Restaurant General Manager

 

1-   Sales & Profit

 

·      Responsible for the overall restaurant. 

• Seeks opportunities to increase sales through suggestive selling & local store marketing.
• Manages appropriate inventory and cost of goods controls completing daily/weekly/monthly sales reports.
• Ensures cash handling and till point procedures is handled with accuracy and as per company policy.
• Food Quality

 

• Ensure food meets corporate specifications on presentation and recipe.
• Conduct line checks prior to and during shift.
• Service Quality – Timeliness of food & service

• Ensures high level service/ticket times for serving are maintained
• Ensures all stations are properly stocked throughout the shift
• Makes sure guest are acknowledged upon arrival and departure
• Performance of Staff

• Train, develop and monitor all staff to ensure consistent demonstration of required customer service standards and all staff reach their full potential
• Set goals with staff members with action plans and review progress made
• Coach and direct department trainers to ensure all trainees are receiving proper training.
• Conduct periodic meetings with staff to appraise them

 

 

 

 

 

5-   Cleanliness & Maintenance

 

• Notify maintenance to repair any broken restaurant equipment
• Conduct morning walk throughout the restaurant with the cleaning crew
• Respond immediately to maintenance or cleanliness problems through each shift
• Ensure sanitation requirements adhered to by all staff

 

• Atmosphere

• Ensure proper sound levels, music and video format, lighting levels and temperature setting