Restaurant Operations Manager
4 weeks ago
As a Restaurant General Manager at Rib Crib BBQ, you will be responsible for providing direction and support to hourly employees within our franchised or corporate establishments. This role requires minimal supervision and involves performing or supervising various duties throughout a standard 50 to 55 hour workweek.
Key Responsibilities- Operational Excellence: Practice and uphold company policies and industry standards to ensure the organization's success.
- Employee Development: Control, monitor, and implement operational standards to train employees and guarantee customer satisfaction.
- Recruitment and Retention: Recruit, select, maintain, evaluate, and promote employee relations and scheduling according to individual performance and business needs.
- Guest Recovery and Food Service: Make employment decisions, oversee guest recovery, and resolve food service issues.
- Inventory Management: Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
- Financial Management: Record and analyze cash flow, movement of inventory, labor costs, and cost of sales on a daily basis.
- Regulatory Compliance: Abide by all state and federal regulations as required by law to ensure the health and well-being of employees and/or guests.
- Business Leadership: Accountable for all business activities within designated units.
- Disciplinary Actions: Administer Progressive Discipline Policy according to guidelines.
- Goal Setting: Initiate strategic, team, and individual goals to encourage high-quality performance and organizational excellence.
- Delegation: Effectively delegate appropriate responsibilities to management team members.
- Teamwork: Lead by demonstrating a willingness to assume any responsibility or perform any task to demonstrate that teamwork is part of the operating culture.
Qualifications
- Minimum two years previous management experience in a full-service establishment based on management's discretion.
- Knowledgeable in both back-of-house and front-of-house operations.
- Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
- Proficient use of all restaurant equipment, including calculators, cash registers, computers, ovens, smokers, knives, etc.
Education and Experience
High School diploma or equivalency as determined by management.
Certifications and Licenses
Food Service Manager Certificate and completion of M.I.T. Program.
Physical and Mental Requirements
- Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day, frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
- Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.
Working Conditions
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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