General Manager-Restaurant

Role overview

Education and experience

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

Business and revenue

• Assess restaurant demand, local opportunities, and competitors.
• Control purchases and inventory through supplier negotiations, preferred supplier lists, usage reviews, and corrective action.
• Use revenue management strategies to secure appropriate business and maximize revenue.

Marketing and events

• Oversee the restaurant marketing plan with hotel and brand teams.
• Support on-site and off-site public relations, create social media posts and event communications, monitor activity, and respond to comments.
• Serve as the main contact for restaurant events and participate in local networking.

Daily operations

• Supervise and manage employees, including daily shift operations when the Assistant Restaurant Manager is absent.
• Maintain service, sanitation, food handling, liquor control, and applicable legal standards.
• Monitor restaurant ambiance, menus, guest touchpoints, and product presentation.
• Assist floor teams during meal periods and oversee purchasing and invoice payments.

Guest experience

• Provide service that supports guest satisfaction and retention, address complaints, and gather guest feedback.
• Coach employees and coordinate service delivery from guest arrival through departure.
• Review service results and take corrective action to support continuous improvement.

People leadership

• Participate in hiring and set expectations and performance standards for employees.
• Identify training needs, develop and deliver training, and coach and mentor team members.
• Manage staffing levels, productivity, employee feedback, and retention while fostering collaboration and recognition.

Additional duties

• Maintain professional knowledge by tracking restaurant trends, attending workshops, reviewing publications, and benchmarking practices.
• Communicate work information and analyze results to select solutions and solve problems.