General Manager

RibCrib; Siloam Springs (AR); On-site; USD 48,000 - 62,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Job summary

RibCrib is seeking an experienced restaurant manager to lead hourly teams within a franchised or corporate setting. The role oversees daily operations, staff training, and guest satisfaction on a demanding 50–55 hour workweek.

Reports to the Area General Manager with minimal supervision. The ideal candidate has at least two years of management in a full-service restaurant, strong communication skills, and proficiency with standard restaurant equipment.

Qualifications

• Minimum two years previous management experience in a full service establishment.
• Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
• Proficient use of restaurant equipment including cash registers, computers and ovens.

Responsibilities

• Practice and uphold company policies and industry standards as they impact the organization as a whole.
• Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Recruit, select, maintain, evaluate, and promote employee relations and scheduling according to performance and business needs.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, labeling and rotation procedures.
• Record and analyze cashflow, inventory movement, labor costs and cost of sales daily.
• Abide by all state and federal regulations to ensure health and wellbeing of employees and guests.
• Accountable for all business activities within designated unit.
• Administer Progressive Discipline Policy according to guidelines.
• Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
• Lead by demonstrating willingness to assist and delegate appropriately.

Skills

Leadership

Team management

Operations management

Communication

Education

High School diploma or equivalent

Tools

Cash registers

Computers

Ovens

Job description

Description

• Practice and uphold company policies and industry standards as they impact the organization as a whole.
• Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
• Abide by all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
• Accountable for all business activities within designated unit.
• Administer Progressive Discipline Policy according to guidelines.
• Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
• Effectively delegate appropriate responsibilities to management team members.
• Lead by demonstrating a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

General Summary

Provides direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the Area General Manager and requires minimal supervision.

Essential Duties & Responsibilities

• Practice and uphold company policies and industry standards as they impact the organization as a whole.
• Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
• Abide by all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
• Accountable for all business activities within designated unit.
• Administer Progressive Discipline Policy according to guidelines.
• Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
• Effectively delegate appropriate responsibilities to management team members.
• Lead by demonstrating a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

Benefits Include

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Requirements

• Minimum two years previous management experience in a full service establishment based on management’s discretion.
• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
• Proficient use of all restaurant equipment including, but not limited to, such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience

High School diploma or equivalency as determined by management.

Certifications / Licenses

Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Working Conditions

Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.