About the Job
Job Summary: The General Manager is responsible for the successful operation of a single store.
Key Accountabilities
Staff Management and Culture Building:
- Recruit, train, and Lead restaurant staff, including assistant manager, Kitchen manager, shift leader, cook, kitchen and front of house staff.
- Create a positive, inclusive work environment that promotes teamwork, respect, and strong work ethic.
- Foster a culture of exceptional customer service and hospitality among staff.
- Encourage open communication and collaboration within the team.
- Lead by example and set high professionalism and customer-focus standards.
- Recognize and reward outstanding employee performance to boost morale.
People Development:
- Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
- Identify the strengths and weaknesses of each team member and create individualized development plans.
- Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
- Support staff in setting and achieving their career goals.
- Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops.
Customer Service:
- Ensure exceptional customer service and guest satisfaction.
- Handle customer complaints and resolve issues promptly and effectively.
- Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
- Train staff to provide attentive and courteous service while fostering their personal growth and development.
Operations Management:
- Oversee day-to-day operations, including food preparation, service, and cleanliness.
- Monitor inventory levels and order supplies as needed.
- Ensure compliance with health and safety regulations.
- Manage restaurant finances, including budgeting and cost control.
- Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
- Provide excellent food quality and presentation.
- Maintain high food safety standards.
- Maintain a clean, safe, and sanitary environment in compliance with operations standard.
Sales and Marketing:
- Develop and execute marketing strategies that align with the restaurant's culture and values.
- Analyze sales data and trends to make informed decisions that resonate with the target audience.
- Promote special events and promotions that reflect the restaurant's unique identity.
- Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
- Promoting brand awareness.
- Community outreach.
Financial Management:
- Achieves store sales and profit goals and manages overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality.
- Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.
Inventory and Supply Chain:
- Monitor inventory levels and conduct regular inventory checks.
- Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
- Manage relationships with vendors and ensure timely deliveries per the restaurant's values.
