Restaurant General Manager

The Restaurant General Manager oversees the daily operations of a restaurant, ensuring excellent customer service, efficient staff management, and smooth financial and operational performance. Leading a small management team, this role requires hands-on involvement in scheduling, inventory control, vendor relations, budget management, and compliance monitoring to maintain high-quality standards and operational excellence.

Responsibilities

• Manage and lead a small management team of under 20 staff members
• Oversee customer service to maintain high satisfaction levels
• Control inventory and manage vendor relationships to ensure supply continuity
• Prepare and review weekly financial and operational reports
• Develop and maintain staff schedules to optimize coverage during standard restaurant hours
• Implement quality assurance practices to uphold food and service standards
• Manage budgets and monitor compliance with food safety regulations
• Plan and execute operational strategies for daily restaurant activities
• Provide training and development to enhance team performance
• Ensure adherence to regulatory and company compliance requirements

Preferred Qualifications

• Minimum of 2 years experience in restaurant management
• Proven skills in staff management and customer service
• Experience with financial reporting and food safety compliance
• Strong conflict resolution, leadership, and problem-solving abilities