Head Front of House — Restaurant Operations & Guest Experience

BBQ Holdings, Inc.; Saint Paul (MN); On-site; USD 52,000 - 75,000; Full time

Job summary

BBQ Holdings, Inc. is seeking a Restaurant Manager to oversee daily restaurant operations and ensure guest satisfaction. You will drive food safety, staff leadership, and smooth service in a high-volume setting.

Strong supervisory skills, excellent customer service, and proficiency with Microsoft Office are required. This role typically involves long hours and close collaboration with chefs on menu execution.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required, management experience preferred.
• Strong supervisory and leadership skills.
• Excellent interpersonal and customer service abilities.
• Proficient with Microsoft Office Suite or related software.
• Flexibility to work a minimum of 50 hours per week.

Responsibilities

• Oversees daily restaurant operations.
• Ensures health, safety, food handling, and hygiene standards.
• Handles customer complaints, resolving issues diplomatically.
• Ensures compliance with alcohol regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment.
• Collaborates with chefs to develop menus.
• Maintains sales records and tracks cash receipts.
• Prepares operations reports for regional manager.
• Performs other duties as assigned.

Skills

Supervisory skills

Customer service

Time management

Organizational skills

Food safety knowledge

Microsoft Office

Leadership

Education

High school diploma or equivalent

Tools

Microsoft Office Suite

Job description

BBQ Holdings, Inc. is seeking a Restaurant Manager to oversee daily restaurant operations and ensure guest satisfaction. You will drive food safety, staff leadership, and smooth service in a high-volume setting.

Strong supervisory skills, excellent customer service, and proficiency with Microsoft Office are required. This role typically involves long hours and close collaboration with chefs on menu execution.