MANAGER FOR HEIM BBQ

The primary focus of a Manager at Heim BBQ is to ensure that our guests receive high-quality food and drinks throughout their visit to our restaurant. You’ll work closely with the General Manager to manage staff, oversee daily operations, and make sure that revenue and cost goals are achieved.
Your duties may include ordering supplies, managing inventory, and maintaining high levels of cleanliness and hygiene. You’ll also be responsible for responding to customers’ requests and complaints in a timely and professional manner. To succeed in this role, you need to have practical experience in the food and beverage industry, strong organizational and leadership skills, and be able to work well under pressure. If you’re passionate about providing exceptional customer service and have a keen eye for detail, this may be the perfect job for you!

Duties include, but are not limited to:

• Assist the food and beverage managers with daily operations and management tasks.
• Maintain regular communication with customers and attend to their needs and concerns.
• Monitor inventory levels and the quality of food and beverage items sourced from suppliers.
• Supervise and train staff on food safety standards, presentation, and customer service.
• Manage schedules, payroll, and staff records, and ensure compliance with labor laws.
• Analyze financial reports, budgeting, and expenses to improve profitability and reduce waste.
• Implement new menu rollouts, promotions, and marketing strategies as directed to attract customers.
• Ensure compliance with health codes, safety regulations, and industry standards.

Compensation: $65,000/ annually plus monthly bonu

• Assist the food and beverage managers with daily operations and management tasks.
• Maintain regular communication with customers and attend to their needs and concerns.
• Monitor inventory levels and the quality of food and beverage items sourced from suppliers.
• Supervise and train staff on food safety standards, presentation, and customer service.
• Manage schedules, payroll, and staff records, and ensure compliance with labor laws.
• Analyze financial reports, budgeting, and expenses to improve profitability and reduce waste.
• Implement new menu rollouts, promotions, and marketing strategies as directed to attract customers.
• Ensure compliance with health codes, safety regulations, and industry standards