What are the responsibilities and job description for the Food Service Director position at SUMMERWOOD MASTER?
Job Description
The Restaurant General Manager at SUMMERWOOD MASTER is responsible for overseeing all aspects of our restaurant operations, including customer service, food safety, and financial management. The ideal candidate will have a proven track record of driving customer satisfaction, financial performance, and employee satisfaction. Key responsibilities include developing and implementing strategies to improve customer experience, analyzing sales and labor data to inform business decisions, and leading a team of restaurant staff to ensure seamless operations.
Main Responsibilities:
Key Skills and Qualifications:
Team Leadership
• Supervises others and efficiently coordinates their work.
• Delegates tasks to the most appropriate member of staff.
• Is able to remain in control in difficult situations.
• Provides clear direction and authority.
• Gets involved in a hands-on manner and leads by example.
• Is assertive.
• Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals.
• Demonstrates principled leadership and sound business ethics; stands up for what's right.
• Celebrates achievements; recognizes and rewards others; generates pride and commitment.
• Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback.
• Demonstrates passion, enthusiasm, and intensity in work; is a role model.
The Restaurant General Manager at SUMMERWOOD MASTER is responsible for overseeing all aspects of our restaurant operations, including customer service, food safety, and financial management. The ideal candidate will have a proven track record of driving customer satisfaction, financial performance, and employee satisfaction. Key responsibilities include developing and implementing strategies to improve customer experience, analyzing sales and labor data to inform business decisions, and leading a team of restaurant staff to ensure seamless operations.
Main Responsibilities:
- Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.
- Drives customer-focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
- Tracks, analyzes, and resolves sources of customer complaints.
- Ensures that food safety standards are met.
- Develops and drives restaurant annual operating plan.
- Analyzes sales, labor, inventory, and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
Key Skills and Qualifications:
Team Leadership
• Supervises others and efficiently coordinates their work.
• Delegates tasks to the most appropriate member of staff.
• Is able to remain in control in difficult situations.
• Provides clear direction and authority.
• Gets involved in a hands-on manner and leads by example.
• Is assertive.
• Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals.
• Demonstrates principled leadership and sound business ethics; stands up for what's right.
• Celebrates achievements; recognizes and rewards others; generates pride and commitment.
• Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback.
• Demonstrates passion, enthusiasm, and intensity in work; is a role model.
