General Manager

Job Description

The General Manager (GM) is responsible for managing the team on the floor during normal restaurant service, ensuring a smooth and efficient operation. The GM will maintain the highest standards of service, training, and operational procedures.

Key Responsibilities:

Team Management:

• Oversee daily operations on the floor, ensuring all staff members are performing their duties efficiently and effectively.
• Supervise and support front-of-house staff, including hosts, servers, and bartenders.
• Conduct pre-shift meetings to communicate daily goals, special events, and service expectations.
• Assist in recruiting, training, and developing front-of-house staff.
• Conduct regular performance evaluations and provide ongoing coaching and feedback.

Customer Service:

• Ensure exceptional customer service and guest satisfaction during service hours.
• Address and resolve customer complaints and feedback promptly and professionally.
• Foster a welcoming and hospitable environment for all guests.

Operational Support:

• Implement standard operating procedures (SOPs) to enhance service efficiency.
• Monitor and maintain high-quality standards in food and beverage service.
• Ensure compliance with health, safety, and sanitation regulations.
• Coordinate with the kitchen and bar teams to ensure seamless service flow.

Financial Management:

• Manage budgets and financial performance related to floor operations.
• Monitor sales and labor costs during service hours.
• Implement cost control measures and minimize waste.

Inventory Management:

• Manage inventory levels for front-of-house supplies.
• Ensure proper stock levels for all service items, including menus, napkins, and utensils.

Event Coordination:

• Plan and execute special events and promotions.
• Ensure all event details are communicated effectively to the team.

Collaboration:

• Work closely with other department managers to achieve overall business goals.
• Foster a positive and collaborative work environment.

Qualifications:

• Proven experience in a supervisory or management role in the hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to handle high-pressure situations and make quick decisions.
• Knowledge of health and safety regulations.
• Proficiency in restaurant management software and POS systems.