Restaurant General Manager

The Restaurant General Manager oversees all aspects of operations in a fine dining or casual dining establishment, managing a large team of over 50 employees. This role requires frequent and direct interaction with customers to ensure exceptional service and uphold the restaurant’s reputation. The manager is responsible for maintaining high standards in inventory, health and safety, and financial performance while fostering a positive and productive work environment.

Responsibilities

• Manage and lead a large team of staff, ensuring efficient scheduling and coverage
• Oversee inventory control to maintain optimal stock levels and reduce waste
• Deliver direct and frequent customer service, addressing feedback and resolving conflicts
• Manage budgets, food costs, and profit and loss to maximize financial performance
• Prepare accurate sales reports and analyze financial data for strategic decisions
• Ensure compliance with health and safety regulations throughout the establishment
• Develop and maintain strong vendor relations to secure favorable terms and quality supplies
• Conduct staff training and development to promote skills growth and quality assurance
• Coordinate marketing efforts to enhance brand presence and drive sales
• Maintain high standards for food and beverage quality and presentation

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