General Manager (restaurant)

About the role

The Restaurant General Manager is responsible for leading all aspects of restaurant operations including people, performance, guest experience, and profitability while ensuring high standards of food quality, service, and cleanliness. The ideal candidate is a strategic thinker, inspiring leader, hands-on operator, and tireless champion of guest satisfaction and team development. LEADERSHIP & STAFF DEVELOPMENT o Recruit, hire, and train staff members for all positions in restaurant o Lead and motivate, restaurant staff. o Ensure compliance with all company policies, procedures, and safety standards. o Foster a positive work culture, spread joy, and maintain high morale among staff. o Promptly resolve conflicts and handle employee relations issues as they arise. o Provide regular coaching, feedback, and recognition to grow team members and ensure operational excellence. o Conduct performance evaluations, manage promotions, corrective actions, and succession planning. o Foster a team-oriented environment with open communication, accountability, and high morale. o Lead by example to model and always promote company core values and brand standards. DAILY OPERATIONS MANAGEMENT o Oversee daily operations, ensuring efficient and smooth functioning. o Monitor daily and weekly inventory, order supplies, and maintain food cost controls. o Maintain high standards of food quality and presentation. o Ensure that health, safety, and sanitation regulations are consistently followed. o Complete weekly schedules. o Handle customer complaints and feedback promptly and professionally. o Complete customer satisfaction walks during peak and non-peak hours, resolving guest and team issues quickly. o Ensure the restaurant is always guest-ready - clean, well-stocked, and properly staffed. FINANCIAL MANAGEMENT o Manage the restaurant's P&L, budget, and key performance metrics including staff, operational costs, and performance trends. o Monitor financial performance and work toward meeting or exceeding revenue targets. o Oversee cash handling and deposits, processing transactions, and maintaining accurate financial records. o Develop and execute action plans to improve sales, profitability, and operational efficiency. o Monitor inventory, ordering, and waste control practices to maintain cost-effective operations. GUEST EXPERIENCE o Ensure high levels of customer satisfaction through excellent service and quality control. o Address and resolve guest complaints, concerns, or special requests with urgency, empathy and professionalism. o Cultivate and maintain a welcoming atmosphere to encourage repeat business. o Implement systems and training to continuously improve hospitality and satisfaction scores. o Stay updated with industry trends to continuously improve service standards. MARKETING & COMMUNITY ENGAGEMENT o Implement marketing strategies to promote the restaurant within the local community. o Build and maintain relationships with customers, vendors, and the community. o Participate in local or regional events to increase brand visibility and grow the customer base. COMPLIANCE & ADMINISTRATION o Ensure compliance with all local regulations, including health and safety laws. o Conduct regular audits of restaurant operations to ensure compliance and efficiency.

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