Restaurant General Manager

Restaurant General Manager

The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include driving excellence in customer service, maintaining company standards in product and facility specifications, supervising food handling procedures and operational processes, exercising financial control to meet the restaurant profit margin targets, and selecting, training, developing, and motivating employees.

The RGM directly performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role model appropriate skills and behavior in the restaurant.

Key responsibilities include :

• Maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards.
• Developing and driving restaurant annual operating plan.
• Ensuring that facilities and equipment are maintained to Company standards.
• Directing all restaurant level HR activity including crew hiring decisions, performance management, compensation, and employee relations issues.

Qualifications include :

Educational attainment / experience requirements include a high school diploma or GED and supervisory experience in either a food service or retail environment.