Restaurant General Manager

Rib Crib BBQ, Inc.•Durant, OK

76d•Onsite

About The Position

RibCrib BBQ is seeking an experienced, results-driven Restaurant General Manager to lead and oversee the daily operations of our bustling dining establishment. If you have a proven track record in restaurant management and are looking for an exciting new challenge, we invite you to join our dynamic team. The Restaurant General Manager is responsible for providing direction and support to hourly employees by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek.

Requirements

Minimum two years previous management experience in a full service establishment based on management’s discretion.
Knowledgeable in both back-of-house and front-of-house operations.
Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
Proficient use of all restaurant equipment including, but not limited to, such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.
High School diploma or equivalency as determined by management.
Food Service Manager Certificate and completion of M.I.T. Program.
Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.

Responsibilities

Practice and uphold company policies and industry standards as they impact the organization as a whole.
Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
Make employment decisions, oversee guest recovery and resolve food service issues.
Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
Abide by all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
Accountable for all business activities within designated unit.
Administer Progressive Discipline Policy according to guidelines.
Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
Effectively delegate appropriate responsibilities to management team members.
Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.