Store Management Career

Big Bad Breakfast•Franklin, TN

1d•$55,000 - $65,000•Onsite

About The Position

Big Bad Breakfast is hiring for management roles including Store Manager, Assistant General Manager, and Kitchen Manager. These leaders help deliver exceptional guest experiences, uphold operational standards, and lead teams in a fast-paced, high-energy restaurant environment. The company emphasizes communication, education, hospitality, and high-quality food and service. The Kitchen Manager leads daily kitchen operations, food preparation, kitchen staff development, inventory, food safety, and catering coordination. The role may also assist with menu planning, hiring, and collaboration with front-of-house management. It requires flexibility to work in both front-of-house and back-of-house positions. The Assistant General Manager supports the General Manager with daily operations, staff supervision and training, food safety, cleanliness, budgeting, inventory, shift management, POS reporting, customer issue resolution, and menu and culinary operations. This role also requires flexibility to work in both front-of-house and back-of-house positions. The Store Manager oversees daily establishment operations, inventory, budgets, food safety, staff development, customer inquiries and complaints, sales performance, and operational improvements in collaboration with upper management. This role requires flexibility to work in both front-of-house and back-of-house positions.

Requirements

Proven kitchen management or similar experience in the casual dining sector for the Kitchen Manager role.
Previous Assistant Manager or similar supervisory experience in the restaurant or food service industry is required for the Assistant General Manager role.
Strong leadership skills and experience managing teams and training staff.
Knowledge of food handling practices, food safety regulations, and kitchen management best practices.
Ability to work effectively under pressure while maintaining a positive attitude.
Strong communication skills and ability to lead a diverse team.
Knowledge of inventory control practices and procedures.
Proficiency in budgeting and financial management within a retail, restaurant, or food service environment.
Experience in staff training and development.
Excellent customer service skills and ability to resolve conflicts effectively.
Flexibility to work in front-of-house and back-of-house positions as needed.

Nice To Haves

Knowledge of catering operations and banquet service.
Experience with cooking techniques and menu development.
Experience with budgeting processes and financial management in a restaurant setting.
Familiarity with POS systems and their use in managing sales transactions.
Cooking or bartending experience.

Responsibilities

Manage daily kitchen or store operations to ensure efficient workflow, productivity, and high-quality food preparation.
Train, mentor, supervise, and develop staff and support team performance.
Assist with menu planning and modification and support culinary operations.
Oversee inventory management, including ordering, receiving, stock management, and minimizing waste.
Ensure compliance with food safety regulations and maintain clean, safe, and sanitary conditions.
Coordinate catering services for special events and banquets as needed.
Conduct interviews and participate in hiring kitchen staff.
Collaborate with front-of-house management and upper management on service delivery, planning, and operational improvements.
Support or manage budgeting, expense monitoring, and financial performance.
Coordinate shift management and staffing levels to support efficient service during peak hours.
Use POS systems for transaction processing and reporting, maintaining accurate financial records.
Handle customer inquiries and complaints and resolve issues promptly.
Monitor sales performance and implement strategies to drive growth.
Work in both front-of-house and back-of-house positions as needed.