Restaurant General Manager

Proper Hospitality Careers•Santa Monica, CA

9d•Onsite

About The Position

The Restaurant General Manager is responsible for overseeing all aspects of the restaurant’s operations, including staff management, customer service, financial performance, and operational efficiency. This role involves ensuring that the restaurant delivers an exceptional dining experience to guests while meeting profitability and operational goals. The Restaurant General Manager will lead and manage the restaurant team, enforce company policies, maintain high service standards, and drive sales growth.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred
5+ years of experience in restaurant management or a related field, with at least 2 years in a leadership role
Proven experience in managing restaurant operations, including staffing, financial oversight, and guest service
Strong understanding of restaurant financials, cost control, and budgeting
Experience in menu planning, inventory management, and vendor relations
Strong leadership skills, with the ability to motivate and manage a diverse team
Excellent customer service skills, with a focus on creating an exceptional guest experience
In-depth knowledge of restaurant operations, including front-of-house, kitchen, and service protocols
Strong organizational and time-management skills, with the ability to prioritize and handle multiple tasks simultaneously
Excellent communication and interpersonal skills, both verbal and written
Proficiency in point-of-sale (POS) systems, Microsoft Office Suite, and restaurant management software
Ability to analyze financial reports, track sales, and implement strategies for revenue growth
Knowledge of health and safety regulations, including food safety, sanitation, and alcohol laws

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field

Responsibilities

Oversee the daily operations of the restaurant, ensuring all aspects of service, kitchen operations, and cleanliness meet company standards
Maintain a smooth and efficient workflow, ensuring that guests are seated promptly, orders are processed accurately, and food is delivered in a timely manner
Monitor guest satisfaction, addressing complaints or issues as they arise and ensuring prompt resolution
Coordinate with the kitchen and front-of-house staff to ensure high-quality service and timely food delivery
Lead, train, and supervise all restaurant staff, including servers, bartenders, hosts, cooks, and supervisors
Schedule staff shifts, ensuring appropriate coverage during peak hours, special events, and holidays
Conduct regular performance evaluations and provide coaching to improve team performance
Foster a positive work environment and maintain high staff morale, motivating the team to provide exceptional service
Develop and implement training programs for new hires and ongoing training for existing staff to enhance skills and knowledge
Develop and manage the restaurant’s budget, ensuring financial goals are met, including revenue, labor costs, and food & beverage costs
Monitor and control operational expenses, including food costs, inventory, and labor, to maximize profitability
Analyze sales trends and implement strategies to increase revenue, such as promotions, events, and upselling initiatives
Prepare financial reports, track performance, and adjust strategies based on financial results
Ensure the highest standards of guest service, providing an exceptional dining experience for every guest
Lead by example in maintaining a customer-first attitude, addressing guest concerns or complaints with professionalism and efficiency
Develop and implement strategies to improve guest retention and enhance the overall dining experience
Encourage positive online reviews and engage with guests on social media or other platforms when appropriate
Collaborate with the executive chef or kitchen team to develop and update the restaurant menu, ensuring it aligns with guest preferences and market trends
Monitor inventory levels, ordering supplies and ingredients as needed to prevent shortages or overstocking
Conduct regular inventory audits to maintain accuracy and reduce waste
Ensure all food items are properly stored and handled according to health and safety regulations
Coordinate with the marketing team to promote the restaurant and create awareness through social media, advertising, and promotions
Plan and execute events, special offers, and themed nights to drive foot traffic and increase sales
Identify local partnerships and collaborations that could enhance the restaurant's visibility and reputation in the community
Ensure that the restaurant complies with all health, safety, and sanitation regulations, including food handling, cleanliness, and employee safety protocols
Conduct regular inspections to maintain high cleanliness and hygiene standards throughout the restaurant
Ensure that the restaurant is in compliance with all relevant licensing and regulations, including alcohol service, permits, and health inspections
Establish and maintain strong relationships with suppliers, vendors, and distributors to ensure the timely delivery of high-quality ingredients and supplies
Negotiate pricing and contracts with vendors to ensure cost efficiency and quality
Monitor and evaluate vendor performance, addressing any issues that arise with product quality or delivery schedules