Restaurant General Manager
The primary responsibility of the Restaurant General Manager is to oversee all facets of the restaurant, ensuring operational efficiency and delivering an exceptional customer experience.
Key Responsibilities:
1. Operational & Financial Performance:
* Prepare and present detailed daily, weekly, and monthly reports on sales, revenue, expenses, and staff performance metrics.
* Oversee daily financial reconciliations, POS operations, and manage payroll / tip reconciliations.
* Identify measures to control costs, reduce waste (food and supplies), and improve operational efficiency.
* Negotiate prices, manage accounts payable, track delivery timelines, and maintain strong supplier relationships.
* Evaluate and ensure strict adherence to all local laws, licensing requirements, and food safety standards.
2. Team Leadership & Customer Experience:
* Create fair, efficient, and flexible work schedules and manage shift swaps effectively.
* Professionally handle and mediate internal staff issues and resolve customer complaints promptly and professionally.
* Conduct regular checks on food quality, plating, and temperature to ensure consistent service standards across all shifts.
3. Business Development & Growth:
* Develop and implement local strategies (e.g., events, social media) to promote the restaurant and attract new customers.