Restaurant General Manager

Job Summary The General Manager is responsible for the successful operation of a single store. Key Accountabilities 1. Staff Management and Culture Building Recruit, train, and lead restaurant staff, including assistant manager, kitchen manager, shift leader, cook, kitchen and front of house staff. Create a positive, inclusive work environment that promotes teamwork, respect, and strong work ethic. Foster a culture of exceptional customer service and hospitality among staff. Encourage open communication and collaboration within the team. Lead by example and set high professionalism and customer-focus standards. Recognize and reward outstanding employee performance to boost morale. 2. People Development Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth. Identify the strengths and weaknesses of each team member and create individualized development plans. Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers. Support staff in setting and achieving their career goals. Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops. 3. Customer Service Ensure exceptional customer service and guest satisfaction. Handle customer complaints and resolve issues promptly and effectively. Lead the team in maintaining a welcoming and hospitable atmosphere for guests. Train staff to provide attentive and courteous service while fostering their personal growth and development. 4. Operations Management Oversee day-to-day operations, including food preparation, service, and cleanliness. Monitor inventory levels and order supplies as needed. Ensure compliance with health and safety regulations. Manage restaurant finances, including budgeting and cost control. Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement. Provide excellent food quality and presentation. Maintain high food safety standards. Maintain a clean, safe, and sanitary environment in compliance with operations standards. 5. Sales and Marketing Develop and execute marketing strategies that align with the restaurant's culture and values. Analyze sales data and trends to make informed decisions that resonate with the target audience. Promote special events and promotions that reflect the restaurant's unique identity. Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality. Promoting brand awareness. Community outreach. 6. Financial Management Achieves store sales and profit goals and manages overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality. Manage payroll, control costs, and optimize profitability without compromising the restaurant's values. 7. Inventory and Supply Chain Monitor inventory levels and conduct regular inventory checks. Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing. Manage relationships with vendors and ensure timely deliveries per the restaurant's values. Qualifications High school diploma or equivalent. Serve Safe certified. Successful completion of a manager certification program. Annual passing cooking test to ensure quality control assurance and ongoing training. Flexibility to relocate to a store within a radius of 50 miles from home, as needed. Strong leadership and team management skills focusing on building a positive workplace culture and fostering people development. Excellent communication and interpersonal skills, ability to communicate and instill the restaurant's values, and commitment to staff growth. Knowledge of food safety regulations and industry trends and the ability to integrate these into the restaurant's culture. Financial acumen and budgeting skills, with an understanding of aligning financial goals with cultural values. Problem-solving abilities and handling stressful situations while maintaining the restaurant's cultural ethos. Flexibility to work evenings, weekends, and holidays as required while promoting work-life balance and employee well-being as part of the culture. Success Measures Metting store revenue and profitability goals Meeting store staffing requirements and managing turnover. Meeting company audit goals such as guest service, food safety, health department audit... Consistently earn positive feedback from store associates, customers, and leaders Career Progression Training Manager Managing Partner #J-18808-Ljbffr SALEM