General Manager | New Orleans | Relocation Assistance Available

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:

General

• Prepare for and participate in meetings with your management team, hourly staff, CEO and/or corporate departments
• Serves as a role model for entire staff
• Maintain company focus and vision
• Consult with and work closely with Human Resources Managers in HR related matters
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance
• Attend appropriate and designated meetings
• Maintain regular communication with the Chief Executive Officer, Accounting Department, Sales Department, Marketing, etc
• Perform work related duties and special projects as needed
• Thorough knowledge and passion of all products (food, beverage, wine, etc.)

Personnel

• 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
• Set and oversee managers areas of responsibility
• Ensure a consistent line of communication with management team to promote smooth operations per BRG standards
• Maintain professional restaurant image including overall cleanliness as well as proper uniform and appearance standards
• Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews
• Provide direction to employees regarding operational and procedural issues
• Training, coaching and development of management and hourly staff by providing
• Facilitate a healthy working environment that represents teamwork, fairness and high performance
• Hold management and staff accountable for performance
• Oversee hiring, supervision, discipline, documentation and termination of employees
• 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
• Be physically present, on the floor, in shift, for any guest or team needs

ongoing feedback, establishing expectations and overseeing performance reviews

• Ensure that trainees and existing staff are receiving the appropriate training for their continued growth and development
• Be knowledgeable of BRG policies and handbook
• Follow BRG’s open door policy

Financial

• Understand and manage all areas of financial statements including labor, food cost, COG’s, etc
• Utilize labor effectively within budget while ensuring quality standards
• Responsible for ensuring that all financial and personnel/payroll related
• Review P&L statement each period with Accounting Department – understand the function of and the ability to reconcile
• 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
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Prepare and regularly review restaurant goals, budgets and period forecasting

administrative duties are completed accurately, timely, and in accordance with company standards

• Oversee and adhere to cash handling and reconciliation procedures in accordance with company policy and procedures

Safety

• Move throughout the dining room and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Ensure competition of documentation for any and all guest or employee accidents
• Responsible for ensuring consistent high quality of food, beverages, and service
• Maintain rapport with FOH and BOH and attend relevant meetings
• 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
• Uphold all ServSafe guidelines
• Respond timely to all inquiries and/or complaints, taking appropriate action to resolve any guest issues
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Give guidance toward improvement and make necessary adjustments for consistency

Guest Services

• Answer telephones in a clear voice, coordinate and document reservations
• Interact positively with customers promoting the restaurant
• Organize special events in the restaurant such as receptions
• Resolve problems to the satisfaction of involved parties

Operational

• 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
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• 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
• 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 action

Miscellaneous

• Conduct inspections and ensure cleanliness of all areas-dining room, bar, service prep areas, and kitchen
• Performs other duties and responsibilities as required or requested
• Ensure that all standards and cash handling procedures are met
• Ensure compliance with local, state and federal laws
• Solicit feedback from guests concerning food, beverages, service and improvement ideas
• Utilize computers and other electronic devices for operation of restaurants
• Coach staff to adhere to restaurant service standards
• Ensure adequate staffing levels for anticipated business during shift

Requirements:

• Able to listen and follow instructions, work unsupervised, and adapt to changing situations
• Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors
• Superb multitasking skills and an eye for detail
• Minimum of 5 years restaurant management experience in elevated fine dining establishments
• Ability to uphold company standards relating to appearance and dress
• 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
• Available to work different hours including weekends, days, nights, and holidays
• Basic math and computer/tablet skills
• Strong communication skills
• College degree is preferred. Degree in restaurant management is desirable. A combination of practical experience and/or education is an acceptable alternative
• Must be eligible to work in the United States
• Comply with all company policies
• Must possess a valid driver’s license
• Manual dexterity
• Positive, engaging personality and professional appearance
• Knowledge of computers. Knowledge of industry specific programs such as Toast, Open Table, etc
• Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures
• Attention to detail and accuracy
• Ability to read and write in English
• Strong organizational, multi-tasking, time management skills
• ServSafe certification required
• Familiarity with internet programs such as Google Email, Drive, Calendar, and Sites
• 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
• Ability to stay professional in a stressful work environment
• Ability to work in a team environment and maintain a professional manner
• Exceptional interpersonal and communication skills as well as strong task and time management abilities
• Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment