ASSISTANT MANAGER

Bandana's BBQ•Columbia, MO

4d•$50,000 - $60,000•Onsite

About The Position

The Assistant Manager supports Bandana’s Bar-B-Q restaurant operations and helps deliver the company’s mission of treating every guest as if they were a guest in the team’s home. The role contributes to consistent food quality, fast and friendly service, guest loyalty, and a strong, well-trained team. The Assistant Manager may run a shift in the absence of the General Manager, Associate General Manager, or Kitchen Manager. Responsibilities span food production, guest satisfaction, sanitation and safety, administration, human resources, training, and personal development. The role helps ensure food is prepared to recipe and presented attractively; guests receive a welcoming, convenient, and satisfying dining or carry-out experience; facilities and equipment meet cleanliness and safety standards; shift paperwork, cash controls, inventory, and reporting are handled properly; and employees are recruited, supported, coached, and trained in accordance with company policies and applicable laws. The company provides a four-week training program conducted in St. Louis. The position is based in Columbia, Missouri, and the listed salary range is $50,000 to $60,000.

Requirements

Two years of experience as a Restaurant Manager, with experience in all areas of restaurant operations, management, and administration.
Knowledge of guest service, food handling, sanitation, and the restaurant industry.
ServSafe certification.
Valid driver’s license.
Basic computer skills.
Motivational, listening, coaching, leadership, and communication skills.
Results orientation and financial understanding of restaurant operations.
Ability to read, write, and perform mathematical calculations typically obtained through completion of high school.

Responsibilities

Ensure menu items are prepared according to recipes, presented attractively, and handled using proper serving, carryover, production, opening, and closing procedures.
Forecast food production; understand recipes, products, production procedures, timing, cooler-stripping procedures, and receiving and storage practices.
Help ensure guest satisfaction, increase guest count and sales, and create a convenient, positive experience for dine-in, catering, and carry-out guests.
Run a shift in the absence of the General Manager, Associate General Manager, or Kitchen Manager.
Lead by example in welcoming and acknowledging guests, remain visible during meal periods, discuss guests’ dining experiences, and resolve complaints to guests’ satisfaction.
Maintain company and Health Department sanitation standards, communicate those standards to employees, and ensure cleanliness of indoor and outdoor environments.
Maintain equipment in proper operating condition and follow the Company Safety Program and OSHA standards; respond calmly to emergencies and assist guests and employees.
Complete daily shift paperwork, follow cash-control guidelines, improve operations using Shopper’s Report results, participate in physical inventory, and comply with corporate, government, and insurance reporting procedures.
Forecast sales and communicate forecasts; monitor food cost, labor cost, and operating expenses against company guidelines.
Assist with recruiting and staffing, comply with employment laws and company regulations, submit personnel information promptly, and maintain hourly employee records and files.
Monitor hourly employees’ days off and foster a caring work environment using motivational management techniques to support morale and improve employee attitudes.
Train catering staff, assist with new-hire training, use available training resources, participate in weekly management meetings, and provide input on hourly employee performance reviews.
Support disciplinary procedures and complete termination reports promptly; understand exit interviews.
Act ethically, comply with applicable laws, represent the company’s standards, and keep the impact of managerial actions on guests in focus.