General Manager

BBQ Holdings•Westminster, CO

About The Position

The General Manager manages all aspects of restaurant operations and upholds the company’s vision, values, and culture. This posting supports the company’s future hiring pipeline for upcoming vacancies. The role oversees team members and management personnel, guest experience and product quality, restaurant profitability, and the restaurant’s facility and administrative operations. The General Manager is responsible for recruiting, hiring, training, coaching, and evaluating team members; creating a positive workplace; maintaining effective communication; and ensuring compliance with applicable laws and company standards. The role also develops management personnel through required training programs. The General Manager leads service and food-safety practices, manages purchasing and inventory, and ensures the restaurant meets health department and internal quality standards. The position drives sales and guest loyalty while managing forecasts, budgets, labor, food costs, deliveries, cleanliness, facilities, equipment, security, and administrative activities. A degree in Hospitality, Business, Hotel/Restaurant Management, or a related field is preferred. A valid driver’s license and car insurance are required. Management Training Program certification and completion of the Next Step Management Development Program are required after hire; Serve Safe Food and/or Serve Safe Alcohol certification is preferred. At least five years of restaurant management experience is required. The position requires flexibility to work a minimum of 50 hours per week, with additional hours or schedule adjustments possible based on business needs. Physical duties include frequent movement throughout the workplace and occasional lifting or moving of up to 50 pounds.

Requirements

At least five years of restaurant management experience.
Valid driver’s license and car insurance.
Management Training Program certification and recertification after hire.
Completion of the Next Step Management Development Program.
Thorough understanding of restaurant operating and management techniques.
Strong leadership, communication, organizational, problem-solving, decision-making, team-building, analytical, and motivational skills.
Ability to read and analyze financial statements, troubleshoot, and respond quickly to information.
Ability to exercise discretion and independent judgment on matters of significance.
Ongoing proficiency using restaurant equipment.
Ability to communicate clearly, simply, and accurately in English, both verbally and in writing.
Sound day-to-day judgment aligned with the company’s vision, values, and culture.
Basic computer knowledge, including Microsoft Office applications, the Internet, and POS systems.
Flexibility to work a minimum of 50 hours per week, with possible additional hours or adjustments based on company and business needs.
Ability to frequently move throughout the workplace; sit; use hands to handle objects, tools, or controls; reach; balance; stoop; kneel; and verbally communicate.
Ability to occasionally lift and/or move up to 50 pounds.
Vision abilities including close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

A degree in Hospitality, Business, Hotel/Restaurant Management, or a related field.
Serve Safe Food and/or Serve Safe Alcohol certification.
Bilingual ability.

Responsibilities

Recruit, interview, select, hire, train, direct, evaluate, and manage restaurant team members, including handling pay and work-hour adjustments, complaints, discipline, performance management, promotions, terminations, and other changes in status.
Create and maintain a positive workplace that reflects the company’s vision, values, and culture, and hold team members accountable for professional interactions.
Lead by example, encourage guest focus and productivity, and communicate service expectations and updates through pre-shift meetings, individual check-ins, management meetings, and all-team meetings.
Coordinate with the Operations Director and Human Resources on progressive discipline and related employment matters, and approve team member separations in the restaurant.
Audit compliance with applicable federal, state, and local laws, partnering with the Operations Director and Human Resources on hiring practices, workers’ compensation, leave, disability considerations, investigations, suspensions, discipline, and potential terminations.
Develop management personnel through the Next Step Management Development Program and MIT Training.
Lead the team in welcoming guests and delivering quality operations, personalized customer attention, and team member development.
Monitor execution of company food-handling procedures and recipes, and manage purchasing to support quality food and service.
Ensure team members understand food safety and regulations, and achieve acceptable health department inspection and internal Quality Restaurant Evaluation audit results while following company financial guidelines.
Build relationships with the local community, participate in company-sponsored programs, track event success, and pursue local marketing partnerships.
Manage restaurant profitability and drive sales, guest count, and loyalty through direction, goals, coaching, development, and delegation.
Forecast, budget, analyze variances, manage inventory, recipes, portion sizes, food costs, scheduling, and labor, and take corrective action to meet financial objectives.
Supervise food and other deliveries for quality and quantity, and maintain inventory in accordance with company guidelines.
Maintain restaurant and property cleanliness, sanitation, facilities, atmosphere, food, and service standards, including planning weekly deep cleaning for the dining room and kitchen.
Manage external vendor relationships with the facilities department and oversee preventive maintenance, energy conservation, repairs, equipment, security, safety, sanitation, and cleanliness.
Ensure timely and accurate administrative activities, including cash control, bank deposits, scheduling, and financial reporting.
Keep personal and management-team job knowledge current through education, professional publications, networks, and professional organizations.