About the position
RibCrib Managers and Teams are among the best in the industry! We strive to provide a "Team First" environment while delivering award-winning BBQ to our guests. The Restaurant General Manager plays a crucial role in this mission by providing direction and support to hourly employees. This position is responsible for overseeing various operational aspects of the restaurant, ensuring that both employees and customers have a positive experience. The General Manager will work a standard 50 to 55 hour workweek and will report directly to the Area General Manager, requiring minimal supervision. The General Manager is tasked with practicing and upholding company policies and industry standards that impact the organization as a whole. This includes controlling, monitoring, and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed. The role also involves recruiting, selecting, maintaining, evaluating, and promoting employee relations and scheduling according to individual performance and business needs. The General Manager will make employment decisions, oversee guest recovery, and resolve food service issues as they arise. In addition, the General Manager will monitor food costs and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, food labeling, and rotation procedures. They will record and analyze cash flow, inventory movement, labor costs, and cost of sales on a daily basis. Compliance with state and federal regulations is essential to ensure the health and well-being of employees and guests. The General Manager is accountable for all business activities within their designated unit and will administer the Progressive Discipline Policy according to guidelines. They will also initiate strategic, team, and individual goals to encourage high-quality performance and organizational excellence, effectively delegating responsibilities to management team members. Leading by example, the General Manager will demonstrate a willingness to assume any responsibility or perform any task to foster a culture of teamwork.
Responsibilities
- Practice and uphold company policies and industry standards as they impact the organization as a whole.
- Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
- Recruit, select, maintain, evaluate, and promote employee relations and scheduling according to individual performance and business needs.
- Make employment decisions, oversee guest recovery, and resolve food service issues.
- Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
- Record and analyze cash flow, movement of inventory, labor costs, and cost of sales on a daily basis.
- Abide by all state and federal regulations as required by law to ensure the health and well-being of employees and/or guests.
- Accountable for all business activities within designated unit.
- Administer Progressive Discipline Policy according to guidelines.
- Initiate strategic, team, and individual goals to encourage high-quality performance and organizational excellence.
- Effectively delegate appropriate responsibilities to management team members.
- Lead by demonstrating a willingness to assume any responsibility or perform any task regardless of nature to demonstrate that teamwork is part of the operating culture.
Requirements
- Minimum two years previous restaurant management experience in a full-service establishment based on management's discretion.
- Knowledgeable in both back-of-house and front-of-house restaurant operations.
- Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
- Proficient use of all restaurant equipment including calculators, cash registers, computers, ovens, smokers, knives, etc.
- Bilingual or multilingual abilities are advantageous.
- High School diploma or equivalency as determined by management.
- Food Service Manager Certificate and Liquor License.
Nice-to-haves
- Bilingual or multilingual abilities are advantageous.
