General Manager - Nada Cincinnati

Boca Restaurant Group•Cincinnati, OH

6d•$85,000 - $100,000

About The Position

Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values: Generosity: We give without expectation Humility: We act in modesty and think of others first Be a Joy to Work With: We create happiness and live in positivity Do the Right Thing: We act conscientiously, just like mom taught us Get Sh!t Done: We work hard and never cut corners Never Stop Learning: We strive to always improve Spirit of Hospitality: We treat our guests like family Nada: Craveable Mexican cuisine made from scratch with unique twists on the classics with an emphasis on quality. We want our guests to escape the ordinary with a bright, bold, and hip space where friends can meet to enjoy tacos, small plates, and more with a menu designed for sharing or sampling different flavors on your own.

Requirements

5+ years of management experience in full-service, high-volume, upscale restaurants
2+ years of General Manager experience in full-service restaurants
Servsafe certification or equivalent
Proven ability to adhere to company standards, policies, practices, and drive company culture
Schedule writing, developing budgets, analyzing P&L, controlling costs and building sales
Spirit of hospitality
Highly organized with excellent attention to detail
Strong interpersonal & communication skills
Development of entry-level managers, key holders, and upward growth from team members

Responsibilities

Drives the company culture and core values. Partners with Director of Ops and HR to adhere to company policies, practices and guidelines, passion for teaching, and consistent and transparent feedback
Maintains the restaurant facilities and equipment. Schedules internal facilities team and external vendors to facilitate any repair work necessary
Adherence to federal, state, and local labor laws, liquor laws, and food safety
Hands-on development of the management team, including monthly 1:1’s, leading weekly management meetings, and yearly individual performance reviews
Oversees all schedules are written to budget and posted two weeks in advance
Ensures product purchasing within company guidelines, sets proper par levels. timely invoice processing, proper receiving management, and storage of product
Financial reporting accuracy for sales and labor, ability to analyze P&L and deploy strategies to control costs and build sales
Proactive management of staffing levels - job posting, sourcing candidates, and promoting a positive work culture
Champions our hands-on coaching and training programs for adherence to company and concept standards
Tailors BPA experiences for our guests and team members
Tableside presence with guests to receive feedback and address concerns, proactively responds to online guest reviews
Oversees all financial responsibilities - inventory, ordering, payroll, tip distribution, reconciling all cash handling