Managing staff: The GM manages and supervises all staff, including servers, chefs, and kitchen staff. They are responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions when necessary.
Ensuring customer satisfaction: The GM ensures that customers are satisfied with their dining experience. This involves responding to customer feedback, handling complaints, and making sure that all staff are providing excellent customer service.
Managing finances: The GM is responsible for managing the restaurant's finances. This includes creating and managing budgets, tracking expenses, and ensuring that the restaurant is profitable.
Creating and implementing policies and procedures: The GM creates and implements policies and procedures to ensure that the restaurant runs smoothly. This may include setting standards for food quality, service, and cleanliness.
Maintaining inventory: The GM is responsible for maintaining inventory of food, beverages, and supplies. They ensure that the restaurant has enough inventory to meet demand and avoid running out of critical items.
Overseeing marketing and promotions: The GM oversees marketing and promotions for the restaurant. This includes developing marketing strategies, creating advertisements, and promoting the restaurant to attract new customers.
Ensuring compliance with regulations: The GM ensures that the restaurant complies with all local, state, and federal regulations. This includes health and safety regulations, labour laws, and any other relevant regulations.
Overall, the GM plays a critical role in the success of a restaurant by managing staff, ensuring customer satisfaction, managing finances, creating and implementing policies and procedures, maintaining inventory, overseeing marketing and promotions, and ensuring compliance with regulations.
