Location Manager

Are you a natural leader with a passion for hospitality, team development, and operational excellence? As our Location Manager, you’ll be the driving force behind daily operations, staff leadership, and the overall success of the restaurant. If you thrive in a fast-paced environment and know how to balance great service with strong business performance, we want you on our team. BEAST Craft BBQ Co. is a nationally ranked and acclaimed restaurant company. We are known for our uncompromising attention to detail and careful sourcing. Our culture is centered around equal opportunity, trust, respect, and a genuine love for the craft of BBQ. Select Awards & Notable Recognition BEAST Craft BBQ Co. is among the most decorated restaurant groups in the nation. While our full list of accolades is extensive, here are a few highlights of our commitment to excellence: #11 Best BBQ in America – Big7 Travel Best BBQ in Illinois – Food & Wine Magazine Top-33 BBQ Joints in America – Thrillist.com #14 Best Restaurant in St. Louis – St. Louis Post Dispatch Chef of the Year (David Sandusky) – FEAST Magazine Position Summary The Location Manager (LM) is the operational quarterback and culture enforcer of the restaurant. You are the primary custodian of the company’s assets, reputation, and staff. Success in this role is measured by outcomes, including: sales, profit, and guest/staff satisfaction, rather than just effort. This is a "lead from the front" role requiring a blend of technical pit mastery, ability to step in on the cook line, and high-energy hospitality. Core Responsibilities 1. Commissary & Logistics Management Production Oversight: Manage the high-volume production schedules to ensure all satellite locations receive 100% accurate, high-quality prep and smoked meats on time, every time. Supply Chain: Oversee bulk ordering, inventory pars, and storage logistics for the entire group from this hub location. Quality Consistency: Ensure that the "BEAST Standard" is identical across all locations by strictly enforcing prep recipes and smoking protocols at the source. 2. Hospitality & The "Floor General" Active Queue Management: Engage with guests waiting in line to order, helping them navigate our menu and select the right items for their preferences. 100% Table Touches: Ensure you or a delegated manager connects genuinely with every table during service to check on food quality and resolve issues before guests leave. Guest Recovery: Close the loop with guests who have concerns, ensuring they feel supported and that we cared enough to resolve the situation. 3. Pit Mastery & Operational Excellence Quality Assurance: Enforce strict adherence to recipes, smoke schedules, pars, and portion controls to ensure every tray matches BEAST standards. Inspection Readiness: Maintain a 100% health department compliance standard; any score under 96% is considered a lack of system integrity. 4. Financial Performance & Accountability P&L Management: Own the restaurant’s financial outcomes, managing labor and COGS to meet defined budgetary targets. Weekly Reporting: Review spending and financial KPIs with Executive Operations Manager weekly, providing written action plans for any negative variances. Inventory Control: Oversee weekly inventory with less than ±2% variance and manage purchasing within budget targets. 5. Leadership & Talent Development Weekly Recruiting: Maintain an active pipeline of candidates by recruiting weekly, even when fully staffed. Mentorship: Identify and actively develop at least one promotable assistant candidate every six months. Culture Maintenance: Inspire staff to be better versions of themselves, addressing issues immediately and fairly with a focus on staff member success. Required Qualifications Management Experience: 3–5 years of GM experience (or equivelant) in a high-volume restaurant. Certifications: Current ServSafe, and BASSET certifications. Leadership DNA: A fair, level-headed leader who is steady under pressure and leads by example in cleanliness, preparation, and follow-through. Full Open Availability: This is a lead-from-the-front position. You must have an open schedule and the flexibility to work nights, weekends, and holidays. You are expected to be the primary presence on the floor during our highest-volume periods to ensure 100% guest satisfaction and operational excellence. Unwavering Reliability: Must have reliable transportation and a consistent track record of being punctual and dependable . As the leader of the restaurant, your presence sets the standard for the entire team. Physical Requirements Stamina: Ability to remain on your feet, moving at a fast pace for the duration of a shift. Strength: Ability to lift, carry, and move items weighing up to 50 lbs regularly (e.g., cases of brisket, wood for pits, and heavy catering equipment). Dexterity: Ability to perform repetitive tasks with precision, including meat trimming, heavy slicing, and high-volume food preparation. Expected Hours & Schedule Weekly Commitment: This is a full-time, salaried leadership role that requires 45-55 hours per week. Lead-from-the-Front: Your schedule must prioritize being the primary presence on the floor and available to help the line as needed, including nights, weekends, and holidays . Operational Presence: You are expected to set the emotional and professional tone of the restaurant by being visible during peak rushes to ensure 100% guest satisfaction and quality control. Compensation & Benefits Starting Salary: $75,400.00 per year. Health Insurance: 50% Company-Paid. Dental & Vision: 100% Company-Paid. Get Paid Weekly: Reliable weekly pay cycles. PTO: Earned paid time off. Dining Perks: Free meals on shift and 20% discounts across all locations when off-duty. Family Traditions: A free Thanksgiving Turkey for your family every year. #J-18808-Ljbffr Coma Coffee Roasters