Lucilles BBQ - Manager

The Manager oversees front-of-house operations in a fast-paced, full-service restaurant, ensuring compliance with standardized policies and delivering efficient, friendly service and profitable operations.

Requirements

• Lead staffing activities, including hiring, training, scheduling, performance management, and separation.
• Manage departmental operations such as planning, ordering, inventory control, and scheduling.
• Oversee purchasing, storage, and rotation of food and beverage products, minimizing waste and loss.
• Foster a positive team environment that promotes accountability and excellence in food, beverage, service, and hospitality.
• Motivate and engage team members, promoting cooperation, morale, and mutual respect.
• Deliver exceptional guest service, including personal greetings and effective resolution of complaints.
• Handle administrative tasks, including cash management, financial reporting, goal setting, and compliance with regulatory requirements.
• Maintain safety and sanitation standards through daily inspections, compliance with the Injury and Illness Prevention Program (IIPP), and adherence to food handling regulations.
• Support financial objectives by analyzing variances, recommending actions, and controlling costs.
• Collaborate with sales and catering teams to promote and book events.
• Perform tasks across roles as needed during unexpected absences or peak times.
• Uphold and enforce all applicable local, state, and federal regulations.
• Complete additional duties as assigned.