Restaurant General Manager Jobs

JOB DESCRIPTION

Job Title: Restaurant General Manager

Reports To: General Manager

Direct Reports: All Front of House and Back of House staff for respective restaurant

Status: Exempt

Purpose:

The Restaurant General Manager is responsible for the overall management of the restaurant, ensuring that the restaurant is run efficiently and profitably, all while providing a world-class guest dining experience. The Restaurant General Manager leads by example, motivates staff, demonstrates, and trains staff on the performance of their duties, models the Buccaneer standard of service, as well as overtakes a variety of responsibilities such as restaurant marketing strategies, recruiting and hiring restaurant staff, overseeing food quality, managing of inventory, purchasing of food & beverage, developing menus, as well as greeting and serving restaurant guests.

The Restaurant General Manager will have a strong and passionate presence in the restaurant and will play a key role in contributing to our guest satisfaction, and in achieving The Buccaneer’s Mission.

Essential Functions:

• Manage and maintain financial accountability including revenue, labor, food and beverage costing, etc.
• Estimate consumption, forecast requirements, and maintain inventory.
• Control costs and minimize waste.
• Nurture a positive and collaborative working environment.
• Personally, and through staff, consistently deliver superior guest service.
• Give feedback on guest letters and comments.
• Organize, schedule, and supervise shifts.
• Maintain appropriate food and beverage inventory levels, timely manage month end physical inventory counts, and develop processes to ensure that the restaurant is purchasing product at the correct quantities while maintaining top quality.
• Other duties as assigned by management.
• Manage restaurant supplies.
• Motivate, lead, and manage staff.
• Maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Perform regular training and evaluation of staff performance, initiating corrective actions when necessary.
• Conduct staff performance reviews in keeping with the Buccaneer Performance Management System.
• Develop strategies and plans for future growth.
• Achieve specific metrics and KPI’s as determined and measured by General Manager
• Maintain quality control.
• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
• Participate in the planning of new and update existing menus.
• Manage and oversee the entire restaurant operation including Front of House and Back of House operations.
• Ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions.
• Plan and develop the overall restaurant marketing strategy including developing guest loyalty programs.
• Monitor operations ensuring regular stocktaking of all operating equipment at specified intervals and that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning.
• Maintain a strong presence on the floor throughout service to be able to respond efficiently to guest questions and complaints to ensure a world-class guest dining experience.
• Hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly.
• Implement innovative strategies to improve productivity and sales.

Knowledge, Skills, and Abilities:

• At least five years of experience as a Restaurant General Manager or similar role is required.
• Good time-management skills.
• Team player.
• Extensive food and wine knowledge.
• Strong leadership, motivational and people skills.
• Good financial management skills.
• Bachelor’s degree in Business Administration, Hospitality Management, or similar role is preferred.
• Proven ability to produce, forecast and analyze financial data including revenue, labor, inventory, costing, etc.
• At least five years of experience in customer service management is required.
• Familiarity with restaurant management software.
• Critical thinker and problem-solving skills.
• Computer literacy.
• Strong passion for Customer Service and Guest interaction.
• Great interpersonal and communication skills.
• Ability to build and engage in a collaborative team.
• Demonstrated successful hands-on experience in both the FOH and BOH operations.