Dee Jay's BBQ Ribs & Grille is growing and we are looking for the right individuals to develop both personally and professionally with us. We currently have locations in Weirton, Collier, and Washington with our Wexford and Murraysville locations to be opened soon. Training for all upcoming locations is available now!

We are currently seeking FOH & BOH managers for our Collier, Wexford, Washington and Murraysville locations.

Please specify what postion and which location you are applying for!

We are hiring General Managers, Assistant General Managers, Kitchen Managers and Assistant Kitchen Managers. Interviews for all locations will be conducted at our Collier location.

Below is a listing of responsibilites for each managerial position. These responsibilites are including, but are not limited too:

Responsibilities (GM)

• Oversee day-to-day operations
• Design strategy and set goals for growth
• Maintain budgets and optimize expenses
• Set policies and processes
• Ensure employees work productively and develop professionally
• Oversee recruitment and training of new employees
• Evaluate and improve operations and financial performance
• Direct the employee assessment process
• Prepare regular reports for upper management
• Ensure staff follows health and safety regulations
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors)

Responsibilities (AGM)

• Assist the GM in all aspects of daily operations while acting as the GM in their absence
• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Responsibilities (Kithen Manager)

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Responsibilities (Assistant Kitchen Manager)

• Maintain personnel files for all hourly kitchen team members.
• Ensure high levels of food quality, presentation and cost control.
• Expedite the line during peak periods and/or work in a dynamic capacity along with expediter to maintain low ticket times and ensure properly prepared menu items are produced by the kitchen at all times.
• Follow recipe and/or product specifications for preparing, seasoning, cooking, tasting, slicing, storing and serving food in the establishment.
• Supervise and ensure recipe adherence and/or product specifications for preparing, seasoning, cooking, tasting, slicing, storing and serving food in the establishment by all team members during your shifts.
• Safely operate a variety of kitchen equipment (i.e. choppers, mixing machine, slicers, steamers, grills, etc).
• Control food waste, loss and usage per Eel River Brewing policies and procedures.
• Assist Kitchen Manager to maintain a standard of sanitation and cleanliness of kitchen utensils, equipment and all related areas.
• Assist Kitchen Manager in the hiring, development and coaching of team members to reduce turnover.
• Responsible for placing all food orders in accordance with pars set by Kitchen Manager
• Assist Kitchen Manager in conducting weekly inventory of all food and paper items
• Act as Kitchen Manager whenever KM is not present in the building, and always maintain a leadership role guiding and correcting proper procedures.
• Able to act with initiative, and plan for the future and unforeseen circumstances.

Skills

• Proven experience as a General Manager/AGM/Kitchen Manager or similar executive role
• Experience in planning and budgeting
• Knowledge of business process and functions (finance, HR, procurement, operations etc.)
• Strong analytical ability
• Excellent communication skills
• Outstanding organizational and leadership skills
• Problem-solving aptitude
• Culinary

Job Type: Full-time

Pay: $50,000.00 - $90,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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