Restaurant General Manager
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Key skills for this role
About the Role
Manage restaurant operations, enhance customer satisfaction, optimize workflows, ensure compliance, and develop staff while controlling costs and maintaining quality.
Key Skills for This Role
Full Job Posting
Key Duties and Responsibilities
- Manage, motivate, and mentor restaurant staff to ensure exceptional customer service and a positive work environment.
- Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
- Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
- Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
- Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.
- Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.
- Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.
- Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
- Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.
- Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
- Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers.
- Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.
- Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws.
- Understand the internal/external customer and meet the needs of both the customer and the department.
- Always provide a systematic plan to upgrade the service.
- All HACCP standards are followed and improved consistently.
Experience & Educational Requirements
- Bachelor s degree in hospitality management, business administration, or a related field, with proven experience as a Restaurant Manager or in a senior restaurant leadership role.
- Strong leadership and operational management skills, including team development, financial management, P&L responsibility, budgeting, food cost control, inventory management, and menu engineering.
- Excellent communication and interpersonal abilities, with strong business English skills, a customer-focused mindset, and the ability to lead by example in a fast-paced environment.
- Solid knowledge of restaurant operations, including food safety regulations, health codes, restaurant management systems, POS platforms, and current global F&B industry trends.
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