Full‑Service Restaurant Manager – BBQ Leader

iServ, LLC; Ocala (FL); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Bonus potential

Paid time off

401K match

Health insurance

Team discounts

Career development

Job summary

The iServ Group – A Licensed Franchisee of Sonny’s BBQ® in Ocala, FL is seeking an Experienced, Full Serve Restaurant Manager to lead our on-site team in a high-volume environment. You will oversee day-to-day operations, drive guest satisfaction, and develop a capable FOH/BOH team to uphold brand standards.

Responsibilities include training 25–40 hourly staff, managing food and labor costs, and collaborating with senior leadership on performance and growth opportunities within a thriving BBQ

Qualifications

• Minimum 2 years of full-service restaurant management in a high-volume setting.
• Fast-paced environment requiring accountability and hustle.
• Strong coaching and conflict-resolution skills.
• Ability to communicate objectives clearly to management and hourly staff.
• Basic math, reading schedules, and use of POS and reporting tools.
• Willingness to work nights, weekends, and holidays on-site.
• Valid driver’s license and reliable transportation; able to pass background check.

Responsibilities

• Lead front and back of house operations with hands-on energy.
• Manage a team of 25–40 hourly staff, including training and scheduling.
• Contribute to P&L oversight by controlling food, labor, and waste costs.
• Maintain brand standards for food quality, cleanliness, speed, and guest experience.
• Communicate with managers, staff, and guests; address feedback constructively.
• Partner with General Manager on performance reviews, promotions, and growth.

Skills

Restaurant management

Leadership

Team development

P&L management

Staff coaching

Communication

Tools

POS systems

Scheduling software

Reporting tools

Job description

The iServ Group – A Licensed Franchisee of Sonny’s BBQ® in Ocala, FL is seeking an Experienced, Full Serve Restaurant Manager to lead our on-site team in a high-volume environment. You will oversee day-to-day operations, drive guest satisfaction, and develop a capable FOH/BOH team to uphold brand standards.

Responsibilities include training 25–40 hourly staff, managing food and labor costs, and collaborating with senior leadership on performance and growth opportunities within a thriving BBQ