Slows Bar BQ
Overview
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.
Responsibilities
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 engage with patrons, address feedback, and resolve complaints to ensure 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; implement and enforce health, safety, and sanitation regulations; oversee proper use and maintenance of all restaurant equipment.
Financial Management & Profitability: Achieve sales, profitability, and guest count targets; develop and manage operational budgets with a focus on cost controls for food, beverage, labor, and supplies; conduct regular inventory management including ordering, receiving, and rotation to minimize waste; analyze sales data, labor reports, and P&L statements to identify trends and implement corrective actions; implement cash handling procedures and security measures; identify and implement initiatives to drive sales (e.g., local marketing, catering opportunities, and special events).
Team Leadership & Development: Recruit, hire, onboard, train, and develop FOH staff (servers, hosts, bartenders) and BOH staff (pitmasters, line cooks, prep cooks, dishwashers); create and manage employee schedules to meet operational needs while controlling labor costs; foster a positive, respectful, and high-performance work culture; conduct regular performance reviews and provide constructive feedback; promote ongoing training and development; ensure compliance with labor laws and company HR policies.
Inventory & Supply Chain Management (BBQ Specific): Manage storage and rotation of perishable inventory to prevent spoilage and ensure freshness; develop and maintain strong vendor relationships; forecast demand and coordinate with production to maintain pars.
Administrative & Compliance: Complete all administrative duties accurately and on time (payroll, reporting, permits/licensing renewals); ensure compliance with federal, state, and local laws and regulations (including alcohol service, health codes, and employment laws); respond to and resolve guest or employee issues, escalating when 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 BBQ restaurant experience preferred; catering and private events 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:
Comprehensive understanding of FOH and BOH operations in a full-service restaurant.
Strong financial acumen, including P&L management, budgeting, inventory control, and labor cost analysis.
Familiarity with restaurant POS systems and other relevant software.
Knowledge of health and safety regulations and labor laws.
Skills:
Proven leadership and team-building abilities with the capacity to inspire and motivate staff.
Excellent communication, interpersonal, and customer service skills.
Strong problem-solving and decision-making abilities, especially under pressure.
Exceptional organizational skills and attention to detail.
Ability to multitask and manage multiple priorities in a fast-paced environment.
Proficiency in Microsoft Office Suite, Google Workspace, and other cloud-based restaurant management software.
Personal Attributes:
Passion for food and hospitality.
High integrity and professionalism.
Self-motivated, proactive, with a strong work ethic.
Adaptable and flexible, with ability to work evenings, weekends, and holidays as required.
Positive, guest-centric attitude.
Physical Requirements
Ability to stand and walk for extended periods (8-12 hours).
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to bend, stoop, and reach overhead.
Exposure to hot and cold temperatures in kitchen and storage areas.
Benefits
Health & Dental
PTO / Vacation Time
#J-18808-Ljbffr
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.
Responsibilities
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 engage with patrons, address feedback, and resolve complaints to ensure 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; implement and enforce health, safety, and sanitation regulations; oversee proper use and maintenance of all restaurant equipment.
Financial Management & Profitability: Achieve sales, profitability, and guest count targets; develop and manage operational budgets with a focus on cost controls for food, beverage, labor, and supplies; conduct regular inventory management including ordering, receiving, and rotation to minimize waste; analyze sales data, labor reports, and P&L statements to identify trends and implement corrective actions; implement cash handling procedures and security measures; identify and implement initiatives to drive sales (e.g., local marketing, catering opportunities, and special events).
Team Leadership & Development: Recruit, hire, onboard, train, and develop FOH staff (servers, hosts, bartenders) and BOH staff (pitmasters, line cooks, prep cooks, dishwashers); create and manage employee schedules to meet operational needs while controlling labor costs; foster a positive, respectful, and high-performance work culture; conduct regular performance reviews and provide constructive feedback; promote ongoing training and development; ensure compliance with labor laws and company HR policies.
Inventory & Supply Chain Management (BBQ Specific): Manage storage and rotation of perishable inventory to prevent spoilage and ensure freshness; develop and maintain strong vendor relationships; forecast demand and coordinate with production to maintain pars.
Administrative & Compliance: Complete all administrative duties accurately and on time (payroll, reporting, permits/licensing renewals); ensure compliance with federal, state, and local laws and regulations (including alcohol service, health codes, and employment laws); respond to and resolve guest or employee issues, escalating when 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 BBQ restaurant experience preferred; catering and private events 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:
Comprehensive understanding of FOH and BOH operations in a full-service restaurant.
Strong financial acumen, including P&L management, budgeting, inventory control, and labor cost analysis.
Familiarity with restaurant POS systems and other relevant software.
Knowledge of health and safety regulations and labor laws.
Skills:
Proven leadership and team-building abilities with the capacity to inspire and motivate staff.
Excellent communication, interpersonal, and customer service skills.
Strong problem-solving and decision-making abilities, especially under pressure.
Exceptional organizational skills and attention to detail.
Ability to multitask and manage multiple priorities in a fast-paced environment.
Proficiency in Microsoft Office Suite, Google Workspace, and other cloud-based restaurant management software.
Personal Attributes:
Passion for food and hospitality.
High integrity and professionalism.
Self-motivated, proactive, with a strong work ethic.
Adaptable and flexible, with ability to work evenings, weekends, and holidays as required.
Positive, guest-centric attitude.
Physical Requirements
Ability to stand and walk for extended periods (8-12 hours).
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to bend, stoop, and reach overhead.
Exposure to hot and cold temperatures in kitchen and storage areas.
Benefits
Health & Dental
PTO / Vacation Time
#J-18808-Ljbffr