Manager FOH

BBQ Holdings, Inc.; Lincoln (NE); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to oversee daily operations and ensure exceptional customer experiences. This role involves managing food preparation, compliance with health and safety standards, and maintaining inventory. Ideal candidates will possess strong leadership and interpersonal skills, with a commitment to customer satisfaction. Join a vibrant team where your contributions will directly impact the dining experience, and embrace the opportunity to grow within a dynamic environment that values excellence and teamwork.

Qualifications

• Previous restaurant experience required; management experience preferred.
• Strong supervisory and leadership skills are essential.

Responsibilities

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

Skills

Supervisory Skills

Leadership Skills

Customer Service

Time Management

Organizational Skills

Food Handling and Safety Guidelines

Education

High School Diploma or Equivalent

Tools

Microsoft Office Suite

Job description

Join to apply for the Manager FOH role at BBQ Holdings, Inc.

Position Summary

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

Primary Accountabilities

1. Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
2. Ensures customer satisfaction with all aspects of the restaurant and dining experience.
3. Handles customer complaints, resolving issues in a diplomatic and courteous manner.
4. Ensures compliance with alcoholic beverage regulations.
5. Estimates food and beverage costs.
6. Manages inventory and purchases food and supplies.
7. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
8. Periodically evaluates restaurant equipment for repairs and maintenance, scheduling services as needed.
9. Collaborates with chefs to develop appealing menus.
10. Maintains sales records and tracks cash receipts.
11. Prepares and submits operations reports and other documentation requested by the regional manager.
12. 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 focused on customer service, excellent time management and organizational skills, familiarity with food handling and safety guidelines, proficiency with Microsoft Office Suite, and flexibility to work at least 50 hours per week.

Physical Requirements

Employees frequently move throughout the workplace, sit, handle objects, reach, balance, stoop, kneel, and communicate verbally. Occasionally, lifting/moving up to 50 pounds is required. Vision abilities include close, distance, color, peripheral, depth perception, and focus adjustment.

This description is a general outline and not exhaustive. Management reserves the right to amend responsibilities as needed. This is not a contract or guarantee of employment, nor does it alter the 'at-will' employment relationship.