Front-of-House Manager: Guest Experience & Ops

BBQ Holdings, Inc.; Lincoln (NE); On-site; USD 42,000 - 70,000; Full time

Job summary

BBQ Holdings, Inc. in Lincoln, Nebraska is seeking a Restaurant Manager to oversee daily restaurant operations, lead a team of supervisors and staff, and ensure a smooth, guest-focused service experience across all shifts.

This role emphasizes strict adherence to food safety and health standards, managing inventory and costs, handling customer concerns with diplomacy, and collaborating with chefs to develop appealing menus while maintaining exemplary service and performance metrics.

Qualifications

• High school diploma or equivalent required.
• Experience: Previous restaurant experience required, management experience preferred.
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management and organizational skills.
• Familiarity with food handling, safety, and restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.
• Flexibility to work a minimum of 50 hours per week, with potential for additional hours.

Responsibilities

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.

Job description

BBQ Holdings, Inc. in Lincoln, Nebraska is seeking a Restaurant Manager to oversee daily restaurant operations, lead a team of supervisors and staff, and ensure a smooth, guest-focused service experience across all shifts.

This role emphasizes strict adherence to food safety and health standards, managing inventory and costs, handling customer concerns with diplomacy, and collaborating with chefs to develop appealing menus while maintaining exemplary service and performance metrics.