Restaurant General Manager
Indexed description
Here are the key responsibilities and duties associated with this position:
Staff Supervision and Training:
Assist in recruiting, training, and supervising restaurant staff.
Ensure efficient staffing levels during peak hours.
Foster a positive work environment and provide ongoing coaching to team members.
Customer Service Excellence:
Address customer inquiries, concerns, and complaints promptly and courteously.
Maintain a welcoming atmosphere for guests.
Uphold service standards and ensure guest satisfaction.
Inventory and Ordering:
Monitor product inventory levels and order ingredients and supplies as needed.
Collaborate with vendors to ensure timely deliveries.
Implement cost-effective inventory management practices.
Financial Management:
Assist in cash handling, reporting, and balancing registers.
Contribute to achieving revenue and profitability targets.
Implement measures to minimize costs and improve overall profitability.
Safety and Compliance:
Ensure compliance with health and safety regulations.
Train staff on safety protocols and emergency procedures.
Maintain cleanliness and sanitation standards.
Shift Management:
Schedule shifts, allocate tasks, and manage employee breaks.
Coordinate with other managers to ensure smooth transitions between shifts.
Qualifications and Requirements:
Minimum 2 years of experience as a General Manager, preferably in a customer-focused QSR or QCR with volume >$1.5MM (STAFFING experience of 10-15 per shift managed is more important than volume)
High school diploma or equivalent (associate’s degree preferred).
Strong communication, leadership, and problem-solving skills.
ServSafe certified
Guest-focused, high energy
Strong leadership potential
Experience with performance management, coaching & corrective action is a plus
Excellent administrative skills
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