General Manager

Position Summary

Have you got what it takes to succeed The following information should be read carefully by all candidates.

The Restaurant General Manager is responsible for the overall operation, profitability, and success of the restaurant. This individual leads the management team and hourly staff to deliver exceptional guest experiences, maintain high food quality and service standards, control operating costs, and achieve financial goals.

The General Manager serves as the leader of the restaurant, creating a positive work environment, developing employees, maintaining operational excellence, and ensuring compliance with company policies and all applicable health, safety, and employment regulations.

Essential Duties and Responsibilities

1. Operations Management

• Oversee all daily restaurant operations, including opening, closing, food preparation, service, and sanitation.
• Ensure consistent food quality, portion control, presentation, and ticket times.
• Maintain company standards for cleanliness, organization, and overall restaurant appearance.
• Ensure compliance with food safety, sanitation, alcohol service, and workplace safety regulations, as applicable.
• Monitor equipment, facilities, and maintenance needs; coordinate repairs as necessary.
• Ensure adherence to company policies, procedures, and operating standards.

2. Leadership and Staff Management

• Recruit, interview, hire, train, and develop management and hourly team members.
• Create and maintain employee schedules based on business volume and labor budgets.
• Conduct performance evaluations, coaching sessions, and disciplinary actions when necessary.
• Foster a positive, professional, and accountable work environment.
• Maintain appropriate staffing levels and ensure employees are properly trained in their roles.
• Promote teamwork, communication, employee retention, and professional development.

3. Financial and Cost Control

• Manage restaurant performance to achieve sales, profitability, and budget objectives.
• Monitor food costs, labor costs, inventory, waste, and controllable operating expenses.
• Review sales reports, labor reports, invoices, and other financial performance indicators.
• Establish procedures to minimize food waste, theft, over-portioning, and unnecessary expenses.
• Oversee inventory counts, ordering, receiving, and vendor relationships.
• Ensure accurate cash handling, deposit procedures, and point-of-sale transactions.
• Develop and implement action plans to improve restaurant profitability.

4. Guest Service and Satisfaction

• Ensure guests receive friendly, prompt, professional, and consistent service.
• Address guest complaints and resolve issues promptly and appropriately.
• Monitor online reviews and customer feedback, implementing improvements when needed.
• Maintain strong guest relationships and encourage repeat business.
• Lead by example in delivering hospitality and exceeding guest expectations.

5. Sales and Business Development

• Implement strategies to increase sales, average check, and guest frequency.
• Execute company promotions, marketing initiatives, and seasonal campaigns.
• Identify opportunities for catering, private events, local partnerships, and community engagement.
• Monitor sales trends and develop strategies to improve performance during peak and off-peak periods.
• Ensure the team understands menu offerings, promotions, and suggestive selling techniques.

6. Inventory and Purchasing

• Maintain appropriate inventory levels and ensure products are available to meet demand.
• Follow established purchasing, receiving, storage, rotation, and waste-tracking procedures.
• Verify product quality, quantities, and delivery accuracy.
• Maintain effective vendor communication and ensure purchasing remains within budget.
• Enforce proper food storage, labeling, temperature monitoring, and FIFO procedures.

7. Reporting and Administration

• Prepare and submit required sales, labor, inventory, and operational reports.
• Review financial results and communicate performance trends and concerns to ownership or the Director of Operations.
• Maintain accurate employee records, schedules, training documentation, and incident reports.
• Ensure compliance with company administrative procedures and reporting deadlines.
• Participate in management meetings and implement agreed-upon action plans.