Restaurant General Manager

**SUMMARY**

Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned. Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively. The RGM will work with your team to develop strategies that reduce costs and increase sales within the company. The RGM will ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management. Being a people-driven organization, this includes the deployment, development and performance management of employees.

**ESSENTIAL FUNCTIONS**

Primary responsibilities include:
**General**

Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

**Financial**
- Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.
- Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
- Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
- Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

**On-Premise & Inventory**
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas. Ensure compliance with operational standards, Management directives, local laws and ordinances.
- Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.
- Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

**Guest service**
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Manages and ensures reservations and enquiries are promptly responded to, with mínimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

**Operational responsibilities**
- Ensure that proper security procedures are in place to protect employees, guests and company assets/ inventory.
- Manage and achieve efficient and effective shifts by personally leading the team during lunch/ dinner operations.
- Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.
- Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
- Investigate and resolve feedback or complaints concerning food quality and service.

**Personnel**
- Provide direction to employees regarding operational and procedural issues in accordance with Management directive.
- Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; work with HR to create a hiring process for employees that ensures qualified people are selected, trained and retained through top recruiting practices.
- Ensure orientation of new employees, on-going staff appraisals and on-job-training are conducted and managed.
- Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.
- Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.
- Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals. Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

**QUALIFICATIONS
- Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
- Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.
- Relevant Diploma or Degree in Business Manageme