Restaurant General Manager

Position Overview

The Restaurant General Manager is responsible for overseeing and managing the daily operations of the restaurant to ensure efficiency and quality standards are met consistently.

Key Responsibilities

• Oversee both Front of House (FOH) and Back of House (BOH) teams to ensure they understand daily operational requirements.
• Organize comprehensive staff training before restaurant opening and ongoing sessions to uphold high operational standards.
• Coordinate all related parties during the restaurant’s pre-opening phase to ensure readiness in staffing, training, inventory, menu development, budget adherence, marketing, and overall operations by the targeted launch date.
• Foster a respectful and fair environment for all staff members.
• Maintain accurate time schedules, leave rosters, and attendance records.
• Collaborate with the executive chef and bartender in developing new menus and beverage offerings.
• Ensure effective communication between the kitchen and restaurant floor operations.
• Confirm all purchase orders are received and properly stored.
• Manage the restaurant’s profit and loss accounts and strive to meet established revenue and sales goals across all restaurant levels.
• Supervise timely, courteous, and efficient food and beverage service.
• Plan staff working hours aligned with expected business volumes, manage attendance, and immediately report absenteeism to HR.
• Ensure all staff are informed about disciplinary procedures and grievance handling protocols.
• Manage supply orders, ensuring quantities, quality, and prices meet requirements.
• Administer all documentation and ensure prompt submission to accounting for processing.
• Control expenses to remain within budget limits.
• Oversee the management of tips distribution.
• Perform monthly inventory control and manage daily stock controls and sales tracking.
• Securely store all inventory under proper conditions suitable for each item.
• Conduct daily briefings with staff to ensure smooth service operations.
• Hold weekly meetings with the Managing Partner to review operations and communicate special arrangements.
• Lead PR and marketing initiatives aimed at increasing the restaurant’s visibility, customer traffic, and revenue across both floors.
• Prepare detailed weekly, monthly, and quarterly reports covering budget management, cost and sales analyses, customer demographics, menu performance, and other operational metrics.
• Ensure all operational hygiene standards are maintained consistently, per cleaning schedules.
• Enforce compliance with health, hygiene, fire, and safety policies; educate direct reports accordingly.
• Know emergency exits and evacuation procedures thoroughly.
• Monitor and control departmental operations to achieve financial budgets; analyze costs and implement corrective measures as needed to ensure positive results.
• Comply with corporate code of conduct and embody company values and behaviors.
• Execute additional tasks as assigned by management to support business objectives.

Additional Information

This role involves direct management of all restaurant employees, facilities, and stocks. The manager will be responsible for ensuring that the restaurant operates smoothly and profitably while maintaining high customer and staff satisfaction levels.