Job Details

ID #53713425
Estado California
Ciudad San diego
Full-time
Salario USD TBD TBD
Fuente California
Showed 2025-03-25
Fecha 2025-03-25
Fecha tope 2025-05-24
Categoría Alimentos/bebidas/hospitalidad
Crear un currículum vítae
Aplica ya

Manager Pioneer BBQ

California, San diego, 92101 San diego USA
Aplica ya

Pioneer BBQ is a full service restaurant serving lunch and dinner daily. Located in the San Carlos neighborhood, this family-friendly Americana eatery offers Texas style BBQ and delicious burgers along with tasty craft cocktails and 14 beers on tap. Pioneer’s fun and casual atmosphere features 17 flat screens and two foosball tables.

Restaurant Manager

The Restaurant Manager reports directly to the General Manager. This position requires previous training and experience within the restaurant and hospitality management field. As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.

This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees. The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG. Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.

Job Responsibilities

Productivity

Make sure the restaurant is set up on time with staff levels reflecting projected volume

Greet staff as they arrive and assist in preparing the restaurant to receive Guests

Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service

Respond promptly to Guest requests in a polite and professional fashion

Attempt to limit and resolve all problems related to Guests’ service

Attempt to limit and resolve all staff related issues

Assist with Guest checks and processing payments using the POS system during service

Manage meal and rest breaks to avoid penalties and to maximize productivity

Administrative/HR

Complete administrative tasks as assigned by the General Manager

Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager

Understand and complete accounting needs and processes daily

Establish and maintain proper inventory levels

Order supplies to cover flow of business without excessive purchasing

Utilize company established policies, procedures and forms

Focus on conservation throughout the property, save water and energy when possible

Think Green – recycle and reuse where appropriate to control waste

Payroll

Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis

Adherence to Federal & State wage and labor regulations

Maintain proper staffing levels always to avoid or reduce overtime expenses

Make hiring recommendations for FOH positions to the General Manager

Safety

Create a safety-first culture in the Restaurant

Use the Injury Illness Prevention Program to maintain a safety-first culture

Document Guests and Employee Injury and Illness incidents per company policies

Workers compensation reporting and management of claims

Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology

Responsible for overall cleanliness of the restaurant

Adhere to all restaurant safety guidelines

Facility Repair & Maintenance

Responsible for making repair and improvement recommendations to the General Manager

Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

Provide proper and detailed training for hourly personnel based on company established criteria

Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines

Documenting staff work performance including coaching and counseling

Provide ongoing training for all positions as assigned

Communication

Mentor and challenge employees to focus on development and growth

Encourage all Front of House employees by promoting a high level of knowledge and efficiency

Keep FOH employees updated on recipe and food preparation changes

Keep FOH employees updated on food safety and allergy guidelines

Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

Necessary Knowledge, Skills and Abilities

Minimum 1-2 years’ full service, high volume restaurant experience

High school diploma or equivalent

Professional and proficient verbal and written communication skills

Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices

ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.

Aplica ya Suscribir Reportar trabajo