Audrey is Sean Brock’s most ambitious project to date. Many of Brock's deepest passions are prevalent in the restaurant’s cuisine, including his heritage growing up in the rural South, Appalachian cuisine, his love of Japanese culture, and the traditions impressed on him by his grandmother, who is also the restaurant’s namesake. The restaurant will focus on organic, biodynamic, and sustainable producers to provide all food and beverages. More than just a restaurant, Brock intends to push the limits of deliciousness through Audrey with the most state-of-the-art, food-focused research and development lab he has ever had at his disposal. Attention is also spotlighted on education and personal development through dedicated classroom and research spaces filled with his book collection, mentorship programs, a podcast recording studio, and more – all found within the Audrey. Certainly, not least, special care is also taken to become a modern model of restaurant operations with a focus on employee wellbeing – mentally, physically, emotionally, and financially – which can be seen through the implementation of paying 75 percent of employee benefits, staff programming, living wages, an on-site wellness room, and continued education.

We seek to hire diverse, dynamic, and motivated individuals to join our team. We are designing our programs to produce leaders in the Hospitality and Culinary fields for those interested in becoming leaders. We welcome applicants from all backgrounds and experience levels. 

Patchwork Productions will provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status regarding public assistance, veteran status, or any other characteristic protected by federal, state, or local law. In addition, we will provide reasonable accommodations for qualified individuals with disabilities.

The General Manager is responsible for planning and directing all restaurant operations while maintaining high standards of food, service, health, and safety and ensuring the restaurant's efficient and profitable business performance and the optimal utilization of staff and resources.

The essential functions include, but are not limited to, the following:

• Manages and directs the hospitality operations and assigned staff to meet or exceed established cost, quality, and productivity standards set by the Director of Operations and Food and Beverage Director.
• Provides leadership, communication, and coaching; cultivates a motivated & empowered environment of trust, teamwork, accountability, self-confidence, and ownership.
• Manage the restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization.
• Directly perform hands-on work on an ongoing basis to train employees and respond to customer service needs.
• Control day-to-day operations by scheduling labor and ordering supplies.
• Control profit and loss by following cash control/security procedures, maintaining inventory, managing inventory, labor, reviewing financial reports, and taking appropriate actions.
• Recruit, interview, and hire staff and conduct performance appraisals.
• Train the staff to inform guests accurately regarding the restaurant and its operations.
• Ensuring excellent customer service on all shifts and properly handling guest concerns to facilitate repeat business.
• Instill a culture of excellence and inspire confidence throughout the restaurant staff.
• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Communicates daily with Chef de Cuisine and/or Sous Chef in charge, providing current information on large parties or Guests of Note.
• Interacts with guests frequently to ensure satisfaction and enjoyment of the dining experience. Reacts to any guest complaints and takes any appropriate action.
• Ensures compliance with local Health Department sanitation regulations and all state and federal regulations regarding food and alcoholic beverage service.
• Performs other job-related duties as assigned.

• 5 years experience in a similar position.
• Desire to provide exceptional service to each guest.
• You can accurately take and enter orders and communicate the flow with management and chefs.
• Knowledge of POS systems (point of sale). 
• Available to work weekends, nights, and holidays as business dictates. 
• Under TN State regulations, you must be of legal age (18 years) to serve alcohol and have a valid TN ABC certificate. 
• Knowledge of food safety. 
• Organization and time management skills. 
• Reliable, efficient, courteous, professional, and a team player. 
• Heightened sense of awareness and great attention to detail.
• Strong sense of teamwork and seeks to drive results through collaboration. 
• Provides an excellent guest experience that builds long-term customer relationships.
• You must have knowledge, passion, and experience with wine, spirits, and beer. 

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.

The employee must regularly sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to provide and follow written and oral instructions and procedures.