General Manager

Responsibilities:

1. Operational Oversight: Directly manage and supervise all operational aspects of the restaurant, including kitchen operations, front-of-house management, customer service, and overall guest experience.
2. Strategic Planning: Collaborate with the executive team to develop and implement strategic plans and initiatives to drive business growth, enhance brand reputation, and achieve financial objectives.
3. Quality Control: Establish and enforce quality standards for food, service, cleanliness, and ambiance to ensure consistency and customer satisfaction across all locations.
4. Menu Development: Work closely with the culinary team to develop innovative and appealing menu offerings that meet customer preferences, dietary trends, and quality standards.
5. Supply Chain Management: Manage procurement, inventory management, and vendor relations to ensure timely and cost-effective sourcing of ingredients and supplies.
6. Financial Management: Develop and manage budgets, monitor financial performance, and implement cost-control measures to maximize profitability while maintaining high-quality standards.
7. Staff Training and Development: Recruit, train, and develop a high-performing team, providing leadership, coaching, and support to ensure staff engagement, retention, and growth.
8. Customer Experience: Foster a culture of exceptional customer service and hospitality, ensuring that guests receive a memorable and satisfying dining experience at every visit.
9. Marketing and Branding: Collaborate with marketing and branding teams to develop and execute marketing strategies, promotions, and campaigns to drive customer traffic and loyalty.
10. Health and Safety Compliance: Ensure compliance with health and safety regulations, food safety standards, and sanitation protocols to maintain a clean, safe, and hygienic environment for guests and staff.

Requirements:

• Minimum of 10 years of progressive leadership experience in management, with at least 5 years in a senior executive role.
• Strong understanding of culinary principles, menu development, and food trends.
• Proven leadership ability with excellent communication, interpersonal, and team-building skills.
• Solid financial management skills, including budgeting and financial analysis.
• Passion for delivering outstanding customer service and hospitality.
• Demonstrated track record of driving operational efficiency and excellence.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing market conditions.
• High level of integrity, ethics, and professionalism.
• Familiarity with restaurant management software and technology solutions.