ASSISTANT MANAGER

Bandana's-Bar--b--; O’Fallon (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

Bandana’s Bar-B-Q in Missouri seeks a Full-Service Restaurant Manager to lead daily operations, train staff, and ensure exceptional hospitality. You will manage food production to spec, uphold safety standards, and drive guest satisfaction while controlling costs and maintaining brand standards.

The role emphasizes hands-on leadership, training, and a focus on delivering consistent, quality service to every guest in a busy, home-like setting.

Qualifications

• Minimum two years as a restaurant manager or equivalent experience.
• Proven ability to lead a team and manage daily operations.
• Strong guest-service focus and ability to improve guest satisfaction.

Responsibilities

• Oversee food production to ensure items meet recipes and presentation standards.
• Drive guest satisfaction and repeat business through proactive service.
• Maintain sanitation and safety per Health Dept. and company policies.
• Handle daily administrative tasks and cash controls.
• Lead recruitment, training, and performance reviews for hourly staff.
• Foster a positive work environment and staff morale.

Skills

Restaurant management

Staff leadership

Customer service

Budgeting & cost control

Food safety & ServSafe

Education

High School Diploma or equivalent

Tools

POS systems

MS Office / spreadsheets

Job description

Do you have experience as a Full-Service Restaurant Manager and the passion to work with customers and build/develop a strong team? If so, Bandana's could be a great fit for you.Mission: Treat every guest as if they are a guest in your home.Motto: Perfect, Fast, Every Time.As Bandana's continues to grow, we have to remember to always remain consistent, which is why we really focus on our training program.Operational Values:Take care of your employees!Proper orientationProper trainingTreat them with dignity and respectHold them accountable to perform to the standardsTake care of your guests!Great food, made to specificationsMore than just good service… Great hospitalityProvide our guests an outstanding experience in a clean and friendly environment!Our Commitment:We are committed to creating guest loyalty by providing the highest quality food and service.We are committed to training and developing our people.We take pride in our appearance and image in the community.We have fun and do the right thing for our team members and guests.We are committed to making money in an honest and ethical manner.Areas of Responsibility for Unit Operations:Food Production:Can ensure that all menu items are correctly made to recipe and presented in an attractive manner. Utilizes proper serving guidelines and carryover procedures.Has knowledge of and is capable of forecasting food production and implementing the Food Production system.Has a working knowledge of all recipes, products, production procedures, and timing.Follows opening and closing procedures. Conducts stripping of coolers.Correctly receives and stores all products to ensure quality and freshness.Guest Satisfaction:Assists in ensuring guests’ satisfaction when dining in the restaurant, with the purpose of increasing guest count and building sales.Is capable of running a shift in the General Manager's, Associate General Manager's, or Kitchen Manager's absence.Helps create an environment of hassle-free convenience for the guest when dining in the restaurant or picking up a carry-out order.Ensures that catering guidelines are followed.Ensures that take-out guidelines are followed.Helps all employees to focus on the guest experience as our judgment of operational excellence.Spends time with guests discussing their dining experience and makes decisions based on guests’ needs.Leads by example, greeting guests with a warm and sincere smile.Ensures that guests are acknowledged by staff when entering the restaurant with, “Welcome to Bandana’s.”Ensures that guests are acknowledged by staff when leaving by saying, “Thanks,” “Have a good day. Please come again,” or “Nice seeing you.”Complaints are handled to satisfy guests.Management is visible to guests during all meal periods.Sanitation and Safety:Maintains Health Department and Company sanitation policies and procedures to ensure that all food is free from contamination and illness-causing bacteria. Communicates these standards effectively to employees.Has obtained ServSafe Certification.Maintains cleanliness in accordance with company standards. Responsible for sanitation of inside and outside environments.Maintains equipment in proper operating condition.Follows Company Safety Program and ensures OSHA standards are being practiced and maintained.Is able to react to an emergency situation in a calm and methodical manner. Able to assist guests and employees in emergency situations.Administration:Can correctly complete all daily paperwork related to each shift.Responsible for making sure company cash control guidelines are followed.Responsible for improving restaurant operations against operating standards based on Shopper's Report scores.Ability to participate in accurate physical inventory of food and non-food items.Complies with all corporate, government, and insurance reporting procedures.Has the ability to forecast sales and communicates this information to all levels that use this information.Aware of Food Cost and company guidelines.Aware of Labor Cost and company guidelines.Aware of Operational Expenses and company guidelines.Human Resources:Can assist in recruiting job applicants to meet manpower staffing needs.Has knowledge of, and complies with, all applicable Federal, State, and Local laws and Company regulations for dealing with employees.Ensures all personnel-related information is reported to the corporate office in a timely manner. Maintains hourly employee records and files in an orderly state with all proper forms and documentation.Monitors days off for hourly employees.Manages his/her staff by fostering an attractive, caring work environment. Uses motivational management techniques to provide for a tenured staff with noticeably high morale. Seeks to improve employee attitudes that are not at a satisfactory level.Training:Our training program is a 4-week-long process and is conducted in St. Louis.As you progress through our training program, we can assure you of the following:You'll learn the skills necessary to be successful in your position.You'll know how you can contribute and how we evaluate your performance.You'll know how to develop and advance within the organization.Responsible for training catering staff.Assists in the training program for all new hires. Utilizes all possible resources available.Participates in weekly management meetings.Is aware of performance reviews for hourly employees and gives input.Supports that disciplinary procedures are followed in accordance with Company policies.Completes termination reports in a timely manner to meet company and state regulations.Has knowledge of exit interviews.Personal Development:It is expected that each member of our Management Team conduct himself or herself in a way that commands the highest respect from all who come in contact with them. It is hoped that they will actively promote Bandana’s Bar-B-Q whenever the opportunity arises to do so.It is vitally important that the focus of all actions be on the impact of those actions on our guests. In the course of all managerial activities, management should always acknowledge the contribution of our dedicated employees in allowing their restaurant to be successful.It is expected that management will always act in the best interest of the Company, comply with the spirit and letter of the laws that apply to the business, and not engage in any activities that in any way compete with the goals of the Company. Members of our Management Team communicate directly and indirectly the high ethics and standards that Bandana’s Bar-B-Q stands for. The character and principles of a business are never really different from those of its people.Prior experience: Two years of experience as a Restaurant Manager with experience in all areas of restaurant operations, management, and administration.Necessary minimum knowledge: Knowledge of guest service, food handling and sanitation, and knowledge of the restaurant industry in general.Necessary minimum certifications or licenses: ServSafe certification and a valid driver’s license.Necessary minimum skills: Basic computer skills, motivational skills, listening skills, effective coaching, leadership, and communication. Results orientation and financial understanding of restaurant operations are also essential.Necessary minimum education or specialized training: The ability to read, write, and perform mathematical calculations typically obtained through the completion of high school.