Restaurant General Manager

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.

• 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.