Restaurants Manager

BOURBON & BONES - SAN TAN•Gilbert, AZ

4d•$70,000 - $75,000

About The Position

Bourbon & Bones Lounge - Square One Concepts is seeking an experienced Restaurants Manager to assist the General Manager and oversee restaurant operations. The role is responsible for customer service, staff management, financial performance, and maintaining high standards of quality and hospitality. The manager leads the restaurant team, oversees front-of-house and back-of-house operations, and works with the Executive Chef and kitchen team to coordinate service. The position also includes recruiting, developing, and supervising staff; managing costs and inventory; building relationships with guests; and ensuring compliance with health, safety, and sanitation regulations. The manager must be able to work flexible hours, including evenings, weekends, holidays, late nights, and unpredictable hours.

Requirements

Must be at least eighteen years old.
10 years of management experience, including 3 years in a General Manager role; experience in fine dining or upscale steakhouses is preferred.
Proven success managing restaurant operations, including staff management, financial performance, and guest satisfaction.
Strong leadership and interpersonal skills to motivate and inspire a team.
Exceptional customer service and communication skills to engage guests and resolve issues.
Proficiency in financial analysis, budgeting, and cost control.
Strong attention to detail and excellent organizational and time-management abilities.
Ability to thrive in a fast-paced, high-pressure environment and make sound decisions quickly.
In-depth knowledge of food and beverage industry trends, best practices, and regulations.
Title 4 Manager Certification.
Valid Food Handlers Certification.
Alcohol Service Licensing or certification.
Ability to work flexible hours, including evenings, weekends, and holidays.
Ability to work late nights and unpredictable hours.
Ability to stand for prolonged periods and work in a kitchen.
Ability to lift up to 50 pounds at times.
Manual dexterity to cut and chop foods and perform related tasks.

Nice To Haves

Sommelier Level 1 or equivalent.
Culinary degree or equivalent certification.
Management experience in fine dining or upscale steakhouse establishments.

Responsibilities

Provide leadership and strategic direction to the restaurant team to support customer satisfaction and exceptional dining experiences.
Oversee front-of-house and back-of-house operations to ensure smooth, efficient service.
Implement and maintain service standards, policies, and procedures.
Recruit, hire, train, and develop restaurant staff, including servers, bartenders, hosts, and support staff.
Organize and oversee staff schedules.
Conduct timely and constructive performance evaluations.
Handle employee discipline and termination in accordance with restaurant policy.
Foster a positive, productive work environment and motivate staff and management team members.
Monitor and control expenses, labor costs, and inventory while maintaining quality standards.
Collaborate with the Executive Chef and kitchen team to coordinate front-of-house and back-of-house operations.
Build relationships with guests, meet their needs, and address concerns or feedback promptly.
Stay informed about industry trends, competition, and market demands, and make strategic recommendations to improve offerings and profitability.
Enforce health, safety, and sanitation regulations.
Perform other related duties as assigned.

Benefits

Paid time off (PTO).
Dining discounts: 50% off meals at Cold Beers & Cheeseburgers and 25% off meals at Bourbon & Bones.
Corporate shoe program through Shoes for Crews and Skechers.
Competitive pay.
Quarterly bonus.
Flexible scheduling.
401(k).
Medical and prescription benefits for full-time employees.
Dental and vision benefits for full-time employees.
Health Savings Account (HSA) for full-time employees.
Wellness program for full-time employees.
Discount pet care plan for full-time employees.