Restaurant General Manager

Role & responsibilities

• Daily Operations:

  Overseeing all daily operations, including opening and closing procedures, staff assignments, and customer service checks.

• Scheduling:

  Creating work schedules for staff, ensuring proper coverage, and managing labor costs.

• Inventory Management:

  Monitoring inventory levels, ordering supplies, and controlling costs to minimize waste.

• Facility Maintenance:

  Ensuring the restaurant's equipment, facility, and grounds are well-maintained and safe.

• Compliance:

  Ensuring the restaurant complies with all health, safety, and legal regulations.

2. Staff Management:

• Recruitment and Training:

  Hiring, training, and onboarding new employees, and providing ongoing training and development.

• Performance Management:

  Conducting performance appraisals, providing feedback, and taking disciplinary action when necessary.

• Motivation and Team Building:

  Motivating the team, fostering a positive work environment, and promoting teamwork.

3. Customer Service:

• Guest Experience:

  Ensuring a positive dining experience for all customers, responding to complaints, and resolving issues effectively.

• Customer Relations:

  Building relationships with regular customers, greeting guests, and handling reservations.

4. Financial Management:

• Profit and Loss:

  Controlling costs, managing expenses, and maximizing revenue to ensure profitability.

• Budgeting:

  Creating and managing the restaurant's budget, tracking expenses, and analyzing financial reports.

Preferred candidate profile

Expereince in QSR atleast 3 year as RGM