Restaurant Operations Manager

BBQ Holdings, Inc.; Thornton (CO); On-site; USD 52,000 - 68,000; Full time

Job summary

BBQ Holdings, Inc. in Thornton, CO is seeking a Restaurant Manager to oversee daily restaurant operations and ensure high standards in food safety, service, and profitability.

You will lead staff, manage inventory, and collaborate with chefs on menu development while maintaining compliance with regulations. The role requires strong leadership, excellent customer service, and the ability to work 50+ hours per week.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Strong supervisory and leadership skills.
• Excellent interpersonal and customer service abilities.
• Strong time management and organizational skills.
• Familiarity with food handling and safety guidelines.
• Proficient with Microsoft Office Suite.

Responsibilities

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment for compliance with health, safety, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Job description

BBQ Holdings, Inc. in Thornton, CO is seeking a Restaurant Manager to oversee daily restaurant operations and ensure high standards in food safety, service, and profitability.

You will lead staff, manage inventory, and collaborate with chefs on menu development while maintaining compliance with regulations. The role requires strong leadership, excellent customer service, and the ability to work 50+ hours per week.