Restaurant Manager — People & Service Leader

Bonefish Grill; Belleair Bluffs (FL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401k

Job summary

Bonefish Grill seeks an experienced restaurant manager to oversee daily FOH/BOH operations, ensuring top-tier guest experiences and leadership across the team. You will assist with staffing, drive career growth for hourly staff, and uphold safety and sanitation standards while aligning with company policies.

The role requires a minimum of 1 year in restaurant management, flexibility in scheduling, and 21+ years of age.

Qualifications

• One (1) year previous restaurant management experience.
• Must be able and willing to work a flexible schedule.
• Minimum age 21 years.
• Certification in food safety.
• Willingness to relocate within the assigned region.
• Working knowledge of Microsoft Office.

Responsibilities

• Assist with staffing levels by scheduling, recruiting, interviewing, and hiring, while maintaining high employment quality standards aligned with the Bonefish Grill brand.
• Actively participate in the career growth of hourly team members.
• Implement effective security protocols to always ensure the ongoing safety of both our employees and guests.
• Comply with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards
• Respond to guest comments and build loyalty while setting the service standard for the restaurant
• Have a working knowledge of entire menu and preparation standards
• Engage in community and market-related opportunities at the restaurant

Skills

Staff scheduling

Leadership

Customer experience

Policy compliance

Security protocols

Menu knowledge

Tools

Microsoft Office

Job description

Bonefish Grill seeks an experienced restaurant manager to oversee daily FOH/BOH operations, ensuring top-tier guest experiences and leadership across the team. You will assist with staffing, drive career growth for hourly staff, and uphold safety and sanitation standards while aligning with company policies.

The role requires a minimum of 1 year in restaurant management, flexibility in scheduling, and 21+ years of age.