Are you someone who loves to create a fun-filled dining experience? Do you have a drive to exceed expectations and positively impact our guests and community? Then you are ready to turn up the heat and join an exciting team bringing your passion for mouthwatering, open pit-cooked barbeque to life!

POSITION SUMMARY 

Oversees all facets of the restaurant.  Supervises and coordinates activities concerning all back-of-the-house operations and personnel. This position requires a solid background in restaurant management and cost analysis. Must be capable of working 50 plus hours per week on multiple shifts in a restaurant floor and kitchen environment. Must also be able to lift a minimum of 50 pounds. 

CORE RESPONSIBILITIES 

• Will supervise all staff in accordance with the operational standards, procedures, and policies.   
• Must be able to perform each position in the restaurant. 
• Is responsible for CUSTOMER SATISFACTION and delivering the Dreamland experience. 
• Will assist the management in counting inventory as needed. 
• Will assist with the scheduling of all employees and help achieve productivity goals as needed. 
• Will assist in maintaining effective cost controls including daily & periodic inventory variances. 
• Will ensure a safe and secure work and dining environment for personnel and guests. 
• Will ensure all Federal, State and local laws are being complied with at all times. 

AUTHORITY, RESPONSIBILITY & ACCOUNTABILITY 

• Is responsible for the continued training of staff and maintaining a working knowledge of all recipes, products, cooking procedures, food service laws, and regulations. 
• Responsible for overall customer service and food quality.  Regularly taste tests menu. 
• Responsible for the sanitation and cleanliness of staff and all restaurant areas.  
• Inspects entire restaurant & property frequently to ensure adherence to health and safety regulations and high industry standards. 
• Responsible for the maintenance and proper functioning of all Dreamland equipment. 
• Assist in ordering, receiving, storing, and issuing of all food, beverage, retail, and small ware items to ensure a minimum of loss. 
• Any other duties determined by General, Kitchen, or Operations Director. 

Education: Must have a minimum of a high school diploma. A two-year college education is preferred. Must be able to speak, read, write and understand the primary language used in the workplace. Must be Serve-Safe Certified. 

Experience: Must have a minimum of 2 years of food and beverage experience.