Company Overview

When Pitmaster Rodney Scott was in middle school, he started cooking whole hogs at his family’s restaurant in rural South Carolina. By the time he was in his mid-twenties he already had more experience in the bbq pits than most men twice his age. Rodney, along with his partners at Rodney Scott’s BBQ opened the original Charleston, SC location in 2017 and the very next year Rodney Scott was awarded the James Beard Award for Best Chef Southeast. There is now a second location of Rodney Scott’s BBQ in Birmingham, AL with plans for two more there and an Atlanta, GA location slated to open in 2021. Pit-Cooked meats make the difference that is evident from the first bite. Each location has working bbq pits and pitmasters trained in the techniques of live-coal cooking that Rodney grew up mastering. Our kitchens produce classic side dishes—collard greens, baked beans, mac and cheese, coleslaw, potato salad--and banana pudding is layered, and hand pies baked every day. Our restaurants evoke the spirit of Rodney’s love of music and people gathering together over a table of great food. A disco ball spins and funk and soul music fills the air. Rodney Scott’s Whole Hog BBQ is a place for everyone where “Every Day is a Great Day”

Job Summary

The Service Manager’s role is to provide uncompromised excellence at all times, making the Guest and the Food the heart and passion of all they do. This includes ensuring consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching and follow- through. The Manager is accountable for service standards, systems, cleanliness, organization, Employee engagement and the Guest experience including suggestive selling, answering questions, taking and delivering the Guests’ order, follow up to ensure each Guest receives their correct food and/or drink order, and every Guest is made to feel welcome at all times.

Responsibilities

Knowledgeable of all Kitchen (Expo, prep and line quality identifiers and standards) and Dining Room systems and operations (To-Go,Host, Bar, and service standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.

Provides direction, coaching, and leadership for all Employees including training, safety and sanitation, and company policies andprocedures.

Responsible for establishing and appropriately communicating goals to General Manager on a regular basis.

Communicates effectively with the Management Team and staff.

Effectively maintains the restaurant’s facility, both exterior and interior, to The Little Donkey standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.

Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility.

Writes department schedule, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Employee availabilities, requests and vacations into consideration.

Responsible for posting department schedule in a timely manner. Ensures adequate advance notice is provided when posting holidayschedules.

Communicates effectively with vendors.

Provides direction, coaching, and leadership for all Employees including FOH and BOH training, safety and sanitation, and companypolicies and procedures.

Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.

Effectively maintains an area of responsibility in restaurant that include Prep, Line execution, and Expo to include recipe adherence,cleanliness and sanitation, kitchen and storage organization, and employee kitchen knowledge is accomplished by coaching throughoutand after the shift.

Qualifications

To perform this job successfully, an individual must be able to perform each job responsibility. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Employees in the industry.

Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.

Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add-on sales, and labor cost management.

Ability to see, hear, read, and write. Basic math and verbal communication skills required.

Ability to comprehend and follow written and verbal direction.

Benefits/Perks

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Employee Discount

Flexible Schedule

Vacation Pay