General Manager

Roles & Responsibilities

The General Manager (GM) of a Chinese restaurant is responsible for overseeing the daily operations of the establishment, ensuring the restaurant runs efficiently and profitably while delivering high-quality food and excellent customer service. The GM manages all aspects of the restaurant, from staff supervision to financial management, customer satisfaction, and compliance with health and safety regulations.

Job Purpose:

To manage all operational aspects of the restaurant, ensuring it provides high-quality food, exceptional customer service, and a profitable business environment. The GM is responsible for the overall success of the restaurant, overseeing staff, inventory, finances, marketing, and customer relations.

Key Responsibilities:

1. Overall Operations Management:
   
   Oversee day-to-day operations of the restaurant, ensuring smooth and efficient service.
   
   Monitor and manage the overall atmosphere, ensuring it aligns with the restaurant's brand and concept.
   
   Ensure operational procedures are followed, from food preparation to service delivery, to maintain high standards.
2. Staff Management:
   
   Hire, train, and supervise all restaurant staff, including servers, kitchen staff, dishwashers, and front-of-house personnel.
   
   Set staff schedules, assign duties, and ensure adequate staffing levels during peak hours.
   
   Conduct performance evaluations and offer ongoing feedback, training, and development opportunities.
   
   Promote a positive work environment and culture, fostering team collaboration and high morale.
3. Customer Service and Satisfaction:
   
   Ensure exceptional customer service by monitoring staff interactions with customers and addressing any complaints or concerns in a timely manner.
   
   Maintain a customer-focused approach, handling guest feedback and ensuring they have a positive dining experience.
   
   Address special requests, reservations, and events (e.g., birthdays, corporate gatherings, etc.).
4. Financial Management and Budgeting:
   
   Develop and manage the restaurant's budget, controlling expenses and optimizing profitability.
   
   Oversee the restaurant's financial transactions, including cash flow, bookkeeping, and payroll.
   
   Implement cost control measures in areas such as food and beverage inventory, staff wages, and utilities.
   
   Analyze financial reports and KPIs (Key Performance Indicators) to track performance and make informed business decisions.
5. Menu and Food Quality Oversight:
   
   Work closely with the Head Chef or kitchen staff to ensure the quality and consistency of the food served meets high standards.
   
   Collaborate on menu creation, including pricing, food offerings, and ensuring the menu reflects customer preferences and current food trends.
   
   Ensure food safety, hygiene, and quality standards are maintained at all times.
6. Inventory and Supply Chain Management:
   
   Manage inventory, including food, beverages, and non-food items (e.g., cleaning supplies, kitchen tools).
   
   Ensure efficient stock management to minimize waste and ensure freshness of ingredients.
   
   Negotiate with suppliers and vendors to secure favorable pricing and timely deliveries.
7. Health and Safety Compliance:
   
   Ensure that the restaurant complies with local food safety regulations, health codes, and licensing requirements.
   
   Regularly inspect restaurant premises for cleanliness and maintenance, addressing any repairs or upgrades.
   
   Implement and oversee safety protocols, including emergency procedures and staff training on health and safety standards.
8. Marketing and Promotion:
   
   Develop and implement marketing strategies to attract new customers and retain existing ones (e.g., promotions, loyalty programs, social media campaigns).
   
   Monitor and adjust marketing efforts based on customer feedback and sales performance.
   
   Work on branding and public relations to increase the restaurant's visibility in the community.
9. Guest Relations and Community Engagement:
   
   Build and maintain strong relationships with regular customers, addressing special requests, preferences, and feedback.
   
   Participate in community events or partnerships to raise awareness of the restaurant.
   
   Stay informed about market trends and competitors to identify opportunities for improvement and differentiation.
10. Reporting and Communication:
    
    Report regularly to restaurant ownership or senior management on business performance, challenges, and opportunities.
    
    Maintain clear communication with all levels of staff, ensuring they are informed about operational changes or updates.

Required Skills and Qualifications:

• Leadership and Management: Ability to lead, motivate, and manage a diverse team.
• Customer Service: Strong focus on delivering excellent customer experiences and resolving issues.
• Financial Acumen: Experience in managing budgets, controlling costs, and maximizing profitability.
• Operational Expertise: Knowledge of restaurant operations, from front-of-house to kitchen management.
• Cultural Awareness: Familiarity with Chinese cuisine and cultural expectations in dining.
• Problem Solving: Ability to handle issues and conflicts quickly and effectively.
• Communication Skills: Strong verbal and written communication skills to interact with staff, customers, and suppliers.
• Time Management: Ability to multitask and prioritize in a fast-paced environment.

Qualifications:

• Education: A degree in hospitality management, business, or a related field is preferred but not always required.
• Experience: At least 3-5 years of experience in a management or supervisory role in the restaurant industry, with a focus on Chinese cuisine being an advantage.

Working Conditions:

• Work Hours: Flexible, with long hours including evenings, weekends, and holidays. Expect to work during peak dining times.
• Physical Demands: Must be able to stand for long periods, lift and move items, and work in a busy, fast-paced environment.

Tell employers what skills you have

Licensing
Budgets
Leadership
Ingredients
Quality Control
Food Safety
Restaurants
Financial Management
Food Quality
Inventory
Problem Solving
Payroll
Compliance
Communication Skills
Team Lead
Budgeting
Team Player
Customer Service
Service Excellence
Cost Control

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