Brio-General Manager

POSITION SUMMARY
Responsible to the Regional Director for the entire operation of the unit. Supervises Assistant General Manager, Director of Sales, Merchandise Manager, Executive Chef, Controller and PR Manager and guides them in operating their departments.

ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)
ENSURE A HIGH QUALITY OPERATION
• Provides employees, managers, and guests with a positive experience and atmosphere.
• Direct overall activities and performance of employees on a shift-by-shift basis.
• Drive positive guest experience through a front door and floor presence and accurate seating and quoting.
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive guest relations. Build guest relationships and respond to guest complaints or concerns professionally and in a timely manner. Responsible for written communications with guests.
• Manage the responsible service of alcohol. Monitor alcohol awareness. Establish a positive relationship with the local authorities and seek their help in managing alcohol related issues.
• Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Performs line checks throughout shift.
• Direct kitchen activities and performance of kitchen employees on a shift-by-shift basis as needed.

MAINTAIN CONTROLS
• Review financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Take action to correct any deviations from the budget. Use the computer for review and analysis of information. Responsible for the financial results of the restaurant.
• Maintain and control restaurant assets. Monitor restaurant’s on-hand inventory for waste and theft.
• Control service contracts; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Ensure adequate inventory levels that allow for guest needs but do not tie up company assets in unneeded and costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Comply with cash control policies and procedures. Ensure all managers comply with cash control policy and procedures.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Control operating costs by instituting awareness through the restaurant.
• Manage capital expenditures within the restaurant.
• Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of kitchen employees on a shift-by-shift basis.

MANAGE EMPLOYEES
• Ensure quality recruiting and training of new managers.
• Hire, train, motivate, and evaluate all employees.
• Create positive relationships with employees and managers by treating all employees with respect.
• Minimize turnover by responding to and resolving employee and manager issues.
• Support and practice an open door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel employees whose performance is below expectations.
• Develop employees. Ensure that timely performance reviews of employees are conducted. Conduct performance reviews of management team.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for employees and managers.

ADVOCATE A TEAM ENVIRONMENT
• Display, encourage, and inspire high morale and motivation in the restaurant.
• Conduct employee meetings to plan menus and related activities, plan special events, share information, or conduct supplemental training.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Hold management team accountable for areas of responsibility.
• Respond to team conflicts professionally and work towards positive resolutions.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensure restaurant is staffed to avoid work load and poor morale issues.

MANAGE PERSONAL DEVELOPMENT
• Provide effective leadership.
• Demonstrate organizational skills. Complete assignments and duties on time.
• Develop personal goals for professional growth.
• Maintain a pleasant, positive, and professional attitude in the eyes of employees, management team, and guests.
• Exhibit a neat and clean appearance consistent with a professional image.
• Execute company programs and decisions with support and commitment.

POSITION QUALIFICATIONS
Competency Statement(s)
• Accountability - Ability to accept responsibility and account for his/her actions.
• Analytical Skills - Ability to use thinking and reasoning to solve a problem.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Communication, Written - Ability to communicate in writing clearly and concisely.
• Decision Making - Ability to make critical decisions while following company procedures.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Management Skills - Ability to organize and direct oneself and effectively supervise others.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
• Responsible - Ability to be held accountable or answerable for one’s conduct.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.