The Restaurant General Manager is responsible for the restaurant's overall operations. When managing the operations on a shift, the manager must make certain that all company standards are met;

company policies and procedures are followed; costs are properly controlled; and that customers are served quickly and efficiently.

The Manager must communicate clearly with the employees, supervising them effectively to ensure their assignments are completed properly.

The manager must inventory supplies and reorder items. The manager should adjust the Par Prep Sheet so that fresh product is continually available to serve customers.

Qualifications

• One year of experience in food-service management
• Prefer 6 months experience as an Assistant Manager

Last updated : 2024-07-02