Manager

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    "region": "OK",
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    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/3471295/Rib-Crib-BBQ/Manager",
    "job_type": "Full-time",
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    "description_html": "<p><strong>General Summary: The Restaurant Manager</strong> Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.</p><p><strong>Essential Duties &amp; Responsibilities:</strong></p><ol><li>Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.</li><li>Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.</li><li>Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.</li><li>Coordinates the preparation, cooking and packaging of food orders as needed.</li><li>Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.</li><li>Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.</li><li>Observes all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.</li><li>Administer Progressive Discipline Policy according to guidelines.</li><li>Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.</li></ol>",
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      "datePosted": "2026-04-28T20:26:59-05:00",
      "description": "<p>Description</p><p><strong>General Summary: The Restaurant Manager</strong> Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.</p><p><strong>Essential Duties & Responsibilities:</strong></p><ol><li>Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.</li><li>Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.</li><li>Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.</li><li>Coordinates the preparation, cooking and packaging of food orders as needed.</li><li>Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.</li><li>Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.</li><li>Observes all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.</li><li>Administer Progressive Discipline Policy according to guidelines.</li><li>Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.</li></ol><p>Requirements</p><p><strong>Required Knowledge, Skills, & Abilities:</strong></p><ol><li>Minimum two years previous management experience in a full service establishment based on management’s discretion.</li><li>Knowledgeable in both back-of-house and front-of-house operations.</li><li>Capable of making clear concise oral and written communication to all levels of employees.</li><li>Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.</li></ol><p><strong>Education & Experience:</strong> High School diploma or equivalency as determined by management.</p><p><br/></p><p><strong>Certifications/Licenses: </strong>Food Service Manager Certificate and completion of M.I.T. Program.</p><p><br/></p><p><strong>Physical & Mental Requirements:</strong></p><ul><li> Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.</li><li> Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.</li></ul><p><strong>Working Conditions:</strong></p><p>Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.</p>",
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    "requirements_html": "<p><strong>Required Knowledge, Skills, &amp; Abilities:</strong></p><ol><li>Minimum two years previous management experience in a full service establishment based on management’s discretion.</li><li>Knowledgeable in both back-of-house and front-of-house operations.</li><li>Capable of making clear concise oral and written communication to all levels of employees.</li><li>Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.</li></ol><p><strong>Education &amp; Experience:</strong> High School diploma or equivalency as determined by management.</p><p><br></p><p><strong>Certifications/Licenses: </strong>Food Service Manager Certificate and completion of M.I.T. Program.</p><p><br></p><p><strong>Physical &amp; Mental Requirements:</strong></p><ul><li>&nbsp;Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.</li><li>&nbsp;Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.</li></ul><p><strong>Working Conditions:</strong></p><p>Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.</p>",
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      "Name": "31 - GROVE",
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