Restaurant General Manager

Salem's Fresh Eats; Brandon (FL); On-site; USD 50,000 - 75,000; Full time

Job summary

A leading restaurant in Florida seeks a General Manager to oversee daily operations, staff management, and financial performance. The ideal candidate will foster a positive work environment and deliver exceptional customer service, driving the restaurant's success with strong leadership skills and a passion for hospitality.

Qualifications

• Experience in a management role within the food service industry.
• Ability to develop and implement training programs.

Responsibilities

• Manage daily operations, ensuring food quality and compliance.
• Lead recruitment, training, and development programs for staff.
• Oversee financial performance, meeting sales and profit targets.

Skills

Leadership

Communication

Customer Service

Team Development

Financial Management

Job description

About the Job

Job Summary: The General Manager is responsible for the successful operation of a single store.

Key Accountabilities

Staff Management and Culture Building:

• Recruit, train, and Lead restaurant staff, including assistant manager, Kitchen manager, shift leader, cook, kitchen and front of house staff.
• Create a positive, inclusive work environment that promotes teamwork, respect, and strong work ethic.
• Foster a culture of exceptional customer service and hospitality among staff.
• Encourage open communication and collaboration within the team.
• Lead by example and set high professionalism and customer-focus standards.
• Recognize and reward outstanding employee performance to boost morale.

People Development:

• Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
• Identify the strengths and weaknesses of each team member and create individualized development plans.
• Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
• Support staff in setting and achieving their career goals.
• Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops.

Customer Service:

• Ensure exceptional customer service and guest satisfaction.
• Handle customer complaints and resolve issues promptly and effectively.
• Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
• Train staff to provide attentive and courteous service while fostering their personal growth and development.

Operations Management:

• Oversee day-to-day operations, including food preparation, service, and cleanliness.
• Monitor inventory levels and order supplies as needed.
• Ensure compliance with health and safety regulations.
• Manage restaurant finances, including budgeting and cost control.
• Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
• Provide excellent food quality and presentation.
• Maintain high food safety standards.
• Maintain a clean, safe, and sanitary environment in compliance with operations standard.

Sales and Marketing:

• Develop and execute marketing strategies that align with the restaurant's culture and values.
• Analyze sales data and trends to make informed decisions that resonate with the target audience.
• Promote special events and promotions that reflect the restaurant's unique identity.
• Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
• Promoting brand awareness.
• Community outreach.

Financial Management:

• Achieves store sales and profit goals and manages overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality.
• Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.

Inventory and Supply Chain:

• Monitor inventory levels and conduct regular inventory checks.
• Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
• Manage relationships with vendors and ensure timely deliveries per the restaurant's values.