Restaurant Manager at Bourbon & Bones - Peoria

BOURBON & BONES - PEORIA•Tempe, AZ

48d

About The Position

Bourbon & Bones Chophouse - Peoria is seeking a highly skilled experienced and dedicated Restaurant Manager to deliver exceptional service and dining experiences to our guests to join the team. As the Restaurant Manager, you will be responsible for assisting the GM and oversee all aspects of the restaurant's operations, including customer service, staff management, financial performance, and maintaining the highest standards of quality and hospitality.

Requirements

Must be eighteen years old.
Proven track record of success in managing all aspects of restaurant operations, including staff management, financial performance, and guest satisfaction.
Strong leadership and interpersonal skills to motivate and inspire the team.
Exceptional customer service and communication skills to engage with guests and resolve issues effectively.
Proficient in financial analysis, budgeting, and cost control measures
Detail-oriented with excellent organizational and time-management abilities
Ability to thrive in a fast-paced and high-pressure environment, making sound decisions quickly.
In-depth knowledge of food and beverage industry trends, best practices, and regulations
Must have a valid Food Handlers Certification
Must have an Alcohol Service Licensing or certification.
Excellent communication and time- management skills
Must be able to work flexible hours, including evening, weekends, and holidays.
10 years Management experience with 3 years as the role of General Manager, preferably in fine dining or upscale steakhouse establishments
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.
Manual dexterity to cut and chop foods and perform other related tasks.

Nice To Haves

Preferred Sommelier Level 1 or the equivalent
Title 4 Manager Certification
Culinary degree or equivalent certification preferred.

Responsibilities

Provide leadership and strategic direction to the restaurant team, ensuring the highest level of customer satisfaction and exceptional dining experiences.
Oversee all operational activities, including front-of-house and back-of-house operations, to ensure smooth and efficient service.
Implement and maintain service standards, policies, and procedures to deliver consistent and exceptional guest experiences.
Recruit, hire, train, and develop a high-performing team, including servers, bartenders, hosts, and support staff.
Create and maintain a positive and productive work environment, fostering teamwork and motivation among staff members and the management team.
Monitor and control expenses, labor costs, and inventory to meet financial targets while maintaining quality standards.
Collaborate with the Executive Chef and kitchen team to ensure seamless coordination between front-of-house and back-of-house operations.
Build and maintain relationships with guests, ensuring their needs are met and addressing any concerns or feedback promptly.
Stay informed about industry trends, competition, and market demands, and make strategic recommendations to enhance the restaurant's offerings and profitability.
Uphold and enforce health, safety, and sanitation regulations to ensure a safe and clean environment for both guests and staff.
Performs other related duties as assigned.

Benefits

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