General Manager

R365hire; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Dental insurance

Employee discounts

Health insurance

Vision insurance

Job summary

District Donuts in New Orleans seeks a Restaurant General Manager to oversee daily operations, ensuring exceptional guest satisfaction and operational efficiency. Responsibilities include managing staff, financial performance, compliance with regulations, and utilizing technology to enhance service delivery. The ideal candidate has at least 3 years of restaurant management experience and possesses strong leadership and organizational skills, with a flexible schedule to meet business needs.

Qualifications

• Minimum of 3 years of experience in restaurant management.
• Proficient in industry-standard software for reservations, scheduling, and financial management.
• Availability for flexible hours including evenings, weekends, and holidays.

Responsibilities

• Oversee daily operations ensuring optimal performance.
• Lead and train staff for service excellence.
• Manage financial activities and inventory control.
• Ensure compliance with health and safety regulations.
• Handle customer complaints and improve guest experience.

Skills

Leadership skills

Financial management

Customer service excellence

Organization

Communication

Tools

Industry-standard software

Job description

Benefits

• Dental insurance
• Employee discounts
• Health insurance
• Vision insurance

Position Objective

The Restaurant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Essential Duties and Responsibilities

Operational Leadership

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.
• Develop and implement effective sales and profitability strategies.

Leadership and Staff Management

• Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.
• Manage shift operations, including scheduling, staff training, and performance evaluation.
• Create and maintain a positive and productive work environment for all employees.

Financial Management

• Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.
• Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance

• Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Monitor customer feedback and implement necessary operational improvements to enhance the dining experience.
• Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities

• Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.
• Handle HR issues and communicate effectively on urgent matters.
• Regularly review and update compliance protocols and staff training to meet industry standards.

General Functions & Responsibilities

• Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction.
• Perform other duties as assigned, providing flexible and responsive leadership.

Requirements

• A minimum of 3 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
• Understanding of P&L statements, budgeting processes, and cost control measures.
• Availability to work flexible hours, including evenings, weekends, and holidays.
• Must possess or be willing to obtain a current food safety certification and remain knowledgeable about the latest food and beverage regulations.