Restaurant General Manager

The Restaurant General Manager oversees the daily operations of a large chain or franchise restaurant, ensuring efficient staff management, financial control, and exceptional customer service. Reporting to the Regional Manager, this role requires maintaining compliance standards while driving profitability and upholding the brand’s quality and reputation. Occasional regional travel may be necessary, and successful managers have opportunities for promotion to regional management roles.

Responsibilities

• Manage and lead restaurant staff to deliver high-quality service
• Oversee financial operations including budgeting and cost control
• Maintain excellent customer relations and handle escalated issues
• Manage inventory to ensure adequate supply levels and minimize waste
• Create and manage staff schedules to optimize coverage and efficiency
• Coordinate training programs to develop employee skills and compliance
• Monitor operational compliance with company policies and health regulations

Preferred Qualifications

• 2+ years of experience in restaurant management
• Strong team leadership and conflict resolution skills
• Proven customer service and financial management abilities
• Experience with inventory control and staff training
• Effective scheduling and budgeting capabilities
• Commitment to quality assurance and strong communication skills