·      Meets daily with food production, dining room, bar and banquet personnel to plan menus and related activities, share information and plan for patron reservations and parties.

·      Responsible for the performance of the restaurant on several levels (standards set as a part of official BRG Policy by the main office):

o   Profit and Loss

o   Cash Flow

o   Food, Beverage and Labor Costs

o   Sales Volume

o   Food and Beverage Quality and adherence to BRG standards and recipes

o   Catering Functions

o   Facility Maintenance and Cleanliness

o   Inventory Levels

·      Supervises adequate inventory levels and insures results for food and beverage costs.

·      Supervises cleaning and maintenance of equipment and arranges for repairs, preventative maintenance and other services. Works with the Maintenance Department to maintain accurate records of necessary repairs on all equipment.

·      Directs hiring, assignment, training, motivation, evaluation and termination of personnel.

·      Investigates and resolves food quality and service complaints.

·      When called upon, can close the restaurant and do all necessary tasks associated with cleaning.

·      When called upon, can open the restaurant and do all necessary tasks associated with cleaning.

·      Can easily retrieve wine and, when necessary, open and serve the wine to a table.

·      Must work all major holidays.

·      The GM is expected to work at least 26 Sundays each year.

·      Insures that all areas of the physical plant, both interior and exterior, are in excellent condition and being well maintained by in-house employees and outside contractors.

·      Inspects dining room, food receiving, preparation, production and storage areas to ensure organization, property inventory levels, cleanliness and health/safety regulations are adhered to at all times.

·      Is proficient in, and uses effectively, the BRG Operations Manual, all position manuals, BRG Policies and Procedures Manual and all other restaurant manuals.

·      Manages all employees and ensures the smooth, efficient operation of the restaurant.

·      Responsible for ensuring adequate managerial communication between managers and the staff through regular formal meetings.

·      Responsible for the effectiveness and job performance of all managers and line staff.

·      Ensures good safety practices of employees and guests throughout the property and assists in maintenance of proper emergency and security procedures.

·      Uses all aspects of the POS system to the fullest i.e., sales payroll, inventory functions and trains all management on its proper use.

·      Performs basic tasks in the POS system, like transferring checks, voiding items or entering counts for particular items.

·      Leads management team in creating an organized, high energy, professional culture that exceeds patron expectations, encourages employee participation and high morale, and establishes disciplined guidelines for all vendors and contractors.