Restaurant general manager
Job summary:
The general manager is responsible for overseeing all aspects of the restaurant's operations, including guest satisfaction, staff management, financial performance, and compliance with all health and safety regulations. The GM acts as the bridge between the front-of-house and back-of-house teams, ensuring a seamless and high-quality dining experience for every guest.
Responsibilities:
Leadership and staff management
Recruitment and training: Recruit, interview, hire, and onboard new employees for both the front- and back-of-house.
Supervision: Manage, coach, and motivate staff to achieve exceptional performance and customer service standards.
Scheduling: Create and manage employee schedules to ensure adequate staffing for all shifts while controlling labor costs.
Performance management: Conduct performance reviews, provide constructive feedback, and handle disciplinary actions and terminations when necessary.
Culture building: Foster a positive and collaborative work environment that encourages teamwork and high morale.
Financial management:
Budgeting: Develop, manage, and monitor the restaurant's budget to achieve financial targets.
Cost control: Analyze sales data, track expenses, and implement strategies to control costs related to food, inventory, and labor.
Reporting: Prepare regular financial and sales reports for ownership and leadership.
Pricing strategy: Analyze the profitability of menu items and adjust pricing as needed to maximize revenue.
Operations and administration:
Inventory management: Oversee food, beverage, and supply ordering and manage inventory levels to minimize waste.
Compliance: Ensure the restaurant consistently meets health, safety, and sanitation standards and all other legal regulations.
Quality control: Supervise food preparation and service to ensure consistent quality and presentation.
Maintenance: Oversee building and equipment maintenance to ensure all facilities are clean, functional, and safe.
Marketing: Assist with marketing efforts, such as promotions, social media, and community outreach, to attract new customers.
Customer service and experience:
Guest engagement: Actively interact with customers on the floor to ensure satisfaction and build guest loyalty.
Problem resolution: Promptly and professionally resolve customer complaints or issues.
Standard setting: Set and maintain high standards for the overall dining experience, from service to ambiance.
Qualifications:
Proven experience as a restaurant general manager or in a similar leadership role.
Strong knowledge of front-of-house and back-of-house restaurant operations, including food, beverage, and financial systems.
Excellent leadership, communication, and interpersonal skills.
Proficiency with restaurant management software, including POS systems.
Demonstrated ability to manage budgets, analyze financial reports, and drive profitability.
Familiarity with health, safety, and sanitation standards.
A bachelor's degree in business, hospitality, or a related field is often preferred.
Required skills and traits:
Strong sense of ownership and accountability.
Exceptional problem-solving abilities and decision-making skills.
Calm and composed demeanor, especially during high-pressure situations.
A passion for delivering excellent customer service.
Strong organizational and time-management skills.
Flexibility to work evenings, weekends, and holidays as needed.
