Restaurant Manager

YONAH CAPITAL•Rome, GA

41d

About The Position

The Restaurant General Manager (RGM) directs and organizes restaurant staff to deliver first-class service and food and beverage offerings while maximizing profits and guest satisfaction. The role is service-focused and oversees staff to ensure a consistent, high-quality guest experience and effective restaurant operations. The RGM is responsible for developing revenue and cost-efficiency initiatives, managing staff and inventory, maintaining safety and brand standards, and coordinating with hotel departments and management.

Requirements

High school diploma or equivalent.
At least 5 years of proven sales experience as a restaurant General Manager or in property leadership as directed.
Ability to lead and supervise a large, diverse team, maintain morale, handle staff disputes diplomatically, and coach and develop team members.
Ability to monitor spending, food costs, labor, inventory, and departmental financial performance; reduce waste and manage schedules to meet service demands.
Ability to understand and interpret profit and loss statements and develop strategies to increase sales and profitability.
Ability to anticipate guest needs, provide excellent service, resolve complaints, and ensure food and beverages meet quality and safety standards.
Knowledge of food safety regulations, health codes, labor laws, hygiene standards, and responsible alcohol service requirements.
Proficiency with restaurant management software, reservations, inventory systems, and point-of-sale systems.
Ability to use technology and data to track customer preferences, sales trends, and operational efficiency.
Ability to talk and hear; regularly stand, walk, bend, kneel, stoop, and crouch; occasionally lift products weighing up to 50 pounds.

Nice To Haves

University degree.

Responsibilities

Ensure total guest satisfaction by providing courteous, sincere service and resolving guest concerns.
Represent the company and property professionally when interacting with guests, associates, vendors, and the public.
Ensure transactions are handled legally and ethically and comply with company, department, and brand standards.
Complete required company, property, and brand training; maintain a neat appearance and wear the required uniform or business attire and name tag in public areas.
Ensure staff are trained in life-safety and fire-safety procedures and maintain knowledge of emergency procedures.
Develop and execute actions to achieve revenue goals and cost efficiencies.
Perform duties in a timely and efficient manner in accordance with company policies and procedures.
Assign and direct kitchen associates to maximize productivity and minimize waste.
Interview, select, train, schedule, coach, and support associates to meet established standards.
Inspect daily-use records for completeness and compliance with estimates.
Pull food needed for daily production from the walk-in box and use leftovers.
Lead associate meetings on service, cost controls, and promotional menu items; conduct daily staff lineups and weekly leadership meetings.
Promote effective communication within the food and beverage department and with the sales department regarding group bookings.
Maintain good housekeeping practices in the restaurant and kitchen, submit daily cleaning checklists, and enforce the clean-as-you-go policy.
Develop up-selling strategies and implement incentive programs to support department goals.
Follow safe work practices, use protective safety equipment, and comply with ServSafe standards.
Stay current on brand food and beverage initiatives and ensure promotions, collateral, social media, website information, and menus are updated in a timely manner.
Complete monthly food, beverage, and market inventory reports for the accounting department.
Assist the Food and Beverage Director with property-wide special events.
Perform other duties as requested by management or the supervisor.