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Restaurant General Manager

1 month ago

Auburndale, United States Salem's Fresh Eats Full time $55 - $65
Job Summary: The General Manager is responsible for the successful operation of a single store. 
Key Accountabilities Staff Management and Culture Building:
  • Recruit, train, and Lead restaurant staff, including assistant manager, Kitchen manager, shift leader, cook, kitchen and front of house staff. 
  • Create a positive, inclusive work environment that promotes teamwork, respect, and strong work ethic.
  • Foster a culture of exceptional customer service and hospitality among staff.
  • Encourage open communication and collaboration within the team.
  • Lead by example and set high professionalism and customer-focus standards.
  • Recognize and reward outstanding employee performance to boost morale.
People Development:
  • Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
  • Identify the strengths and weaknesses of each team member and create individualized development plans.
  • Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
  • Support staff in setting and achieving their career goals.
  • Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops.
Customer Service:
  • Ensure exceptional customer service and guest satisfaction.
  • Handle customer complaints and resolve issues promptly and effectively.
  • Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
  • Train staff to provide attentive and courteous service while fostering their personal growth and development.
Operations Management:
  • Oversee day-to-day operations, including food preparation, service, and cleanliness.
  • Monitor inventory levels and order supplies as needed.
  • Ensure compliance with health and safety regulations.
  • Manage restaurant finances, including budgeting and cost control.
  • Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
  • Provide excellent food quality and presentation.
  • Maintain high food safety standards.
  • Maintain a clean, safe, and sanitary environment in compliance with operations standard.
Sales and Marketing:
  • Develop and execute marketing strategies that align with the restaurant's culture and values.
  • Analyze sales data and trends to make informed decisions that resonate with the target audience.
  • Promote special events and promotions that reflect the restaurant's unique identity.
  • Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
  • Promoting brand awareness.
  • Community outreach.
Financial Management:
  • Achieves store sales and profit goals and manages overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality.
  • Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.
Inventory and Supply Chain:
  • Monitor inventory levels and conduct regular inventory checks.
  • Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
  • Manage relationships with vendors and ensure timely deliveries per the restaurant's values.