Manager FOH

BBQ Holdings, Inc.; Knoxville (TN); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to oversee daily operations and ensure exceptional dining experiences. This role involves managing food preparation, ensuring compliance with health and safety standards, and maintaining customer satisfaction. The ideal candidate will possess strong leadership skills, a commitment to customer service, and the ability to manage inventory effectively. This full-time position offers an opportunity to thrive in a fast-paced environment where your contributions directly impact the restaurant's success. If you are passionate about the food industry and ready to lead a team, this is the perfect opportunity for you.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required, management experience preferred.

Responsibilities

• Oversees food preparation and ensures compliance with health standards.
• Handles customer complaints and ensures satisfaction.
• Manages inventory and prepares operations reports.

Skills

Supervisory Skills

Customer Service

Time Management

Organizational Skills

Food Handling Knowledge

Microsoft Office Suite

Education

High School Diploma or Equivalent

Job description

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Position Summary

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant.

Primary Accountabilities

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Knowledge, Skills, & Abilities

• Education/Certifications: High school diploma or equivalent required.
• Experience: Previous restaurant experience required, management experience preferred.
• Skills/Competencies: Strong supervisory and leadership skills, excellent interpersonal skills with a focus on customer service, excellent time management and organizational skills, familiarity with food handling and safety guidelines, proficiency with Microsoft Office Suite, flexibility to work at least 50 hours per week.

Physical Requirements

Frequent movement throughout the workplace, sitting, handling objects, reaching, balancing, stooping, kneeling, and verbal communication. Occasionally lift/move up to 50 pounds. Vision abilities include close, distance, color, peripheral, depth perception, and focus adjustment.

This description is a general outline of typical job functions and may be amended. It is not a contract or guarantee of employment and does not alter the "at-will" employment relationship.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Restaurants