Restaurant General Manager

Roles and responsibilities

1. Operational Management

• Oversee daily restaurant operations, including front-of-house and back-of-house activities.
• Ensure that restaurant policies and procedures are followed by all staff members.
• Monitor and maintain high standards of food quality, service, cleanliness, and safety.
• Manage inventory levels and control costs related to food, beverages, and supplies.

2. Staff Management and Development

• Recruit, hire, and train staff, including servers, cooks, and management personnel.
• Develop and implement training programs to enhance staff skills and ensure compliance with company standards.
• Schedule staff shifts and manage labor costs to align with business needs.
• Conduct performance evaluations, provide feedback, and support staff development.

3. Customer Service Excellence

• Foster a customer-focused environment by ensuring high levels of service and guest satisfaction.
• Address customer complaints and resolve issues promptly and professionally.
• Implement strategies to enhance the dining experience and encourage repeat business.
• Monitor guest feedback and reviews to identify areas for improvement.

4. Financial Management

• Prepare and manage the restaurant's budget, including revenue forecasting and expense control.
• Analyze financial reports to track performance and identify trends.
• Implement cost-control measures to optimize profitability while maintaining quality.
• Manage pricing strategies for menu items to ensure competitiveness and profitability.

5. Marketing and Promotion

• Develop and execute marketing strategies to promote the restaurant and attract new customers.
• Coordinate with marketing teams to plan events, special promotions, and social media campaigns.
• Build relationships with local businesses and community organizations to enhance visibility.

6. Health and Safety Compliance

• Ensure compliance with health, safety, and sanitation regulations, including food handling and cleanliness standards.
• Conduct regular inspections of kitchen and dining areas to maintain hygiene and safety protocols.
• Train staff on safety procedures and emergency protocols.

7. Menu Development

• Collaborate with chefs and culinary staff to design and update the restaurant menu.
• Ensure menu items align with customer preferences, trends, and dietary restrictions.
• Monitor food costs and adjust menu pricing as needed to maintain profitability.

8. Facility Management

• Oversee maintenance of the restaurant’s facilities, including kitchen equipment and dining areas.
• Coordinate with maintenance staff or external vendors for repairs and upgrades.
• Ensure that the restaurant is well-presented and inviting for customers.

Desired candidate profile

1. Educational Background

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Additional certifications in food safety, alcohol service, or management are beneficial.

2. Experience

• 5-7 years of experience in the restaurant industry, with at least 3 years in a management role.
• Proven track record of successfully managing restaurant operations and leading a team.
• Experience in various roles within a restaurant (e.g., server, chef, or bartender) is advantageous for understanding all facets of operations.

3. Leadership and Team Management

• Strong leadership skills with the ability to inspire, motivate, and develop a diverse team.
• Experience in hiring, training, and evaluating staff performance.
• Ability to foster a positive work environment and build a cohesive team culture.

4. Customer Service Orientation

• Exceptional customer service skills with a focus on creating memorable dining experiences.
• Ability to handle guest complaints and feedback professionally and effectively.
• Experience in developing customer loyalty programs and enhancing guest engagement.

5. Financial Acumen

• Solid understanding of financial management, including budgeting, forecasting, and profit-and-loss statements.
• Experience in cost control, inventory management, and pricing strategies to maximize profitability.
• Proficiency in using point-of-sale (POS) systems and financial software.

6. Operational Expertise

• In-depth knowledge of restaurant operations, including kitchen management, food safety, and health regulations.
• Experience in menu development and implementing operational standards.
• Ability to manage multiple tasks and priorities in a fast-paced environment.

7. Communication Skills

• Strong verbal and written communication skills to interact effectively with staff, guests, and vendors.
• Ability to lead meetings, provide clear instructions, and foster open communication among team members.