General Manager

Leadership – General Manager/Operating Partner

We are looking for friendly folks like you to join our team! MISSION BBQ is unlike any other restaurant concept in the country. We serve the most authentic, mouth-watering all-American food anywhere – with a side order of patriotism! Our team is on a mission to make a difference across the country and in our communities. And right now, we’re looking for Great People to join us as we grow again.

What we do:

• A great Place to Work – You will be part of an elite team, yet some might say we’re a family
• Home for the Holidays – Closed on New Year’s Day, Easter, Memorial Day, July 4th, Labor Day, Thanksgiving, and Christmas Day
• No Late Nights – We offer flexible hours and shifts. 11:00am – 9:00pm Mon-Thu, 11:00am – 10:00pm Fri-Sat, 11:30am – 8:00pm Sun
• Free Meals – You’ll be serving authentic homemade, hand-crafted BBQ and chances are, it’ll make you hungry. So, dig in – your meals are on us
• We Encourage Giving Back – Thanking Our Uniformed American Heroes. Helping out in the Communities we serve. It’s the right thing to do and we support your extra efforts
• Opportunity for Advancement – Grow as we grow! MISSION BBQ looks forward to seeing our Teammates succeed and do our best to help with training, a supportive, nurturing environment and commit to promoting from within

Performs the following tasks on an on-going basis:

• Continuously provides employees with verbal recognition, direction, and support.
• Communicates with employees to keep them informed of restaurant, regional, and corporate procedures.
• Communicates with managers to evaluate work procedures, review restaurant standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that arise.
• Listens to comments, criticisms, and feedback from guests, employees, and other managers to gain an understanding of areas of strength and opportunity to improve personal and restaurant performance.
• Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and guest satisfaction.
• Monitors and coaches employees on performance, compliance with procedures, and workload.
• Creates and modifies the weekly work schedule to accommodate employees, volume, or other emerging trends.
• Investigates safety issues by interviewing those involved in an accident/event to determine causes and recommend solutions.
• Writes notes and tracks them regarding issues, guests, etc., to keep other managers informed.
• Teaches, coaches, and documents employees who fail to meet standards to maintain a high quality workforce.
• Conducts meetings with employees to communicate incentive programs, implement new products and procedures, and discuss areas of opportunity, specials, events, etc.
• Fixes minor equipment problems (e.g., light bulbs) or calls for maintenance assistance when equipment problems cannot be fixed in-house to maintain the working condition of equipment and reduce operating costs.
• Monitors job openings resulting from promotions, terminations, and reorganizations to prepare for internal or external search for replacements.
• Screens, tests, and interviews applicants using selection tools to assess candidates’ qualifications.
• Places orders with vendors to maintain adequate stock of restaurant inventory.
• Supervises deliveries by counting products and checking product quality to ensure that the billing and delivery meet amount and quality standards.
• Meets with vendors to keep one another informed of changes and to provide feedback.
• Reads and reviews invoices to verify accuracy and determine expenses, amount, and type of product being delivered to the restaurant.
• Recruits new employees from within the community to staff the restaurant.
• Balances staffing levels and labor costs to achieve a cost-effective plan.
• Conducts cash drops, reviews credit card totals, and verifies deposit slips.
• Completes reports to ensure accurate sales and inventory record keeping, determine goal accomplishments, and establish future business plans, goals, and sales projections.
• Reviews restaurant equipment maintenance checklist, evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs.
• Meets with supervisor regarding personal and restaurant performance, financial and operations data, action plans, annual business plans, profitability, and guest satisfaction.
• Monitors and controls food and labor costs using established methods to meet goals for restaurant and region.Executes the following tasks during all shifts:
• Prepares restaurant and employees for shift and ensures the restaurant is ready to be open to standards.
• Inspects employees’ work areas for cleanliness to acknowledge employees’ work, delegate other cleaning duties, and/or okay him or her to go home.
• Performs employees’ tasks such as preparing menu items and cleaning to ensure quality of the guest experience and to help employees.
• Greets employees as they begin their shifts to promote an atmosphere where they feel welcomed, important, valued, and to ensure they are ready for work.
• Inspects food items to ensure freshness and proper temperature.
• Monitors restaurant to ensure everyone is providing quality food and service to guests and that safety and sanitation standards are being met.
• Expedites food preparation to ensure food is prepared and delivered in a timely fashion.
• Resolves all guest complaints by listening to their issues and finding solutions.
• Ensures all employees follow sanitation, safety, and security procedures (e.g., panic buttons, alarms).Minimum requirements:

• College coursework preferred; high school diploma or equivalency required.
• Previous supervisory OR hospitality industry experience required; both preferred.
• Proficiency communicating (speaking, reading, and writing) in English; bilingual preferred.
• Must be at least 21 years of age

Job Type: Full-time

Pay: $40,000.00 - $52,000.00 per year

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 4 years (Preferred)

License/Certification:

• Driver's License (Preferred)