Restaurant General Manager/ Assistant Restaurant Manager

Roles and Responsibilities

is the No.1 leader. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

Core Responsibilities Include:

Creating value for our shareholders through efficient operations, appropriate cost controls, and profit management

Effectively manage a restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.

Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team

Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

Interviews and hires team members, conducts performance appraisals, takes discipline action, motivates and trains

Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program

Ensures food quality and 100% customer satisfaction

Ensures complete and timely execution of corporate & local marketing programs

Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.

Champions recognition and motivation efforts

Desired Candidate Profile

Passion for hospitality

People Focus: training & development

Custodian of Culture

Thirst for Knowledge

Dedication to providing exceptional customer service

Graduate (any stream) or 3 yrs Degree / Diploma in Hotel Management