Restaurant Operations Director

The General Manager is a pivotal role in ensuring the success of our establishment. As a leader, you will be responsible for providing guidance and support to your team, fostering an environment that promotes growth and excellence.

• Financial Management: You will oversee the financial operations of the restaurant, ensuring accuracy and efficiency in managing spending, pricing, and inventory.
• Marketing Strategies: Develop innovative ideas to attract customers through various marketing channels, community outreach programs, and social media initiatives.
• Inventory Management: Collaborate with personnel to analyze budget requirements, optimize inventory levels, and implement effective purchasing strategies.
• Operational Control: Establish high standards for operational excellence, develop policies, and make adjustments as needed to maintain a competitive edge.
• Guest Experience: Focus on delivering exceptional dining experiences by regulating service quality, atmosphere, and ambiance for all guests, aiming to cultivate a loyal customer base.
• Team Development: Recruit, train, and mentor team members to excel in their roles, promoting professional growth and advancement opportunities.
• Employee Supervision: Oversee a cohesive team of employees, ensure effective communication, and establish a hiring process that attracts and retains top talent.
• Food Safety: Maintain compliance with health codes, food safety certifications, and model best practices for employees.
• Workplace Safety: Create a safe and healthy work environment, eliminating hazards and risks, and provide guidelines for employees.
• Innovation: Stay abreast of industry trends, leverage technology, and explore new ways to engage with customers and drive business growth.

The General Manager typically works nights, weekends, and some holidays, enjoying a five-day workweek, paid time off, and benefits including health, dental, and vision insurance, as well as group life and accident insurance coverage.