Pit Manager-West Little Rock (Coming Soon)

Wright's Barbecue•Little Rock, AR

11h

About The Position

The Pit Manager oversees all aspects of pit operations at Wright’s Barbecue, ensuring the smoker operates successfully and meats are prepared consistently to a high standard. The role works with store leadership to determine daily meat production quantities for the store, catering, and special events. The Pit Manager has detailed knowledge of smoker operation and meat-smoking techniques and teaches those techniques to pit crew members. The position manages pit shifts and daily operations, including scheduling, planning, product quality, cleanliness, and timely food preparation. It also oversees meat preparation, inventory and storage, smoker maintenance, production sheets, and completion of daily pit duties. The Pit Manager works closely with kitchen and front-of-house teams to maintain food quality and address preparation issues. The ideal candidate demonstrates self-discipline, initiative, leadership, and a hands-on management approach; can motivate and work with a team; communicates effectively with a diverse staff; and can coordinate competing activities and recommend solutions to restaurant problems.

Requirements

Self-discipline, initiative, leadership ability, and an outgoing manner.
Pleasant and polite manner and neat, 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 a diverse staff.
Knowledge and understanding of restaurant goals, objectives, policies, and procedures.

Responsibilities

Oversee and manage all areas of pit operations and make on-the-spot decisions when needed.
Manage shifts, including daily decision-making, scheduling, and planning while maintaining standards, product quality, and cleanliness.
Ensure consistent, high-quality food preparation and service.
Maintain expert knowledge of smoker operations and maintenance, keeping smokers in good condition and at the correct temperature.
Prepare production sheets for pit crew use in daily operations and training.
Understand cooking times and ensure meats are ready for service on time and that items do not run out mid-shift.
Coordinate with kitchen and front-of-house teams to ensure quality, verify meats are properly cooked, and address 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 to prevent spoilage and comply with Health Department standards.
Keep the pit area clean and organized throughout shifts to reduce the risk of injuries.