The Restaurant General Manager is responsible for managing the daily operations of the restaurant while ensuring delivery of quality food and guest satisfaction. The restaurant general manager is accountable for maximizing sales and profitability while maintaining brand standards, implementing all policies and procedures, ensuring training and development of management and crew, and achieving desired restaurant outcomes as directed by the business or as assigned by management.
Responsibilities
- Control day-to-day operations (scheduling labour, ordering food and supplies, and developing the restaurant team, etc)
- Manage the supervision and development of management/supervisory teams to ensure smooth operations.
- Ensure a high level of customer service, addressing any customer concerns or service issues at the location level.
- Maintain restaurant facilities and equipment to meet both customer service and company image standards.
- Ensures restaurant’s Operating standards, local health and safety codes, and company safety and security policy are met
- Lead the hiring, orientation, training, and coaching of employees to meet operational needs and company standards.
- Conduct performance evaluations and provide feedback to improve employee performance and productivity.
- Review operational reports to ensure adherence to company policies and procedures.
- Monitor inventory accuracy and manage vendor orders to maintain stock levels while controlling costs.
- Increase sales and maximize profit by ensuring all P&L items are controlled and company objectives are achieved
- Develop and execute marketing initiatives at the restaurant level to drive revenue and guest satisfaction.
- Ensure all employees adhere to company policies and practices, including safe handling of food and product rotation.
- Collaborate with team members and management to identify opportunities for maximizing revenues and guest satisfaction.
- Perform additional duties as assigned.
Work Environment:
- Available to work evenings, weekends and holidays
- Primarily indoor environment with occasional tasks outdoors
- Involves standing and walking for long periods of time
- Requires frequent motions of bending, wiping, sweeping, mopping, wrapping, and squeezing
- Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment
- Frequently squat or stoop to reach items on low shelves or off the floor
- Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant
- Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves
- Occasionally climb on stools or ladders and reach for items located on shelves
Job Requirements:
- 2-4 years of restaurant management experience
- Valid Food Handlers certification
- Smart Serve Certification
- Demonstrated ability to manage budgets, control expenses, and drive profitability.
- Advanced working knowledge of restaurant operations, financials, and control systems
- POS Systems experience
- Dedication to providing exceptional customer service
- Good communication skills, and strong interpersonal and conflict resolution skills
- Exceptional team building capability
- Basic business math and accounting skills, and strong analytical/decision-making skills
- Proven track record of passionate customer service – ability to develop team and assistant managers within their store to deliver legendary guest service experiences every day
- Good knowledge of computer skills, including familiarity with Word, Excel, Outlook
- Possess a valid driver’s license and proof of insurance
Job Type: Full-time
Experience:
- Restaurant management: 2 years (required)
Language:
- English (required)
Licence/Certification:
- Food Handler Certification (required)
- Smart Serve (required)
Work Location: In person