Restaurant General Manager at Experience Seven

Skills & Qualifications for the Restaurant General Manager Job

• Degree in Hotel Management
• Minimum 2 years experience as General Manager of an 80+ seater upmarket restaurant.
• Proficiency in Cost Accounting and Developing Budgets,
• Financial Planning and Strategy,
• Adept at Decision Making, Process Improvement and Strategic Planning,
• Excellent Verbal Communication skills,
• Good Customer Focus skills,
• Management Proficiency,
• Managing Profitability,
• Quality Focus

Restaurant General Manager Job Responsibilities

• Establishes & develop the restaurant business strategy by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; preparing strategic weekly/monthly and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal frequency and spend.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments