What are the responsibilities and job description for the Restaurant General Manager position at BOCA?
Company Description
Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values:
Generosity: We give without expectation
Humility: We act in modesty and think of others first
Be a Joy to Work With: We create happiness and live in positivity
Do the Right Thing: We act conscientiously, just like mom taught us
Get Sh!t Done: We work hard and never cut corners
Never Stop Learning: We strive to always improve
Spirit of Hospitality: We treat our guests like family
Boca: Setting a standard of culinary culture in Cincinnati, Boca showcases flavors from Italy and France with a menu executed with French precision and technique. Boca has been recognized as one of the top French Restaurants in the United States by Travel and Leisure Magazine as well as Open Table’s top 100 Restaurants in the United States.
General Manager Responsibilities
Drives the company culture and core values. Partners with Director of Ops and HR to adhere to company policies, practices and guidelines, passion for teaching, and consistent and transparent feedback
Maintains the restaurant facilities and equipment. Schedules internal facilities team and external vendors to facilitate any repair work necessary
Adherence to federal, state, and local labor laws, liquor laws, and food safety
Hands-on development of the management team, including monthly 1:1’s, leading weekly management meetings, and yearly individual performance reviews
Oversees all schedules are written to budget and posted two weeks in advance
Ensures product purchasing within company guidelines, sets proper par levels. timely invoice processing, proper receiving management, and storage of product
Financial reporting accuracy for sales and labor, ability to analyze P&L and deploy strategies to control costs and build sales
Proactive management of staffing levels - job posting, sourcing candidates, and promoting a positive work culture
Champions our hands-on coaching and training programs for adherence to company and concept standards
Tailors BPA experiences for our guests and team members
Tableside presence with guests to receive feedback and address concerns, proactively responds to online guest reviews
Oversees all financial responsibilities - inventory, ordering, payroll, tip distribution, reconciling all cash handling
Qualifications
5 years of management experience in full-service, high-volume, upscale restaurants
2 years of General Manager experience in full-service restaurants
Servsafe certification or equivalent
Proven ability to adhere to company standards, policies, practices, and drive company culture
Schedule writing, developing budgets, analyzing P&L, controlling costs and building sales
Spirit of hospitality
Highly organized with excellent attention to detail
Strong interpersonal & communication skills
Development of entry-level managers, key holders, and upward growth from team members
Benefits
Competitive starting salary
Weekly pay
Paid vacation
Closed major holidays
Very affordable Medical | Dental | Vision | Life Insurance Plans
Company-paid short-term & long-term disability benefit
House account for dining
Parental Leave
Employee Assistance Program (EAP)
