Front of House Manager

Lookin' for a Smokin' Hot Career?

There are BBQ joints, and then there's Mac's Speed Shop. With a foundation of Award-winning World Championship BBQ, our motto is White Collar, Blue Collar, or No Collar- ALL are welcome.

Here is how Mac's Speed Shop is unique:

• We smoke amazing meats (chicken, pork, etc.)
• We enter competitions. We win awards.
• We encourage giving back and helping in the community.
• We create a great place to work. Some might say we're a "family".
• We can provide financial stability and leadership development.
• We want leaders who WANT to grow with us and yes, it's true – there is Opportunity for Advancement and Growth

We believe that the greatest factor in the success of our business is the team members. We are quickly expanding the awareness of our brand in the Carolina's and are looking for leaders to grow the brand/business with us.

How you ask? We start at the backbone of the restaurant – the FRONT OF THE HOUSE Manager. The role of the FOH Manager is to provide backup/support for the General Manager to ensure uncompromised excellence to every GUEST EXPERIENCE and create the restaurant as a PLACE/EMPLOYER of choice. This role can be a great step in your career with Mac's towards the General Manager position.

What do we offer?

• Competitive Compensation based on experience
• Health, Dental and Vision Insurance – eligible on 91st day
• Basic and Voluntary Life Insurance – eligible on 91st day
• Voluntary Short-term Disability Insurance – eligible on 61st day
• Paid Time Off (PTO) – 1 week every 6 months
• 1.5 Days of Personal Time per quarter (in addition to PTO) – this is a use or lose it benefit
• 50% Discount on Food and Apparel
• Monthly store-based performance bonus

So, what will make you the ideal candidate?

You Need to Be:

• Motivated/Dedicated to the craft
• Professional
• Positive/Passionate
• Seasoned
• Analytical
• Knowledgeable about beer and liquor programming

Responsibilities:

• Work a minimum of 5 days hours per week.
• Maintaining and managing bar and beverage program.
• Continuously provides employees with verbal recognition, direction, and support.
• Communicates with employees to keep them informed of restaurant and organizational procedures.
• Communicates with managers to evaluate work procedures, review restaurant standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that arise.
• Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and guest satisfaction.
• Monitor the ticket time and food quality during the shift to ensure company standards are being met.
• Monitors and coach employees on performance, compliance with procedures, and workload.
• Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends.
• Manage each shift to company standards.
• Investigates safety issues by interviewing those involved in an accident/event to determine causes and recommend solutions.
• Monitoring the interaction of the staff and guest to maximize guest experience
• Teaches, coaches, and documents employees who fail to meet standards to maintain a high- quality workforce.
• Conducts meetings with employees to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, specials, events, etc.
• Fixes minor equipment problems (e.g., light bulbs) or calls for maintenance assistance when equipment problems cannot be fixed in-house to maintain the working condition of equipment and reduce operating costs.
• Monitors job postings for continuous applicant flow
• Screen and interviews applicants
• Places orders with vendors to maintain adequate stock of restaurant inventory.
• Supervises deliveries by counting products and checking product quality to ensure that the billing and delivery meet amount and quality standards.
• Reads and reviews invoices to verify accuracy and determine expenses, amount, and type of product being delivered to the restaurant.
• Balances staffing levels and labor costs to achieve a cost-effective plan.
• Review restaurant equipment to evaluate condition of equipment and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs.
• Monitors and controls food and labor costs using established methods to meet goals for restaurant and organization.
• Maintain sanitation requirements throughout the kitchen to ensure company required Health Inspection Score is always achieved.

Requirements:

• 1+ years high volume restaurant management in a full-service restaurant.
• Commitment to food quality, recipe adherence, and consistency. Has a strong grasp of health & sanitation requirements and runs a clean kitchen to standard rules/regulations – Health Score must be maintained at 97 or higher.
• Administrative activities such as ordering and inventory.
• Ability to define, measure, and attain financial goals with a focus on year-over-year sales growth, guest count increases, effective staffing & labor cost management, and great service.
• Excellent communication skills, planning, organization, time management, and delegation.
• Build and maintain vendor relationships.
• Upkeep of building and equipment including maintenance and cleanliness.
• Meticulous and timely with paperwork
• Conflict Management and Resolution Skills
• Willing and able to work flexible hours, nights/days, and holidays as needed.
• Able to meet physical demands. Lift up to 50 lbs. and on your feet for up to 10 hours per day.
• Able to pass a background check and commit to a Non-Disclosure Agreement.
• Valid driver's license
• Valid SERV Safe Manager Certification

Job Type: Full-time

Pay: $55, $60,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person