General Manager

Job Summary:

The Restaurant General Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, maintaining high standards of food quality, and managing staff performance. This role requires strong leadership, organizational skills, and a focus on profitability and guest satisfaction.

Key Responsibilities:

• Operational Management:
  • Oversee daily restaurant operations, including opening and closing procedures.
  • Ensure compliance with health, safety, and sanitation standards.
  • Monitor inventory levels and manage ordering to control costs.
• Staff Leadership:
  • Recruit, train, and supervise restaurant staff.
  • Create schedules and manage labor costs effectively.
  • Foster a positive work environment and resolve employee conflicts.
• Customer Service:
  • Ensure guests receive excellent service and address complaints promptly.
  • Maintain high standards for food quality and presentation.
• Financial Management:
  • Monitor budgets, sales, and profitability.
  • Analyze financial reports and implement strategies to increase revenue.
  • Control expenses and reduce waste.
• Marketing & Growth:
  • Assist in developing promotional campaigns and community engagement.
  • Maintain brand standards and uphold company policies.
  • Maintain and update the restaurant's social media platforms to promote brand visibility and engage with customers.

Qualifications:

• Experience:
  • Minimum 3–5 years of experience in restaurant management.
• Skills:
  • Strong leadership and team-building abilities.
  • Excellent communication and interpersonal skills.
  • Proficiency in POS systems and basic financial reporting.
  • Ability to work in a fast-paced environment and handle pressure.
• Other Requirements:
  • Flexible schedule, including nights, weekends, and holidays.
  • Knowledge of food safety regulations and compliance standards.