Restaurant General Manager - People & Operations Leader

Rib Crib Corporation; Siloam Springs (AR); Sur place; USD 50 000 - 80 000; 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 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.

Responsabilités

• 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.

Connaissances

Management experience

BOH/FOH operations knowledge

Communication skills

Restaurant equipment handling

Formation

High School diploma or GED

Food Service Manager Certificate

MIT Program completion

Description du poste

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.