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.

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 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)
• Deliv erect/Lunchbox

Education 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 Bonus
• Flexible Scheduling
• 401(k)

Full – Time employees are eligible for the following additional benefits:

• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan