Restaurant General Manager - Full-time / Part-time

General Manager (Full Service)

• Plan and direct all restaurant operations
• Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant
• Optimize the utilization of staff and resources

Main Job Tasks and Responsibilities

• Set operating goals and objectives
• Assess staffing requirements and recruit staff when needed
• Train and coach crew members and management
• Manage staff performance in accordance with established standards and procedures
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules
• Maintain employee records
• Coordinate restaurant operations during each shift
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• Keep records of health and safety practices
• Ensure compliance with restaurant security procedures
• Ensure alcohol regulations are adhered to
• Interact with guests and ensure all inquiries and complaints are handled promptly
• Oversee preparation of food and beverage items
• Ensure adherence to set recipes
• Ensure quality of food and beverage presentation
• Analyze food and beverage costs
• Total restaurant receipts and reconcile with sales
• Ensure cash management procedures are completed accurately
• Along with Director of Operations, set and monitor budgets
  • analyze budget variances and take corrective actions
  • establish and implement financial controls
  • implement and oversee cost cutting measures
  • plan and monitor restaurant sales and revenue
• Organize and supervise marketing and promotional activities
• Maintain business records, as needed
• prepare and analyze management reports
• determine and execute operating improvements
• check and order supplies of non-food items
• identify and estimate food and beverage supply requirements and place orders with suppliers
• Verify quality of deliveries and documentation
• Ensure correct storage of supplies
• Arrange for maintenance and repairs of equipment and services

Knowledge and Experience

• 3 to 5 years in a lead, food & beverage management role
• In-depth working knowledge of alcoholic beverages
• In-depth working knowledge of food preparation and presentation
• experience in staff management and development
• Knowledge of basic accounting principles and practices
• Knowledge of planning and forecasting
• Track record of managing inventory and cost control
• Knowledge of administrative procedures
• Able to use relevant computer applications