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General Manager

Great barbecue is judged one plate, one line, and one event at a time — and the General Manager is the person who makes sure every guest gets the meal they came for. This role owns the floor, the pit, the people, and the numbers. You set the standard, drive the pace, and ensure the entire operation runs clean, consistent, and profitable every single day.

Performance Objectives

• Keep guest wait times, ticket accuracy, and complaint resolution at house standard across every shift and every channel.
• Hit weekly sales, labor, and food‑cost targets by forecasting accurately, staffing to plan, and coaching waste out of the line.
• Ensure the restaurant opens ready and closes tight — product stocked, stations set, cash reconciled, and the building secure.
• Build and develop a team that can run the rush without you: cross‑train, coach in real time, and promote from within.
• Deliver catering and private events on time, on spec, and on margin — from prep list to pickup or full service.
• Keep the pit, kitchen, and dining room inspection‑ready and safe, closing health and safety gaps the same day they appear.
• Report daily numbers, issues, and next actions clearly so ownership has facts, not noise.

Environment & Resources

You lead the entire operation — service, kitchen, pit, and catering support — in a high‑volume barbecue restaurant with a strong events business. Scheduling, inventory, and POS systems are already in place; your job is to use them to run a disciplined, profitable, guest‑focused operation. Weekly labor and food budgets are set; you own the plan and the results.

Essential Qualifications

• Proven leadership running a busy full‑service or fast‑casual restaurant, including weekends and peak rushes.
• Hands‑on control of labor, food cost, and cash with a track record of hitting targets consistently.
• Experience training, developing, and holding teams to service and food standards without relying on another manager.
• Comfort managing catering, large‑party orders, and events alongside daily service.
• Strong working knowledge of food safety, alcohol service rules (if applicable), and opening/closing procedures.
• Clear, calm communication with guests, cooks, and ownership when the line is long and the clock is short.

Role Selling Points

• Full authority over the operation — not just shift coverage.
• A craft product guests actively seek out, so your work shows up in repeat business and strong sales.
• Catering and events provide a second P&L to master, not just dining‑room covers.
• A clear path to multi‑unit leadership for someone who can run people, product, and numbers together.

Call to Action

If you can run a rush, protect the numbers, and leave every shift better than you found it, apply with a short note on a day you turned an operation around — and the results you delivered.