A little about us: We are a newer restaurant on a very positive track with a focus on amazing food and service. We are looking to take the next step forward with strong leadership in place. We believe in treating all of our team members with dignity and respect; therefore, we provide each employee with the opportunity for medical, dental, vision, 401k, paid time off and free meals. The General Managers will be paid a base salary plus a strong bonus program with both monthly and yearly bonuses. There is no cap on the bonus program: if you can produce results then your income potential will be unlimited.
A restaurant general manager (GM) is a pivotal leader responsible for the overall success and operations of the establishment, ensuring a seamless experience for both guests and staff. Their wide-ranging duties cover four core areas: Operations Management, Financial Management, Human Resources, and Customer Service.
Operations Management
The GM ensures the day-to-day operations run smoothly, efficiently, and in compliance with all regulations.
Daily Oversight: Supervising both front-of-house (dining area) and back-of-house (kitchen) activities.
Quality Control: Maintaining high standards of food quality, presentation, service, and cleanliness.
Compliance: Enforcing health, safety, and sanitation standards and procedures according to legal regulations.
Inventory & Supply Chain: Managing inventory levels, ordering food, beverages, and supplies, and fostering relationships with vendors and suppliers.
Maintenance: Overseeing the maintenance and general upkeep of the facility and equipment.
Process Improvement: Streamlining processes and implementing standard operating procedures to improve efficiency and consistency.
Financial Management
A major responsibility involves managing the restaurant's financial health to drive profitability and control costs.
Budgeting and Forecasting: Developing and managing budgets, analyzing profit and loss (P&L) statements, and forecasting sales and expenses.
Cost Control: Implementing strategies to control labor and food costs, reduce waste, and optimize expenses.
Reporting: Preparing regular financial reports for owners or corporate management.
Payroll: Managing payroll administration, which can be complex due to varying hourly wages and tip regulations.
Human Resources
The GM is responsible for all aspects of staff management to build a positive and productive work environment.
Recruitment & Training: Hiring, onboarding, and training new staff members (servers, hosts, cooks, etc.).
Scheduling & Supervision: Creating employee schedules to ensure proper coverage for all shifts and supervising staff during service.
Performance Management: Conducting performance evaluations, providing feedback, and disciplining or retraining employees as needed.
Leadership & Motivation: Leading by example, motivating the team, and resolving conflicts to foster a positive work culture.
Customer Service & Marketing
Ensuring an exceptional dining experience and building customer loyalty is crucial for business growth.
Guest Satisfaction: Monitoring service quality, interacting with diners to build relationships, and ensuring high levels of customer satisfaction.
Issue Resolution: Addressing customer complaints and resolving issues promptly and professionally.
Promotions: Collaborating on marketing efforts to promote the restaurant, manage its online presence, and drive customer engagement.
In essence, the restaurant general manager is the strategic and operational leader who bridges the gap between the business's goals and its daily execution.