General Manager

Jim 'N Nick's Community Bar-B-Q; Dothan (AL); On-site; USD 52,000 - 75,000; Full time

Job summary

Jim 'N Nick's Community Bar-B-Q in Dothan, AL seeks a Restaurant General Manager to drive flawless execution on every shift and exceed guest expectations. You will lead with coaching, training and development while ensuring adherence to food, service and safety standards.

The role emphasizes managing financial performance, staffing levels, and cost controls, with a focus on YoY sales growth and exceptional dining experiences for guests.

Qualifications

• High school diploma or GED; some college preferred.
• Minimum of three years of high‑volume full‑service restaurant management experience.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain the best team members in the industry.
• Strong guest service focus, providing an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant with a focus on year‑over‑year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Responsibilities

• Provides direction, coaching, training and development for team members on food quality, service standards, safety, sanitation, and company policies.
• Ensures all food, beverage, and service standards, policies and procedures are adhered to.
• Partners with AGM to ensure the financial performance of the restaurant.
• Maintains consistent execution of all systems, standards, inventory, and cost controls.
• Creates and implements plans that improve financial performance across all operational areas.
• Executes and follows up on new company initiatives.
• Utilizes the catering team to inspire community involvement and increase sales.
• Schedules team members and managers to support restaurant performance, ensuring the right personnel and par levels are in place.
• Interviews and assists in the final selection of all team members, maintaining appropriate staffing par levels.
• Works with AGM to verify that all daily administration is carried out according to policy and standards.
• Organizes and plans work proactively, anticipating changing business needs.
• Communicates effectively with guests, team members, management team, local owners, Station 5 team, and vendors.
• Responds to guest feedback promptly and ensures positive guest recovery.
• Maintains cleanliness of exterior and interior facilities and ensures supply levels are sufficient.
• Follows safety procedures and standards when operating all equipment.
• Provides a safe, professional, non-hostile, harassment‑free work environment for team members.
• Handles multiple priorities, works under stress, and exercises good judgment.

Skills

Leadership

Team development

Guest service

Financial goals

Staffing

Communication

Training

Education

High school diploma or GED

Some college preferred

Minimum 3 years of high‑volume restaurant management experience

Job description

Restaurant General Manager

Responsible for flawless execution of every detail on every shift, ensuring guests expectations are exceeded at all times.

• Provides direction, coaching, training and development for team members on food quality, service standards, safety, sanitation, and company policies.
• Ensures all food, beverage, and service standards, policies and procedures are adhered to.
• Partners with AGM to ensure the financial performance of the restaurant.
• Maintains consistent execution of all systems, standards, inventory, and cost controls.
• Creates and implements plans that improve financial performance across all operational areas.
• Executes and follows up on new company initiatives.
• Utilizes the catering team to inspire community involvement and increase sales.
• Schedules team members and managers to support restaurant performance, ensuring the right personnel and par levels are in place.
• Interviews and assists in the final selection of all team members, maintaining appropriate staffing par levels.
• Works with AGM to verify that all daily administration is carried out according to policy and standards.
• Organizes and plans work proactively, anticipating changing business needs.
• Communicates effectively with guests, team members, management team, local owners, Station 5 team, and vendors.
• Responds to guest feedback promptly and ensures positive guest recovery.
• Maintains cleanliness of exterior and interior facilities and ensures supply levels are sufficient.
• Follows safety procedures and standards when operating all equipment.
• Provides a safe, professional, non-hostile, harassment‑free work environment for team members.
• Handles multiple priorities, works under stress, and exercises good judgment.

Experience and Educational Requirements

• High school diploma or GED; some college preferred.
• Minimum of three years of high‑volume full-service restaurant management experience.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop and retain the best team members in the industry.
• Strong guest service focus, providing an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations May Be Requested)

Performs duties that require bending, lifting, reaching and turning. Transports items weighing up to 50 lb. Able to stand for 8 hours or longer if needed.

Additional Requirements Include

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repeatedly to handle kitchen and office equipment; reach, bend, kneel, crouch and climb.
• Climbs ladder and step stool.
• Dexterity required for handling food items and dishes.