General Manager

Job Description

Job Description

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Training & development
• Paid time off
• Bonus based on performance

Job General Objectives:
Ensure the smooth and efficient operation of the restaurant, resulting in a high level of customer satisfaction, profitability, and adherence to quality standards. This involves overseeing all aspects of the restaurant's operations, including staff management, customer service, financial performance, and compliance with health and safety regulations

Job Duties and Responsibilities:

• Oversee all daily operations of the restaurant, including opening and closing procedures
• Ensure that all areas of the restaurant, including the kitchen, dining area, and restrooms, are clean, well-maintained, and organized
• Greet and interact with customers to ensure they have a positive dining experience in addition to addressing and resolving customer complaints promptly and effectively.
• Address and resolve customer complaints promptly and effectively
• Create and manage staff schedules to ensure adequate coverage during peak and non-peak times.
• Conduct performance evaluations and provide feedback and coaching to staff members.
• Monitor and manage the  restaurant's budget, including tracking expenses, revenues, and profitability
• Prepare and analyze financial reports, such as sales reports, profit and loss statements, and payroll summaries
• Manage inventory levels of food, beverages, and supplies to ensure availability without overstocking
• Coordinate with suppliers to place orders, receive deliveries, and manage vendor relationships
• Ensure that all food and beverages meet quality standards and are served in a timely manner.
• Build and maintain relationships with regular customers to foster loyalty 
• Collect and analyze customer feedback to improve service and offering
• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes
• Conduct training sessions for new employees and ongoing training for existing staff.

Practical Experience Required:
1-3 years of experience, preferably 3 in a similar field

Required Abilities and Skills:
Abilities:

• Capacity to lead, motivate, and develop a diverse team of employees
• Ability to delegate tasks effectively and provide clear direction and support
• Strong focus on providing excellent customer service and enhancing the guest experience
• Capacity to oversee daily operations and ensure that all processes run smoothly and efficiently.
• Ability to manage the restaurant's budget, control costs, and optimize revenue
• Commitment to maintaining high standards of food quality, presentation, and service.
• Excellent verbal and written communication skills to interact with staff, customers, and vendors.
• Effective time management skills to ensure that all tasks are completed efficiently and on schedule.
• Strong interpersonal skills to build positive relationships with employees, customers, and suppliers.
• Keen attention to detail to ensure that all aspects of the restaurant operations are executed flawlessly.

Skills:

• Leadership and Team Management
• Customer Service Excellence
• Financial Management
• Operational Efficiency
• Quality Control and Assurance
• Communication Skills
• Problem-Solving and Decision-Making
• Time Management
• Interpersonal Skills
• Inventory Management