Description:
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.

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.

Requirements:

• 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

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:

• 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.