This company's mission is to grow our community, business, and family through a passion for great food, exceptional experiences, and genuine hospitality. Additionally, we expect our General Managers to personify our core values of genuine hospitality, to facilitate promotion from within through training and development, to foster an environment of teamwork and unity, and are a representation of absolute integrity.
The General Managers in our restaurants are responsible for upholding the standards, mission, and core values of our restaurant brands. The General Manager manages the daily operations of their assigned restaurant, including the selection, development and performance management of salaried and hourly personnel. They oversee the planning, organizing, training and leadership necessary to achieve established goals and objectives in sales, costs, profitability, employee retention, guest satisfaction, service standards and food & beverage quality, and overall restaurant cleanliness and sanitation. Experience and passion for development of an elevated wine program is preferred.
Job Responsibilities & Essential Functions:
â— Oversee and manage all areas of the restaurant and make final decisions on matters
â— Maintain company focus and vision
â— Thorough knowledge and passion of all products (food, beverage, wine, etc.)
â— Maintain regular communication with the Chief Executive Officer, Accounting
Department, Sales Department, Marketing, etc .
â— Consult with and work closely with Human Resources Managers in HR related
â— Prepare for and participate in meetings with your management team, hourly staff,
CEO and/or corporate departments.
â— Attend appropriate and designated meetings
â— Serves as a role model for entire staff
â— Perform work related duties and special projects as needed
â— Provide direction to employees regarding operational and procedural issues.
â— Interview, select, train, supervise, counsel and discipline restaurant staff for efficient
operation. Organize and conduct pre-shift and meetings communicating pertinent
information to the staff, such as house count and menu changes. Schedule and
direct staff in their work assignments.
â— Develop employees by providing ongoing feedback, establishing performance
expectations, and by conducting performance reviews.
â— Maintain an accurate and up-to-date plan of restaurant staffing needs.
Prepare/Approve schedules and ensure that the restaurant is staffed for all shifts.
â— Facilitate a healthy working environment that represents teamwork, fairness and
â— Set and oversee managers areas of responsibility
â— Ensure a consistent line of communication with management team to promote
smooth operations per BRG standards
â— Maintain professional restaurant image including overall cleanliness as well as
proper uniform and appearance standards.
â— Hold management and staff accountable for performance
â— Be physically present, on the floor, in shift, for any guest or team needs
â— Oversee hiring, supervision, discipline, documentation and termination of employees
â— Training, coaching and development of management and hourly staff by providing
ongoing feedback, establishing expectations and overseeing performance reviews
â— Ensure that trainees and existing staff are receiving the appropriate training for their
continued growth and development
â— Follow Company's open door policy
â— Be knowledgeable of Company's policies and handbook
â— Adhere to company standards and service levels to increase sales and minimize
costs, including food, beverage, supply, utility and labor costs.
â— Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll
related administrative duties are completed accurately, on time, and in accordance
with company policies and procedures.
â— Review P&L statement each period with Accounting Department – understand the
function of and the ability to reconcile
â— Understand and manage all areas of financial statements including labor, food cost,
â— Utilize labor effectively within budget while ensuring quality standards
â— Prepare and regularly review restaurant goals, budgets and period forecasting
â— Responsible for ensuring that all financial and personnel/payroll related
administrative duties are completed accurately, timely, and in accordance with
â— Oversee and adhere to cash handling and reconciliation procedures in accordance
with company policy and procedures
â— Maintain rapport with FOH and BOH and attend relevant meetings.
â— Move throughout the dining room and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
â— Give guidance toward improvement and make necessary adjustments for consistency.
â— Respond timely to all inquiries and/or complaints, taking appropriate action to resolve any guest issues.
â— Enforce sanitary practices for food handling, general cleanliness, and maintenance of FOH and dining areas. Ensure compliance with operational standards, company
policies, federal/state/local laws, and ordinances.
â— Responsible for ensuring consistent high quality of food, beverages, and service.
â— Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
â— Ensure competition of documentation for any and all guest or employee accidents
â— Uphold all ServSafe guidelines.
â— Interact positively with customers promoting the restaurant.
â— Resolve problems to the satisfaction of involved parties.
â— Answer telephones in a clear voice, coordinate and document reservations.
â— Organize special events in the restaurant such as receptions.
â— Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
â— Responsible for ensuring that all financial (invoices, reporting) and
personnel/payroll related administrative duties are completed accurately, on
time and in accordance with company policies and procedures.
â— Keeps the CEO advised promptly and fully informed of all issues (i.e.
problems, unusual matters of significance and positive events) and takes
prompt corrective action where necessary or suggests alternative courses of
â— Completes job responsibilities and performance objectives in a timely and
effective manner and in accordance with BRG Hospitality policies and
â— Maintains a favorable working relationship with all company employees to
foster and promote a cooperative and harmonious working climate which will be
conducive to maximum employee morale, productivity and efficiency/effectiveness.
â— At all times provides a favorable image of BRG Hospitality Group and
â— Utilize computers and other electronic devices for operation of restaurants.
â— Ensure that all standards and cash handling procedures are met.
â— Ensure compliance with local, state and federal laws.
â— Ensure adequate staffing levels for anticipated business during shift.
â— Coach staff to adhere to restaurant service standards.
â— Conduct inspections and ensure cleanliness of all areas-dining room, bar, service
prep areas, and kitchen.
â— Solicit feedback from guests concerning food, beverages, service and
â— Performs other duties and responsibilities as required or requested.
â— College degree is preferred. Degree in restaurant management is desirable. A
combination of practical experience and/or education is an acceptable alternative.
â— Minimum of 5 years restaurant management experience in elevated fine dining
â— Ability to read and write in English
â— Strong communication skills
â— Strong organizational, multi-tasking, time management skills
â— Attention to detail and accuracy
â— ServSafe certification required.
â— Knowledge of computers. Knowledge of industry specific programs such as Toast,
Open Table, etc.
â— Familiarity with internet programs such as Google Email, Drive, Calendar, and Sites
â— Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
â— Must possess a valid driver’s license.
â— Must be eligible to work in the United States.
â— Basic math and computer/tablet skills.
â— Ability to stay professional in a stressful work environment.
â— Ability to work in a team environment and maintain a professional manner.
â— Superb multitasking skills and an eye for detail.
â— Available to work different hours including weekends, days, nights, and holidays.
â— Positive, engaging personality and professional appearance.
â— Ability to uphold company standards relating to appearance and dress.
â— Exceptional interpersonal and communication skills as well as strong task and time
â— Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able
to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for
extended periods of time, up to eight hours per day. Able to reach above head and
shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able
to perform sweeping motion, front-to-back and side-to-side. Able to work in confined
spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb
stairs and ladders.
â— Manual dexterity
â— Knowledge of principles and processes for providing customer services. This
includes meeting quality standards and company standard policies and procedures.
â— Able to listen and follow instructions, work unsupervised, and adapt to changing
â— Displays integrity and honesty and maintains a positive attitude towards managers,
co-workers, guests and visitors.
â— Must be able to respond calmly and make rational decisions when handling business
related issues in a fast paced environment
â— Comply with all company policies