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Restaurant Manager at Cold Beers & Cheeseburgers - Shea 116

Restaurant Manager at Cold Beers & Cheeseburgers - Shea 116

Square One Concepts, IncScottsdale, AZ, US
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Overview

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.
  • Work 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.
  • Ensure customer satisfaction with all aspects of the restaurant and dining experience.
  • Handle customer complaints, resolving issues in a diplomatic and courteous manner.
  • Ensure compliance with alcoholic beverage regulations.
  • Manage inventory and purchases of food and supplies.
  • Conduct daily inspections of the restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
  • Periodically evaluate restaurant equipment for repairs and maintenance, schedules for service.
  • Collaborate with chefs to develop appetizing menus.
  • Maintain sales records and track cash receipts.
  • Prepare and submit 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.

    • 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 & Reporting)
  • Plate IQ (invoicing & 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.
  • Prolonged periods 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 Bonus
  • Flexible Scheduling
  • 401(k)
  • Medical & Prescription
  • Dental & Vision
  • Health Saving Account (HSA)
  • Wellness Program
  • Discount Pet Care Plan

    • J-18808-Ljbffr

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