Job Description

• Organize and lead all staff and operations within the restaurant.
• Ensure consistent positive guest experiences through continuous interaction and feedback requests.
• Respond to negative feedback by taking all appropriate actions to diffuse the situation and turn it into a positive one.
• Actively participates in the attraction, selection, and development of front-line and management staff.
• Develop direct reports by communicating performance expectations and delivering timely feedback.
• Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
• Provide leadership and support for Ole Red BNA by creating the appropriate culture and character of the venue through their own personal and professional conduct.
• Partner with GM to prepare annual budgets, as well as P&L oversight/management.
• Participate in the development of long- and short-term plans for revenue growth and cost control measures.
• Ensure systems are in place for all inventories/controls.
• Provide oversight and support for all entertainment programming.
• Meet and exceed all budgeted financial expectations for Ole Red BNA.
• Ensure compliance with corporate standards to maintain a working environment that is free of discrimination and harassment.
• Maintain a positive attitude while remaining objective in all circumstances.
• Communicate and uphold all corporate standards, guidelines, policies, and procedures
• Partner with GM on the physical facility to ensure proper maintenance and repair.
• Maintain composure to assuage potential volatile situations positively and effectively.
• Maintain personal integrity by abiding by and supporting the values and principles of the company.
• Support a high level of community involvement and partnership via personal and/or team presence and participation at designated events/functions.
• Perform other duties as assigned.

• High school diploma or equivalent required; college degree is preferred
• Bachelor's degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative

• 5+ years of progressive restaurant management experience
• Proficient knowledge and experience with Microsoft Office (Outlook, Word, Excel)
• Micros Point of Sale, Compeat, and Hot Schedules experience a plus
• Skilled in the following dimensions of restaurant functions: food planning and preparation,
  purchasing, sanitation, security, company policies and procedures, personnel management,
  recordkeeping, and preparation of reports desired

• Strong knowledge in the following dimensions of restaurant functions required: food planning and preparation, purchasing, sanitation, security, corporate compliance, recordkeeping, and preparation of reports
• Outstanding leadership, communication, and training skills
• Ability to establish clear direction, set goals, monitor progress, and measure results
• Passion for the hospitality business and compassion for people
• Capable of creating fun in a fast-paced and stressful environment
• Ability to communicate assertively in a non-aggressive, candid manner