Restaurant Manager

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 PandLs.

- 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.

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**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 ha e 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 and Reporting)

- Plate IQ (invoicing and 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.

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