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General Manager - BRG Hospitality

FT Reg Exempt/Salary Front of House New Orleans, LA, US

5 days ago Requisition ID: 1255

BRG General Manager Job Description:

The General Manager is responsible for managing the daily operations of their assigned restaurant, including the selection, development and performance management of salaried and hourly personnel. 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.

Job Responsibilities & Essential Functions: General

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

Personnel

• Provide direction to employees regarding operational and procedural issues.
• 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.
• Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
• 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.
• Facilitate a healthy working environment that represents teamwork, fairness and high performance
• 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.
• Hold management and staff accountable for performance
• Be physically present, on the floor, in shift, for any guest or team needs
• Oversee hiring, supervision, discipline, documentation and termination of employees
• Training, coaching and development of management and hourly staff by providing 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
• 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.
• Review P&L statement each period with Accounting Department – understand the function of and the ability to reconcile
• Understand and manage all areas of financial statements including labor, food cost, COG’s, etc.
• Utilize labor effectively within budget while ensuring quality standards
• Prepare and regularly review restaurant goals, budgets and period forecasting
• Responsible for ensuring that all financial and personnel/payroll related 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

• 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.
• Responsible for ensuring consistent high quality of food, beverages, and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure competition of documentation for any and all guest or employee accidents
• Uphold all ServSafe guidelines.

Guest Services

• Interact positively with customers promoting the restaurant.
• Resolve problems to the satisfaction of involved parties.
• Answer telephones in a clear voice, coordinate and document reservations.
• Organize special events in the restaurant such as receptions.
• Maintain rapport with FOH and BOH and attend relevant meetings.
• Move throughout dining room and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Give guidance toward improvement and make necessary adjustments for consistency.
• Respond timely to all inquiries and/or complaints, taking appropriate action to resolve any guest issues.

Operational

• Maintain profitability of the restaurant to support overall operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
• 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 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.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with BRG Hospitality policies and procedures.
• 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.
• At all times provides a favorable image of BRG Hospitality Group and assigned restaurant.
• Utilize computers and other electronic devices for operation of restaurant.
• Ensure that all standards and cash handling procedures are met.
• Ensure compliance with local, state and federal laws.
• Ensure adequate staffing levels for anticipated business during shift.
• Coach staff to adhere to restaurant service standards.
• Conduct inspections and ensure cleanliness of all areas-dining room, bar, service prep areas, and kitchen.
• Solicit feedback from guests concerning food, beverages, service and improvement ideas.
• Performs other duties and responsibilities as required or requested.

Requirements:

• College degree is preferred. Degree in restaurant management is desirable. A combination of practical experience and/or education is an acceptable alternative.
• Minimum of 3 years experience
• Ability to read and write in English
• Attention to detail and accuracy
• ServSafe certification required.
• Knowledge of computers. Knowledge of industry specific programs such as Toast, Open Table, R365 etc.
• Familiarity with internet programs such as Google emails
• 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.
• Must possess a valid driver’s license.
• Must be eligible to work in the United States.
• Basic math and computer/tablet skills.
• Ability to stay professional in a stressful work environment.
• Ability to work in a team environment and maintain a professional manner.
• Superb multitasking skills and an eye for detail.
• Available to work different hours including weekends, days, nights, and holidays.
• Positive, engaging personality and professional appearance.
• Ability to uphold company standards relating to appearance and dress.
• Exceptional interpersonal and communication skills as well as strong task and time management abilities.
• 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.
• Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.
• 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.
• Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment
• Comply with all company policies

Additional Information:

This list is intended to describe this job's essential job functions requirements. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.