Restaurant General Manager

Restaurant General Manager

Position Purpose

The Restaurant General Manager is responsible for overseeing the daily operations and management of the restaurant. This role ensures that all aspects of the restaurant run smoothly and efficiently, providing excellent customer service, maintaining high standards of food quality and safety, and achieving financial targets. The General Manager leads and motivates the restaurant team to deliver exceptional dining experiences and supports the company's growth and profitability objectives.

Main Responsibilities of a Restaurant General Manager :

• Oversee daily restaurant operations, ensuring efficiency and effectiveness in all areas.
• Implement and monitor standard operating procedures (SOPs) to maintain consistency and quality.
• Ensure compliance with health and safety regulations, food safety standards, and company policies.
• Develop and manage budgets, controlling costs and maximizing profitability.
• Monitor financial performance, including sales, expenses, and profit margins, and take corrective actions as needed.
• Conduct regular financial analysis and reporting to senior management.
• Ensure the highest level of customer service, addressing and resolving customer complaints and feedback promptly.
• Foster a customer-centric culture within the restaurant, ensuring all team members prioritize customer satisfaction.
• Recruit, train, and manage restaurant staff, ensuring they are knowledgeable and motivated.
• Conduct performance evaluations, provide coaching and development opportunities, and implement corrective actions as needed.
• Promote a positive and collaborative work environment, encouraging teamwork and effective communication.
• Develop and implement marketing strategies to attract and retain customers.
• Promote special events, seasonal promotions, and new menu items to boost sales.
• Build and maintain relationships with local businesses and community organizations to enhance the restaurant's visibility and reputation.
• Oversee inventory management, ensuring adequate stock levels and minimizing waste.
• Establish relationships with suppliers and negotiate contracts to secure the best prices and quality products.
• Monitor and maintain equipment and facilities, ensuring they are in good working condition.
• Ensure that all food and beverages meet the company's quality standards.
• Implement and monitor quality control procedures to maintain consistency and excellence in food preparation and presentation.

Qualifications :