Managing Partner - BBQ and Casual Dining at Dinosaur… · Syracuse

Managing Partner - BBQ and Casual Dining

Dinosaur Bar-B-Que began in 1983 as a mobile concession unit serving great Bar-B-Que throughout the Northeast. In 1988, the company opened its first restaurant in Syracuse and has continued to grow to five locations serving delicious Bar-B-Que throughout New York State. We are currently looking for a Managing Partner to join our team at our Syracuse location.

At Dinosaur Bar-B-Que, fresh, homemade and high quality aren’t just catchwords; they’re our foundation. From our hickory-smoked Bar-B-Que and homemade salads and sides to our sauces and dry rubs, our commitment to quality is unyielding. Dinosaur Bar-B-Que has gained a reputation far and wide for serving some of the best BBQ in the country in a vibrant and lively setting.

Who We Are- "Our Staff is the most colorful. We are as diverse as our guests, and we have a fierce devotion to individuality and respect: respect for our BBQ, respect for each other, and respect for every person that walks through our doors."

Satisfy your hunger for meaningful work with Dinosaur BBQ!

HOW YOU FIT INTO DINOSAUR BAR-B-QUE (Job Summary):

The Managing Partner is accountable for the restaurant’s guest experience, team development, and financial results and leads daily front-of-house (FOH) and back-of-house (BOH) operations. The role reports to the Director of Operations. The MP models company values and ensures food quality, hospitality, cleanliness, safety, and policy compliance meet Dinosaur Bar-B-Que’s standards.

WHY WORK FOR US:

• Competitive pay with bonus program
• Managing Partner compensation range: $105,000 - $115,000 per year
• Medical, telemedicine, dental, and vision insurance
• HSA, FSA and Dependent Care FSA
• Company paid short-term and long-term disability insurance
• Company paid life insurance
• Generous PTO and Sick Hours
• 401 K retirement plan
• Employee assistance and training program
• Employee meal program and discounts on Dino merch
• Work/Life balance
• Fast-Paced work environment
• Fun and engaging work place
• Internal growth/promotions
• Chance to be part of a great team!

WHAT YOU DO (Essential Functions)

Essential functions include, but are not limited to:

• Direct restaurant operations and uphold food, beverage, service, hospitality, and policy standards on every shift. Set priorities, allocate resources, and ensure teams have required training and supplies.
• Model Dino Culture, the Golden Rules of Hospitality, and Uncompromised Excellence. Foster professionalism, care, and growth.
• Establish clear performance expectations and measurable development goals. Create Developmental Action Plans and provide one-on-one coaching to support progress and ensure follow-through and accountability. Lead corrective action plans and performance improvement plans.
• Oversee reviews for hourly team members and the annual review process. Deliver manager reviews and determine team member pay increases.
• Lead recruitment, hiring, training, and retention. Establish roster pars for each department and work with Recruiting Manager to be fully staffed. Conduct interviews and approve all restaurant team member hires.
• Identify and develop internal talent by offering professional growth opportunities and clear pathways to future leadership roles.
• Hold weekly manager meetings with agendas and discussion time, lead all-team meetings, and communicate through email, written correspondence, and pre-shift notes.
• Foster a positive, supportive work environment by promoting employee engagement, addressing team concerns and conflicts, and partnering with HR when needed to ensure fair, consistent resolutions.
• Own restaurant financial performance and controls across all P&L cost centers. Create sales building plans and cost-control goals, ensure weekly inventories, and resolve discrepancies. Plan purchases and expenditures according to budget.
• Create effective, efficient schedule templates that achieve labor targets while ensuring food and hospitality standards will be met. Provide weekly recap to Leadership and Restaurant Management Team highlighting achievements and outlining opportunities to determine restaurant goals. Lead each period’s Business Review with the Director of Operations and hold managers accountable for improvement plans and company initiatives.
• Drive guest satisfaction by actively engaging with guests, addressing feedback, and fostering guest-first culture.
• Lead food and beverage features, menu launches, and Local Restaurant Marketing. Coach sales-building behaviors, strengthen community involvement, and represent the brand professionally.
• Enforce food safety, sanitation, health codes, labor laws, company policies, and the Safety Program. Maintain the building, grounds, and equipment.

WHAT YOU KNOW (Knowledge, Skills & Abilities):

• A genuine passion for amazing hospitality and excellent food. Energetic, positive, professional presence in the restaurant and community.
• How to be a Leader and Motivator- build accountable teams and develop future leaders.
• Analyze P&L results, manage labor and operating costs, and lead plans to achieve financial goals.
• Deliver exceptional guest experiences with a guest-first mindset.
• Communicate priorities, delegate effectively, and hold teams accountable for results

HOW YOU MOVE (Physical Demands)

These physical demands reflect the job’s essential functions. Reasonable accommodations may enable individuals with disabilities to perform these functions.

Typical Daily Physical Requirements:

• Continuously: Standing, walking, lifting/carrying 1 - 10 lbs.
  
• Frequently: Bending, overhead reachinglifting/carrying 11 - 20 lbs.
• Occasionally: Squatting, pushing/pulling, lifting/carrying 21 - 50 lbs.
• Seldom: Sitting, crawling, kneeling, lifting/carrying 50 - 100 lbs.