General Manager

Key Responsibilities:1. Operational Management:

• Oversee daily operations to ensure efficient restaurant service, including opening and closing duties, managing customer flow, and ensuring service standards are consistently met.
• Ensure that all food and beverage offerings meet the diner’s quality standards and are prepared according to recipes and customer preferences.
• Manage the maintenance and cleanliness of all kitchen and dining areas, ensuring compliance with health and safety regulations.
• Implement and enforce operational procedures to enhance service efficiency, improve customer satisfaction, and maximize restaurant profitability.

2. Staff Management and Development:

• Hire, train, and supervise all diner staff, including servers, cooks, dishwashers, and baristas.
• Create and manage staff schedules to ensure adequate coverage while controlling labor costs.
• Conduct regular performance evaluations, provide ongoing feedback, and encourage staff development and training.
• Address employee performance issues or concerns, providing guidance and corrective action when necessary.
• Foster a positive work environment with strong teamwork, open communication, and high morale.

3. Customer Service Excellence:

• Ensure that the diner provides high-quality customer service by addressing customer complaints, resolving issues promptly, and ensuring all guests have a positive dining experience.
• Lead by example to promote a friendly, welcoming, and professional atmosphere for customers and staff.
• Monitor guest feedback, identify trends, and implement service improvements to meet customer expectations.

4. Financial Management:

• Manage the diner’s financial performance, including budgeting, tracking daily sales, controlling food and beverage costs, and analyzing profit margins.
• Monitor expenses and implement cost-saving initiatives without compromising service or food quality.
• Review financial reports regularly to assess the restaurant’s performance and adjust operations accordingly to meet financial goals.
• Oversee cash management, including handling deposits, managing petty cash, and ensuring all transactions are accurately recorded.

5. Inventory and Supply Chain Management:

• Maintain inventory levels, order food, beverages, and supplies to meet demand without excess waste.
• Build and maintain strong relationships with suppliers and vendors to ensure timely deliveries and competitive pricing.
• Conduct regular inventory audits and take action to minimize food and supply waste.

6. Health, Safety, and Compliance:

• Ensure compliance with all local, state, and federal health regulations, food safety standards, and labor laws.
• Conduct regular safety and sanitation inspections of the restaurant to maintain high standards of cleanliness and food safety.
• Train and enforce safe food handling practices for all staff and ensure that the diner meets all health department standards.

7. Marketing and Community Engagement:

• Work with the owner or marketing team to develop and implement marketing strategies and promotions to drive customer traffic and increase revenue.
• Promote events, seasonal specials, and new menu items to attract customers and enhance the diner’s brand presence.
• Build relationships with the local community to generate positive word-of-mouth and repeat business.
• Manage the diner’s online reputation, including responding to online reviews and engaging with customers on social media.

8. Administrative and Reporting:

• Complete administrative tasks such as payroll management, employee record-keeping, and submitting required reports (sales, staffing, inventory, etc.).
• Ensure that all staff adhere to company policies and procedures.
• Report directly to the owner or regional manager regarding the diner’s performance, financials, staff, and any operational concerns.

Qualifications:

• Proven experience as a General Manager or in a similar leadership role within the foodservice industry (preferably in a full-service or casual dining setting).
• Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
• Excellent customer service skills, with a passion for creating memorable dining experiences.
• Financial acumen with experience managing budgets, tracking sales, and controlling costs.
• Strong problem-solving skills and the ability to manage multiple tasks in a fast-paced environment.
• Knowledge of food safety and sanitation regulations, as well as local health and safety laws.
• Ability to handle employee conflicts and disciplinary actions in a professional and fair manner.

Job Types: Full-time, Part-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person

Salary : $60,000 - $65,000