Restaurant Manager

Description

Square One Concepts, a leading restaurant group known for its innovative concepts and exceptional culinary experiences, is seeking an enthusiastic and talented individual to join our team as a Restaurant Manager. With multiple locations across various cities, we offer a dynamic and fast-paced work environment where creativity and passion for food are valued. Square One Concepts manages Bourbon & Bones Chophouse & Bar, Cold Beers & Cheeseburgers, The Original Arcadia Tavern, and Wasted Grain.

Job Summary:

Square One Concepts is seeking a highly motivated and experienced Restaurant Manager to oversee operations. As a Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high-quality standards, and maximizing profitability across our various restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations. 

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.  
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Foster a positive and collaborative work environment, promoting teamwork and open communication.
• Set performance goals and expectations, providing guidance and support to help employees achieve their full potential.
• Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team.
• Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures.
• Monitor inventory levels, control costs, and optimize resources to maximize profitability.
• Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations.
• Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction.
• Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively.
• Interact with guests, taking feedback into consideration to improve service and menu offerings.
• Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons.
• Working with the Regional Manager to develop and manage budgets, including revenue forecasting, cost control, and expense management through P&Ls.
• Monitor financial performance, analyze variances, and implement corrective actions as necessary.
• Implement strategies to drive sales, increase revenue, and achieve financial targets.
• Conduct regular menu tastings to maintain high-quality food and beverage offerings.
• Monitor food and beverage presentation, portion control, and overall product quality to meet company standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned. 

Requirements

Required Skills/Abilities: 

• Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management.
• Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers.
• Exceptional organizational and time management abilities, with a keen eye for detail.
• Strong business acumen and financial management skills.
• Outstanding problem-solving and decision-making capabilities.
• Ability to thrive in a fast-paced, dynamic environment.
• Knowledge of health and safety regulations.
• Title 4 Manager Certification
• Must have a valid Food Handlers Certification 
• Must have an Alcohol Service Licensing or certification.
• Must be able to work flexible hours, including evening, weekends, and holidays.

System Used:

• Aloha (point of Sales)
• Hot Schedule (Employee scheduling) 
• Proficient with Microsoft Office Suite or related software
• Paylocity (HR, Payroll, and Employer Information)
• Restaurant 365 (inventory Management & Reporting)
• Plate IQ (invoicing & Payments)

Education and Experience:

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold is present in a kitchen environment.
• Must be able to lift up to 50 pounds at times. 
• Must be able to work late nights and unpredictable hours.

Benefits & Perks: 

• PTO up to 160
• Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones 
• Corporate Shoe Program through Shoes for Crews and Skechers 
• Competitive Pay 
• Quarterly Bonus
• Flexible Scheduling 
• 401(k) 

Full – Time employees are eligible for the following additional benefits:

• Medical & Prescription 
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program  
• Discount Pet Care Plan
• 401K Plan