Restaurant Manager

BLACK HOG BBQ; Frederick (MD); On-site; USD 50,000 - 70,000; Full time

Job description

Benefits:

• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Bonus based on performance

Summary

The Manager is responsible for managing the daily operations of our restaurant, including the development and performance management of employees. Additionally, they oversee inventory and ordering of food and supplies, optimize profits, and ensure guest satisfaction with their dining experience.

Essential Functions

1. Must be well-versed in all restaurant functions including kitchen, counter, and dining room.
2. Learn the ordering processes for food, alcohol, and sundries.
3. Maintain a clean and organized kitchen, dining room, and office.
4. Manage payroll through supervision, scheduling, and computer edits.
5. Maintain excellent relationships with customers to ensure a great dining experience.
6. Cultivate positive relationships with staff, lead by example, and build a strong team.
7. Maintain good character and integrity.
8. Ensure the dining room is clean and ready for service each day.
9. Handle catering and phone orders efficiently.

General Responsibilities

As General Manager, you will oversee all aspects of food service operations, including food cost controls, inventory management, labor controls, staff supervision, and customer experience. Your goal is to manage a smoothly operating restaurant across three key areas:

1. A well-managed dining room.
2. A service counter and order station supporting a brisk carry-out business.
3. A from-scratch kitchen that produces high-quality BBQ consistently.