Assistant General Manager

Assistant General Manager – City Barbeque

Join to apply for the Assistant General Manager role at City Barbeque.

$60,000.00/yr – $65,000.00/yr

City BBQ started in Columbus, OH in 1999 and we have grown to 76 joints in 10 states. We are an award‑winning, quick‑casual concept that exists to serve and create happiness. Every day, we smoke the tastes of the nation, from Kansas City to the Carolinas; we take care of our friends and neighbors; sharing our passion for the art and soul of BBQ.

We are excited to bring our first location to Murfreesboro in Spring of 2026 and the search has started for the AGM who will help to establish City BBQ in the community. We place high value on those individuals who are relationship builders and who set their own high self‑expectations. High volume scratch‑kitchen experience is important. New restaurant opening experience is a plus.

• Safety First
• Treat others with integrity, fairness and respect
• Deliver quality without sacrifice
• Produce profit and cash flow for long‑term value

• Quarterly Bonus Opportunities
• Free BBQ (up to $2,400/year)
• 25% discount when not working
• Free uniforms & free pair of slip‑resistant shoes
• Vacation pay*
• 401k match up to 4% of salary*
• Flexible scheduling
• Medical, dental & vision insurance after 60 days*
• Benefits available to those who qualify after the preliminary waiting period

The Kitchen Manager’s primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft‑smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all.

• Assists with selecting and hiring kitchen staff
• Trains and develops the best teammates
• Maintains appropriate Kitchen staffing levels for each shift
• Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training
• Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds
• Provides clear feedback through effective praise, coaching and counseling
• Conducts timely Performance Reviews and assists with wage changes
• Develops certified trainers in kitchen
• Works with Core Team and Certified Trainers to ensure standards are followed
• Analyzes current and future staffing needs for appropriate planning

• Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc.
• Ensures that all food is prepared according to recipe and served at the proper temperature and presentation
• Maintains Health Department and 3rd party auditor service standards at all times
• Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance
• Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized
• Takes lead on training of all new product rollouts
• Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience
• Accountable for the food quality scores in guest feedback survey systems

• Properly forecasts sales and product mix usage levels
• Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines
• Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted
• Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations
• Follow…