The General Manager the restaurant is responsible for overseeing the restaurant's daily operations, ensuring exceptional service, and maintaining high standards of food quality and customer experience. This role involves managing staff, handling financial aspects, and upholding the restaurant’s reputation.
Key Responsibilities:
- Operations Management: Oversee daily operations, including front-of-house and back-of-house functions.
Ensure smooth service flow and resolve any operational issues that arise.
Maintain high standards of cleanliness, safety, and hygiene in all areas of the restaurant.
- Staff Management:Recruit, train, and supervise staff, including servers, chefs, and kitchen staff.
Develop and implement training programs to enhance staff performance and service quality.
Conduct performance evaluations and provide feedback to staff members.
Manage staff schedules and address any personnel issues.
- Customer Service:Ensure a high level of customer satisfaction by delivering exceptional service.
Handle customer complaints and resolve issues in a professional manner.
Develop and implement strategies to enhance the dining experience and attract new customers.
- Financial Management:Prepare and manage the restaurant budget, including revenue and expense tracking.
Analyze financial performance, including sales, labor costs, and inventory management. Using of the Revel system will give you an added advantage.
Develop and implement strategies to increase profitability and manage costs effectively.
- Marketing and Promotion:Develop and execute marketing strategies to promote the restaurant and attract customers.
Oversee social media presence and online marketing efforts.
Coordinate with local businesses and organizations for promotions and events.
- Menu and Quality Control:Collaborate with the head chef and kitchen staff to develop and refine the menu.
Ensure consistency and quality in food preparation and presentation.
Monitor inventory levels and order supplies as needed.
- Compliance and Standards:Ensure compliance with health and safety regulations, as well as local, state, and federal laws.
Implement and enforce standard operating procedures and company policies.
- Reporting and Analysis:Prepare regular reports on restaurant performance, including sales, customer feedback, and operational issues.
Analyze performance data and make recommendations for improvements.
Requirements:
- Education and Experience:Bachelor’s degree in hospitality management, business administration, or a related field preferred.
Several years of experience in restaurant management, with a strong background in fine dining.
- Skills and Abilities:Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Proficiency in financial management and budgeting.
Ability to handle high-pressure situations and resolve conflicts effectively.
Strong organizational and multitasking abilities.
- Knowledge:In-depth understanding of fine dining service standards and industry trends.
Knowledge of food safety and hygiene regulations.
Familiarity with restaurant management software and point-of-sale systems.
- Personal Attributes:Passion for delivering exceptional customer service and creating memorable dining experiences.
Detail-oriented and proactive approach to problem-solving.
Flexibility and adaptability in a dynamic and fast-paced environment.
Working Conditions:
- Full-time position with the requirement to work evenings, weekends, and holidays as needed.
- May involve standing for extended periods and handling high-stress situations.
This role is crucial for maintaining the high standards and success of a fine dining restaurant, requiring a blend of operational expertise, leadership skills, and a deep commitment to customer satisfaction.
