POSITION PURPOSE The General Manager (GM) is responsible for the overall leadership and management of the restaurant, ensuring exceptional dining experiences for guests while maintaining operational efficiency and profitability. The GM will uphold the restaurant's vision of honoring the concept, culture, and feel with authenticity. This role requires a dynamic leader with a passion for hospitality, a strong business acumen, and the ability to inspire and lead a dedicated team. ESSENTIAL FUNCTIONS
AVERAGE % OF TIME
Operational Management (40%)
- Oversee day-to-day operations to ensure smooth functioning and adherence to quality standards, including inventory management, food preparation, and service delivery.
- Monitor and manage financial performance, including budgeting, forecasting, and cost control, to maximize profitability while maintaining high standards.
- Ensure compliance with health, safety, and hygiene regulations, conducting regular inspections and audits to uphold a safe and clean environment for guests and staff.
- Develop and implement operational policies and procedures to streamline processes and improve efficiency.
- Collaborate with department heads and supervisors to ensure cohesive operation across all areas of the restaurant.
Team Leadership (35%)
- Recruit, train, and develop staff, fostering a positive and productive work environment that encourages teamwork, accountability, and professional growth.
- Conduct regular performance evaluations, providing constructive feedback and implementing training programs to enhance staff skills and performance.
- Lead by example, promoting a culture of excellence, integrity, and exceptional customer service, ensuring all team members are aligned with the restaurant's vision and values.
- Address and resolve staff conflicts and issues, maintaining a harmonious workplace.
- Develop and implement staff schedules, ensuring adequate coverage for all shifts while managing labor costs effectively.
Customer Experience (25%)
- Maintain high standards of customer service, ensuring all guests have a memorable dining experience that reflects the restaurant's commitment to authenticity and ambience.
- Handle customer complaints and feedback professionally and efficiently, turning potential negative experiences into positive outcomes.
- Implement and oversee guest satisfaction initiatives and programs, including loyalty programs, feedback surveys, and special events, to enhance customer engagement and retention.
- Engage with guests regularly, building relationships and gathering feedback to continually improve the dining experience.
- Ensure the restaurant's ambiance, decor, lighting and cleanliness meet or exceed guest expectations.
OTHER:
Due to the cyclical nature of the hospitality industry, team member may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required and additional duties as assigned.
SUPPORTIVE FUNCTIONS:
- Collaborate with the ownership/marketing team to develop and execute promotional strategies that increase brand awareness and drive customer traffic.
- Coordinate with suppliers and vendors to ensure timely and quality delivery of goods and services, negotiating contracts and managing relationships.
- Stay updated with industry trends and implement best practices to enhance restaurant performance, including menu innovations and service improvements.
- Participate in community events and establish relationships with local businesses and organizations to promote the restaurant and foster community engagement.
- Oversee the maintenance and upkeep of the restaurant's facilities, ensuring a welcoming and safe environment for guests and staff.
QUALIFICATIONS & REQUIREMENTS
- Proven experience as a General Manager or similar executive role in the hospitality or restaurant industry, with a track record of successful operational management and team leadership.
- Strong business acumen, with experience in budgeting, financial analysis, and cost control.
- Excellent interpersonal and communication skills, with the ability to effectively lead and motivate a diverse team.
- In-depth knowledge of health, safety, and hygiene regulations and best practices in the restaurant industry.
- Ability to handle high-pressure situations with professionalism and poise, maintaining a positive and solution-oriented approach.
- Strong organizational and multitasking abilities, with a keen attention to detail.
- Passion for hospitality and customer service, with a commitment to creating exceptional dining experiences.
QUALIFICATION STANDARDS
EDUCATION, EXPERIENCE, SKILLS AND COMPETENCIES
Bachelor’s degree in hospitality management, Business Administration, or a related field preferred.
Relevant certifications or training in restaurant management, food safety, and customer service are advantageous.
- Leadership: Strong ability to lead, inspire, and motivate a team, fostering a culture of collaboration and excellence.
- Communication: Exceptional verbal and written communication skills, with the ability to clearly convey expectations and feedback.
- Problem-Solving: Proficient in identifying issues and developing effective solutions in a timely manner.
- Financial Acumen: Strong understanding of financial management, including budgeting, forecasting, and cost control.
- Customer Service: Deep commitment to providing exceptional customer service and enhancing guest satisfaction.
- Organizational Skills : Excellent organizational and multitasking abilities, with a keen attention to detail.
- Adaptability: Ability to adapt to changing circumstances and manage multiple priorities in a fast-paced environment.
- Conflict Resolution: Skilled in addressing and resolving conflicts and issues among staff and with guests.
- Innovative Thinking: Ability to think creatively and implement new ideas to improve operations and guest experiences.
Technical Proficiency: Proficient in using restaurant management software, point-of-sale systems, and other relevant technologies