Buck & Rider is hiring Managers who are ready to embrace our exciting growth. Dedicated to leadership within the restaurant our Managers run the full show! Our Managers are hungry for the best results while having a great time along the way. You are responsible for driving the shift while managing the daily service operations in an extremely high-volume environment.

At Buck & Rider we share in the enthusiasm for letting the finest, freshest ingredients speak for themselves. No fussy preparations, no stuffy atmosphere-just an inviting spot to enjoy the best our partners have to offer. Procured, prepared, and presented with the upmost care.

Day in the Life:

Lead an extremely high-volume restaurant with execution

Meets brand standards in all practices and procedures

Provides clear direction throughout the shift

Performs daily pre-shifts with the team to include daily updates and specials

Exemplifies guest satisfaction through memorable experiences

Promotes a fun and positive work environment

Collaborates with all other Managers to achieve a common goal

Assists with scheduling, interviewing, hiring and training using the applicant tracking system

Acts as a role model in conduct, dress, and guest interactions. Administers corrective action and coaching in a timely manner

Contributes to maximizing financial success for the restaurant

Adhere to all company safety and sanitation policies and procedures

Benefits:

Benefits Day One! Medical, Dental, Vision

Company paid life insurance policy

2 weeks paid vacation plus 2 floating holidays

Opportunities for advancement within an innovative and growing brand

Employee referral program

Paid Training

Full dining comp at all LGO restaurants

Paid parental leave

Closed on Thanksgiving and Christmas

Strong company culture of respect and teamwork

The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safe

Requirements:

2+ years of prior experience in high volume atmosphere

Must be able to communicate effectively with both co-workers and guests

Exposure to managing inventory, staffing, labor and overall financials

Must be able to stand and walk for periods of eight to eleven hours in length each shift

Flexibility to work 55+ hour work week

Have a current Food Handler's/Servesafe card or ability to obtain