Business Manager - Market Street Grill Restaurant

Description

POSITION SUMMARY: The Business Manager is responsible for the overall success and profitability of the restaurant. This role provides leadership and oversight to the General Manager and management team while ensuring operational excellence, financial performance, and alignment with company goals. The Business Manager serves as the strategic leader of the business, balancing guest satisfaction, team development, and financial results. 

REPORTS TO: Chief Operations Officer 

SUPERVISES: Hospitality General Manager (GM) 

ESSENTIAL RESPONSIBILITIES:

Business & Financial Management

•  Oversee overall restaurant profitability, financial performance, and business operations 
•  Manage budgets, labor costs, food costs, inventory, and operating expenses 
•  Review financial reports and key performance metrics to identify opportunities for improvement 
•  Develop and implement strategies to increase revenue and operational efficiency 

Leadership & Team Development

•  Directly supervise, coach, and support the General Manager 
•  Establish performance expectations and accountability for restaurant leadership 
•  Assist with recruiting, hiring, and retention strategies for management positions 
•  Foster a positive culture that promotes teamwork, accountability, and employee engagement 
•  Support leadership development and succession planning efforts 

Operational Oversight

•  Ensure the General Manager and leadership team execute company standards consistently 
•  Monitor guest satisfaction, service quality, cleanliness, and operational performance 
•  Conduct regular reviews of restaurant operations and implement corrective actions when needed 
•  Ensure proper execution of opening, closing, and operational procedures 
•  Maintain alignment between Front-of-House and Back-of-House operations 

Compliance & Risk Management

•  Ensure compliance with health, safety, food handling, and sanitation regulations 
•  Monitor compliance with company policies and applicable employment laws 
•  Oversee workplace safety initiatives and risk management practices 
•  Ensure all required licenses, permits, and certifications remain current 

Strategic Planning & Growth

•  Identify opportunities for operational improvements and business growth 
•  Analyze market trends, guest feedback, and competitive activity 
•  Lead special projects and continuous improvement initiatives 
•  Collaborate with ownership on long-term business objectives and strategic planning 

EDUCATION AND/OR EXPERIENCE:

•  5+ years of restaurant management, hospitality leadership, or business management experience 
•  Proven experience leading managers and developing high-performing teams 
•  Strong financial acumen, including budgeting, forecasting, and cost management 
•  Exceptional leadership, communication, and interpersonal skills 
•  Strong analytical, problem-solving, and decision-making abilities 
•  Ability to balance strategic planning with operational execution 
•  Working knowledge of scheduling, inventory, POS systems, and financial reporting 
•  ServSafe Manager certification preferred 

COMPETENCIES:

•  Strong leadership, strategic thinking, and decision-making abilities 
•  Exceptional financial, organizational, and business management skills 
•  Ability to analyze data, manage budgets, and drive operational performance 
•  Strong interpersonal, communication, and relationship-building skills 
•  Self-motivated with a high level of accountability, initiative, and professionalism 
•  Flexible schedule as needed to support business operations, including occasional evenings, weekends, and special events 

Requirements

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Physical Activity: Talking, hearing, repetitive motion, stooping, crouching, standing, walking, lifting, and climbing stairs. 
• Physical Requirements: Medium work. Exerting up to thirty-five (35) pounds regularly and up to fifty (50) pounds occasionally. 
• Visual Acuity: ability to determine the accuracy, neatness, and thoroughness of the work assigned, including to make general observations of facilities.  
• Conditions: the noise level in the work environment is usually low to moderate. 

CORE VALUES:

• Service – Striving to provide the best experience for our customers and suppliers by making intentional actions and decisions to benefit others.
• Organization – Possessing a fanatical commitment to operating clean, consistent, and efficient facilities.
• Growth – Dedication towards continual improvement within our journey to become a better company.
• Pride – To be proud of, and believe in, our company and the products and services we provide.