Restaurant General Manager

1. Operational Excellence

Daily Management: Oversee both front-of-house (FOH) and back-of-house (BOH) operations to ensure seamless service.

Quality Control: Maintain high standards for food quality, plating, and service speed.

Inventory & Supplies: Manage stock levels, order supplies, and negotiate with vendors to minimize waste and control costs.

2. Team Leadership

Staffing: Recruit, interview, hire, and onboard new team members.

Training: Develop and implement training programs for servers, bartenders, and kitchen staff to maintain service consistency.

Scheduling: Create weekly labor schedules that align with projected sales volume and labor cost targets.

Mentorship: Provide regular feedback, conduct performance reviews, and handle disciplinary actions when necessary.

3. Guest Experience

Service Standards: Foster a welcoming environment by greeting guests and managing table rotations.

Conflict Resolution: Address guest complaints professionally and find immediate solutions to ensure customer retention.

Community Engagement: Build rapport with regular customers and promote the restaurant’s brand within the local community.

4. Financial Management

Budgeting: Manage the Profit & Loss (P&L) statement, tracking revenue against labor and food costs.

Reporting: Prepare daily, weekly, and monthly reports on sales, expenses, and inventory.

Marketing: Assist in developing promotional strategies, menu updates, and social media presence to drive foot traffic.