Restaurant General Manager

Job Description | General Manager 

Key Responsibilities: 

• Leadership 

• Provide leadership ensuring that the restaurant is providing unparalleled hospitality and excellence to its guests. 

• Oversee the quality, guest service and profitability of the restaurant in both the FOH and BOH. 

• Ensure all personnel and systems function efficiently so that guests’ expectations are exceeded, the business achieves budgeted profit levels, and employee morale is maintained.  

• Oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.     

• Manages and operates all aspects of the restaurant and property on a daily basis, ensuring that all guests receive a dining experience in accordance with service standards from reservations, through arrivals, departures and follow-ups.   

• Works intensively with management team for reporting and implementation of standard operating procedures. 

• Strong understanding of all policies, procedures, standards, specifications, guidelines and training programs including wine buying, beverage program, POS, payroll systems and staff scheduling. 

• Coordinates with Chef to ensure that all food and beverages are consistently prepared and served to the restaurant/Chef’s standards. 

• Management and Training 

• Work with all FOH management to achieve individual performance goals and metrics that will help grow the business and strengthen HSHG brand and culture. 

• Recruit strong candidates for all FOH positions and works to train, develop and empower leaders for the future. 

• Responsible for working with all staff to achieve company objectives in sales, service, quality, appearance of facility, sanitation, cleanliness through training and creating a positive work environment. 

• Work closely with kitchen management to prepare daily menus and ensure that FOH staff is fully versed on all menu items. 

• Strive to train and develop your staff in all areas of professional development. 

• Financial Management and Reporting 

• Responsible for all cash and other receipts and ensures that all responsible staff adhere to cash handling and reconciliation procedures in restaurant policies and procedures. 

• Prepare all required paperwork including forms, reports and schedules in an organized and timely manner. 

• Profit and loss accountability, invoice management, FOH payroll management. 

• Schedule FOH labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. 

• Facility Maintenance 

• Maintain the cleanliness of all FOH areas including sidewalk, office, storage areas, etc. 

• Ensure that all non-cooking equipment is kept clean and in excellent working condition through personal inspection. 

• Ensure that all non-food items are received in correct unit count, proper condition and deliveries are properly received. 

• Personnel Management 

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures 

• Fully understand and comply with federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.