What are the responsibilities and job description for the Restaurant General Manager- Due to In-House Promotion position at The Avery Brasserie?
Job Title : Restaurant General Manager
Full Time
Reports to : F&B Director / Ownership
Supervises : Assistant Managers, Lead Servers, Servers, Bartenders, Bussers, Expo, Hosts
The Avery Bar and Brasserie
The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal.
The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel.
Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.
A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals.
Job Summary
The Restaurant General Manager is responsible for overseeing all aspects of restaurant operations to ensure exceptional customer service, profitability and team development. This role involves managing daily operations, ensuring food quality and compliance with safety standards, and leading a motivated team to deliver outstanding dining experiences.
Key Responsibilities
Operational Management :
- Oversee daily restaurant operations, including opening and closing procedures
- Ensure compliance with health, safety, and sanitation regulations
- Manage inventory, order supplies, and reduce waste
- Monitor food preparation and presentation standards
Customer Experience :
Financial Management
Team Leadership
Skill & Qualifications
Additional Responsibilities
Licenses and Special Requirements
Physical Demands and Work Environment