General Manager

General Manager

The following describes the General Manager position:

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 Ownership. Daily restaurant operations include but not limited to:

• 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
• Track 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
• Communicate and report restaurant’s financials to the ownership

Qualification Requirements

• Experience in restaurant management as a GM
• Food and beverage knowledge required
• Experience in managing a team of 25 employees or more
• Experience in analyzing financial data: labor cost, food cost, beverage cost
• Experience in using Resy
• Experience in using Toast
• Make-It-Happen mindset