Jobs at Goode Company Restaurants

Manage restaurant operations, guest service, food quality, staffing, training, sanitation, safety, scheduling, deliveries, customer complaints, employee performance, and financial targets. The manager works hands-on across kitchen and service functions, maintains brand standards, ensures regulatory compliance, supports P&L accountability, and leads team engagement and restaurant performance.

Manages restaurant operations, guest service, food quality, staffing, training, sanitation, safety, scheduling, deliveries, employee performance, and financial targets. Oversees shifts across kitchen and dining operations, resolves complaints, maintains regulatory compliance, supports P&L accountability, and leads employees through hands-on coaching and communication.

Manages restaurant operations, guest service, food quality, staffing, training, scheduling, safety, sanitation, inventory deliveries, employee performance, customer complaints, and financial targets. Partners with general managers to manage P&Ls and achieve company objectives. Leads hands-on shifts, ensures compliance with health and fire regulations, builds employee morale, and maintains service, cleanliness, presentation, and operational standards.

Manage daily restaurant operations, guest service, food quality, employee training, scheduling, safety, sanitation, inventory receiving, and staff performance. Partner with general managers to achieve financial and operational targets, including P&L accountability. Lead by example, resolve customer complaints, maintain service standards, and support hiring, coaching, discipline, and employee engagement.

Prepare and smoke meats to quality standards, build and maintain pit fires, fulfill cooking orders promptly, stock and rotate food supplies, receive and transfer merchandise, maintain kitchen cleanliness, and communicate with management and kitchen staff. The role requires BBQ pit experience, knife skills, time management, reliability, and the ability to work safely around heated equipment while standing for extended periods.

Prepare and cook food on a mesquite wood grill and rotisserie station while following food safety, sanitation, knife-handling, portioning, labeling, and quality procedures. Assist kitchen staff, maintain clean work areas and equipment, and complete preparation efficiently in a hot, high-volume environment.

Prepares and organizes the expo line, coordinates communication between front- and back-of-house teams, checks food timing and presentation, and ensures plates meet quality standards. The role requires menu knowledge, cleanliness, speed, reliability, teamwork, prolonged standing, and the ability to carry a 40-pound food tray.