Restaurant Manager

As General Manager you will be responsible for all aspects of food service operations including food cost controls, inventory/ordering, labor controls, positive staff supervision, and ultimately, great customer experiences. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Benefits:

• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Bonus based on performance

SUMMARY 


The Manager is responsible for managing the daily operations of our 


restaurant, including the development and performance management of 


employees. In addition, they oversee the inventory and ordering of food and supplies, 


optimize profits and ensure that guests are satisfied with their dining experience. 


 


ESSENTIAL FUNCTIONS 


Primary responsibilities include: 
Specific Job Duties:
1) Must be well versed in ALL restaurant functions including kitchen, counter, and dining room
2) Learn the ordering processes for food, alcohol, and sundries.
3) Maintain a clean and organized kitchen, dining room, and office.
4) Manage payroll thru proper supervision, schedule reliance, and computer edits.
5) Maintain and cultivate a GREAT relationship with your customers. Bend over backwards to make sure their
dining experience at BH is a great one.
6) Cultivate a positive working relationship between you and your staff. Lead by example and treat people with
respect. Build a strong team around you.
7) Maintain good character and integrity.
8) Make sure the dining room is clean and ready to go when the restaurant opens. Sauces set, chairs wiped, tables
lined up properly, entrance doors cleaned, etc. etc.
9) Responsible for taking catering/phone orders and following through with those orders.

General 


As General Manager you will be responsible for all aspects of food service operations including food cost controls, inventory/ordering, labor controls, positive staff supervision, and ultimately, great customer experiences.

It is your job to manage and operate a smooth-running restaurant which
includes three specific areas.
1. A well run dining room.
2. A service counter and order station with a brisk carry out business.
3. A from scratch kitchen that consistently produces high quality BBQ!