Restaurant General Manager

Restaurant General Manager The Restaurant General Manager is entrusted with overseeing daily operations and ensuring top-notch guest satisfaction while achieving desired outcomes. This role involves leading the management team, supervising financial controls, operations, team development, and ensuring compliance with company standards. Key Responsibilities Manage restaurant operations efficiently, emphasizing friendly service and high-quality food. Ensure cleanliness, organization, and smooth operation of the restaurant, communicating special needs to the District Manager. Promote exceptional customer relations and satisfaction among all team members. Recruit, interview, and hire hourly team members or approve hiring decisions. Ensure I-9 compliance for all new hires. Train personnel effectively and confirm that training standards are met. Monitor product inventory and implement stock rotation; complete inventory counts timely. Handle purchasing and receiving of items, checking invoices for accuracy. Process administrative forms and paperwork as directed by the District Manager. Maintain production standards for uniform quality and food cost control. Develop weekly schedules for all staff, assigning specific duties. Manage labor costs effectively and understand profit/loss statements to optimize operations. Implement in-store marketing strategies and ensure promotional materials are displayed properly. Carry out public relations tasks as assigned by upper management. Oversee preventative maintenance for all equipment and property. Maintain security protocols and ensure adherence to all operational procedures and training manuals. Assist in strategizing and participating towards achieving company goals. Ensure all cash management procedures are followed according to company policy. Maintain necessary operating reports and complete shift-change procedures promptly. Gain proficiency in all team member roles within the restaurant. Conduct timely performance reviews per company guidelines. Follow company policies during employee counseling, documentation, and termination. Maintain established speed of service standards. Ensure compliance with uniform and appearance standards by all staff. Forecast sales, product production, and labor needs effectively. Uphold compliance with all company policies and procedures. Strive to make guests feel special! Perform other assigned duties as needed. Knowledge, Skills, and Abilities Strong oral and written communication along with interpersonal skills. Professional appearance and demeanor. Ability to prioritize tasks and manage deadlines efficiently. Skilled in resolving issues effectively and promptly. Capable of executing and following up on action and development plans. Experience in budget management. Ability to analyze and interpret business reports. Applying mathematical concepts to real-life situations. Capability to interpret detailed instructions in various formats. Proficient in using computers and calculators. Flexibility to work varied hours including days, evenings, weekends, and holidays, with a typical workload of 50-65 hours per week. Requirements Must be 18 years of age or older. Possession of a vehicle with the necessary insurance for company use. Valid driver's license. 1-2 years of restaurant management experience. Completion of all internal certification programs. Physical Conditions This role is physically demanding, involving frequent bending, stooping, kneeling, and occasional crawling or climbing. Candidates must be able to lift or move up to 50 pounds, stand for extended periods, and engage in verbal communication. The job will also require regular exposure to a loud environment and various working conditions, including heat and moving machinery. Please note that this job description offers a general overview of the role's responsibilities and may evolve as necessary.

Created: 2026-03-05