PURPOSE

Overseeing all daily operations, managing staff, ensuring customer satisfaction, and meeting financial goals. Key responsibilities involve hiring, training, and scheduling employees, managing budgets and inventory, ensuring compliance with health and safety standards, and handling customer complaints.

DUTIES AND RESPONSIBILITIES

Staff management: Recruit, hire, train, schedule, and provide performance feedback for all restaurant staff, fostering a positive and motivated team.

Operations management: Supervise daily operations to ensure efficiency and smooth functioning, from food preparation to service and maintenance.

Operations management: Supervise daily operations to ensure efficiency and smooth functioning, from food preparation to service and maintenance.

Customer satisfaction: Address customer complaints and feedback, ensure high standards of service, and implement strategies to enhance the overall guest experience.

Compliance: Ensure the restaurant complies with all health, safety, sanitation, and licensing regulations.

Inventory and ordering: Manage inventory levels and order food and supplies while staying within budget.

Policy and procedure: Develop and implement restaurant policies and procedures to improve operations.

Marketing and promotion: Collaborate with marketing teams on promotions and strategies to drive business and attract customers.

Performance analysis: Analyze performance data and customer feedback to identify areas for improvement and implement changes.

Equipment maintenance: Oversee the maintenance and repair of restaurant equipment.

Qualification Standards Restaurant General Manager

Experience and education

Experience: Several years of experience in the restaurant industry, with a significant portion in a management or supervisory role. Experience in a high-volume setting is often preferred.

Education: A bachelor's degree in hospitality management, business, or a related field is often preferred, though a high school diploma or equivalent may be sufficient in some cases.

Certifications: Certifications in food safety or alcohol service are frequently listed as a preference.

Core skills and competencies

Leadership: Ability to lead, motivate, and manage a team effectively.

Communication: Strong interpersonal, oral, and written communication skills are essential for interacting with staff and customers.

Problem-solving: Aptitude for handling stressful situations, resolving conflicts, and making decisions quickly and confidently.

Customer service: A strong customer-focused and service-oriented mindset.

Operational knowledge: Deep understanding of all front- and back-of-house operations, including food safety, sanitation, inventory, and staff scheduling.

Financial management: Skills in budgeting, cost control, revenue management, and achieving financial targets.

Technology proficiency: Comfort using restaurant management software, point-of-sale (POS) systems, and standard office software like Microsoft Office.

Other requirements

Flexibility: Willingness to work evenings, weekends, and holidays as needed.

Adaptability: A hands-on approach and the ability to work under pressure in a fast-paced environment.

Restaurant Manager

Restaurant Manager

Restaurant Operations Manager

Restaurant General Manager