Manager FOH

BBQ Holdings, Inc.•St. Paul, MN

About The Position

The Restaurant Manager oversees and manages the restaurant’s daily operations. This includes ensuring food preparation and restaurant practices meet health, safety, food-handling, hygiene, and alcoholic beverage regulations; supporting customer satisfaction and resolving complaints; managing costs, inventory, and purchases; maintaining sales and cash records; and reporting to the regional manager. The manager also works with chefs on menu development and oversees restaurant equipment inspections, repairs, and maintenance scheduling. The position requires flexibility to work a minimum of 50 hours per week, with possible additional hours or adjustments based on company and business needs. Physical duties include moving throughout the workplace, using hands and arms, balancing, stooping, kneeling, communicating verbally, and occasionally lifting or moving up to 50 pounds. Required vision abilities include close, distance, color, peripheral, and depth vision, and adjusting focus. This description outlines typical job functions and is not exhaustive. Management may amend responsibilities to meet business and organizational needs. Employment is at will; the description is not a contract or guarantee of employment.

Requirements

High school diploma or equivalent.
Previous restaurant experience.
Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent time management skills.
Excellent organizational skills and attention to detail.
Familiarity with food-handling, safety, and other restaurant guidelines.
Proficiency with Microsoft Office Suite or related software.
Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.
Ability to frequently move throughout the workplace; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel; and verbally communicate.
Ability to occasionally lift and/or move up to 50 pounds.
Close, distance, color, peripheral, and depth vision, and ability to adjust focus.

Nice To Haves

Management experience preferred.

Responsibilities

Oversee food preparation and ensure compliance with health, safety, food-handling, and hygiene standards.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Handle customer complaints and resolve issues diplomatically and courteously.
Ensure compliance with alcoholic beverage regulations.
Estimate food and beverage costs.
Manage inventory and purchase food and supplies.
Conduct daily restaurant and equipment inspections for compliance with health, safety, food-handling, and hygiene standards.
Evaluate restaurant equipment for repairs and maintenance and schedule service as needed.
Collaborate with chefs to develop appetizing menus.
Maintain sales records and track cash receipts.
Prepare and submit operations reports and other documentation requested by the regional manager.
Perform other duties as assigned.