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Mgr - General Manager/Operating Partner

Company: Mission BBQ
Location: Evansville
Posted on: January 7, 2021

Job Description:

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 withinJob DescriptionPerforms 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.

Keywords: Mission BBQ, Evansville , Mgr - General Manager/Operating Partner, Executive , Evansville, Indiana

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