Restaurant Manager: Lead Operations with Flexible Scheduling

Square One Concepts, Inc.

Phoenix, Northern (AZ, KY)

Hybrid

USD 60,000 - 80,000

Full time

14 days+

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Benefits offered by this job

PTO up to 160 days

Dining discounts across concepts

Corporate Shoe Program

Competitive Pay

Quarterly Bonus

Flexible Scheduling

401(k)

Medical & Prescription

Dental & Vision

HSA

Wellness Program

Pet Care Plan

Job summary

Square One Concepts is seeking a Restaurant Manager to oversee operations across its multiple concepts, ensuring exceptional service and profitability. You will lead staff, set goals, and maintain high standards of cleanliness and safety while delivering a superior guest experience.

The ideal candidate will bring strong restaurant operations knowledge, leadership, and financial acumen, with flexibility for evenings and weekends.

Qualifications

Strong knowledge of restaurant operations
Excellent leadership and interpersonal skills
Exceptional organizational and time management abilities
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
Food Handlers Certification
Alcohol Service Licensing or certification
Must be able to work flexible hours, including evenings, weekends, and holidays

Responsibilities

Hires and trains restaurant staff
Organizes and oversees staff schedules
Conducts performance evaluations timely and constructive
Handles discipline and termination following policy
Foster a positive and collaborative work environment
Set performance goals and provide guidance to help employees reach potential
Conduct regular staff meetings to share updates and address concerns
Oversee daily operations to ensure seamless service and guest experience
Monitor inventory, control costs, and optimize resources
Implement and maintain high standards of cleanliness, hygiene, and safety
Interact with guests and address feedback to improve service
Maintain a visible presence and engage with regular patrons
Develop and manage budgets with the Regional Manager including revenue forecasting
Monitor financial performance and analyze variances
Drive sales and achieve financial targets
Conduct regular menu tastings to maintain high-quality offerings