Roles & Responsibilities
The General Manager (GM) is responsible for the overall operation, management, and profitability of the restaurant. They lead the team to deliver exceptional customer experiences, maintain operational excellence, and achieve financial goals. The GM ensures that all activities align with the restaurant's vision, standards, and objectives.
Key Responsibilities
1. Operational Management
- Oversee daily operations, ensuring smooth service delivery and adherence to restaurant standards.
- Monitor food quality, hygiene, and customer service standards.
- Ensure compliance with local regulations, including health, safety, and licensing requirements.
- Develop and maintain operating policies and procedures.
2. Team Leadership and Development
- Recruit, train, and manage staff, including Front of House (FOH) and Back of House (BOH) teams.
- Foster a positive work environment, promoting teamwork and staff engagement.
- Conduct regular performance evaluations and provide constructive feedback.
- Address staff concerns and resolve conflicts effectively.
3. Financial Management
- Prepare and manage budgets, including monitoring costs and revenue streams.
- Analyze sales reports and develop strategies to achieve financial targets.
- Oversee inventory management, including ordering and cost control.
- Implement initiatives to increase profitability, such as upselling and promotions.
4. Customer Experience
- Ensure outstanding customer service to enhance guest satisfaction.
- Address customer complaints and resolve issues promptly and professionally.
- Gather and act on customer feedback to improve service quality.
5. Marketing and Business Development
- Collaborate with the marketing team to develop promotional campaigns and special events.
- Build and maintain relationships with customers, suppliers, and partners.
- Identify and implement strategies to attract and retain customers.
6. Reporting and Administration
- Generate and analyze operational and financial reports.
- Ensure proper documentation, including staff schedules, incident reports, and regulatory compliance records.
- Communicate effectively with stakeholders, including ownership and management teams.
Key Qualifications
Education and Experience
- Bachelor's degree in hospitality management, business, or a related field (preferred).
- Minimum of 3 years of experience in restaurant management, with at least 2 years in a General Manager role.
Skills and Competencies
- Strong leadership and team-building skills.
- Excellent problem-solving and decision-making abilities.
- In-depth knowledge of restaurant operations, food safety, and customer service standards.
- Financial acumen, with experience managing budgets and analyzing reports.
- Proficient in POS systems and basic office software.
- Exceptional communication and interpersonal skills.
