Team Lead

Shack Slice & Brews; El Paso (TX); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free uniforms

Health insurance

Opportunity for advancement

Training & development

Vision insurance

Wellness resources

Job summary

A local restaurant chain in El Paso is seeking a Restaurant General Manager to lead operations, manage staff, and ensure high standards of guest service. This role requires overseeing food quality, cleanliness, and compliance with regulations. Ideal candidates will have a degree in business management and at least two years of experience in a similar role. Benefits include competitive salary, health insurance, and opportunities for advancement.

Qualifications

• 2 years’ experience as a restaurant general manager.
• Accepting responsibility for mistakes and correcting them.
• Negotiating and resolving conflicts with employees and customers.

Responsibilities

• Direct restaurant operations, training, and staff management.
• Maintain and control costs, sales, and guest satisfaction.
• Ensure compliance with health and safety regulations.

Skills

Verbal and written business communication

Problem-solving using analytical, creative, and critical-thinking skills

Time-management and organizational skills

Flexibility to adapt to changes

Leadership skills to motivate coworkers

Education

Associates or bachelor’s degree in business management or equivalent

Tools

Management TABC certification

Food Handlers Certification

Job description

Benefits:

• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Opportunity for advancement
• Training & development
• Vision insurance
• Wellness resources

Company Overview:

The Shack Restaurants takes pride in being a locally owned business providing the Best Wings in our city since 2009! The Shack is not only known for the best wings in town but also for our delicious made from scratch menu items like burgers, appetizers, salads, and more. We offer a great atmosphere with sports, live music venues accompanied with great cocktails, and a great selection of beers.

Job Summary:

To direct the operations of the restaurant by planning, organizing, training, and leading restaurant staff to achieve necessary goals and objectives. To maintain and control costs, sales, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You are to assist the General Manager in meeting overall goals required by the organization.

Responsibilities:

• Promote, work, and act in a manner consistent with the mission of THE SHACK RESTAURANTS.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation, and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications:

• Verbal and written business communication
• Accepting responsibility for mistakes and correcting them
• Problem-solving using analytical, creative and critical-thinking skills
• Time-management and organizational skills
• Flexibility to adapt to changes in business operations
• Negotiating and resolving conflicts with employees and customers
• Leadership skills to motivate, teach and encourage coworkers
• 2 years’ experience as a restaurant general manager
• Associates or bachelor’s degree in business management or equivalent (based on experience)
• Management TABC and Food Handlers Certifications