Restaurant Manager

COLD BEERS & CHEESEBURGERS - CROSSROADS; Scottsdale (AZ); Sur place; USD 52 000 - 75 000; Plein temps

Avantages offerts par ce poste

Accrual up to 40 hours PTO

Dining discounts

Quarterly bonus

Flexible scheduling

401(k)

Résumé du poste

Cold Beers & Cheeseburgers - Crossroads is seeking an experienced Restaurant Manager to oversee daily operations, drive guest satisfaction, and manage budgets with the Regional Manager. The role requires strong leadership, cost control, and a focus on quality across the dining experience.

You will supervise front-of-house, back-of-house, and bar operations, hire and train staff, and ensure compliance with health and safety regulations while delivering exceptional service.

Qualifications

• Requires high school diploma; management experience preferred.
• Knowledge of front-of-house, back-of-house, and bar operations.
• Certification: Food Handlers, Alcohol Service licensing required.

Responsabilités

• Oversee daily restaurant operations and guest experience.
• Lead staff recruitment, training, and performance reviews.
• Monitor inventory, costs, and profitability; develop budgets with Regional Manager.

Connaissances

Restaurant operations

Leadership

Time management

Financial management

Problem solving

Flexible hours

Formation

High school diploma

Management experience preferred

Corporate training program

Outils

Aloha POS

Hot Schedule

Microsoft Office

Paylocity

Restaurant 365

Plate IQ

Description du poste

Description

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:

• Accrual up to 40 hours of PTO
• 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