Assistant General Manager

City Barbeque, Llc; New Albany, Westerville (OH, OH); Presencial; USD 62.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Quarterly Bonus Opportunities

Free BBQ for you up to $2,400/year

25% discount when not working

Free uniforms & slip-resistant shoes

Vacation pay

401k match up to 4%

Descripción de la vacante

City Barbeque is seeking an Assistant General Manager to oversee kitchen operations, staffing, and product quality. You will act as Pit Boss, manage ordering, production, and forecast demand while upholding City Barbeque standards of quality and service.

The role emphasizes leadership, training, and cost control, with growth opportunities into GM and Market Leader roles. Competitive benefits and bonus opportunities accompany the base pay.

Formación

• Experience hiring kitchen staff and training teammates.
• Ability to maintain appropriate kitchen staffing levels for each shift.
• Experience delivering performance reviews and coaching.
• Ability to implement updated training materials and recipes.

Responsabilidades

• Assist with selecting and hiring kitchen staff.
• Train and develop the best teammates.
• Maintain appropriate Kitchen staffing levels for each shift.
• Ensure training materials and programs are used in training.
• Set clear performance expectations and provide feedback.
• Conduct performance reviews and assist with wage changes.
• Lead training for new product rollouts.
• Support FOH team with kitchen readiness and product availability.
• Forecast sales and manage food production and costs.

Conocimientos

Hiring kitchen staff

Training teammates

Staffing levels

Performance reviews

Coaching and counseling

Herramientas

Inventory system

Descripción del empleo

Salary Range: $62,000.00 To $65,000.00 Annually

City BBQ is now looking for an ASSISTANT GENERAL MANAGER to join their growing team. This position offers base pay & bonus (70-75k package). We are exploding with growth & opportunity as we continue to expand our brand year over year which means more LEADERSHIP opportunities at all levels, especially AGM, GM & Market Leader roles.

Come join City Barbeque in serving and creating happiness with America’s best BBQ, while living by 4 core values:

• Safety First
• Treat others with integrity, fairness and respect
• Deliver quality without sacrifice
• Produce profit and cash flow for long-term value

The best BBQ comes with the best benefits:

• Quarterly Bonus Opportunities
• Your favorite BBQ-for free (up to $2,400/year)
• 25% discount when not working
• Free uniforms & free pair of slip resistant shoes
• Vacation pay*
• 401k match up to 4% of salary*

*Benefits available to those who qualify after the preliminary waiting period

ASSISTANT GENERAL MANAGER/KITCHEN MANAGER

POSITION OVERVIEW

The Kitchen Manager’s primary responsibility is the overall kitchen & food operations of a joint.He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques.Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all.

JOB SKILLS AND ACCOUNTABILITIES

PEOPLE:

• Assists with selecting and hiring kitchen staff
• Trains and develops the best teammates
• Maintains appropriate Kitchen staffing levels for each shift.
• Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training.
• Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds.
• Provides clear feedback through effective praise, coaching and counseling.
• Conducts timely Performance Reviews and assists with wage changes.
• Develops certified trainers in kitchen
• Works with Core Team and Certified Trainers to ensure standards are followed.
• Analyzes current and future staffing needs for appropriate planning.

PRODUCT

• Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc.
• Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
• Maintains Health Department and 3rd party auditor service standards at all times.
• Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance
• Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
• Takes lead on training of all new product rollouts
• Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
• Accountable for the food quality scores in guest feedback survey systems

PROFITS:

• Properly forecasts sales and product mix usage levels.
• Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines.
• Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
• Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations.
• Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory.
• Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges.
• Performs yield testing regularly
• Ensures temperature and quality indicator execution to standard daily
• Maintains kitchen equipment and company assets in good repair.

Essential Physical Requirements:

• Stands during the entire shift.
• Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.
• Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.