Assistant Pit Manager-West Little Rock (Coming Soon)

Wright's Barbecue; Little Rock (AR); On-site; USD 42,000 - 54,000; Full time

Job summary

Wright's Barbecue in Little Rock, AR seeks an Assistant Pit Manager to oversee pit operations, manage shifts, ensure product quality, and coordinate with kitchen and front of house to deliver consistent smoked meats.

You will maintain smoker equipment, prepare production sheets, monitor temperatures, and uphold health department standards while leading a motivated pit crew.

Qualifications

• Experience in restaurant pit management or supervisory role.
• Strong leadership and team coordination abilities.
• Knowledge of food safety and kitchen operations.

Responsibilities

• Oversee and manage all areas of the pit operations and make final decisions on matters that require on the spot solutions.
• Manage shifts including daily scheduling, planning, and uphold standards, quality and cleanliness.
• Ensure consistent high quality of food preparation and service.
• Maintain expert knowledge of smoker operations and maintenance to keep smokers in top condition and at correct temperatures.
• Prepare production sheets for pit crew for daily operations and training scenarios.
• Ensure meats are ready on time for service and prevent stockouts during shifts.
• Coordinate with kitchen and front of house to ensure quality and proper meat cooking.
• Complete daily duties from pit checklist and maintain organized pit area.
• Ensure proper trimming, seasoning and appearance of meats for smoking.
• Track inventory of raw and cooked meats and store at proper temperatures.

Skills

Leadership

Communication

Team management

Time management

Decision making

Problem-solving

Job description

The Assistant Pit Manager works to ensure the successful operation of the smoker by managing all aspects of the pit operations for Wright’s Barbecue. APM will work with Pit Manager to determine the appropriate amount of meat to prepare for each day for store, catering, and special events. APM will have a detailed knowledge of the operation of the smokers as the proper techniques to smoke all meats properly that can be taught and mastered by pit crew members.

Major Responsibilities and Activities:

• Oversee and manage all areas of the pit operations and make final decisions on matters that require on the spot solutions.
• Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Responsible for ensuring consistent high quality of food preparation and service.
• Expert knowledge of smoker operations and maintenance procedures to ensure smokers are kept in top condition and smoking at the correct temperature.
• Prepares production sheets for pit crew that can be used for daily operations as well as training situations
• Understands cooking times and makes sure that all meats are ready on time for service and that the store does not run out of an item mid shift.
• Keeps in close touch with kitchen and front of house team ensure quality and that meats are perfectly cooked and knows how best to handle improper meat preparation.
• Makes sure that all daily duties are accomplished from pit checklist.
• Ensures meats are properly prepared for smoking to include trimming, seasoning and appearance.
• Keeps track of inventory of both raw and cooked meats.
• Ensures meats are stored at proper temperatures to not spoil and to be compliant with Health Department standards.
• Make sure the pit area is clean and organized throughout the shifts to reduce the risk of pit team injuries.

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and neat and clean appearance
• Ability to motivate employees and to work as a team.
• Self-motivational skills and hands-on management approach
• Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Possess effective communication skills for dealing with diverse staff
• Knowledge of and understanding of restaurant goals and objectives, policy