General Manager Restaurant Operations

Role & responsibilities

The General Manager Restaurant Operations is responsible for overseeing the daily operations of the restaurant, ensuring compliance with all company policies and regulatory requirements, driving sales, managing staff hiring and training, and delivering an exceptional guest experience. The role also requires strong guest-handling skills, excellent hospitality, proactive guest interaction, and a visible presence on the restaurant floor to enhance the guest experience and drive revenue.

Key Responsibilities:1. Operations Management:

• Oversee day-to-day restaurant operations to ensure smooth functioning.
• Monitor service standards and ensure consistency in food quality, cleanliness, and customer experience.
• Coordinate with kitchen and service teams to ensure timely delivery and efficiency.

2. Compliance & Safety:

• Ensure compliance with health, safety, hygiene, and labor laws.
• Conduct regular audits and inspections to maintain operational standards.
• Maintain proper documentation and licenses (FSSAI, fire safety, etc.).

3. Hiring & Training:

• Lead the recruitment, onboarding, and training of restaurant staff.
• Monitor staff performance and conduct regular appraisals.
• Develop and implement staff training programs for skill enhancement and service standards.

4. Sales & Revenue Growth:

• Develop and implement sales strategies to increase revenue and footfall.
• Monitor sales performance and identify opportunities for upselling and promotions.
• Collaborate with the marketing team for local campaigns, events, and social media promotions.

5. Inventory & Cost Control:

• Monitor inventory, minimize wastage, and control costs without compromising quality.
• Coordinate with suppliers and vendors for timely procurement and best pricing.

6. Customer Experience:

• Ensure a high level of customer satisfaction through excellent service and engagement.
• Handle customer complaints and feedback professionally and promptly.

Key Skills & Qualifications:

• Bachelor's degree in Hospitality Management or related field.
• 7+ years of experience in restaurant or hospitality operations, with at least 2 years in a managerial role.
• Strong leadership, communication, and team management skills.
• Excellent understanding of restaurant operations, compliance standards, and sales strategies.

Ability to work in a fast-paced environment and manage multiple priorities