Restaurants Manager

Square One Concepts, Inc.; Gilbert (AZ); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

PTO

Dining discounts

Corporate Shoe Program

Competitive Pay

Quarterly Bonus

Flexible Scheduling

401(k)

Job summary

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and dedicated Restaurants Manager to deliver exceptional service and dining experiences to our guests. As the Restaurant Manager, you will assist the GM and oversee all aspects of the restaurant's operations including service, staff, and financial performance.

You will lead front-of-house and back-of-house, implement standards, recruit and develop a high-performing team, and ensure compliance with health and

Qualifications

• 10+ years management experience, including GM role, preferably in fine dining.
• Culinary degree or equivalent certification preferred.
• Must be eighteen years old.
• Proven track record in managing restaurant operations, staff, finances, and guest satisfaction.
• Strong leadership and interpersonal skills to motivate and guide the team.
• Excellent customer service and communication skills for guest engagement.
• Proficient in budgeting, financial analysis, and cost control.
• Detail-oriented with strong organizational and time-management abilities.
• Able to thrive in a fast-paced, high-pressure environment with quick decisions.
• Knowledge of food & beverage trends, regulations, and best practices.
• Sommelier Level 1 or equivalent preferred; Title 4 Manager Certification.
• Food Handlers Certification and Alcohol Service Licensing.
• Excellent communication; adaptable to flexible hours including evenings, weekends, holidays.

Responsibilities

• Provide leadership and strategic direction to the restaurant team, ensuring the highest level of customer satisfaction and exceptional dining experiences.
• Oversee all operational activities, including front-of-house and back-of-house operations, to ensure smooth and efficient service.
• Implement and maintain service standards, policies, and procedures to deliver consistent and exceptional guest experiences.
• Recruit, hire, train, and develop a high-performing team, including servers, bartenders, hosts, and support staff.
• Create and maintain a positive and productive work environment, fostering teamwork and motivation among staff members and the management team.
• Monitor and control expenses, labor costs, and inventory to meet financial targets while maintaining quality standards.
• Collaborate with the Executive Chef and kitchen team to ensure seamless coordination between front-of-house and back-of-house operations.
• Build and maintain relationships with guests, ensuring their needs are met and addressing any concerns or feedback promptly.
• Stay informed about industry trends, competition, and market demands, and make strategic recommendations to enhance offerings and profitability.
• Uphold and enforce health, safety, and sanitation regulations to ensure a safe and clean environment for guests and staff.
• Performs other related duties as assigned.

Skills

Ops management

Staff management

Financial oversight

Customer service

Communication skills

Food safety knowledge

Flexibility in hours

Leadership

Education

10+ years management

General Manager experience

Culinary degree or cert

Tools

Aloha POS

Hot Schedule

Paylocity

Restaurant 365

Plate IQ

OpenTable

Microsoft Office

Job description

Description

Job Summary:

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and dedicated Restaurants Manager to deliver exceptional service and dining experiences to our guests to join the team. As the Restaurant Manager, you will be responsible for assisting the GM and oversee all aspects of the restaurant's operations, including customer service, staff management, financial performance, and maintaining the highest standards of quality and hospitality.

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:

• Provide leadership and strategic direction to the restaurant team, ensuring the highest level of customer satisfaction and exceptional dining experiences.
• Oversee all operational activities, including front-of-house and back-of-house operations, to ensure smooth and efficient service.
• Implement and maintain service standards, policies, and procedures to deliver consistent and exceptional guest experiences.
• Recruit, hire, train, and develop a high-performing team, including servers, bartenders, hosts, and support staff.
• Create and maintain a positive and productive work environment, fostering teamwork and motivation among staff members and the management team.
• Monitor and control expenses, labor costs, and inventory to meet financial targets while maintaining quality standards.
• Collaborate with the Executive Chef and kitchen team to ensure seamless coordination between front-of-house and back-of-house operations.
• Build and maintain relationships with guests, ensuring their needs are met and addressing any concerns or feedback promptly.
• Stay informed about industry trends, competition, and market demands, and make strategic recommendations to enhance the restaurant's offerings and profitability.
• Uphold and enforce health, safety, and sanitation regulations to ensure a safe and clean environment for both guests and staff.
• Performs other related duties as assigned.

Requirements

Required Skills/Abilities:

• Must be eighteen years old.
• Proven track record of success in managing all aspects of restaurant operations, including staff management, financial performance, and guest satisfaction.
• Strong leadership and interpersonal skills to motivate and inspire the team.
• Exceptional customer service and communication skills to engage with guests and resolve issues effectively.
• Proficient in financial analysis, budgeting, and cost control measures
• Detail-oriented with excellent organizational and time-management abilities
• Ability to thrive in a fast-paced and high-pressure environment, making sound decisions quickly.
• In-depth knowledge of food and beverage industry trends, best practices, and regulations
• Preferred Sommelier Level 1 or the equivalent
• Title 4 Manager Certification
• Must have a valid Food Handlers Certification
• Must have an Alcohol Service Licensing or certification.
• Excellent communication and time- management skills
• Must be able to work flexible hours, including evening, weekends, and holidays.

System Used:

• Aloha (point of Sales)
• Hot Schedule (Employee scheduling)
• Paylocity (HR, Payroll, and Employer Information)
• Restaurant 365 (inventory Management & Reporting)
• Plate IQ (invoicing & Payments)
• Open Table (Reservation & Seating Application)
• Microsoft Office

Education and Experience:

• 10 years Management experience with 3 years as the role of General Manager, preferably in fine dining or upscale steakhouse establishments
• Culinary degree or equivalent certification preferred.

Physical Requirements:

• 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.
• Manual dexterity to cut and chop foods and perform other related tasks.

Benefits & Perks:

• 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