Assistant General Manager

City Barbeque, LLC•Solon, OH

6d•$0 - $65,000•Onsite

About The Position

City BBQ is looking for an Assistant General Manager (potential fast track to GM) to join their growing team. This position offers base pay & bonus (70-75k package). This role requires paid out-of-town training in North Columbus, Ohio for 10 weeks. The company is experiencing significant growth and expansion, leading to more leadership opportunities at all levels, including AGM, GM, and Market Leader roles. City Barbeque focuses on serving happiness with America’s best BBQ, guided by four core values: Safety First, Treat others with integrity, fairness and respect, Deliver quality without sacrifice, and Produce profit and cash flow for long-term value.

Requirements

Servsafe certified

Nice To Haves

Experience in kitchen management or as a Pit Boss.
Understanding of production forecasting, product handling, and cooking techniques.
Knowledge of health department and 3rd party auditor service standards.
Experience with inventory management and ordering.
Familiarity with labor cost control and scheduling.
Ability to perform yield testing.
Experience maintaining kitchen equipment.

Responsibilities

Manage the overall kitchen and food operations of a joint, serving as the Pit Boss.
Oversee food ordering and production of craft smoked meats and sides, utilizing proper production forecasting, product handling, and cooking techniques.
Ensure City Barbeque standards are upheld regarding food appearance, proper portions, and quick, quality line execution.
Assist with selecting and hiring kitchen staff.
Train and develop kitchen teammates.
Maintain appropriate kitchen staffing levels for each shift.
Ensure current training materials and programs are consistently utilized in teammate training.
Set clear performance expectations through directions and goals, actively listen to teammates, and respond quickly to needs and concerns.
Provide clear feedback through praise, coaching, and counseling.
Conduct timely Performance Reviews and assist with wage changes.
Develop certified trainers in the kitchen.
Work with the Core Team and Certified Trainers to ensure standards are followed.
Analyze current and future staffing needs for appropriate planning.
Adhere to all Standards of operational systems daily, including line checks, load sheets, prep pars, production scheduler, and kitchen labor tracking.
Ensure all food is prepared according to recipe and served at the proper temperature and presentation.
Maintain Health Department and 3rd party auditor service standards at all times.
Conduct quality line checks at regularly scheduled intervals, maintaining 100% compliance.
Organize, train, and manage to ensure proper food handling and cleaning procedures are utilized.
Take the lead on training for all new product rollouts.
Ensure the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
Be accountable for the food quality scores in guest feedback survey systems.
Properly forecast sales and product mix usage levels.
Manage all kitchen systems to ensure budgeted food goals are met or exceeded while maintaining quality standards.
Manage waste variance within company guidelines.
Order effectively to ensure the proper amount of quality product is available.
Reduce unnecessary costs by buying product that is not contracted.
Demonstrate a working understanding of labor cost control through effective scheduling and proactive management.
Manage overtime within guidelines, execute schedules as planned, and adjust staffing based on sales fluctuations.
Follow inventory procedures and utilize the inventory system to consistently conduct and report accurate inventory.
Process invoices in a timely manner, verifying accuracy from ordering to receiving to invoice charges.
Perform yield testing regularly.
Ensure temperature and quality indicator execution to standard daily.
Maintain kitchen equipment and company assets in good repair.