Are you a leader with an eye for talent, strong work ethic, and drive to succeed?

Broussard's is currently seeking a professional General Manager. Broussard's is a 100-year-old fine dining restaurant with a prestigious history and future.

We offer:

VERY Competitive Base Pay

Weekly Paycheck

Bonus Earning Potential

2 Weeks PTO

Medical, Vision and Dental Insurance

401K program with company match

Paid parking

Cell Phone Allowance

Quality of life!

As a manager, you are responsible for daily operations of the restaurant - appearance/atmosphere, presentation, guest experience, financial success and professional leadership. Other essential traits include development and counseling skills, work extremely well under pressure, driven, and aspire to help grow the organization.

Requirements Include, but are not limited to:

Must be willing and able to work a flexible schedule including holidays

General Managers and Executive Chefs: 4+ years of proven success in a full service, fast paced restaurant environment

Hands-on with hiring, training, and developing hourly employees

Experience maintaining high levels of food quality, hygiene, and consistency

Ability to increase sales and build rapport in the community

Proven financial savvy through controlling prime costs and effective forecasting

Successful career track and stable consistent work history

Some of our existing concepts include Broussard's, Le Bayou, Kingfish, Bombay Club, Pier 424 Seafood Market, Cafe Maspero, LeBayou, Royal House Oyster Bar, Chartres House, The Original Pierro Maspero's, Creole House, Curio, The Governor, and Boulevard American Bistro just to list a few.

www.creolecuisine.com

COMMITMENT - INTEGRITY - GENEROSITY - FUN

About Broussard's Restaurant & Courtyard

Broussard’s first opened its doors in 1920 when prominent local chef Joseph Broussard married Rosalie Borrello and they moved into her childhood home on Conti Street. They lived in the apartment upstairs, while Broussard worked downstairs to create a five-star restaurant where he masterfully combined the local Creole cuisine with classic French dishes inspired by his formal Parisian culinary training. In 1966, longtime steward Joseph Segretto took over, and in the 1970s, he renovated the restaurant with the Marcellos. Beginning in the 1980s, Evelyn and Gunther Preuss graciously maintained the restaurant for decades, until the Ammari family acquired it in 2013.
Today, Executive Chef Jimi Setchim continues the tradition of a French and Creole influenced menu. “It’s an honor to work in a kitchen with so much history and culture,” said Setchim. “I’m fortunate to have the opportunity to create special menus for this year that will both honor and celebrate the past while moving forward for the next 100 years.” Thank you for joining us as we celebrate 100 years of dining in the French Quarter.

Pay: Starting at $75000 / year

Supplemental pay:

• Bonus pay

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• 401(k)
• 401(k) matching
• Employee discount
• Paid training
• Other

Job types: Full-time

Schedule:

• Weekend availability
• Holidays
• Day shift
• Night shift

Education: No education required

Work location: On-site