The Business Manager is an operational and financial leadership role supporting multi-unit restaurant operations — bridging senior leadership and onsite teams to keep the business running at its best. In this role, you'll own payroll, compliance, financial reporting, staffing systems, and the cultural infrastructure that holds teams together across locations. It's a high-accountability position built for someone who's equally comfortable in a spreadsheet and on a restaurant floor.

About us:

Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American's greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in.

View our restaurants here:

https://www.bokagrp.com/ What you'll do: Equip managers with the tools, SOPs, and training they need to operate effectively - providing onsite training and troubleshooting support as needed. Attend key meetings, drive follow-through on action items, and keep the Business Director informed on issues and progress. Audit FOH and BOH schedules in 7shifts against budgeting targets, and flag staffing issues to Directors. Review and audit hourly payroll and serve as the primary escalation point for payroll and tip discrepancy questions. Oversee manager onboarding and offboarding, coordinate training schedules for salaried and hourly staff, conduct training audits by job code, and partner with HR on content development and delivery. Ensure all personnel files, certifications, and required documentation are complete, current, and compliant with all applicable labor laws. Reconcile prepaid events and catering across OpenTable, Tripleseat, third-party delivery platforms, and POS; support special event execution; and keep website and platform menu data accurate and current. If applicable, serve as the point of contact for hotel partners regarding room charges, receipt requests, and reconciliation issues through resolution. Analyze scorecards and P&L reporting to surface actionable operational insight. Support annual budget planning, monthly inventory audits, quarterly POS audits, and purchasing compliance with the Director of Operations and General Managers. Manage the full invoice lifecycle, Trial Balance reviews, AMEX reconciliations, and cash procedures including safe audits, petty cash, and deposits. Oversee end-of-month reporting and processes, ensuring accurate and timely completion, while supporting senior leadership in preparation of financial, operational, and performance reporting to internal and external stakeholders. Who we're looking for: 3+ years of experience in multi-unit restaurant or hospitality operations, with a track record of managing complexity across locations. Solid working knowledge of payroll processes and compliance requirements, including labor laws, employee certifications, and required documentation management. Strong financial acumen — fluent in P&L analysis, budget planning, reconciliation, and end-of-month reporting cycles. Hands-on proficiency with industry tools including 7shifts, Aloha POS, OpenTable, and Tripleseat (or comparable platforms) or ability to learn new tools quickly. Exceptional organizational and communication skills, with the ability to manage competing priorities across multiple teams and locations without dropping the ball. A collaborative, solutions-first mindset — you work well cross-functionally, know when to escalate, and bring clarity to complex situations.

Benefits & Perks:

Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!

Physical Requirements:

Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds Safely and effectively use all necessary tools, equipment, and cleaning chemicals Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces Ability to bear exposure to hot and cold environments