Restaurant General Manager Job Description

Restaurant general managers, also known as restaurant managers, ensure a restaurant runs smoothly.

They oversee employees and make sure the restaurant is clean and safe.

Restaurant general managers make sure all food is prepared and served correctly.

Restaurant general managers usually work about 40 hours a week.

They work long hours and during the busy season.

Most restaurant general managers work nights and weekends.

Restaurant general managers work in different type of restaurants and are in charge of the restaurant’s daily operations.

Restaurant general managers report to the owner of the business.

Job Brief:

We’re looking for a Restaurant General Manager to lead and oversee the operations of our restaurant. The ideal candidate will have experience in managing a restaurant and will be able to provide strong leadership to our team. They will be responsible for ensuring that our restaurant runs smoothly and efficiently, and that our customers are satisfied with their experience. If you are a motivated individual with a passion for food and customer service, then we want to hear from you!

Restaurant General Manager Duties:

• Oversee restaurant operations, management, and employees
• Develop, implement, or maintain policies, procedures, and programs
• Develop long-range plans for the restaurant
• Develop and implement restaurant marketing plans
• Ensure compliance with all regulations and laws
• Provide ongoing support to restaurant staff
• Develop staff development programs
• Collaborate with internal and external partners
• Provide ongoing feedback to executive leadership
• Oversee staff scheduling
• Liaise with vendors, suppliers, and customers
• Ensure that restaurant adheres to all company policies and procedures
• Ensure that restaurant maintains proper inventory levels
• Liaise with corporate office and oversee all operations

Restaurant General Manager Responsibilities:

• Manage the day-to-day operations, with a strong emphasis on customer service, profitability, and employee development
• Manage hourly, salaried, and tip-based staff
• Develop and implement strategic plans to ensure that strategic benchmarks are achieved
• Perform financial analysis of the business and report results to upper management
• Ensure staffing levels meet business needs
• Oversee compliance with all government food safety regulations
• Assist the Operations Chief in recruiting, hiring, training, and developing team members
• Maintain relationships with vendors and customers

Requirements And Skills:

• Bachelor’s degree in hospitality or restaurant management
• 2+ years of experience in a managerial role
• Strong customer-service skills; knowledge of restaurant operations and the spirit of the hospitality environment
• Proven ability to establish and maintain a positive, productive work environment
• Proven ability to motivate and lead people,

[Company Name] is committed to diversity and inclusion in the workplace. We encourage applications from all races, religions, national origins, genders, and ages.