Restaurant General Manager

Key Responsibilities

Operational Management

• Oversee daily restaurant operations.
• Ensure compliance with health, safety, and sanitation regulations.
• Maintain high standards of food quality and service.
• Manage inventory, order supplies, and control stock levels.

Financial Management

• Develop and manage budgets, ensuring profitability.
• Analyze financial reports to identify areas for improvement.
• Monitor revenue, expenses, and food costs.
• Implement cost-control measures and financial strategies.

Staff Management

• Recruit, hire, train, and develop staff.
• Schedule and manage staff shifts.
• Conduct performance evaluations and provide feedback.
• Foster a positive and productive work environment.

Customer Service

• Ensure a high level of customer satisfaction.
• Address and resolve customer complaints and feedback.
• Implement strategies to improve service quality.
• Monitor customer reviews and implement necessary changes.

Marketing and Promotion

• Develop and implement marketing strategies to attract new customers.
• Plan and execute promotional events and activities.
• Collaborate with marketing teams for advertising campaigns.
• Utilize social media and other channels to enhance restaurant visibility.

Menu Development

• Collaborate with chefs to design and update menus.
• Monitor food trends and customer preferences.
• Ensure menu items are cost-effective and profitable.

Compliance and Reporting

• Ensure compliance with all local, state, and federal regulations.
• Prepare and submit required reports to stakeholders.
• Conduct regular audits to ensure compliance with standards.