Restaurant Managers

Job Title: Restaurant Manager

Job Summary: 

We are looking for a General Manager (Restaurant) to lead and oversee all aspects of restaurant operations, ensuring smooth daily functioning, high customer satisfaction, and business profitability. This role is ideal for experienced professionals with 6+ years of restaurant or hospitality management experience, who have a strong leadership presence and a strategic mindset to drive restaurant success.
As a General Manager, you will be responsible for managing staff, optimizing financial performance, implementing marketing strategies, maintaining top-tier service standards, and ensuring compliance with food safety regulations. Your role will be crucial in enhancing brand reputation, increasing revenue, and ensuring an exceptional dining experience for guests.

Key Responsibilities:

1. Strategic Business & Financial Management

• Develop and execute strategies to improve restaurant profitability and market competitiveness.
• Oversee budgeting, cost control, and financial forecasting for restaurant operations.
• Analyze profit and loss (P&L) statements, sales reports, and revenue performance.
• Implement strategies to increase average check value, optimize labor costs, and maximize profit margins.

2. Restaurant Operations & Efficiency

• Ensure smooth day-to-day operations, managing both front-of-house (FOH) and back-of-house (BOH).
• Set and maintain high service standards, food quality, and operational efficiency.
• Monitor staff productivity and workflow optimization for peak and off-peak hours.
• Conduct regular operational audits to improve performance and reduce inefficiencies.

3. Customer Experience & Service Excellence

• Create a guest-focused service culture, ensuring outstanding customer experiences.
• Handle VIP guests, special requests, and customer complaints professionally.
• Develop and implement guest loyalty programs and customer engagement initiatives.
• Analyze customer feedback, reviews, and surveys to continuously enhance service quality.

4. Staff Management & Leadership Development

• Recruit, train, and lead a team of restaurant managers, supervisors, and frontline staff.
• Develop and implement staff training programs to improve skills and service quality.
• Foster a positive work environment, ensuring staff motivation, productivity, and retention.
• Conduct performance evaluations and implement incentive programs for high performers.

5. Sales Growth & Marketing Strategy

• Work with the marketing team to implement promotions, advertising, and social media campaigns.
• Drive seasonal menu changes, special events, and themed promotions to attract customers.
• Analyze market trends, competitor pricing, and customer preferences to position the restaurant effectively.
• Develop strategic partnerships with local businesses, event planners, and food influencers.

6. Inventory & Supply Chain Management

• Monitor restaurant inventory, food supplies, and vendor relationships.
• Negotiate contracts with suppliers and distributors to ensure cost-effective purchasing.
• Implement inventory control measures to reduce food waste and optimize stock levels.

7. Hygiene, Safety, and Compliance

• Ensure strict compliance with food safety laws, hygiene protocols, and licensing requirements.
• Conduct regular inspections and staff training on sanitation and workplace safety.
• Develop contingency plans for emergency situations, such as power outages, food recalls, or natural disasters.

8. Technology & POS System Management

• Oversee restaurant POS (Point-of-Sale) systems, online reservations, and digital payment platforms.
• Implement data-driven decision-making using restaurant analytics and performance reports.
• Stay updated on new restaurant technologies to improve operational efficiency.

9. Crisis Management & Problem-Solving

• Manage unforeseen challenges, such as staff shortages, customer disputes, or supply chain delays.
• Implement conflict resolution strategies for both customer service and internal team management.
• Develop proactive strategies to minimize risk and business disruptions.

10. Brand Development & Expansion Planning

• Lead franchise expansion, new location openings, or restaurant rebranding initiatives.
• Identify opportunities for business growth, including catering services and private dining experiences.
• Work closely with investors, stakeholders, and owners to develop long-term business goals.

Key Focus Areas: 

1. Business Strategy & Financial Management

• Developing and implementing strategies to maximize restaurant revenue and profitability.
• Overseeing profit and loss (P&L) statements, budgeting, and cost control.
• Setting financial goals and KPIs to track restaurant performance.
• Identifying and executing cost-saving initiatives to improve margins.

2. Restaurant Operations & Efficiency

• Ensuring smooth daily operations for both front-of-house (FOH) and back-of-house (BOH).
• Implementing standard operating procedures (SOPs) for consistency and efficiency.
• Monitoring food preparation, service speed, and presentation quality.
• Overseeing restaurant cleanliness, organization, and adherence to operational standards.

3. Customer Service & Guest Experience

• Ensuring exceptional guest satisfaction by maintaining high service standards.
• Developing customer engagement programs such as VIP experiences and loyalty programs.
• Handling guest complaints, special requests, and service recovery strategies.
• Monitoring customer reviews, feedback, and online ratings to improve reputation.

4. Leadership, Staff Management & Training

• Recruiting, hiring, and managing restaurant managers, supervisors, and frontline staff.
• Conducting training programs and skill development initiatives for employees.
• Implementing performance management, staff motivation, and leadership development.
• Maintaining high employee morale, reducing turnover, and fostering a positive work culture.

5. Sales Growth & Marketing Initiatives

• Collaborating with marketing teams to drive restaurant promotions, campaigns, and events.
• Developing strategies to increase customer footfall, reservations, and online orders.
• Implementing local partnerships, influencer collaborations, and community engagement programs.
• Analyzing customer demographics and behavior to tailor marketing efforts.

6. Inventory, Supply Chain & Cost Control

• Managing vendor relationships and negotiating supplier contracts.
• Monitoring inventory levels, food costs, and minimizing waste.
• Implementing inventory tracking systems to ensure efficient stock management.
• Ensuring cost-effective purchasing while maintaining quality standards.

7. Compliance, Safety & Legal Regulations

• Ensuring compliance with food safety, health regulations, and local laws.
• Conducting safety audits, risk assessments, and emergency preparedness training.
• Maintaining all required business licenses, permits, and certifications.

8. Technology & POS System Management

• Overseeing restaurant management software, POS systems, and digital payment solutions.
• Implementing data analytics tools for sales performance, staff scheduling, and inventory tracking.
• Utilizing customer relationship management (CRM) tools to enhance guest engagement.

9. Crisis Management & Problem-Solving

• Handling unexpected operational disruptions such as supply chain issues or equipment failures.
• Developing contingency plans for emergency situations, including staff shortages.
• Addressing customer disputes and conflicts professionally to maintain a positive reputation.

10. Business Expansion & Long-Term Growth

• Identifying opportunities for restaurant expansion, franchising, or new revenue streams.
• Collaborating with ownership or investors on business development strategies.
• Keeping up with industry trends, competitor analysis, and emerging restaurant technologies.

Qualifications & Skills:

1. Educational Background

• Bachelor’s degree or diploma in Hospitality Management, Business Administration, Restaurant Operations, or a related field.
• MBA in Hospitality or Restaurant Management is a plus.
• Certifications in Food Safety, HACCP, ServSafe, or Advanced Leadership Training are preferred.

2. Work Experience

• 6+ years of experience in restaurant management, hospitality, or food service leadership roles.
• Proven track record of increasing revenue, managing large teams, and optimizing restaurant operations.
• Prior experience in fine dining, multi-location management, or high-volume restaurants is a plus.

3. Key Competencies & Skills

• Exceptional leadership skills with experience in managing diverse teams.
• Strong financial acumen with the ability to read and analyze P&L statements.
• Excellent communication and interpersonal skills for team management and guest relations.
• Problem-solving mindset with the ability to handle high-pressure situations effectively.
• Deep knowledge of restaurant operations, menu planning, and quality control.

4. Technical & Digital Proficiency

• Proficiency in Microsoft Office (Excel, Word, PowerPoint) for reporting and presentations.
• Experience with restaurant POS systems, inventory management software, and CRM platforms.
• Ability to interpret business intelligence reports and make data-driven decisions.