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Previous Restaurant Manager Experience (Experience must be in a full-service restaurant with a full bar.) Smokey Bones is a full-service restaurant delivering great barbecue, award-winning ribs, and good times in 63 locations across 16 states.
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FREE Employee Life Assistance Program services to ALL Smokey Bones employees, including a crisis helpline and three free counseling sessions. Ensures the quality of all restaurant facilities throughout the region by aligning with the Director on priority needs, communicating with vendors, and supporting others in overseeing the repair or maintenance of the building, landscape, parking lot, equipment, seating, and technology.
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The Back of House Manager must have the ability to lead a high volume, food focused restaurant through detailed knowledge of Walk-On’s systems and standards, guest hospitality, team management, and leadership.
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With limited supervision, the Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant, including appearance, presentation, customer experience, and professional leadership and direction to employees.
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Manages all employees to maintain high employment quality standards consistent with the Outback brand including, but not limited to, hiring, development, counseling, promotion, discipline, and termination as appropriate.
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Restaurant General Managers and Assistant Managers are to notify the District Supervisor, the Region Human Resource Manager or the Regional Director or Vice President. Therefore, whether or not you decide to confront the alleged harasser, the Company asks that individuals who believe they have been subjected to sexual harassment report the incident to any of the following persons:· Restaurant hourly Team Members are to notify the General Manager, Assistant General Managers, Assistant Manager, the District Supervisor or the Regional Human Resource Manager.
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Proven knowledge and results with growing a team and cultivating talent, as well as business acumen and knowledge with managing a multi-million-dollar restaurant business. This role is a developmental role for our General Manager position.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Provides leadership and guidance to Kitchen Managers, Hospitality Manager and Certified Assistant Managers through training, coaching, counseling, timely performance appraisals, and restaurant and management development action plans through weekly management meetings.
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Thompson Austin offers 212 luxury guestrooms and Suites plus 17 residences along with a 10,000 square foot wellness center, 3 restaurant bar concepts by Land & Sea Department which are also open to the public, an expansive pool deck, and private cabanas, and over 10,000 square feet of flexible and traditional event space.
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Successful local restaurant group with multiple locations, currently seeking professional Restaurant Managers on all levels, including: General Manager, Executive Chef, Kitchen Manager and Service Manager.
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Job Requirements:We are looking for experienced full-service restaurant managers with:Minimum of 2 years’ experience with Food and Alcohol serviceServe Safe certification requiredExperience with EcoSure preferredThe ability to pass a background and credit checkKnowledge of scheduling, inventory, interviewing, coaching and counseling.
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Restaurant General Manager – POPEYESAbout UsCarrols Restaurant Group Inc. is one of the largest restaurant companies in the U.S. and is headquartered in Syracuse, New York. Carrols owns and operates more than 1,000 restaurants under the BURGER KING and POPEYES brands with plans for continue growth.
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Restaurant General Manager Essential Duties and Responsibilities Include:Ability to work a 50+ hour work week. Carrols Restaurant Group Inc. is mission-focused; everyone from the President to the Assistant Manager has a clear understanding and vision of our business and goals of the company.
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Implement and execute appropriate restaurant level financial controls (petty cash, profit and loss statements, daily deposits, WebCEMS, payroll, NOI reports, budget book, EOD reports, etc.) Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions (i.e., timely performance evaluations, grievance handling, disciplinary actions, employee counseling, etc.
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Assist Line Cook II and Deli Lead Cooks under the direction of Sous Chefs and Restaurant Manager. Prepare food items as required for production including, but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards set for by the Restaurant Manager and Sous Chefs.
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