General Manager

Come join our reinvigorated Brio and Bravo! brands as we go back-to-basics to offer our creative, made-to-order menu with light and fresh ingredients that we all know and love across all of our premier restaurant locations now lead by the restaurant group that successfully restored the identity and operational excellence of the iconic Italian restaurant brands of Buca di Beppo and Bertucci’s!

A General Manager (GM) is a salaried, exempt Team Member who reports directly to the Director of Operations. The GM is responsible for the overall operation of the assigned restaurant, including leading and directing the work of the salaried Management team and hourly staff in daily operations. Key responsibilities include:

Ø Achieve Company goals for Sales, Cost Control, and Profitability

Ø Ensure Guest Service standards are consistently met or exceeded

Ø Hire, train and develop hospitality-focused Team Members

Ø Comply with all Federal, State, and local laws, as well as company policies and procedures

Specific Areas of Responsibility

Financial Performance

o Follow established fiscal and operational guidelines to meet Company sales goals

o Analyze store financial statements and provide feedback to the Restaurant Support Center regarding any variances

o Prepare an annual budget based on historical data and current trends

o Utilize all forecasting systems for food production, inventory, labor, and scheduling

o Ensure accurate handling of all forms of tender

o Develop initiatives to build Guest check average and Guest counts

o Limit turnover costs by creating a positive and rewarding work environment

Guest Service

o Respond to all Guest comments in a prompt, thorough, and positive manner

o Utilize Guest feedback tools to re-train and develop Team Members

o Go “above and beyond” to recover negative Guest experiences

o Act as an ambassador for the company and build brand awareness through local store marketing programs

o Have an active presence in the restaurant and interact with Guests on a regular basis

o Ensure a safe, clean, and attractive dining environment

Culinary Responsibilities

o Manage the performance of the Executive Chef to drive efficient execution of all kitchen operations

o Partner with Chef team to establish accurate weekly forecasting procedures for food ordering

o Stay current on recipes, food preparation, production, and presentation standards and regularly communicate changes to service staff

o Oversee development and training of kitchen staff and ensure active coaching by the Chef team

o Perform daily walk-thru to validate shelf-life adherence and execute periodic line checks

Staffing and Employee Relations

o Utilize established interviewing guidelines to identify applicants with a focus on hospitality

o Orientate all New Hires using the company Team Member Handbook and ensure all required paperwork is completed

o Ensure thorough training and communication of all Company initiatives

o Model and maintain a work environment free of harassment and discrimination

o Apply disciplinary process fairly and consistently, and respond promptly to Team Member concerns

o Ensure safety and well-being of all Team Members by following security procedures and maintaining restaurant equipment

o Partner with the company’s Recruiting team to identify potential management candidates

Administration and Compliance

o Complete administrative requirements and meet all reporting deadlines established by the GM, District Partner, or Restaurant Support Center

o Ensure compliance with Federal, State, and local laws with regard to recordkeeping, reporting, and wage and hour guidelines

o Communicate and enforce the company’s policies and procedures established in SOP’s, Team Member Handbook, and other Company materials

Minimum Qualifications

o 3-5 years’ experience in “upscale casual” restaurant management

o High School education or equivalent, additional coursework in restaurant management preferred

o Working knowledge of food handling and sanitation practices, point-of-sale, and computer systems

o Ability to work a flexible schedule to include evenings, weekends, and holidays

o Ability to read, write and speak English fluently

o Ability to perform basic math calculations and understand fundamental accounting principles

*A list of physical requirements as defined by the Americans with Disabilities Act is available upon request.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Referral program
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Application Question(s):

• Must agree to a background screening

Experience:

• Full Service/Scratch Kitchen Restaurant: 2 years (Preferred)

License/Certification:

• Food Safety Certification (Preferred)

Work Location: One location