Restaurant General Manager

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The role of a General Manager in a Fast Casual Restaurant is critical to the overall success of the establishment. General Managers are responsible for overseeing all aspects of restaurant operations, ensuring a seamless and exceptional dining experience for customers, managing staff, and achieving financial targets. Here are the key job responsibilities for a General Manager in this context:
1. Leadership and Staff Management:
Recruit, hire, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
Foster a positive and motivating work environment by setting clear expectations, providing ongoing feedback, and addressing performance issues.
Develop and lead a high-performing team, promoting teamwork and a strong work ethic.
2. Customer Service and Experience:
Ensure that customers receive outstanding service and resolve any customer complaints or concerns promptly and professionally.
Train and empower staff to maintain high standards of customer service, including courteous interactions, prompt service, and problem resolution.
Monitor customer feedback and implement improvements to enhance the overall dining experience.
3. Operations Management:
Oversee the day-to-day operations of the restaurant, including opening and closing procedures, inventory management, and scheduling.
Maintain cleanliness and hygiene standards, ensuring strict adherence to health and safety regulations.
Monitor food quality, presentation, and portion control to ensure consistency.
4. Financial Management:
Develop and manage the restaurant's budget, including revenue targets and cost controls.
Monitor daily sales, expenses, and profitability, making adjustments as needed to meet financial goals.
Manage inventory, control food and beverage costs, and minimize wastage.
5. Menu and Product Knowledge:
Collaborate with the culinary team to develop and update the menu, incorporating customer feedback and industry trends.
Ensure staff have in-depth knowledge of menu items, ingredients, preparation methods, and can make recommendations to customers.
6. Marketing and Promotion:
Develop and execute marketing strategies to attract and retain customers, increase sales, and build brand loyalty.
Participate in local marketing initiatives and community outreach to promote the restaurant.
Analyze sales and marketing data to make informed decisions regarding promotions and advertising.
7. Compliance and Reporting:
Ensure compliance with all local, state, and federal regulations, including health and safety standards, food safety, and labor laws.
Prepare and submit required reports and documentation to corporate headquarters or regulatory authorities.
8. Vendor and Supplier Relations:
Establish and maintain relationships with suppliers and vendors to ensure timely and cost-effective procurement of ingredients and supplies.
Negotiate contracts and manage vendor performance.
9. Problem-Solving and Crisis Management:
Address operational challenges and unexpected issues efficiently, making quick decisions to resolve them while minimizing disruptions.
Implement crisis management protocols, such as handling emergencies or customer complaints effectively.
10. Training and Development: - Provide ongoing training and development opportunities for staff to enhance their skills and knowledge. - Keep abreast of industry trends and best practices, and share this knowledge with the team.
A General Manager in a Fast Casual Restaurant is a leadership role that requires a passion for hospitality, strong managerial skills, financial acumen, and the ability to create a positive and thriving dining environment for customers and staff. Success in this role involves balancing the day-to-day operations with long-term strategic goals to achieve profitability and customer satisfaction.
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Location:
Rancho Cucamonga

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