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!

As the General Manager, you will play a key role in ensuring the success of our restaurant in various operational and managerial tasks.  Your primary focus will be on maintaining high standards of food quality, guest experience and team management, while ensuring a fun and enjoyable atmosphere for our guests and team members.

Our Success Starts With You! Check out these great benefits!

• Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.)
• Free Employee Meal!
• Weekly pay
• Paid Vacation
• Medical/Dental/Vision Insurance
• 401K Program
• Company paid Long Term and Short Term Disability
• Ongoing training to build critical skills for current and future roles

We foster a culture built on four core values:

• DRIVE THE EXTRA 45!: We make the extra effort to provide a memorable guest experience and provide exceptional food quality. Our best work happens when we act in service of others.
• HONOR THE COMMUNITY: We support our employees, our community and our guests with honor and respect.
• RESPECT THE FOUNDATION AND PASS IT ON!: We are still built on the cooking methods founded in Tuscaloosa in 1958 and stay true to them and honor the legacy by sharing our history with guests, family and team members.
• IT’S ALWAYS GAMEDAY! : We come prepared to start each day with a positive attitude and preparedness.

CORE PURPOSE:  Preserving the tradition with food, fun and family memories!

JOB OVERVIEW

Responsible for all facets of restaurant operations. This position requires a solid background in restaurant management including financial management, menu pricing, cost control & analysis, inventory, and staffing direction. Must be capable of working 50-plus hours per week on multiple shifts in a restaurant floor and kitchen environment. Must be able to work long hours standing up and be able to lift a minimum of 50 pounds.

CORE RESPONSIBILITIES

• Will oversee and approve all purchasing and inventory.
• Will maintain product variance logs daily as set forth by corporate.
• Will participate in and approve the periodic employee evaluations and all pay rate increases.
• Will help maintain records on restaurant operations including but not limited to manager logs, sales reports (DSRs), bills of materials, government licensing, payroll data, health department scores, outstanding House Accounts or catering payments, petty cash logs, tax-exempt clients, and POS reports.
• Will maintain all online employee information including pay rate increases, change of address, name change, validation of social security numbers, complete new hire information, termination dates, the start of paid benefits or benefit deductions, and vacation pay.
• Will process payroll in the absence
• Will meet at least quarterly with all staff and employees in an effort to keep the organization informed and motivated.
• Will oversee the training of all subordinate managers on all aspects of the restaurant.
• Will maintain, schedule, and ensure training mandated by Federal, State, and local governments, including Food Handler Cards, Tip Reporting, ServSafe training, Responsible Vendor programs, and any other training established and required by corporate.
• Will communicate and establish in the restaurant any policy or procedural changes set forth by owners and operators.
• Will commission and approve all vendors associated with the Repair and Maintenance of building, equipment, and vehicles, as well as for contract labor and other vendors not already approved by the corporate infrastructure.
• Will adhere to and maintain on a very frequent basis all rules and regulations set forth by the Health Department and the restaurant industry in regard to food temperatures, quality, and customer service.
• Will plan, communicate, and execute plans for large events and major holiday seasons in a timely and efficient manner.
• Will approve all work schedules.

AUTHORITY, RESPONSIBILITY & ACCOUNTABILITY

• Is responsible and accountable to the GM, Owner and Operations Manager for the profitability of the restaurant.
• Is responsible and accountable to corporate for the operation of the restaurant in accordance with the Operational Standards established by Dreamland Holding Company.
• Is responsible for overall product quality. Regularly taste tests menu items.
• Supervises all staff in accordance with the Operational Standards, procedures, and policies. Can perform each job in the restaurant.
• Oversees all operational cash accounts.
• Is responsible for the proper administration of all cash handling procedures.
• Has the authority to hire, discipline, and discharge staff.
• Is responsible for overseeing, implementing, signing off on, and maintaining the training of restaurant staff.
• Is responsible and accountable to the Owner and Operations Manager for restaurant security, health, and safety.
• Is responsible for the upkeep and maintenance of the restaurant building and all equipment.
• Is responsible for CUSTOMER SATISFACTION and delivering the Dreamland experience.
• Inspects the front and back of the house to ensure adherence to health and safety regulations.
• Maintains thorough knowledge of all food and beverage items as well as rules, regulations, and operations of the front of the house and back of the house.
• Delegates and is responsible for ordering, receiving, storing, and issuing all food, beverage, and small ware items to ensure a minimum of loss.
• Any other duties as assigned by the Owner and Operations Manager.

QUALIFICATIONS

• Previous experience in a leadership role within the restaurant industry, preferably in BBQ or Southern cuisine.
• Passion for BBQ and a deep appreciation for open pit cooking.
• Strong commitment to delivering outstanding guest experiences and exceptional customer service.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to build and motivate high-performing teams.
• Strong organizational and problem-solving skills.
• Knowledge of restaurant operations, including health and safety regulations.
• Proficient in using restaurant management software and point-of-sale systems.
• Flexibility to work evenings, weekends, and holidays as required.