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.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Strong Communication Skills

Team Collaboration

Problem Solving Skills

Attention to Detail

Time Management

Customer Relationship Management

Conflict Resolution

Adaptability

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