Restaurant General Manager

POSITION SUMMARY

The Restaurant General Manager will oversee food and beverage operations, create an innovative menu, oversee all aspects of the organization's food and beverage planning and service, and oversee special events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential functions include but are not limited to the following:

• Oversees the operations of the kitchen and back-of-house, ensuring that food and beverages are prepared safely, efficiently, and according to specifications or request.
• Oversees stocking, ordering, and purchasing of supplies and ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains food and beverage budget.
• Sets prices for food and beverage items on the menu.
• Plans, coordinates, and oversees special events.
• Participates and provides input towards F&B Marketing activities.
• Establishes a rapport with patrons and groups to ensure guest satisfaction and repeat business.
• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Conducts market analysis regularly to ensure F&B prices are in line with competitors.
• Other duties as assigned.

SKILLS  

• Extremely creative, with the ability to produce an excellent culinary and restaurant experience for patrons.
• Excellent problem-solving and decision-making skills.
• Ability to exercise sound judgment and discretion while maintaining a high level of professionalism and strict confidentiality.
• High level of accuracy/attention to detail.
• High degree of emotional intelligence; ability to build and maintain trust with leaders and team members.
• Creative problem-solving skills that optimize available resources.
• Ability to take initiative to overcome issues.
• Strong communication and interpersonal skills.
• Ability to have difficult conversations with employees.
• Highly organized and able to manage multiple tasks.
• Able to carry out complex written and oral instructions.

QUALIFICATIONS / REQUIREMENTS

• Relevant experience or training.
• At least two years of culinary managerial experience required.
• Business experience preferred.