General Manager

Description:

Square One Concepts, a leading restaurant group known for its innovative concepts and exceptional culinary experiences, is seeking an enthusiastic and talented individual to join our team as General Manager. We offer a dynamic and fast-paced work environment where creativity and passion for food are valued. Square One Concepts manages Bourbon & Bones Chophouse & Bar, Cold Beers & Cheeseburgers, The Original Arcadia Tavern, and Wasted Grain.

Job Summary:

Square One Concepts is seeking a highly motivated and experienced General Manager to oversee operations. As a General 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:

Oversee all aspects of restaurant operations, including daily activities, staffing, and inventory management.

Ensure compliance with health and safety regulations, as well as company policies and procedures.

Monitor and control costs, including food and beverage expenses, labor costs, and operating expenses.

Develop and implement strategies to maximize sales, improve profitability, and enhance overall efficiency.

Maintain high-quality standards for food preparation, presentation, and service.

Interview, hire, train, and motivate a diverse team of employees, ensuring adequate staffing levels.

Foster a positive work environment, promoting teamwork, communication, and a customer-centric culture.

Set performance expectations and provide ongoing coaching, feedback, and recognition to drive individual and team success.

Conduct regular staff meetings and training sessions to ensure employees are well-informed and continuously improving.

Ensure that guests receive exceptional service and have a memorable dining experience.

Address customer inquiries, concerns, and complaints promptly and professionally.

Maintain a strong presence on the floor, interacting with guests and team members to ensure satisfaction and resolve issues.

Monitor customer feedback and implement corrective actions as necessary.

Develop and manage the annual budget, including revenue projections, expense controls, and cost analysis.

Analyze financial statements and key performance indicators to identify opportunities for improvement.

Implement effective sales and marketing strategies to drive revenue growth and increase customer loyalty.

Collaborate with the Regional Manager to achieve financial targets and operational goals.

Performs other duties as assigned.

Requirements:

Required Skills/Abilities:

Strong knowledge of restaurant operations, including food and beverage, inventory, and labor management.

Exceptional leadership abilities, with a track record of motivating and developing high-performing teams.

Excellent communication, interpersonal, and problem-solving skills.

Strong business acumen and financial acumen, with the ability to analyze financial data and make informed decisions.

Familiarity with industry trends, regulations, and best practices.

Must maintain a valid Food Handlers Card and any other necessary certifications.

Title 4 Manager CertificationMust 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.

System Used:

Aloha (point of Sales)Hot Schedule (Employee scheduling) Proficient with Microsoft Office Suite or related softwarePaylocity (HR, Payroll, and Employer Information)Restaurant 365 (inventory Management & Reporting)Plate IQ (invoicing & Payments)Deliv erect/

LunchboxEducation and Experience:

Bachelor's degree in business administration, Hospitality Management, or a related field (preferred) or proven experience as a General Manager or in a similar leadership role within the restaurant industry.

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.

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.

Benefits & Perks:

Accrual up to 40 hours of 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 BonusFlexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & VisionHealth Saving Account (HSA)Wellness Program Discount Pet Care PlanCompensation details: 0 Yearly SalaryPI33862b21ed4d-7141PDN-a1c3b1b6-a54c-4622-9a35-e0c330731f76