Restaurant General Manager

Job Summary

Managing Day-to-Day Operations

• Supervise and manage employees and oversee all day-to-day operations.
• Understand employee positions well enough to perform duties during employee absences.
• Maintain service and sanitation standards in restaurant, bar or lounge, and room service areas.
• Review staffing levels to meet guest service, operational, and financial objectives.

Leading the Food and Beverage Team

• Use interpersonal and communication skills to lead, influence, and encourage others.
• Promote sound financial and business decision-making, honesty, integrity, and leadership by example.
• Build mutual trust, respect, and cooperation among team members.
• Coach and mentor employees to improve their knowledge and skills.
• Develop goals and plans to prioritize, organize, and accomplish work.
• Maintain employee productivity and provide departmental leadership, vision, and direction.
• Ensure compliance with food and beverage policies, standards, procedures, laws, regulations, and sanitation requirements.

Requirements

• Experience managing day-to-day restaurant, bar, or room service operations.
• Ability to supervise, lead, coach, and develop food and beverage employees.
• Knowledge of service, food handling, sanitation, and applicable compliance standards.
• Ability to manage staffing levels against guest service, operational, and financial objectives.
• Ability to plan and implement training needed to achieve operational goals.