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
Follow BRG’s open door policy
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
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
maximum employee morale, productivity and efficiency/effectiveness.
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.
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
Strong communication skills
Strong organizational, multi-tasking, time management skills
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.
Manual dexterity
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
