General Manager

This General Manager must be comfortable managing multiple operations and wearing multiple hats. As a General Manager of the restaurant, you are the head of a dining establishment. You will inspire leadership to a team that will motivate them to work harder and more effectively. You will work with your team to develop strategies that reduce costs and increase sales within the company. You will ensure that patrons have a positive experience when dining in the restaurant.

Duties and Responsibilities :

• Recruiting, hiring and training all restaurant staff, including servers and hosts.
• Scheduling employees to ensure shifts have proper coverage.
• Streamlining the restaurant processes to improve the guest experience.
• Monitoring restaurant finances, including sales and expenses.
• Enforcing food-handling regulations and other guidelines to maintain and ensure guest safety.
• Promoting the restaurant and finding ways to bring in more customers.
• Appropriately handling and resolving customer complaints.
• Completing necessary paperwork, such as sales, inventory and staff attendance reports.
• Meeting agreed organizational performance plans within agreed budgets and timeframes.
• Managing and controlling department expenditure, staying within agreed budgets and being cognizant of P / L for venue.
• Accomplishing restaurant and bar human resource objectives by recruiting, selecting, and training.
• Maintaining a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
• Maintaining professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Controlling cash and other receipts by adhering to cash handling and recognition procedures in accordance with restaurant policies and procedures.
• Accomplishing company goals by accepting ownership for accomplishing new and different requests.

Skills and Qualifications :

Education and Experience Requirements :

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