Restaurant General Manager — Lead Operations & Growth

Rib Crib Corporation; Oklahoma City, Northern (OK, KY); Hybride; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Résumé du poste

Rib Crib Corporation in Oklahoma City is seeking a Restaurant General Manager to lead daily operations of a high-volume dining venue. You will direct staff, manage food quality, and drive guest satisfaction in a fast-paced environment, typically a 50 to 55 hour workweek.

The ideal candidate has proven restaurant management experience, strong communication skills, and the ability to mentor hourly employees while upholding company standards and safety policies.

Qualifications

• Minimum two years previous management experience in a full service establishment.
• 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 restaurant equipment including calculators, cash registers, computers, ovens, smokers, knives, etc.

Responsabilités

• Practice and uphold company policies and industry standards.
• Control, monitor, and implement operational standards to ensure adequate training and customer satisfaction.
• Recruit, select, maintain, evaluate, and promote employees and scheduling.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste and proper purchasing, receiving, storage, preparation, labeling and rotation.

Connaissances

Management experience

Front-of-house

Back-of-house

Communication

Formation

High School diploma or equivalent

Outils

Restaurant equipment

Description du poste

Rib Crib Corporation in Oklahoma City is seeking a Restaurant General Manager to lead daily operations of a high-volume dining venue. You will direct staff, manage food quality, and drive guest satisfaction in a fast-paced environment, typically a 50 to 55 hour workweek.

The ideal candidate has proven restaurant management experience, strong communication skills, and the ability to mentor hourly employees while upholding company standards and safety policies.