Restaurant General Manager

Summary

The General Manager (GM) is responsible for overseeing all aspects of operations at the Japanese restaurant.

This includes ensuring high standards of food quality, customer service, staff management, and financial performance.

The GM will lead by example, fostering a positive and productive work environment, and ensuring the restaurant operates smoothly and efficiently.

Key Responsibilities:

Operations Management:

• Oversee daily restaurant operations to ensure a seamless dining experience.
• Ensure compliance with health, safety, and sanitation standards.
• Monitor inventory levels and order supplies as needed.
• Implement and maintain operational policies and procedures.

Customer Service:

• Ensure exceptional customer service is consistently delivered.
• Address customer complaints and feedback promptly and professionally.
• Develop strategies to enhance the customer dining experience.

Staff Management:

• Recruit, hire, train, and manage restaurant staff.
• Create and manage staff schedules to ensure adequate coverage.
• Conduct regular performance evaluations and provide constructive feedback.
• Foster a positive work environment and encourage teamwork and staff development.

Financial Management:

• Develop and manage budgets to achieve financial targets.
• Monitor financial performance, including sales, expenses, and profitability.
• Implement cost-control measures without compromising quality or service.
• Prepare and present regular financial and operational reports to the regional manager or franchise owner.

Marketing and Promotion:

• Collaborate with the marketing team to develop and implement promotional strategies.
• Engage with the local community to build brand awareness and customer loyalty.
• Analyze market trends and adjust marketing strategies accordingly.

Quality Control:

• Ensure that all food and beverages meet quality standards.
• Regularly review and update menus in collaboration with the culinary team.
• Monitor kitchen operations to ensure consistency and adherence to recipes.

Qualifications:

• Proven experience as a General Manager or similar role in the restaurant industry.
• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Solid understanding of financial management and budgeting.
• Ability to work in a fast-paced environment and handle stressful situations.
• Knowledge of health and safety regulations in the food service industry.
• Strong problem-solving and decision-making abilities.
• Exceptional communication and organizational skills.

Education and Experience:

• Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred).
• Minimum of 5 years of experience in a managerial role within the restaurant industry.

Working Conditions:

• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical stamina to stand for extended periods and lift up to 50 pounds.
• Seniority Level: Mid-Senior level