Restaurant General Manager and Front of The House

**Restaurant General Manager and Front of the House Host
**Overview**:We are seeking a dynamic individual to fill the role of Restaurant General Manager & Front of House Host. In this position, you will be responsible for overseeing all aspects of restaurant operations while also serving as the first point of contact for guests, ensuring their dining experience begins with a warm and welcoming atmosphere. This multifaceted role requires strong leadership, exceptional customer service skills, and a passion for hospitality.

**Responsibilities**:

- **Leadership and Operations Management**:Develop and implement strategic plans to achieve revenue targets, enhance operational efficiency, and drive overall growth.
Recruit, train, and supervise restaurant staff, including servers, chefs, and support personnel, fostering a positive work environment and promoting teamwork.
Monitor key performance indicators (KPIs), financial metrics, and guest feedback to assess performance and make data-driven decisions.
Ensure compliance with health, safety, and sanitation regulations, including COVID-19 protocols, to maintain a safe environment for guests and staff.
- **Guest Relations and Service Excellence**:Greet and seat guests with a friendly demeanor, managing reservations and seating arrangements to optimize table turnover and accommodate guest preferences.
Provide information about the restaurant, menu offerings, and special promotions, addressing guest inquiries, concerns, or requests promptly and professionally.
Support the service team by communicating seating assignments, managing waitlists, and assisting with table turnovers as needed to ensure smooth service flow and guest satisfaction.
Promote additional menu items, beverages, or special promotions to enhance the guest experience and increase revenue, making personalized recommendations based on guest preferences.
- **Menu Development and Quality Control**:Collaborate with the culinary team to develop innovative menus that reflect seasonal ingredients, culinary trends, and guest preferences, maintaining high standards of food quality, presentation, and consistency.
Conduct regular menu tastings and quality control measures to ensure adherence to established standards and guest satisfaction.
- **Financial Management and Budgeting**:Prepare annual budgets, forecasts, and financial reports to monitor revenue and expenses, analyzing financial performance and identifying areas for improvement.
Oversee inventory management, ordering, and purchasing to optimize food and beverage costs while minimizing waste and spoilage, implementing cost-saving initiatives to maximize profitability.

**Requirements**:

- Proven experience in restaurant management or a related field, with a track record of success in driving operational excellence and achieving business goals.
- Strong leadership, communication, and interpersonal skills, with the ability to inspire and motivate a diverse team.
- Excellent customer service skills, with the ability to remain calm and courteous under pressure.
- Knowledge of restaurant operations, including front-of-house procedures, menu development, and quality control.
- Proficiency in financial analysis, budgeting, and cost control.
- Availability to work evenings, weekends, and holidays as needed.
- High school diploma or equivalent; additional training in hospitality management or a related field preferred.

**Benefits**:

- Competitive salary or wage
- Performance-based bonuses or incentives
- Health insurance, retirement plans, and other benefits
- Paid time off and vacation days
- Opportunities for career advancement and professional development