Assistant General Manager

Assistant General Manager (Potential Fast Track To GM)City Barbeque is now looking for an Assistant General Manager (potential fast track to GM) to join their growing team. This position offers a base pay and bonus (70-75k package). This role does require paid out of town training in North Columbus, Ohio for 10 weeks which will be discussed in more detail during the interview process.We are exploding with growth & opportunity as we continue to expand our brand year over year which means more leadership opportunities at all levels, especially AGM, GM & Market Leader roles.Come join City Barbeque in serving and creating happiness with America's best BBQ, while living by 4 core values:Safety FirstTreat others with integrity, fairness and respectDeliver quality without sacrificeProduce profit and cash flow for long-term valueThe best BBQ comes with the best benefits:Quarterly Bonus OpportunitiesYour favorite BBQ-for free (up to $2,400/year)25% discount when not workingFree uniforms & free pair of slip resistant shoesVacation pay*401k match up to 4% of salary*Flexible schedulingMedical, dental & vision insurance after 60 days**Benefits available to those who qualify after the preliminary waiting periodAssistant General Manager/Kitchen ManagerPosition OverviewThe Kitchen Manager's primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all.Job Skills and AccountabilitiesPeople:Assists with selecting and hiring kitchen staffTrains and develops the best teammatesMaintains appropriate Kitchen staffing levels for each shift.Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training.Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds.Provides clear feedback through effective praise, coaching and counseling.Conducts timely Performance Reviews and assists with wage changes.Develops certified trainers in kitchenWorks with Core Team and Certified Trainers to ensure standards are followed.Analyzes current and future staffing needs for appropriate planning.Product:Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc.Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.Maintains Health Department and 3rd party auditor service standards at all times.Conducts quality line checks at regularly scheduled intervals, maintaining 100% complianceOrganizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.Takes lead on training of all new product rolloutsEnsures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.Accountable for the food quality scores in guest feedback survey systemsProfits:Properly forecasts sales and product mix usage levels.Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines.Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations.Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory.Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges.Performs yield testing regularlyEnsures temperature and quality indicator execution to standard dailyMaintains kitchen equipment and company assets in good repair.Essential Physical Requirements:Daily physical requirements and/or number of pounds that may need to be lifted on the job:Stands during the entire shift.Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift.Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.Servsafe certifiedCity Barbeque participates in E-Verify. To learn more, please visit: E-Verify Participation Poster EN & ES, 05.13.26.pdf