General Manager-Restaurant

Role overview

Restaurant business and marketing

• Assess restaurant demand, local opportunities, and competitors; use revenue strategies to maximize returns.
• Manage purchasing and inventory, negotiate prices and contracts, review usage, and take corrective action.
• Oversee the restaurant marketing plan, public relations, social media posts, public event communications, and restaurant event inquiries.
• Network locally and support on-site and off-site public relations opportunities.

Daily operations and guest experience

• Supervise daily operations, support servers and hosts during peak periods, and maintain service and sanitation standards.
• Monitor ambience, menus, collateral, food handling, liquor controls, alcohol service, and compliance with laws and policies.
• Address guest problems, obtain feedback, improve service delivery, and encourage satisfaction and retention.
• Oversee department finances, purchasing, and invoice payments.

People leadership

• Supervise employees, manage staffing levels and shifts, and establish performance standards.
• Participate in hiring; identify training needs and provide training, coaching, mentoring, and follow-up.
• Support employee retention, gather employee feedback, and maintain collaborative working relationships.

Education and experience

• High school diploma or GED plus 4 years of experience in food and beverage, culinary, or a related professional area; alternatively, a related two-year degree plus 2 years of relevant experience.
• Accepted related degree fields include Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major.