Restaurant General Manager | Brutto Americano | Now Hiring

Culinary Agents is working with the team at Brutto Americano to connect them with talented hospitality professionals.

Brutto Americano - Now Hiring: Restaurant General Manager

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In advance of opening Brutto Americano, a new Italian-inspired restaurant from Brian Burns and Reno De Ranieri of Osteria Lupo and Costera, The Barnett Hotel, located in the Warehouse District, is hiring thoughtful team-players to join our team. While Brutto Americano is slated to open in early January 2025, position start dates will range the month of December. SUMMARY The Restaurant General Manager coordinates food service activities of the restaurant by performing the following duties personally or through subordinate supervisors. EXPERIENCE REQUIRED: Previous experience as Restaurant General Manager or Assistant General Manager required. Strong expertise in managing bar and beverage operations required. Strong experience in food and beverage programming and events required. EXPERIENCE PREFERRED: Previous hotel experience in Food & Beverage Management in a comparable hotel setting strongly referred. ESSENTIAL FUNCTIONS: (includes the following, and other duties may be assigned.) Estimates food and beverage costs and requisitions or purchases supplies. Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; and determining and implementing system improvements. Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and special events. Inspect food and food preparation to maintain quality standards and sanitation regulations. Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with guests. Reviews financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Attracts guests by developing and implementing marketing, advertising, public, and community relations programs; evaluating program results; identifying and tracking changing demands. Work with the Executive Chef in developing and marketing local promotions including, Christmas parties, office parties, local meetings, holiday functions, packages, and charity events. Ensures excellence in food and beverage service delivery. Other duties and responsibilities as assigned by Corporate VP's and/or property GM. Eligible to participate in the Operations Incentive Plan. May be required to participate in hotel MOD program. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. Frequently required to stand, walk, and taste or smell. Occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl. Must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee frequently works near moving mechanical parts. The noise level in the work environment is usually moderate. Education:Fifth-year college or university program certificate; or equivalent combination of education and experience.

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