Assistant Pit Manager-West Little Rock (Coming Soon)

Wright's Barbecue•Little Rock, AR

10h

About The Position

The Assistant Pit Manager helps ensure successful smoker operations at Wright’s Barbecue by managing all aspects of pit operations. Working with the Pit Manager, the role determines how much meat to prepare each day for the store, catering, and special events. The Assistant Pit Manager has detailed knowledge of smoker operation and the techniques required to smoke meats properly, and teaches those techniques to pit crew members. The role oversees pit operations and shift management, supports consistent food quality and service, maintains smoker equipment and safe food-storage practices, and keeps the pit area clean and organized. The Assistant Pit Manager also coordinates with kitchen and front-of-house teams to ensure meats are properly prepared and ready for service.

Requirements

Self-discipline, initiative, leadership ability, and an outgoing manner.
Pleasant and polite manner, with a neat and clean appearance.
Ability to motivate employees and work as part of a team.
Self-motivation and a hands-on management approach.
Ability to coordinate a wide range of activities under pressure and recommend appropriate solutions to restaurant problems.
Effective communication skills for working with diverse staff.
Knowledge and understanding of restaurant goals, objectives, and policies.

Responsibilities

Oversee and manage pit operations and make final decisions on matters requiring immediate solutions.
Manage shifts, including daily decision-making, scheduling, and planning, while upholding standards, product quality, and cleanliness.
Ensure consistent, high-quality food preparation and service.
Maintain expert knowledge of smoker operation and maintenance, ensuring smokers are in good condition and operating at the correct temperature.
Prepare production sheets for pit crew daily operations and training.
Understand cooking times and ensure meats are ready on time for service and that items do not run out mid-shift.
Coordinate with kitchen and front-of-house teams to ensure quality, assess whether meats are properly cooked, and handle improper meat preparation.
Ensure all daily duties on the pit checklist are completed.
Ensure meats are properly trimmed, seasoned, and presented before smoking.
Track inventory of raw and cooked meats.
Ensure meats are stored at proper temperatures and comply with Health Department standards.
Keep the pit area clean and organized throughout shifts to reduce the risk of injuries.
Teach pit crew members proper techniques for smoking meats.