General Manager

A restaurant General Manager (GM) oversees the daily operations, manages staff, and ensures high standards of service and profitability. Here’s a comprehensive outline of a GM’s responsibilities:

1. Operational Management

• Oversee Daily Operations: Ensure smooth functioning of all areas of the restaurant, including dining, kitchen, and bar.
• Quality Control: Maintain high standards in food quality, service, and cleanliness.
• Inventory and Ordering: Oversee inventory management, ensuring adequate supply of ingredients, beverages, and supplies.
• Facility Maintenance: Coordinate with vendors and maintenance staff to keep all equipment and the facility in good working condition.
• Compliance: Ensure compliance with health, safety, and food sanitation regulations.

2. Financial Management

• Budgeting and Financial Planning: Develop and manage budgets, set financial goals, and monitor expenses.
• Sales and Revenue Analysis: Track daily, weekly, and monthly sales to ensure revenue targets are met.
• Cost Control: Optimize food, beverage, and labor costs while maintaining quality and service standards.
• Reporting: Provide regular financial and operational reports to ownership or upper management.

3. Staff Management and Development

• Hiring and Training: Recruit, hire, and train staff in collaboration with HR (if available), ensuring a knowledgeable and efficient team.
• Scheduling and Payroll: Create employee schedules to optimize labor costs while ensuring sufficient coverage; manage payroll and timesheets.
• Performance Evaluation: Conduct regular performance evaluations and provide feedback, coaching, or additional training.
• Conflict Resolution: Address employee grievances and mediate conflicts, fostering a positive work environment.

4. Customer Service and Experience

• Customer Satisfaction: Ensure guests have a high-quality dining experience by maintaining service standards and responding to feedback.
• Complaint Resolution: Handle customer complaints in a professional manner, aiming to resolve issues quickly and effectively.
• Community Engagement: Engage with local communities and support local events to boost brand visibility and attract more guests.

5. Marketing and Brand Promotion

• Brand Management: Uphold the restaurant's image and values in all aspects of service and marketing.
• Event Coordination: Organize or promote events to increase traffic, such as happy hours, special dinners, and community events.
• Social Media and PR: Collaborate with marketing teams (if available) or manage social media presence and public relations efforts.
• Promotions and Partnerships: Plan and execute in-house promotions or collaborate with nearby businesses for cross-promotions.

6. Strategic Planning and Improvement

• Goal Setting: Work with ownership or upper management to set strategic goals for growth and profitability.
• Market Research: Stay updated on industry trends, customer preferences, and competitor activity to adapt and innovate.
• Menu Planning: Collaborate with the chef to update the menu based on seasonal ingredients, customer feedback, and trends.
• Continuous Improvement: Identify areas for operational improvement and implement best practices.

7. Compliance and Risk Management

• Health and Safety Compliance: Ensure that the restaurant adheres to all health, safety, and food handling regulations.
• Legal Compliance: Understand and adhere to all applicable labor laws and employment regulations.
• Security: Implement security measures to protect staff, customers, and assets; handle any incidents of theft or property damage.

8. Vendor and Supplier Relations

• Supplier Negotiations: Build and maintain relationships with suppliers and negotiate terms for quality and pricing.
• Order Management: Oversee orders and deliveries, ensuring timely supply without overstocking or stockouts.
• Quality Assurance: Monitor supplier performance and address issues with quality or reliability.

By effectively managing these areas, a General Manager can significantly impact the restaurant’s profitability, reputation, and overall success.

Job Type: Full-time

Pay: $75,000.00 - $95,000.00 per year

Benefits:

• 401(k)
• Health insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person

Salary : $75,000 - $95,000