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Kitchen General Manager Jobs in Dillon, SC (NOW HIRING)

Eagles Landing (IHOP)

General Manager

Lumberton, NC · On-site

General Manager Summary The General Manager directs the operation of an assigned unit by performing ... Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and ...

IHOP

General Manager

Lumberton, NC · On-site

$16 - $30/hr

The General Manager directs the operation of an assigned unit by performing the duties outlined ... Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and ...

IHOP

Assistant Manager

Lumberton, NC · On-site

$15 - $19/hr

Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and ... Directly supervise Team Members at assigned unit. Assist General Manager with the overall direction ...

CKE Restaurants

Shift Leader

Maxton, NC · On-site

$11.25 - $14/hr

POSITION SUMMARY The Shift Leader is responsible for assisting the General Manager or Person In ... kitchen equipment in tight quarters PHYSICAL DEMANDS Stand for long periods of time Bend and stoop ...

CKE Restaurants

Shift Leader

Pembroke, NC · On-site

$11.25 - $14/hr

POSITION SUMMARY The Shift Leader is responsible for assisting the General Manager or Person In ... kitchen equipment in tight quarters PHYSICAL DEMANDS Stand for long periods of time Bend and stoop ...

CKE

Shift Leader

Pembroke, NC · On-site

$11.25 - $14/hr

POSITION SUMMARY The Shift Leader is responsible for assisting the General Manager or Person In ... kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time • Bend ...

CKE

Shift Leader

Maxton, NC · On-site

$11.25 - $14/hr

POSITION SUMMARY The Shift Leader is responsible for assisting the General Manager or Person In ... kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time • Bend ...

Campbell Oil Company

MFM Sales Associate

Pembroke, NC · On-site

$12.25 - $16.50/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

Campbell Oil Company

MFM Sales Associate

Lumberton, NC · On-site

$12.50 - $17/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

Campbell Oil Company

MFM Sales Associate

Lumberton, NC · On-site

$12.50 - $17/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

Campbell Oil Company

MFM Sales Associate

Lumberton, NC · On-site

$13.25 - $17.75/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

Campbell Oil Company

MFM Sales Associate

Lumberton, NC · On-site

$13.25 - $17.75/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

Campbell Oil Company

MFM Sales Associate

Lumberton, NC · On-site

$13.25 - $17.75/hr

Maintain a neat and clean appearance in the store, kitchen, and dining areas * Ensure cooler, store shelves, and displays are clean, fully stocked, and fronted * Notify the General Manager or leader ...

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All JobsKitchen General JobsKitchen General Manager JobsKitchen General Manager Jobs in Dillon, SC

Kitchen General Manager information

See Dillon, SC salary details

$20.6K

$47.4K

$68.7K

How much do kitchen general manager jobs pay per year?

As of Aug 2, 2026, the average yearly pay for kitchen general manager in Dillon, SC is $47,361.00, according to ZipRecruiter salary data. Most workers in this role earn between $35,700.00 and $57,300.00 per year, depending on experience, location, and employer.

What jobs pay $500,000 a year in the US?

In the US, high-paying roles such as Chief Executive Officers, investment bankers, specialized surgeons, and successful entrepreneurs can earn $500,000 or more annually. Certain executive positions in large corporations, top-tier lawyers, and highly experienced professionals in finance or technology may also reach this income level, often requiring advanced skills, extensive experience, and leadership responsibilities.

How much do kitchen managers earn?

Kitchen managers typically earn between $40,000 and $70,000 annually, depending on experience, location, and the size of the establishment. They are responsible for overseeing kitchen operations, managing staff, and ensuring food quality and safety standards.

What is the difference between Kitchen General Manager vs Kitchen Supervisor?

AspectKitchen General ManagerKitchen Supervisor
CredentialsExperience in management, culinary background often preferredFood safety certifications, culinary experience
Work EnvironmentOversees entire kitchen operations, manages staff and budgetsSupervises kitchen staff, ensures food quality and safety
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, catering, institutional kitchens
Search & Comparison IntentLooking for managerial roles in kitchensSeeking supervisory or team lead roles in kitchens

The Kitchen General Manager holds a broader leadership role, overseeing all kitchen operations, staff, and budgets. In contrast, the Kitchen Supervisor focuses on supervising kitchen staff and maintaining food quality. Both roles require culinary experience and certifications, but the manager's responsibilities are more strategic and administrative.

What is the difference between a kitchen manager and a general manager?

A kitchen manager oversees daily operations in a restaurant's kitchen, including staff, food quality, and safety standards. A general manager has broader responsibilities, managing overall restaurant operations, finances, customer service, and staff across all departments, including the kitchen. The kitchen manager focuses on culinary and kitchen-specific tasks, while the general manager handles the entire business.

What are Kitchen General Managers?

Kitchen General Managers are responsible for overseeing the daily operations of a restaurant's kitchen. They manage kitchen staff, ensure food safety and quality standards are met, and control inventory and costs. They also collaborate with other managers to create menus, train employees, and maintain a clean and efficient kitchen environment. Their leadership is crucial for maintaining high standards and smooth kitchen operations.

What is the highest paying job in a kitchen?

The highest paying job in a kitchen is typically a Executive Chef or Head Chef, especially in high-end restaurants or hotels, where salaries can reach six figures. These roles require extensive culinary skills, management experience, and often certification, overseeing kitchen operations and staff. Other high-paying positions include Culinary Directors and Kitchen Managers in large organizations, but executive chef roles generally top the pay scale in culinary environments.

What are some of the biggest challenges Kitchen General Managers face in maintaining smooth kitchen operations?

Kitchen General Managers often encounter challenges such as balancing staffing needs during peak hours, ensuring consistent food quality, and managing inventory to minimize waste without running short on key ingredients. They must also handle unexpected equipment issues and adapt quickly to changing customer demands. Effective communication and teamwork with both kitchen staff and front-of-house teams are essential for overcoming these challenges and maintaining a positive work environment.

What are the key skills and qualifications needed to thrive as a Kitchen General Manager, and why are they important?

To thrive as a Kitchen General Manager, you need extensive experience in food service operations, strong leadership abilities, and often a background in culinary arts or hospitality management. Familiarity with kitchen management software, POS systems, and food safety certifications like ServSafe are typically required. Exceptional organizational skills, problem-solving, and the ability to motivate and communicate effectively with staff set top performers apart. These skills ensure efficient kitchen operations, high-quality food standards, and a positive, productive work environment.
What are popular job titles related to Kitchen General Manager jobs in Dillon, SC? For Kitchen General Manager jobs in Dillon, SC, the most frequently searched job titles are:
What job categories do people searching Kitchen General Manager jobs in Dillon, SC look for? The top searched job categories for Kitchen General Manager jobs in Dillon, SC are:
What cities near Dillon, SC are hiring for Kitchen General Manager jobs? Cities near Dillon, SC with the most Kitchen General Manager job openings:
Kitchen General Manager jobs near you
Infographic showing various Kitchen General Manager job openings in Dillon, SC as of July 2026, with employment types broken down into 82% Full Time, 15% Part Time, and 3% Contract. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $47,361 per year, or $22.8 per hour.

General Manager

Eagles Landing (IHOP)

Lumberton, NC • On-site

Full-time

Re-posted 25 days ago

Job description

General Manager
Summary
The General Manager directs the operation of an assigned unit by performing the duties outlined below:
Essential Duties and Responsibilities
These include the following:
  • Develop and maintain professional functional working relationships with IHOP restaurant hourly Team Members, Corporate and Regional Team Members, and guests.
  • Implement IHOP 101 Training program for all restaurant hourly Team Members to improve unit operations and the guest experience.
  • Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for assigned unit as defined by the current Standard Operating Procedures (SOP) and current operations plan.
  • Manage the restaurant floor and focus on regular contact with guest. Maintain the frequency of guest complaints within acceptable limits and handle complaints in a professional and timely manner. Ensure approved guest feedback system is in use and acted upon.
  • Comply with federal, state and local regulations that are applicable to assigned unit.
  • Recruit, train and retain Team Members in accordance with the current SOP and operations plan for the assigned unit. Maintain turnover within acceptable limits. Conduct on-going coaching and administer the restaurant hourly compensation plan. Assure the performance appraisals and merit increases (if applicable) are given as scheduled. Properly document performance problems. Communicate and enforce policies on 1)sexual harassment 2)discrimination, and 3)diversity. Maintain crew member appearance and uniform standards.
  • Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and garnishes. Ensure food is presented well and served at appropriate temperatures, within standard ticket times.
  • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with no out-of-stock items.
  • Ensure the proper operational condition of equipment, building structure and premises according to federal, state and local regulations and the SOP. Keep appliances and equipment well maintained. Keep smallwares, glassware and china adequately stocked. Maintain the interior and exterior appearance of the restaurant.
  • Ensure safety and sanitation practices are maintained according to federal, state and local regulations and SOP. Ensure that food is properly stored (labeled, dated and rotated) and proper temperatures are maintained. Enforce and monitor a deep cleaning schedule. Train Team Members on proper personal hygene and food handling.
  • Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings and information on the use of safety tools and procedures. Keep the frequency of accidents within acceptable limits.
  • Maintain a safe and secure restaurant. Keep the back door of the restaurant and the doors to the office locked at all times. Control guest checks and follow proper register/cash-handling procedures.
  • Implement national and local marketing promotions, including the use of the correct Point of Purchase (POP) materials, posters and placemats. Keep menus clean and in good condition. Use Family Friendly promotional items as described in the Family Friendly section of the SOP.
  • Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain personal files with appropriate employment and legal documents.
  • Perform other duties a assigned.

Supervisory Responsibilities
Directly supervise Assistant Manager, Crew Chief and restaurant hourly Team Members at assigned unit. Responsible for the overall direction, coordination and evaluation of the Company unit. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination combination of education and experience.
Language Skills
Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.
Mathematical Skills
Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs.
Reasoning Ability
Ability to apply common sense understand to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving a few concrete variables in standardized situations.
Certificates, Licenses, Registrations
A valid Driver's License will be necessary to drive a car on Company business.
Other Skills and Abilities
Certification through assigned IHOP training courses.
Physical Demands
The physical demands described here must be met by Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Team Member regularly is required to stand, walk and sit. The Team Member frequently is required to use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The Team Member regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision.
Work Environment
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Team Member regularly is exposed to fumes or airborne particles. The Team Member frequently works near moving mechanical parts and is exposed frequently to toxic or caustic chemicals. The Team Member occasionally is exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock and risk of radiation. The noise level in the work environmental is usually moderate.

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