is oneness:  prioritizing our residents and their experiences, and fostering connection with ourselves, their neighbors, and the natural world. By putting people at the center of everything we do, we’re creating vibrant, human-centered communities where life, work, creativity, and play all come together in one place. About the Role: The Kitchen Manager oversees the procurement, sourcing, and distribution of inventory, supplies, and services for all F&B outlets. They manage costs, monitor each outlet’s P&L, and ensure financial control to prevent overruns and support planning. Acting as the primary liaison with vendors, they review costing, ensure business needs are met, and proactively identify opportunities to maintain quality while optimizing operations. Responsibilities

Manage vendor relationships, including onboarding, credit applications, pricing negotiations, investigating variances, and confirming agreements in writing.

Oversee procurement of inventory, supplies, materials, and services across all F&B outlets, ensuring cost-effective purchasing and adherence to budget constraints.

Implement cost transfers between locations and maintain proper financial documentation.

Develop and execute procurement strategies aligned with company goals and project timelines.

Monitor and analyze product and service costs, compare budgets to actual expenses, and provide weekly/monthly financial insights to management.

Conduct audits on financial processes, including menu costing, overheads, and POS transactions (house accounts, voids, and comps).

Enter recipes into inventory software, manage inventory audits, analyze consumption patterns, assist with par setting, and place kitchenware/CGS orders as needed.

Ensure all procured materials meet required quality standards, coordinating with quality control teams as necessary.

Collaborate with the Culinary Director to adjust menu pricing based on product costs.

Establish and maintain systems and procedures to monitor, track, and audit negotiated prices or discounts, ensuring price integrity across operations.

Create standardized internal processes for requisitions, receiving, and invoice approvals.

Ensure compliance with local laws, tax regulations, and industry-specific financial rules.

Establish contracts and systems with technology providers, such as Toast, to secure competitive pricing and merchant fees.

Ideal Background

2–3 years of experience in hospitality

Familiarity with Restaurant Management Software and/or POS systems (preferably R365, Toast, Sage Intacct)

Ability to work calmly and effectively under pressure in a fast-paced environment

Strong problem-solving skills; self-motivated and organized

Demonstrates good judgment, integrity, trust, ethics, and accountability

Excellent written and verbal communication skills

Ability to use discretion and provide accurate information to the team

Exceptional time management, organizational, and detail-oriented skills

Strong analytical skills

Collaborative and results-driven