SHACK MANAGER

Description

Bodega Taqueria y Tequila is a tech-forward, rapidly growing restaurant and nightlife group known for delivering exceptional food, innovative cocktails, and unforgettable guest experiences. With a bold brand, dynamic concepts, and an uncompromising commitment to excellence, we are poised for significant expansion. We are seeking a dedicated Shack Manager to oversee the front-of-house (FOH) operations for our Quick Service Restaurant (QSR) and manage our catering and events business.

Position Overview

The Shack Manager is responsible for managing the QSR front-of-house operations, including the Counter Server team, and ensuring consistency and execution of catering and events. This role focuses on delivering exceptional guest experiences, operational efficiency, and adherence to brand standards. The Shack Manager oversees team leadership, service management, cash handling, catering operations, and day-to-day FOH business functions. Reporting to the General Manager, this position ensures seamless operations and consistency in all aspects of service delivery.

Key Responsibilities

Team Leadership

• Lead, motivate, and manage the Counter Server team, fostering a collaborative and high-performing environment.

• Oversee staffing levels to ensure appropriate coverage for all shifts while optimizing labor costs.

• Conduct pre-shift meetings to communicate daily goals, updates, and service standards.

• Train, mentor, and onboard new team members to uphold company policies and service expectations.

• Provide ongoing coaching and feedback to staff to enhance performance and support professional growth.

• Act as the Leader on Duty (LOD) during assigned shifts, taking ownership of QSR and catering operations.

Operational Management

• Oversee daily operations of the QSR front-of-house, including opening and closing procedures, inventory management, and cash handling.

• Maintain accurate cash handling practices, including end-of-shift reconciliations and deposits.

• Ensure proper functionality and maintenance of FOH equipment, reporting any issues promptly to management.

• Collaborate with the kitchen team to ensure timely and accurate delivery of food orders.

• Monitor and manage inventory levels for FOH and catering supplies, placing orders as needed to maintain efficient operations.

• Develop and enforce Standard Operating Procedures (SOPs) for catering and FOH service to ensure consistency and compliance.

Catering and Events

• Manage all aspects of catering and event operations, including planning, execution, and post-event evaluation.

• Collaborate with the sales team to ensure accurate communication of client requirements and expectations.

• Oversee staffing and logistics for catering events to ensure seamless execution and exceptional guest experiences.

• Monitor the quality and presentation of catering products to align with brand standards.

• Maintain client relationships, addressing feedback and ensuring satisfaction to drive repeat business.

Guest Experience

• Cultivate a welcoming and engaging atmosphere for guests, ensuring exceptional service at all times.

• Actively interact with guests, addressing concerns or feedback promptly and professionally.

• Monitor and manage the FOH ambiance, cleanliness, and overall presentation to align with brand standards.

• Uphold service standards and ensure consistency across all FOH and catering operations.

Compliance and Safety

• Ensure adherence to all health, safety, and food service regulations, maintaining compliance with local, state, and federal standards.

• Conduct routine checks to confirm proper food and beverage storage, handling, and preparation practices.

• Monitor team adherence to company policies and procedures, addressing infractions with corrective action plans as needed.

Required Qualifications

Experience and Skills

• 3 years of experience in a leadership role within QSR, catering, or hospitality settings.

• Strong understanding of FOH operations, including service standards, cash handling, and inventory management.

• Proven experience managing catering and events, with a focus on execution and client satisfaction.

• Demonstrated ability to lead and develop high-performing teams.

• Excellent communication and interpersonal skills, with a focus on guest service and team collaboration.

• Proficiency in point-of-sale systems and operational tools.

• Exceptional organizational and problem-solving abilities, with the ability to manage multiple priorities.

Education

• Bachelor’s degree in hospitality management or a related field preferred but not required.

Working Conditions

• This position requires onsite presence during all operational hours, including evenings, weekends, and holidays.

• Flexibility in scheduling is essential, as the Shack Manager will oversee shifts during high-volume periods and catering events.

• Physical requirements include standing for extended periods, lifting up to 50 lbs., and working in a fast-paced environment.

• This is an onsite position with expectations for regular collaboration with the management team.

What We Offer

• Competitive compensation package, including performance-based incentives.

• Comprehensive benefits, including health, dental, and vision insurance, 401(k) plans, and paid time off.

• Opportunities for career advancement within a growing, dynamic company.

• A vibrant and engaging work environment with a focus on teamwork and excellence.

Qualifications