Job Description
Job DescriptionDescription:
Job Overview
The Restaurant General Manager oversees all aspects of the hotel’s restaurant operations, ensuring exceptional guest experiences, profitability, and adherence to quality and service standards. This role requires strong leadership, operational expertise, and a customer-centric approach to managing the restaurant team and achieving financial goals.
Requirements:
Key Responsibilities:
Operational Leadership:
- Direct and supervise daily operations of the hotel restaurant, including dining room management, kitchen operations, and bar service.
- Ensure adherence to health, safety, and sanitation regulations and maintain high standards of cleanliness and maintenance.
- Monitor inventory levels and food costs, and implement cost-control measures to achieve profitability targets.
- Develop and implement operational policies, procedures, and systems to optimize efficiency and guest satisfaction.
Staff Management & Development:
- Recruit, train, and manage restaurant staff, including servers, hosts, bartenders, and kitchen team members.
- Set performance expectations, provide ongoing feedback, and conduct performance evaluations.
- Foster a positive work environment through effective communication, teamwork, and recognition programs.
- Implement training programs to enhance employee skills and ensure compliance with service standards.
Guest Experience & Satisfaction:
- Ensure exceptional customer service and guest satisfaction by maintaining high standards of service quality and hospitality.
- Handle guest inquiries, concerns, and complaints promptly and professionally.
- Monitor guest feedback and reviews, and take corrective actions as necessary to improve service delivery.
Financial Management:
- Prepare and manage the restaurant budget, including revenue forecasting, expense management, and profitability analysis.
- Monitor financial performance metrics such as revenue per available seat, average check, and labor costs.
- Analyze financial reports and implement strategies to maximize revenue and control expenses.
Sales & Marketing:
- Develop and execute sales strategies to drive restaurant revenue, including promotions, special events, and marketing initiatives.
- Collaborate with the hotel’s marketing team to promote the restaurant’s offerings through digital marketing, social media, and local advertising.
- Build relationships with hotel guests, local residents, and corporate clients to increase restaurant visibility and attract new customers.
Menu Planning & Development:
- Collaborate with the Executive Chef to create and update menus that reflect seasonal offerings, local flavors, and guest preferences.
- Monitor menu performance and sales trends, and make adjustments to maximize profitability and guest satisfaction.
- Ensure consistent food quality and presentation, and oversee menu pricing and cost analysis.
Compliance & Safety:
- Ensure compliance with food safety standards, health codes, and regulatory requirements.
- Conduct regular inspections and audits to maintain cleanliness, safety, and operational efficiency.
- Implement and enforce policies related to alcohol service, food handling, and workplace safety.
Vendor & Supplier Relations:
- Manage relationships with vendors, suppliers, and service providers to ensure quality products and timely deliveries.
- Negotiate contracts and agreements for food, beverage, equipment, and other restaurant supplies.
- Monitor inventory levels, control costs, and optimize procurement processes.
Community & Public Relations:
- Represent the hotel restaurant in the local community and participate in community events and activities.
- Build positive relationships with local businesses, organizations, and influencers to enhance the restaurant’s reputation and visibility.
- Partner with the hotel’s sales and marketing team to host events, promotions, and partnerships that drive traffic and revenue.
Qualifications:
Education: Bachelor’s degree in Hospitality Management, Business Administration, or related field; culinary education is a plus.
Experience: Minimum of 5-7 years of progressive experience in restaurant management, including at least 2-3 years in a senior management role. Luxury/ fine dining experience is highly preferred.
Physical Requirements
- Must be able to stand and walk for extended periods (up to 8–10 hours per shift).
- Ability to bend, stoop, and reach regularly throughout the shift.
- Must be able to lift and carry up to 25 pounds occasionally (e.g., moving supplies, assisting staff).
- Ability to navigate restaurant spaces, including dining areas, kitchen, and storage rooms.
- Comfortable working in fast-paced environments with continuous guest and staff interaction.