Restaurant Operations Leader | Flexible Schedule & Benefits

Rib Crib BBQ, Inc.; Siloam Springs (AR); Vor Ort; USD 60.000 - 80.000; Vollzeit

Benefits dieser Stelle

401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Zusammenfassung

Rib Crib BBQ, Inc. in Siloam Springs, AR, seeks a hands-on general manager to lead daily operations in a full-service setting.

The role supervises hourly staff, enforces policies, and drives guest satisfaction through training, scheduling, and quality controls. Candidates should have at least two years of management experience and be proficient with common restaurant equipment; qualifications include a Food Service Manager Certificate and MIT program completion.

Qualifikationen

• 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 common tools listed (calculators, registers, computers, ovens, smokers, knives).

Aufgaben

• Practice and uphold company policies and industry standards.
• Control, monitor, and implement operational standards to train staff and ensure guest satisfaction.
• Recruit, select, maintain, evaluate, and promote staff and schedule according to performance needs.
• Make employment decisions and oversee guest recovery and food service issues.
• Monitor food cost, inventory, labor costs, and cost of sales daily.
• Ensure compliance with health and safety regulations and company policies.

Kenntnisse

Management

FOH & BOH

Communication

Restaurant equipment

Ausbildung

High School diploma

Food Service Manager Certificate

MIT Program Completion

Tools

Calculators

Cash registers

Computers

Ovens

Smokers

Knives

Jobbeschreibung

Rib Crib BBQ, Inc. in Siloam Springs, AR, seeks a hands-on general manager to lead daily operations in a full-service setting.

The role supervises hourly staff, enforces policies, and drives guest satisfaction through training, scheduling, and quality controls. Candidates should have at least two years of management experience and be proficient with common restaurant equipment; qualifications include a Food Service Manager Certificate and MIT program completion.