Restaurant General Manager
2 months ago
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.
Source: Hospitality Online
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