Restaurant Manager

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Restaurant Manager – Barbecue Restaurant

We are seeking a hands-on Manager to help lead our family-owned barbecue restaurant. This role is ideal for someone who understands or wants to learn the unique operational flow of authentic BBQ — from managing smoked meat production and inventory levels to leading the team during busy service periods. Looking for an energetic individual who wants to learn the business and grow. 

You will work closely with ownership to ensure consistent food quality, proper smoke schedules, strong team culture, and outstanding guest experience.

Restaurant Manager Benefits

• Competitive compensation
• Opportunity to grow with a stable family-owned business
• Supportive and team-oriented culture
• Meal discounts
• Paid time off
• Flexible scheduling when possible

Restaurant Manager Responsibilities

• Assist with daily restaurant operations, including both front and back of house support. Own your shift.
• Help oversee smoked meat production including brisket, pork, ribs, sausage, chicken, and specialty items
• Monitor cook times, smoke schedules, holding procedures, and product quality throughout the day
• Forecast sales volumes and assist with determining daily meat production quantities
• Ensure the restaurant does not run out of key products during peak business hours while also controlling waste and overproduction
• Assist with food ordering, inventory management, and product rotation
• Help manage food cost, labor cost, and operational efficiency
• Support hiring, training, coaching, and scheduling of hourly team members
• Maintain cleanliness, sanitation, and food safety standards
• Lead by example during busy meal periods and help wherever needed
• Provide excellent guest service and assist with resolving guest concerns professionally
• Help create a positive, hardworking, family-oriented culture

Restaurant Manager Requirements & Qualifications

• Two years of previous restaurant leadership experience.
• Strong desire to lean and be part of a team
• Understanding of food cost control and waste management
• Must have hands-on leadership style with strong work ethic
• Must be able to work in a fast-paced environment and stay calm under pressure
• Strong communication and team leadership skills
• Flexible schedule including nights, weekends, and holidays as needed
• Ability to lift and move products throughout the restaurant

Restaurant Manager Preferred Background & Skills

• Experience in a high-volume barbecue restaurant or smokehouse
• Understanding of barbecue meats, smoking procedures, cook times, yields, and holding times 
• Previous restaurant management or BBQ pit management experience preferred
• Ability to forecast product usage and production levels based on business trends preferred
• Knowledge of meat yields, trim loss, and production planning
• Experience with ordering and inventory systems
• ServSafe certification or similar food safety training
• Passion for authentic barbecue and hospitality / willingness to learn. 

JOB ID: 176323

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Jason Weaver

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