Restaurant General Manager

About the role

The Restaurant General Manager (RGM) oversees all aspects of restaurant operations, from product preparation and delivery to customer service and team management.

Responsibilities

• Ensure compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruitment and retention of team members, financial accountability, and ensuring high-quality products and services are delivered to each customer.
• Address and resolve guest inquiries and concerns, taking responsibility for positive guest engagement.
• Recruit, hire, develop, and motivate team members; manage work schedules.
• Maintain a safe, comfortable work environment for employees and customers. Ensure the restaurant is clean and equipment is in good working condition at all times.
• Maintain proper storage, handling, preparation, and presentation of ingredients and menu items with great care for food safety.
• Manage a local marketing program to grow sales.
• Manage administrative responsibilities such as employee time keeping, inventory management, cash handling, and sales reporting.

Requirements

• Ability to work minimal 50 hours per week, including evenings and weekends.
• A minimum of an associate’s degree or equivalent, and at least one (1) year of related experience and/or training.
• Ability to read, write, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to promote a positive team atmosphere and provide opportunities for growth and development.
• Valid driver’s license.