Restaurant General Manager

Operational Management:

• Overseeing Daily Operations:

  Ensuring the restaurant runs smoothly, from opening to closing, and managing both front-of-house and back-of-house operations.

• Maintaining Quality Standards:

  Upholding standards for food quality, service, cleanliness, and overall guest experience.

• Inventory Management:

  Managing inventory levels, ordering supplies, and controlling costs related to food and supplies.

• Ensuring Compliance:

  Adhering to health, safety, and sanitation regulations, as well as company policies and procedures.

• Developing and Implementing Strategies:

  Creating and implementing strategies to improve guest satisfaction, drive sales, and enhance the restaurant's performance.

Financial Management:

• Budgeting and Forecasting:

  Developing and managing budgets, forecasting sales and expenses, and analyzing financial reports.

• Cost Control:

  Monitoring costs, minimizing waste, and optimizing profitability.

• Reporting:

  Preparing and presenting financial reports to ownership or regional management.

Staff Management:

• Hiring, Training, and Development:

  Recruiting, hiring, training, and mentoring staff, including performance management and disciplinary actions.

• Scheduling:

  Creating and managing staff schedules, ensuring adequate coverage while managing labor costs.

• Motivating and Leading:

  Creating a positive and productive work environment, motivating staff, and fostering teamwork.

Customer Service:

• Guest Relations:

  Building and maintaining relationships with customers, addressing concerns and complaints, and ensuring exceptional service delivery.

• Feedback Collection and Implementation:

  Gathering customer feedback, analyzing it, and implementing changes to improve service and satisfaction.

Other Responsibilities:

• Marketing and Promotion:

  Collaborating with the marketing team to develop promotions and marketing strategies.

• Community Engagement:

  Participating in local events and activities to promote the restaurant.

• Staying Updated:

  Keeping abreast of industry trends and implementing innovative ideas.
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