Restaurant Operations Manager: Leadership & P&L

Sauced BBQ& Spirits; Sacramento (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

Sauced BBQ& Spirits in Sacramento, CA is seeking a hands-on Restaurant Manager to lead both Front of House and kitchen staff. You will develop teams to Sauced standards, oversee shifts, and ensure exceptional guest service while monitoring routines and safety.

You will forecast labor and sales, implement revenue-building initiatives with servers and bartenders, handle staff matters with HR, and manage labor, cost of goods, and profit for your area under the General Manager's guidance.

Qualifications

• 40 hours minimum per week; longer hours as needed.
• Eligible for 10 days paid time off (PTO) annually, accrues immediately.
• Bonus structure paid quarterly based on measurables; eligibility requires employment through bonus date.

Responsibilities

• Develop and manage FOH and kitchen staff to Sauced standards.
• Open and close restaurant shifts, including holidays.
• Supervise FOH employees: document issues, discipline, shift highlights, cash balancing.
• Forecast sales and labor, communicating with owner/CEO.
• Implement sales-building techniques with servers, hosts and bartenders.
• Fill in wherever needed in the restaurant when there is an absence by an employee.
• Ensure proper food/beverage handling for health and safety of staff and customers.
• Develop staff on Sauced standards in service, food quality, and sanitation.
• Coordinate with Human Resources on staff issues affecting finances.
• Hire and maintain staff for the Sacramento location and develop management staff.
• Manage P&L items: Labor, COG, Sales, Profit; other items delegated by GM.

Job description

Sauced BBQ& Spirits in Sacramento, CA is seeking a hands-on Restaurant Manager to lead both Front of House and kitchen staff. You will develop teams to Sauced standards, oversee shifts, and ensure exceptional guest service while monitoring routines and safety.

You will forecast labor and sales, implement revenue-building initiatives with servers and bartenders, handle staff matters with HR, and manage labor, cost of goods, and profit for your area under the General Manager's guidance.