Restaurant General Manager
About The Position
The Restaurant General Manager directs and oversees all aspects of the full-service restaurant; property's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Identifies marketing opportunities to promote food and beverage products. Create annual budget preparation and expense management Plans, coordinates, and oversees all banquet and catering events Oversees menu planning and menu development Actively coaches F&B team members in job and growth Ensures all service/hospitality standards are being met throughout operating Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors. Manage department operations, including budgeting, forecasting, resource planning and waste management Manages and conducts Human Resource activities Ensure that staffing levels are maintained to cover business demands Empowers employees to provide excellent guest service. Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example Manages hospitality POS systems, software and menu programming Ensures all food safety and sanitation SOPs are being adhered to Performs other work-related duties assigned Maintains clear ongoing with executive leadership team.
Requirements
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
- OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area
- Computer literacy/Spreadsheet knowledge.
- SafeStaff Food Handler Certificate
- ServSafe Food Protection Manager Certification
- SafeStaff Food Handler Certificate
- ServSafe Food Protection Manager Certification
Responsibilities
- Directs and oversees all aspects of the full-service restaurant
- Oversees property's food and beverage planning and service
- Menu planning and costs
- Preparation and presentation of food and drinks
- Adherence to quality and safety standards
- Plans, coordinates, and oversees special events
- Identifies marketing opportunities to promote food and beverage products
- Create annual budget preparation and expense management
- Plans, coordinates, and oversees all banquet and catering events
- Oversees menu planning and menu development
- Actively coaches F&B team members in job and growth
- Ensures all service/hospitality standards are being met throughout operating
- Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors
- Manage department operations, including budgeting, forecasting, resource planning and waste management
- Manages and conducts Human Resource activities
- Ensure that staffing levels are maintained to cover business demands
- Empowers employees to provide excellent guest service
- Advocates sound financial/business decision making, demonstrates honesty, integrity and leads by example
- Manages hospitality POS systems, software and menu programming
- Ensures all food safety and sanitation SOPs are being adhered to
- Performs other work-related duties assigned
- Maintains clear ongoing with executive leadership team.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
Number of Employees
101-250 employees
