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2 months ago
Job Summary:
The General Manager is responsible for overseeing the operation of the restaurant, ensuring efficient service, and maintaining high-quality customer experiences. This role requires strong leadership and management skills, as well as the ability to work effectively with a team to achieve business objectives.
Key Responsibilities:
- Restaurant Operations: Manage the day-to-day operations of the restaurant, including food preparation, customer service, and inventory management.
- Staff Management: Supervise and train restaurant staff, including line-level employees, shift supervisors, and assistant managers.
- Financial Management: Oversee financial controls, including budgeting, forecasting, and cash management.
- Customer Service: Ensure that customers receive high-quality service, and resolve any customer complaints or issues.
- Marketing and Promotions: Plan and implement promotional and community relations activities to drive sales and increase brand awareness.
- Performance Management: Appraise employee performance, provide feedback and coaching, and make decisions regarding promotions, terminations, and salary adjustments.
- Inventory Management: Manage inventory levels, including ordering and receiving supplies, and maintaining accurate records.
- Compliance: Ensure that the restaurant is in compliance with all relevant laws, regulations, and company policies.
Requirements:
- Leadership and Management Skills: Proven ability to lead and manage a team, with a strong focus on customer service and employee development.
- Operational Experience: Previous experience in restaurant operations, with a strong understanding of food preparation, customer service, and inventory management.
- Financial Management Skills: Ability to manage financial controls, including budgeting, forecasting, and cash management.
- Communication Skills: Excellent communication and interpersonal skills, with the ability to work effectively with customers, employees, and vendors.