Lucilles BBQ - Manager

Hofman Hospitality Group•Culver City, CA

4d•$23 - $28•Onsite

About The Position

The Manager oversees front-of-house operations in a fast-paced, full-service restaurant. They ensure compliance with standardized policies to deliver efficient, friendly service and achieve profitable operations. Managers are assigned departments periodically, with responsibilities adapting as needed.

Requirements

Strong verbal and written communication skills. Must be able to speak, read, write, and understand English
Excellent interpersonal, negotiation, and conflict-resolution abilities.
Exceptional organizational and time management skills, with the ability to meet deadlines.
Leadership skills, including evaluating performance and administering disciplinary actions.
Proficient in analyzing financial data and using restaurant management tools, such as point-of-sale (POS) and Human Resource information (HRIS) systems.
Thorough knowledge of full-service restaurant operations, food safety, and alcoholic beverages.
Knowledge of and ability to comply with and enforce all health, safety, and personal hygiene policies, standards, and laws
Proficient in Microsoft Office, Google Suite, or equivalent software.
Flexibility to work evenings, holidays, and weekends.
Must be 21 years or older at the time of application.
High school diploma or GED equivalent.
At least 1 year of restaurant management or supervisory experience.
Ability to pass a post-offer, pre-employment background check.

Nice To Haves

Associate, bachelor’s, or advanced degree.
2–5 years of restaurant management experience.
ServSafe Food Safety Manager Certification or equivalent.

Responsibilities

Lead staffing activities, including hiring, training, scheduling, performance management, and separation.
Manage departmental operations such as planning, ordering, inventory control, and scheduling.
Oversee purchasing, storage, and rotation of food and beverage products, minimizing waste and loss.
Foster a positive team environment that promotes accountability and excellence in food, beverage, service, and hospitality.
Motivate and engage team members, promoting cooperation, morale, and mutual respect.
Deliver exceptional guest service, including personal greetings and effective resolution of complaints.
Handle administrative tasks, including cash management, financial reporting, goal setting, and compliance with regulatory requirements.
Maintain safety and sanitation standards through daily inspections, compliance with the Injury and Illness Prevention Program (IIPP), and adherence to food handling regulations.
Support financial objectives by analyzing variances, recommending actions, and controlling costs.
Collaborate with sales and catering teams to promote and book events.
Perform tasks across roles as needed during unexpected absences or peak times.
Uphold and enforce all applicable local, state, and federal regulations.
Complete additional duties as assigned.