Restaurant General Manager

Description

The General Manager (GM) is responsible for overseeing the overall operations of the establishment, ensuring that it runs smoothly and efficiently. This role involves strategic planning, financial management, and team leadership, with a focus on enhancing customer satisfaction and driving business growth. The GM works closely with department heads to implement policies and procedures that support the company goals.

Essential duties and responsibilities include but are not limited to the following:

• →Operational Oversight: Manage day-to-day operations, ensuring compliance with company policies and standards.
• →Financial Management: Develop and manage budgets, analyze financial reports, and implement cost-control measures to maximize profitability.
• →Team Leadership: Recruit, train, and supervise staff, fostering a positive work environment and promoting professional development.
• →Guest Experience: Ensure high levels of guest satisfaction through effective service and addressing any issues that arise.
• →Strategic Planning: Collaborate with upper management to develop and implement business strategies, marketing initiatives, and operational improvements.
• →Inventory Management: Oversee inventory levels, ordering, and supply chain management to ensure operational efficiency.
• →Compliance and Safety: Ensure adherence to health and safety regulations, as well as local and federal laws.

• Leadership Skills: Strong ability to lead and motivate a diverse team.
• Financial Acumen: Proficiency in budgeting, financial analysis, and understanding of P&L statements.
• Excellent Communication: Strong verbal and written communication skills for effective interaction with staff and customers.
• Problem-Solving Ability: Quick and effective decision-making skills to address operational challenges.
• Experience: 3-5 years of experience in a management role within the hospitality or restaurant industry is preferred.

• Must possess proper food handlers and alcohol dispensing certifications: ABC/TIPS Certified and Service Food Manager
• General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety, and security systems and procedures, and computer operations.
• Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical compilations.
• Departmental Subject Matter Expert
• Valid driver’s license
• Satisfactory criminal history

• Standing and Walking: General Managers often spend long hours on their feet, walking around the restaurant to oversee operations, interact with staff, and engage with customers.
• Lifting: May need to lift boxes of supplies, equipment, or inventory, typically weighing up to 50 pounds
• Manual Dexterity: Required for tasks such as handling cash, operating a computer or point-of-sale system, and performing various administrative duties.
• Bending and Reaching: Often necessary to access storage areas, restock supplies, or clean various areas of the restaurant.
• Multitasking: The ability to manage multiple tasks simultaneously is essential, often requiring quick movements and decision-making.

• Fast-Paced Atmosphere: The restaurant environment can be hectic, especially during peak hours, requiring the GM to maintain composure and make quick decisions.
• Team Collaboration: Works closely with kitchen staff, servers, and other team members, fostering a collaborative environment to ensure smooth operations.
• Variable Hours: Often requires flexibility to work evenings, weekends, and holidays, depending on the restaurant's operating hours and special events.
• Noise Levels: The work environment can be loud, with sounds from cooking, conversations, and background music, requiring the GM to communicate effectively.
• Stress Management: The role can be stressful, particularly during busy shifts or when addressing customer complaints, necessitating strong stress management skills.