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Slows Bar BQ

General Manager

Slows Bar BQ, Berkley

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The General Manager for our new full-service Slows location in Berkley is a dynamic, results-driven leader responsible for all aspects of restaurant operations, ensuring the highest standards of quality, service, cleanliness, and profitability. This role requires a deep passion for quality and consistent meals, exceptional guest service, and the ability to build, motivate, and develop a high-performing team in a fast-paced environment. The General Manager will be the face of the restaurant, fostering a welcoming atmosphere for guests while meticulously managing financial performance, inventory, and compliance.

Key Responsibilities:

  1. Operational Excellence & Guest Experience:
    • Oversee all front-of-house (FOH) and back-of-house (BOH) operations, ensuring seamless service delivery from order to table.
    • Champion exceptional guest service, actively engaging with patrons, addressing feedback, and resolving complaints to ensure 100% guest satisfaction.
    • Maintain the highest standards of food quality, presentation, and consistency for all items, sides, and beverages.
    • Ensure a clean, organized, and inviting dining environment, including the dining room, restrooms, and outdoor seating areas.
    • Implement and enforce all health, safety, and sanitation regulations, including food handling and responsible alcohol service.
    • Oversee the proper use and maintenance of all restaurant equipment.
  2. Financial Management & Profitability:
    • Accountable for achieving sales, profitability, and guest count targets.
    • Develop and manage operational budgets, focusing on cost controls for food, beverage, labor, and supplies.
    • Conduct regular inventory management, including ordering, receiving, and rotating products to minimize waste and optimize costs.
    • Analyze sales data, labor reports, and P&L statements to identify trends, areas for improvement, and implement corrective actions.
    • Implement effective cash handling procedures and security measures.
    • Identify and implement initiatives to drive sales, such as local marketing, catering opportunities, and special events.
  3. Team Leadership & Development:
    • Recruit, hire, onboard, train, and develop all FOH restaurant staff: (servers, hosts, bartenders). Supervise and support recruiting and training for BOH positions: (pitmasters, line cooks, prep cooks, dishwashers).
    • Create and manage employee schedules efficiently to meet operational needs while controlling labor costs.
    • Foster a positive, respectful, and high-performance work culture, leading by example.
    • Conduct regular performance reviews, provide constructive feedback, and address performance issues in a timely and effective manner.
    • Promote ongoing training and development for all team members, ensuring they have the skills and knowledge to excel in their roles.
    • Ensure compliance with all labor laws and company HR policies.
  4. Inventory & Supply Chain Management (BBQ Specific):
    • Manage the storage and rotation of perishable inventory to prevent spoilage and ensure freshness.
    • Develop and maintain strong relationships with vendors.
    • Forecast demand and work with internal production team to maintain pars.
  5. Administrative & Compliance:
    • Complete all administrative duties accurately and on time, including payroll, reporting, and permit/licensing renewals.
    • Ensure compliance with all federal, state, and local laws and regulations, including alcohol service, health codes, and employment laws.
    • Respond to and resolve any guest or employee issues, escalating to ownership/HR as necessary.
    • Maintain organized records for all operational and financial activities.

Qualifications:

  • Education: High School Diploma or GED required; Associate's or Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
  • Experience: Minimum of 3-5 years of progressive management experience in a high-volume, full-service restaurant, with at least 2 years in a General Manager role. Significant experience in a full-service BBQ restaurant is highly preferred. Previous catering and private experience a plus.
  • Certifications: ServSafe Manager Certification required (or ability to obtain within 30 days of hire). Additional food safety or hospitality certifications are a plus.
  • Knowledge & Skills: Comprehensive understanding of FOH and BOH operations, strong financial acumen, familiarity with POS systems, knowledge of health and safety regulations, proven leadership, excellent communication, problem-solving, organizational skills, and proficiency in relevant software.

Physical Requirements:

  • Ability to stand and walk for extended periods (8-12 hours).
  • Ability to lift, carry, push, and pull up to 50 pounds regularly.
  • Ability to bend, stoop, and reach overhead.
  • Exposure to hot and cold temperatures (kitchen environment, walk-in coolers/freezers).

Health & Dental

PTO / Vacation Time

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