Squisito Careers

As General Manager, you will oversee all aspects of day-to-day restaurant operations. You’ll be responsible for leading a motivated team, ensuring high standards of food quality and customer service, and maintaining a clean and efficient operation. This role requires a strong presence on the floor, a passion for hospitality, and the ability to develop people and processes that support long-term success.

Key Responsibilities

• Restaurant Operations: Manage daily functions including opening and closing; ensure all food and service meet company standards of quality, consistency and speed; maintain a clean, safe and welcoming environment for guests and staff.
• Leadership & Staff Development: Hire, train and lead front- and back-of-house staff; foster a positive team culture built on respect, accountability and enthusiasm; conduct team meetings, performance evaluations and coaching sessions.
• Guest Experience: Ensure every guest feels valued and has a consistently great experience; handle concerns with urgency, professionalism and follow-through; create a community-driven atmosphere that reflects Squisito’s family values.
• Financial Oversight: Manage labor, food costs and inventory to meet budget goals; complete daily, weekly and monthly reporting accurately; ensure compliance with health, safety and local regulations.

Preferred Qualifications

• Hands-on management style with a guest-first mentality.
• Excellent communication and organizational skills.
• 5+ years of General Manager experience in an Italian restaurant, preferably with QSR or Fast Casual experience.
• Current or recent experience directly supervising 10–15 or more hourly/salary employees.
• Stable work history, with no more than 3 employers in the last 5 years.
• Proven track record with profit and loss statements, spreadsheets, food cost analysis and pricing.
• Experience managing payroll, food costs and scheduling.
• Strong ability to train, lead and motivate a team.
• Prior experience in sales, customer service and interacting with the public in a restaurant environment.
• Knowledge of Toast software preferred.
• Passion for Italian cuisine and creating memorable dining experiences.

Benefits

• Competitive salary with performance-based bonus
• Health and dental insurance options
• Paid time off
• Company discounts and meals
• Growth opportunities within a successful restaurant group

Head cashiers / 3rd Closers are responsible for orchestrating and controlling the work of all Front of House staff during a shift. As such, they must be experienced in all operational and procedural aspects of the department and knowledgeable of all restaurant policies. In addition to working behind the counter, head cashiers have administrative duties, are responsible for guest relations, close the register and reconcile cash, and handle restaurant opening and closing responsibilities. All applicants should have at least 4 years prior restaurant (preferably Italian) customer service experience, or 2 years as a head cashier.

The Cashier’s main and most important role is customer service and overall guest satisfaction. Cashiers take guest orders — both in store and over the phone — in an accurate, timely and courteous manner, and accept payment for those orders. This individual ensures ordered items are plated and garnished properly and verifies the accuracy of the order before serving. Cashiers must have strong interpersonal and customer service skills, with regular daily guest interaction. The ability to multi-task is essential, handling multiple orders at once whether over the phone or face to face. The ability to communicate in English is required.

Prep Cooks / Dishwashers have primary responsibility for the preparation of all food items used by the line cooks when making menu items. The ability to maintain a sanitary and organized work space and work as a team is critical to the efficiency of food preparation and service. Attention to detail and the ability to follow instructions is required, as prep cooks strictly adhere to standard procedures when preparing food items. They are also responsible for washing and cleaning all tableware, glasses, pots, pans, utensils and other equipment and supplies in accordance with Board of Health, FDA and company regulations.

A line cook is responsible for the daily preparation of food items at each station in the kitchen and on the front line, maintaining product presentation, product quality and cook-time standards. Our open kitchen highlights the freshness and quality of our ingredients, cleanliness and efficient staff. The ability to communicate in English is required.

Duties & Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills and fryers.
• Assume 100% responsibility for the quality of product served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food product at each station and the front line.
• Maintain a clean, organized and sanitary work station.
• Prepare items for grilling, frying, broiling or other cooking methods by portioning, battering, seasoning or marinating.
• Handle, store and rotate all products properly.
• Assist in food prep assignments during off-peak periods.
• Assist with cleaning, sanitation and organization of the kitchen, walk-in coolers and storage areas.
• Understand and properly use and maintain all equipment in the station.
• Use all checklists for set up and break down of the kitchen.
• Perform all daily, weekly and monthly cleaning duties assigned by management.
• Practice sanitary and safe food handling at all times.