General Manager at Slows Bar BQ

Berkley, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Feb, 26

Salary

0.0

Posted On

04 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Building, Communication, Customer Service, Problem Solving, Decision Making, Organizational Skills, Attention to Detail, Multitasking, Financial Acumen, Inventory Management, Food Safety, Hospitality Knowledge, Adaptability, Proficiency in Microsoft Office, Proficiency in Google Suite

Industry

Food & Beverages

Description

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. 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 of1 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: 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 relevant health and safety regulations, and labor laws. Skills: Proven leadership and team-building skills with the ability to inspire and motivate staff. Excellent communication (written and verbal), 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 effectively in a fast-paced environment. Proficiency in Microsoft Office Suite (Word, Excel), Google Suite and other cloud-based restaurant management software platforms. Personal Attributes: Passion for food and hospitality. High level of integrity and professionalism. Self-motivated and proactive with a strong work ethic. Adaptable and flexible, with the ability to work evenings, weekends, and holidays as required. Positive attitude and a guest-centric approach. 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

Responsibilities

The General Manager is responsible for overseeing all aspects of restaurant operations, ensuring quality service and profitability. This includes managing both front-of-house and back-of-house operations, financial performance, and team development.