Senior Restaurant Manager

Overview We are a rapidly growing casual dining restaurant chain committed to CRAFT: Connection, Respect, Advancement, Fun, and Trust. The Restaurant Manager will lead all restaurant operations during opening, mid‑day, and closing shifts. Responsibilities include hiring, managing, supervising, training the team, and ensuring a Gold Standard guest experience. Compensation $63,000 – $68,000 per year, plus quarterly bonus potential, commensurate with experience. Benefits Lucrative compensation package Growing company with 200+ restaurants and yearly openings across the country Career advancement, leadership conferences, and development programs Comprehensive benefits: Medical, Dental, Vision, Life Insurance, and 401(k) Paid vacation time Culture celebrating diversity, equity, and inclusion with WeCAN & IDEA groups Community involvement and philanthropy programs Quarterly bonus potential Daily Pay – On-demand access to earned pay Fun environment Relocation opportunities across the country Responsibilities Perform open, mid‑day, and closing duties. Conduct daily briefings on matters of importance to the team. Manage repair and maintenance issues. Manage Restaurant Risk Review audit process and implement necessary changes. Manage local restaurant marketing, sales building, and community involvement. Facilitate and participate in Continued Education Program. Exercise discretion and independent judgment. Ensure 100% compliance with all Company policies and laws. Make recommendations regarding development, promotion, and disciplinary actions affecting team members. Make hiring and termination recommendations to the General Manager. Cooperate with Team Member Relations Department and the management team when investigating Team Member Hotline and Restaurant Support Center inquiries. Ensure safety and sanitation. Monitor food and beverage quality and execution. Conduct Quarterly Food Reviews. Prepare and receive orders of food and beverages. Conduct weekly inventories to ensure proper levels are stocked and assess ordering patterns and changes. Monitor and validate daily prep production. Coach, mentor, and discipline hourly team members. Facilitate team member recognition. Train, coach, and develop team members to ensure they are providing Gold Standard service to guests. Manage guest relations and guest recovery. Qualifications Minimum of two years full‑service, high‑volume casual dining restaurant management experience. High personal integrity, professionalism and maturity. Ability to work in a fast‑paced environment. Solid relationship management and performance management skills. Ability to motivate and direct team members and work effectively within a management team. Exceptional interpersonal skills, with a focus on listening and questioning. Strong writing and documentation skills. Ability to absorb and retain information quickly. Keen attention to detail. Proven problem‑solving abilities. Exceptional guest service orientation. Ability to stand and walk around a restaurant for 8–10 hours. Ability to lift 50 pounds. Ability to bend, stoop, and raise arms above head on occasion. Pay Range USD $63,000.00 – $68,000.00 per year. #J-18808-Ljbffr BJ's Restaurants, Inc.