General Manager

Operational Management:

• Oversee the day-to-day operations of the restaurant, ensuring all services are delivered efficiently and effectively.
• Manage the dining experience to meet the highest standards of quality, cleanliness, and service.
• Ensure that the restaurant complies with health and safety regulations and food safety standards.

Staff Management:

• Hire, train, and manage staff, including front-of-house (servers, hosts, bartenders, support)
• Conduct performance reviews, provide feedback, and implement training programs to improve staff skills.
• Schedule shifts and manage labor costs efficiently.

Customer Service:

• Ensure excellent customer service by addressing customer complaints or concerns and taking proactive measures to enhance customer experience.
• Monitor guest satisfaction levels, implement customer feedback, and make improvements where necessary.

Financial Management:

• Develop and manage the restaurant’s budget, ensuring the business operates within its financial limits.
• Oversee inventory and ordering to maintain adequate stock levels and minimize waste.
• Monitor financial performance, including sales, costs, and profitability, and work to optimize them.
• Prepare reports on sales, expenses, and other financial metrics, and present them to ownership or corporate leadership.

Compliance and Reporting:

• Ensure the restaurant complies with all local, state, and federal regulations regarding labor laws, alcohol service, and food safety.
• Maintain proper documentation and handle any necessary reporting for inspections and audits.