General Manager E-II
About The Position
The General Manager supervises daily restaurant operations to ensure efficient operations, productivity, and profitability in accordance with established Lev Group standards. The role strives to continually improve guest satisfaction and maximize results across areas of responsibility. The General Manager maintains food, beverage, and service quality and consistency; creates a warm, welcoming atmosphere; interacts proactively with guests; resolves requests and complaints professionally; and uses guest and employee feedback to evaluate service. The position also handles restaurant administration, including hiring paperwork, payroll, purchasing, ordering, invoicing, scheduling, and records. The General Manager maintains safety, security, sanitation, and cleanliness; develops guest-focused employees; oversees inventory, product costs, and maintenance; and assists with regular and special-event menu planning. The role directly supervises front-of-house staff and performs supervisory duties such as interviewing, hiring, training, assigning work, evaluating performance, rewarding and disciplining employees, and addressing complaints and problems in conjunction with Human Resources. The role is based indoors, with time split between the restaurant front and kitchen. The work environment may involve heat from ovens and hot foods, steamers, cleaning chemicals and fumes, equipment, and metal objects. Noise is usually moderate but may be loud depending on the location or equipment. Physical requirements include prolonged standing, occasional desk and computer work, visually reviewing information and equipment, lifting at least 50 pounds (heavier loads with assistance), moving quickly, reaching, bending, twisting, pulling, stooping, and working in walk-in refrigeration and freezer areas with temperatures ranging from 40°F to -10°F.
Requirements
- High school diploma or GED.
- At least 3 years of management experience.
- At least 3 years of fine-dining restaurant supervisory experience.
- Proficiency with basic computer applications and POS systems.
- Strong interpersonal skills, including motivating, delegation, and conflict management.
- Ability to coordinate multiple tasks while maintaining operating standards.
- Strong problem-solving and time-management skills.
- Excellent guest-service and hospitality skills and professional presentation.
- Ability to motivate employees to work as a team and meet food and service standards.
- Excellent verbal and written communication skills.
- Self-motivation, strong organizational skills, and attention to detail.
- Strong planning and follow-up skills.
- Ability to listen, understand, and clarify concerns and issues raised by guests.
- Ability to stand for prolonged periods, sometimes for an entire shift; sit intermittently at a desk and work on a computer; read and visually verify information; inspect tools, equipment, or machines; lift at least 50 pounds, with assistance for heavier loads; move quickly; reach overhead and below the knees; bend, twist, pull, and stoop; and move in walk-in refrigerator and freezer areas ranging from 40°F to -10°F.
Responsibilities
- Oversee daily restaurant operations and maintain productivity and profitability according to Lev Group standards.
- Maintain the quality and consistency of food, beverages, and service while adhering to standards.
- Provide attentive, friendly, professional, and courteous guest service and create a warm, welcoming atmosphere.
- Interact proactively with guests, build loyalty and recognition, respond to requests and feedback, and resolve complaints professionally.
- Complete administrative tasks, including new-hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, and records control and filing.
- Measure and evaluate service through restaurant audits and guest and employee feedback.
- Maintain restaurant safety, security, sanitation, and cleanliness.
- Staff, train, coach, and develop guest-focused employees.
- Manage time, make decisions, and coordinate multiple tasks while maintaining operating standards.
- Conduct inventory counts and oversee product costs and maintenance.
- Assist with planning regular and special-event menus.
- Supervise front-of-house staff, including interviewing, hiring, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems with Human Resources.
- Perform other job-related duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
