Restaurant General Manager Job Responsibilities

 

Restaurant General Manager Job Responsibilities

Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

 Restaurant General Manager Job Duties:

  • Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
  • Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
  • Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
  • Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
  • Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
  • Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
  • Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

 

Restaurant General Manager Job Description Template

We are looking for an organized and goal-oriented Restaurant General Manager to oversee the running of our restaurant. The Restaurant General Manager is responsible for finding suitable staff and training them, keeping a record of all income and expenses, and working with kitchen staff to develop a menu.

To be successful as a Restaurant General Manager you should have excellent communication skills and a passion for customer service. A great Restaurant General Manager ensures that customers are satisfied while managing back of house priorities.

Restaurant General Manager Responsibilities:

  • Hire and train staff.
  • Create and edit menus.
  • Order ingredients and beverages.
  • Keep a record of income and expenses.
  • Talk to customers to receive feedback on their service.
  • Open and close the restaurant daily.
  • Motivate staff during busy shifts.
  • Ensure that staff members are available for shifts.

Restaurant General Manager Requirements:

  • A degree in business management.
  • Prior experience in the restaurant industry.
  • Excellent communication skills.
  • Ability to work long hours.
  • Knowledge of bookkeeping software.
  • Excellent customer service skills.

As a general manager for a restaurant, you are the head of a dining establishment. You will provide inspiring leadership to a team of workers that can motivate them to work harder and more effectively. You will work with your team to develop strategies that reduce costs and increase sales within the company. You will ensure that patrons have a positive experience when dining in the restaurant.

Restaurant General Manager Job Responsibilities and Duties:

·         Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue and expenses.

·         Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending, check pricing goals and food costs.

·         Develop strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.

·         Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

·         Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

·         Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.

·         Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.

·         Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.

·         Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.

·         Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.

·         Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.

 


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