Hourly Manager - Pearland, United States - BB's Tex-Orleans
Description
BB's Tex-Orleans is hiring for an hourly restaurant manager. This is an entry level position that can lead to a salaried position with the company.The manager will lead all aspects of our business and deliver excellent customer service to both our customers and the restaurant staff.
To be successful in this role, you'll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you'll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.
We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.
Responsibilities
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Ensure compliance with sanitation and safety regulations
REQUIREMENTS:
- Proven manager or work experience, preferably in a highvolume, fullservice restaurant.
- Cajun food and crawfish experience is a huge plus
- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
- Strong leadership, motivational and people skills.
- Be prepared to discuss questions concerning patience, remaining calm under pressure, examples of excellent customer service skills, and guest recovery skills.
- Familiarity with restaurant management software, like OpenTable, Toast, Door Dash, etc.
BB's would feature authentic New Orleans-style po' boys and Tex-Orleans cooking with a distinct menu, offered how and when customers wanted it: for dine-in, catering and take-out, and available for late-night dining as well as during traditional hours.
