Restaurant General Manager

Restaurant General Manager

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities include :

• Effectively communicating both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service-oriented manner.
• Listening to, understanding, and clarifying concerns raised by employees and guests.
• Multitasking and prioritizing departmental functions to meet deadlines.
• Approaching all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attending all required meetings and trainings.
• Maintaining regular attendance in compliance with TableOne Hospitality standards.
• Maintaining high standards of personal appearance and grooming.
• Complying with Forbes standards and regulations to encourage elevated and luxurious restaurant operations.
• Maximizing efforts towards productivity, identifying problem areas and assisting in implementing solutions.
• Effectively handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Maintaining confidentiality of information.
• Collaborating with all partners to plan and execute initiatives beneficial to the operation.