General Manager

• Restaurant Seasoned Swine BBQ
• 1.0 Golden, CO Job Details Full-time $75,000
• $85,000 a year 1 hour ago Benefits Paid training Health insurance Paid time off Employee discount Qualifications Staff supervision Team supervision Labor cost analysis Leadership development Team development Profit & loss Kitchen cost control Hospitality industry experience Team training Increasing sales revenue POS Recruiting Managing kitchen staff Financial performance measurement Training & development Business operations Restaurant cost management Staffing management General management Senior leadership Full Job Description

RESTAURANT GENERAL MANAGER

Seasoned Swine BBQ

• Golden, Colorado $75,000
• 85,000 per year + performance bonus Full-time Seasoned Swine BBQ is looking for an experienced General Manager who can take ownership of a successful, growing restaurant and lead it to the next level.

We are not looking for someone who simply keeps the doors open, writes a schedule, and puts out fires. We need a proven restaurant operator who knows how to build a strong team, protect profitability, maintain high standards, and create an operation that performs consistently whether the owner is in the building or not.

ABOUT SEASONED SWINE

Seasoned Swine is an independently owned, high-volume barbecue restaurant in Golden, Colorado. What began as a food truck has grown into a restaurant generating more than $2 million in annual sales, with a rapidly expanding catering operation and ambitious plans for continued growth. We serve premium smoked meats, operate a full bar, handle large catering events, and have built a loyal following throughout Golden and the Denver West area. This is an opportunity to take real ownership of an established business

• not simply execute a corporate playbook.

THE POSITION

The General Manager will have responsibility for the day-to-day performance of the entire restaurant, including front of house, back of house, bar operations, catering execution, staffing, training, financial controls, food quality, guest experience, and facility standards. You will work directly with the owner, but you will be expected to make decisions, solve problems, hold people accountable, and lead the operation without requiring constant direction.

WHAT YOU WILL OWN

Recruit, train, develop, schedule, and retain a dependable restaurant team Build strong shift leaders and managers who can operate without constant supervision Maintain consistent food quality, portions, recipes, presentation, and service standards Manage labor scheduling and productivity based on forecasted sales Control food cost through proper ordering, inventory, prep, yields, waste controls, and portioning Lead both front-of-house and back-of-house operations Oversee catering production, packing, delivery, staffing, and large-event execution Monitor sales, labor, food cost, discounts, voids, refunds, comps, inventory, and other operating KPIs Conduct regular inventory counts and maintain accurate ordering systems Ensure the restaurant is fully staffed and prepared for high-volume periods Create a culture of urgency, hospitality, cleanliness, teamwork, and accountability Address performance and conduct issues promptly and professionally Maintain compliance with food-safety, alcohol-service, workplace-safety, and employment requirements Protect restaurant equipment and ensure maintenance problems are handled before they become emergencies Respond professionally to guest concerns and use feedback to improve the operation Provide the owner with clear, accurate, and proactive communication about results, problems, and opportunities Help grow restaurant sales, catering revenue, repeat business, and overall profitability

WHAT SUCCESS LOOKS LIKE

The restaurant runs consistently whether or not the owner is present Managers and employees understand exactly what is expected of them Staffing is stable, training is documented, and accountability is consistent Labor and food costs stay within established targets Catering orders are executed accurately and on time Food quality, cleanliness, hospitality, and speed remain consistently high Problems are anticipated and addressed—not hidden or passed upward Sales and profitability continue to grow

WHO WE ARE LOOKING FOR

At least five years of restaurant leadership experience At least two years as a General Manager, senior manager, or equivalent operating leader Experience managing a high-volume restaurant with significant annual sales Strong understanding of restaurant financials, including labor, food cost, inventory, purchasing, scheduling, and P&L performance Proven ability to recruit, train, coach, and hold employees accountable Experience leading both front-of-house and back-of-house teams Comfortable working in a fast-paced, hands-on environment Excellent judgment, organization, follow-through, and communication Willingness to work nights, weekends, holidays, and high-volume shifts when the business requires it Food-safety manager certification or ability to obtain it promptly Catering, barbecue, bar, Toast POS, or independent-restaurant experience is strongly preferred This is not an office-only management position. The right General Manager will lead from the floor, work alongside the team when necessary, and remain fully aware of what is happening throughout the restaurant.

COMPENSATION

Base salary of $75,000

• 85,000, depending on experience Performance-based bonus opportunity tied to measurable restaurant results Paid time off Employee meals and discounts Opportunity to take increasing ownership of a growing independent restaurant Direct access to the owner and the authority to improve the operation

WHY THIS OPPORTUNITY IS DIFFERENT

Seasoned Swine is large enough to offer a serious operating challenge, but independent enough for a strong General Manager to make a visible difference. You will not be buried beneath layers of corporate management. You will have the opportunity to build systems, develop leaders, strengthen the culture, grow catering, improve profitability, and help shape the future of the company.

HOW TO APPLY

Please submit your résumé along with a brief response answering the following: What was the approximate annual sales volume and team size of the largest restaurant you have managed? What labor-cost and food-cost targets were you responsible for? Give one specific example of an operational or financial result you personally improved. Why does running an independent restaurant appeal to you? Applicants who provide specific, measurable answers will receive priority consideration. Seasoned Swine BBQ is an equal opportunity employer.

Pay:

$75,000.00

• $85,000.

00 per year

Benefits:

Employee discount Health insurance Paid training

Work Location:

In person