General Manager (GM) is responsible for every aspect of restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. GM reports to the Director of Operation.
Daily restaurant operations include but not limited to:
- Manage daily FOH restaurant operations
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
- Ensure that operational/personnel/payroll related administrative duties and projects are completed accurately, on time and in accordance with company policies and procedures.
- Set budgets and F&B cost control methods to minimize expenses
- Control and analyze restaurant’s financial performance, inventory, and personnel
- Set the vision and marketing goals for the restaurant
- Manage labor to ensure appropriate staffing within business demand and budget
- Appraise employee performance and provide feedback to improve productivity
- Track and manage stock levels of beverage, supplies, and equipment, forecast needs, and oversee ordering
- Manage service to ensure positive guest service in all areas. Address customer needs, comments, and complaints
- Adhere to and enforce employee compliance with health, safety, and sanitation standards
- Ensure all employees are working within outlined operational standards, company policies, federal/state/local laws and ordinances
- Ensure strict adherence to food safety and sanitation standards, including HACCP guidelines
- Provide necessary documentation and collaborate with auditors to expedite the company audit occurring annually or semi-annually
- Maintain strong relationships and communication with the landlord about building-related tasks
- Ensure effective management of cash flow, engaging in communication and collaboration with accountants and bankers
- Communicate and report important aspects of the restaurant's operations, including financials, to the ownership
