Restaurant General Manager (11055)

Position Overview:As the General Manager, you will have total operational and financial responsibility for managing a restaurant within the company's guidelines and policies. You will lead the team to ensure customer satisfaction, operational efficiency, and profit maximization. This position requires hands-on leadership and a commitment to staff development, operational excellence, and a positive guest experience.Key Responsibilities & Competencies:Leadership & Team Development: Provide overall leadership to the restaurant team, including Assistant Managers, Shift Supervisors, Mentors, and Team Members. Coach, train, and motivate staff to ensure operational excellence and high standards of customer service.Operational Management: Oversee daily operations, including scheduling labor, ordering food, liquor, and supplies, and managing inventory. Ensure all operational processes are followed to optimize efficiency and maintain a profitable restaurant.Financial Accountability: Manage Profit & Loss (P&L) by reviewing financial reports, controlling cash, maintaining inventory, managing labor costs, and taking appropriate actions to meet financial goals.Compliance & Safety: Ensure compliance with the Occupational Safety and Health Act (OSHA), local health and safety codes, and company safety policies. Foster a safe work environment by promoting safe work behaviors among the team.Recruitment & Staffing: Lead the recruitment, interviewing, and hiring processes. Conduct performance appraisals, provide feedback, address disciplinary actions, and foster staff development through continuous training and motivation.Facility & Equipment Management: Oversee the maintenance of equipment, the facility, and grounds by implementing a Preventative Maintenance Plan in line with company standards.Customer Satisfaction: Ensure food quality and provide 100% customer satisfaction by addressing customer needs and resolving issues promptly.Marketing & Promotions: Ensure the successful execution of corporate and local marketing programs to drive business and increase brand visibility.Communication & Decision-Making: Maintain strong communication with team members and senior management. Use analytical and decision-making skills to address operational challenges and improve overall performance.Job Qualifications: Education: High school diploma or equivalent required; College or University degree preferred.Experience: 2-4 years of supervisory experience in a food service or retail environment, including Profit & Loss responsibility.Skills: Strong business math and accounting skills, excellent interpersonal and conflict resolution abilities, and proficiency in oral and written communication.Analytical Skills: Strong decision-making and problem-solving capabilities.Computer Literacy: Basic proficiency with personal computers and software.

Created: 2025-02-20