LSM MANAGER

Description

Are you looking for a great place to work and build a long-lasting management career? You’ve found the right place! At ACGBBQ, LLC., a licensed franchisee of Sonny’s BBQ, we believe our people—especially our managers—are the key to our success!

LSM Managers receive the following benefits:

• Paid Time Off
• Sick Pay
• Manager Meals
• Bonus Program based off New/Direct Sales $ Recurring orders
• Medical, Dental, and Vision Coverage
• Company-paid Long-Term Disability and Group Life Insurance
• 401(k) Retirement Plan
• Company Matching Contributions

General Purpose:

The Local Store Marketing (LSM) & Sales Manager is responsible for executing local store marketing strategies that drive catering sales growth, increase brand awareness, and strengthen community engagement within a designated market. This role supports restaurant operations by building guest relationships, developing community partnerships, and ensuring consistent brand execution.

The position works closely with the Area Director and Director of Operations to align marketing efforts with operational goals, uphold brand standards, and foster long-term loyalty through catering and hospitality. Ongoing collaboration with Marketing and Talent & Culture is required to support market initiatives and team engagement.

Essential Duties:

• Increase brand awareness in local markets to keep Sonny’s BBQ “top-of-mind” while driving traffic and sales.
• Identify, develop, and manage major sponsorship and catering opportunities within local markets. Includes but not limited to, cold calling, blitzing (B2B visits) in local markets, attending Chamber of Commerce networking events and meetings, etc.
• Coordinate Random Acts of BBQ program and other philanthropic efforts.
• Manage requests for charitable donations of food and gift certificates.
• Collaborate in all functions of marketing including internal and external communication, copy writing, proofreading, collateral design, all forms of advertising, event planning and social media writing.
• Coordinate marketing aspects of new restaurant openings, remodels, and special events, such as milestone birthdays or groundbreaking celebrations.
• Grow food truck sales.
• Ensure consistent brand and image is maintained in restaurant and marketing materials.
• Creative execution and project management for franchisee promotions.
• Coordinate and execute community events (bridal expos, business expos, "Taste of" events, etc.).
• Manage projects from conception to deployment using project management software.
• Generate ideas, create and implement local promotions, contests and programs.
• Strengthen catering segment in each location.
• Assist with implementation of corporate promotions on a local level.
• Actively participate in high profile catering events.

Requirements:

• Must have and maintain reliable transportation, a valid driver's license, a good driving record, and 100/300 insurance coverage.
• Excellent verbal and written communication skills.
• Strong organizational skills with the ability to prioritize projects effectively.
• Flexibility to work weekdays, nights, and weekend events, and supporting restaurants with catering events on short notice.
• Problem-solving abilities and adaptability in dynamic event settings.
• Ability to work both independently and in a team environment.
• Must be passionate, entrepreneurial, and dedicated to success.

Schedule Requirements:

• Whatever it takes. (W.I.T)
• Willingness to travel within the designated market and manage teams effectively.

Physical Demands and Work Environment:

The physical demands described here are representative of those that must be met by any Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• At caterings and events, may lift and/or move up to 20 pounds and occasionally up to 35 pounds.
• At caterings and events, may be required to stand for prolonged periods of time, handle products, tools, equipment, paperwork, and communicate effectively with guests, other managers, and team members.
• At caterings and events, regularly use hands to finger, handle, or feel; push, pull, reach with hands and arms; climb or balance; stoop, kneel, or bend; taste or smell; and talk or hear, and inhaling smoke from a wood-burning cooker, and ability to push, pull and lift.
• Sonny’s is a fast-paced environment and requires constant human interaction and movement.
• At caterings and events, regularly work with or near moving mechanical parts, may be exposed to wet and/or humid conditions, and are requested to work with cleaning chemicals which can be toxic and/or caustic.
• At caterings and events, may be exposed to temperatures between 0°F and 100°F.
• Must have the ability to perform the essential functions of the job for up to a 12-hour shift.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as a detailed list of all responsibilities.