A General Manager (GM) in a restaurant is responsible for overseeing the entire operation of the establishment. This role encompasses a wide range of duties to ensure the restaurant runs smoothly, meets its financial goals, and maintains high standards of service and quality. Here are the primary responsibilities of a restaurant General Manager:
Staff Management:
Hiring, training, and supervising staff.
Scheduling shifts and managing labor costs.
Conducting performance evaluations and providing feedback.
Addressing employee concerns and fostering a positive work environment.
Customer Service:
Ensuring excellent customer service and satisfaction.
Handling customer complaints and resolving issues.
Monitoring and improving the overall guest experience.
Financial Management:
Developing and managing budgets.
Tracking sales, expenses, and profitability.
Implementing cost-control measures.
Analyzing financial reports and making strategic decisions.
Operations:
Overseeing daily restaurant operations.
Ensuring compliance with health and safety regulations.
Managing inventory and ordering supplies.
Maintaining the restaurant's appearance and functionality.
Marketing and Promotions:
Planning and executing marketing campaigns.
Developing promotional strategies to attract and retain customers.
Building relationships with the local community and businesses.
Quality Control:
Ensuring food quality and presentation meet the restaurant's standards.
Monitoring kitchen operations and addressing any issues.
Implementing and maintaining standard operating procedures (SOPs).
Compliance:
Ensuring compliance with local, state, and federal regulations.
Managing licenses and permits.
Implementing and enforcing policies and procedures.
Strategic Planning:
Setting long-term goals for the restaurant.
Identifying opportunities for growth and improvement.
Staying updated on industry trends and best practices.
