General Manager

Rib Crib Corporation; Siloam Springs (AR); On-site; USD 50,000 - 80,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Job summary

Rib Crib Corporation in Siloam Springs, AR is seeking a General Manager to provide direction and support to hourly staff across franchised or corporate stores, overseeing operations during a 50 to 55 hour workweek and reporting to the Area General Manager with minimal supervision.

You will uphold policies, train employees, manage scheduling, control costs, ensure guest satisfaction, and lead the management team with a commitment to teamwork and quality.

Qualifications

• Minimum two years management experience in a full-service establishment.
• Knowledgeable in both back-of-house and front-of-house operations.
• Ability to set expectations and communicate clearly with managers and staff.
• Proficient with restaurant equipment and point-of-sale systems.

Responsibilities

• Direct and supervise hourly staff across shifts and schedules.
• Uphold company policies and industry standards.
• Control operational standards and ensure proper training and guest satisfaction.
• Recruit, select, evaluate, and promote staff according to performance.
• Monitor food costs, inventory, labor, and cost of sales daily.
• Ensure compliance with health and safety regulations and local laws.

Skills

Management experience

BOH/FOH operations knowledge

Communication skills

Restaurant equipment handling

Education

High School diploma or GED

Food Service Manager Certificate

MIT Program completion

Job description

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

1. Practice and uphold company policies and industry standards as they impact the organization as a whole.
2. Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
3. Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
4. Make employment decisions, oversee guest recovery and resolve food service issues.
5. Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
6. Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
7. Abide by all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
8. Accountable for all business activities within designated unit.
9. Administer Progressive Discipline Policy according to guidelines.
10. Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
11. Effectively delegate appropriate responsibilities to management team members.
12. 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

Required Knowledge, Skills, & Abilities

1. Minimum two years previous management experience in a full service establishment based on management’s discretion.
2. Knowledgeable in both back-of-house and front-of-house operations.
3. Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
4. 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.