Overview:
The Restaurant General Manager (GM) is the top-tier position within a restaurant, responsible for overall operations, profitability, and ensuring that both employees and customers have a positive experience. The GM is tasked with maintaining the quality of food, service, and atmosphere while managing the restaurant’s financial performance. This role requires strong leadership, excellent communication skills, and a deep understanding of restaurant operations.

Responsibilities:

Operational Management: Oversee the day-to-day operations of the restaurant, ensuring that everything runs smoothly from opening to closing. This includes monitoring staff performance, ensuring compliance with health and safety regulations, and maintaining inventory levels.
Financial Management: Prepare and manage the restaurant’s budget, monitor financial performance, and implement strategies to increase profitability. This includes analyzing financial statements, managing costs, setting pricing strategies, and ensuring that the restaurant meets its revenue targets.
Staff Management: Hire, train, and supervise staff, including assistant managers, servers, cooks, and other team members. The GM is responsible for creating a positive work environment, setting performance expectations, conducting evaluations, and handling disciplinary actions when necessary.
Customer Service: Ensure that customers have an exceptional dining experience by maintaining high standards of service and addressing any customer complaints or issues. The GM should lead by example, setting the tone for customer interactions and ensuring that all staff adhere to the restaurant’s service standards.
Marketing and Promotions: Develop and implement marketing strategies to attract and retain customers. This may include managing social media accounts, planning special events, and working with local businesses or community organizations to promote the restaurant.
Compliance and Safety: Ensure that the restaurant complies with all local, state, and federal regulations, including food safety, labor laws, and health codes. The GM is responsible for maintaining a safe and clean environment for both employees and customers.
Inventory and Supply Chain Management: Oversee inventory management, including ordering supplies, managing vendor relationships, and ensuring that the restaurant is stocked with the necessary ingredients and supplies. The GM is also responsible for minimizing waste and controlling food costs.
Menu Development: Collaborate with the kitchen staff and head chef to develop and update the menu, ensuring that it reflects current trends and customer preferences while maintaining profitability.

Qualifications:

Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
A minimum of 5 years of experience in restaurant management or a related role.
Strong leadership and communication skills, with the ability to motivate and manage a diverse team.
Excellent problem-solving and decision-making skills, with the ability to remain calm under pressure.
Proficiency in financial management, including budgeting, forecasting, and cost control.
Knowledge of food safety regulations and best practices in restaurant operations.
Ability to work flexible hours, including nights, weekends, and holidays.

Working Conditions:
The GM typically works in a fast-paced, high-pressure environment and may be required to stand for long periods. This role may involve working long hours, including weekends and holidays, to ensure that the restaurant meets its operational and financial goals.