The General Manager will oversee all aspects of operations at our vibrant waterfront restaurant. This role requires a dynamic leader who can manage daily operations, enhance customer satisfaction, and drive revenue growth. The ideal candidate will have a proven track record in restaurant management,
Compensation: BASED ON EXPERIENCE,
Temps plein
Operations Management:
- Oversee daily restaurant operations, ensuring efficient and effective service delivery.
- Develop and implement operational policies and procedures to improve efficiency and customer satisfaction.
- Ensure compliance with health, safety, and sanitation standards.
Financial Management:
- Manage budgeting, forecasting, and financial planning.
- Monitor financial performance, including revenue, expenses, and profitability.
- Implement strategies to increase revenue and manage costs.
Staff Management:
- Recruit, train, and supervise restaurant staff, ensuring high performance and adherence to company standards.
- Foster a positive work environment and promote teamwork.
- Conduct performance evaluations and implement staff development programs.
Staff Scheduling:
- Create and manage staff schedules to ensure adequate coverage during peak and off-peak hours.
- Adjust schedules based on business needs, employee availability, and labor costs.
- Communicate schedule changes promptly and efficiently to all staff members.
Customer Service:
- Maintain a strong presence on the floor, interacting with guests to ensure satisfaction.
- Address customer complaints and resolve issues promptly and professionally.
- Implement initiatives to enhance the guest experience.
Marketing and Sales:
- Develop and execute marketing strategies to attract and retain customers.
- Collaborate with the marketing team to plan promotions, events, and special offers.
- Monitor market trends and competitor activities to stay ahead in the industry.
Inventory and Supply Chain Management:
- Manage inventory, including ordering, receiving, and maintaining stock levels.
- Establish and maintain relationships with suppliers and vendors.
- Implement cost-effective purchasing strategies.
Qualifications:
- Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
- Minimum of 5 years of experience in restaurant management, preferably in a high-volume setting.
- Proven leadership skills with the ability to manage, motivate, and develop a team.
- Strong financial acumen and experience in budgeting, forecasting, and financial management.
- Excellent communication and interpersonal skills.
- Exceptional problem-solving abilities and attention to detail.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Passion for delivering outstanding customer service and creating memorable dining experiences.
Publié Le 4 Septembre 2024