Assistant Manager

CityBBQ.; Sandy Springs (GA); On-site; USD 42,000 - 55,000; Full time

Benefits offered by this job

Bonus eligible

Benefits eligible

Job summary

City BBQ is seeking an Assistant Manager for our Sandy Springs location, aiming to build a culture that is exciting, optimistic, and rewarding while driving sales and profitability. You will lead shifts, uphold company values, and support the General Manager with broader responsibilities.

The role requires supervising hospitality operations, maintaining quality standards, and coordinating HR/payroll tasks. Previous supervisory experience in a scratch kitchen is preferred and eligibility for

Qualifications

• High school equivalency required; college coursework preferred.
• Previous supervisory and hospitality industry experience preferred.
• Proficient communication in English (verbal and in writing).
• Minimum 21 years of age.
• Proven track record of success as a restaurant manager.

Responsibilities

• Leads shift operations, supporting the General Manager with additional management responsibilities.
• Oversees food production levels and waste on shift.
• Manages labor hours for a shift within budget.
• Ensures quality control and food safety systems are executed for shift.
• Writes/delivers FOH performance reviews and coordinates HR/payroll functions at the joint level.

Skills

English communication

Education

High school equivalency

College coursework preferred

Job description

City BBQ started in Columbus, Ohio in 1999 and we have now grown to 80 locations in 12 states. We are an award-winning, quick-casual, scratch kitchen BBQ joint and we exist 'to serve and create happiness'. We look for people who are relationship builders and who are driven by their own high self-expectations. Previous management experience in a scratch kitchen is important.

This search is for our Sandy Springs joint.

• Assistant Managers are both bonus and benefits eligible.

Assistant Manager

Position Summary and Mission:

• He/she creates a culture in the restaurant that is exciting, optimistic, and rewarding while building sales and managing profitability.

Summary of Key Responsibilities:

• In addition to leading shift operations, he/she is charged with supporting the General Manager by holding additional management responsibilities that include but are not limited to:

Sales and Profits:

• Leads team on shift to deliver great service and sales mechanics; always epitomizing company values.
• Manages food production levels and waste on shift.
• Manages labor hours for a shift within budget.

Operations and Quality Standards:

• Ensures quality control and food safety systems are executed for shift and the product is correct.
• Managing Front of House teammate work-group/work area, including facility needs, staffing levels, FOH-affected rollouts, and writing/delivering FOH performance reviews.
• Daily administrative duties including sales reporting, performing inventory counts, proper cash handling, etc.
• Successfully communicates company changes/focus to the team.

People Development:

• Recruiting and training the next generation of leaders, guiding them to be promoted, and empowering them to have a successful career.
• Managing new hire onboarding including required paperwork compliance and execution of position training program.
• Writing schedules that meet the needs of the business so that a great guest experience is delivered while maintaining financial responsibility.
• Coordinating HR/Payroll functions at the joint level, including ensuring that employees are paid properly, status changes are submitted and teammates receive appropriate benefits.

Physical Requirements:

• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
• Move 50 lbs. for distances of up to 10 ft.
• Understand and respond to team members’ and guests’ requests in a loud environment.
• Perform basic math and understand finances and cost management.

Education/Experience Requirements:

• High school equivalency required; college coursework preferred.
• Previous supervisory and hospitality industry experience preferred.
• Proficient communication in English (verbal and in writing).
• Minimum 21 years of age.
• Proven track record of success as a restaurant manager.

This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, effort, or work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential for making employment decisions.