Restaurant General Manager

Full Job Description

As the Restaurant General Manager, you will be responsible for overseeing all aspects of our restaurant’s operations to ensure exceptional customer service, efficient operations, and profitability. You will lead a team of staff members, manage financial resources, and uphold our standards of quality and excellence.

Responsibilities: Leadership and Team Management: Recruit, train, and supervise staff members, including servers, cooks, and support staff. Set clear expectations for performance, provide ongoing feedback, and recognize achievements. Foster a positive work environment that promotes teamwork, motivation, and professional growth.

Operations Management:  Oversee day-to-day operations, including opening and closing procedures, scheduling, and inventory management. Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards. Monitor food quality, presentation, and portion control to uphold our brand standards.

Customer Service:  Lead by example in providing exceptional customer service and resolving any customer complaints or issues promptly and effectively. Implement strategies to enhance the customer experience and build customer loyalty. Solicit feedback from customers and use it to make continuous improvements.

Financial Management:  Develop and manage the restaurant budget, including sales forecasts, expenses, and profitability targets. Monitor sales and expenses regularly, identify areas for improvement, and take corrective action as needed. Implement cost-control measures to optimize profitability without compromising quality.

Marketing and Promotion: Collaborate with the marketing team to develop and implement promotional campaigns and strategies to attract new customers and increase sales. Stay informed about industry trends and competitor activities and adjust marketing strategies accordingly.

Compliance and Administration: Ensure compliance with all applicable laws, regulations, and company policies, including food safety standards, labor laws, and licensing requirements. Maintained accurate records and documentation related to inventory, sales, staffing, and other operational aspects. Coordinate with vendors and suppliers to ensure timely deliveries and favorable terms.

Qualifications:  Proven experience in a managerial role in the restaurant industry, with a track record of success in driving sales and profitability. Strong leadership and communication skills, with the ability to inspire and motivate a diverse team. Excellent customer service skills and a passion for delivering a memorable dining experience. Sound financial acumen, with the ability to analyze financial data, manage budgets, and make data-driven decisions. Knowledge of food safety regulations and best practices. Flexibility to work evenings, weekends, and holidays as needed. Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred. Creative Workplace and open work culture. Creativity and out-of-the-box thinking are nurtured.