General Manager - BRG Hospitality

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

5 days ago Requisition

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.

• 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

• 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

• 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 Serv Safe guidelines.

• 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…