Restaurant General Manager

Jackie International; Mississippi; On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Restaurant General Manager to oversee operations and ensure exceptional service quality. This role involves managing staff, maintaining high food standards, and driving profitability through effective resource management. Ideal candidates will possess a strong background in food and beverage management, with a proven track record in staff development and budget oversight. Join a dynamic team and play a key role in enhancing customer experience while ensuring operational excellence.

Qualifications

• Experience in food and beverage management is crucial.
• Knowledge of basic accounting principles is required.
• Ability to manage inventory and cost control effectively.

Responsibilities

• Plan and direct all restaurant operations and maintain high standards.
• Assess staffing needs, recruit, and train staff as necessary.
• Monitor adherence to health, safety, and hygiene standards.

Skills

Food and Beverage Management

Staff Management

Problem Solving

Customer Service

Budget Management

Education

Tertiary Qualification

Tools

Relevant Computer Applications

Job description

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General Manager

Jackie's International, Inc. is a Mississippi-based and family-owned hospitality company with corporate headquarters in Canton, MS. We are currently hiring for restaurant general managers and assistant managers with stable job history. General Managers should plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

General Manager

Jackie's International, Inc. is a Mississippi-based and family-owned hospitality company with corporate headquarters in Canton, MS. We are currently hiring for restaurant general managers and assistant managers with stable job history. General Managers should plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Main Job Tasks And Responsibilities

• set operating goals and objectives
• assess staffing requirements and recruit staff when needed
• train and coach staff
• prepare and implement standard operating procedures
• manage staff performance in accordance with established standards and procedures
• ensure staff know and adhere to established codes of practice
• organize and monitor staff schedules
• maintain employee records
• co-ordinate restaurant operations during each shift
• monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• interact with customers
• advise customers on food and beverage choices
• oversee preparation of food and beverage items
• ensure adherence to set recipes
• ensure quality of food and beverage presentation
• observe size of food portions and preparation quantities to minimize waste
• interact with customers to ensure all inquiries and complaints are handled promptly
• total restaurant receipts and reconcile with sales
• ensure cash management procedures are completed accurately
• set and monitor budgets
• implement and oversee cost cutting measures
• plan and monitor restaurant sales and revenue
• prepare and analyze management reports
• determine and execute operating improvements
• identify and estimate food and beverage supply requirements and place orders with suppliers
• check quality of deliveries and documentation
• ensure correct storage of supplies
• arrange for maintenance and repairs of equipment and services
• identify and evaluate competitors
  
  

Knowledge And Experience

• tertiary qualification preferred
• previous experience in food and beverage management
• in-depth working knowledge of food preparation and presentation
• experience in staff management and development
• knowledge of basic accounting principles and practices
• experience in analyzing financial data
• knowledge of planning and forecasting
• track record of managing inventory and cost control
• knowledge of administrative procedures
• able to use relevant computer applications
  
  

Key Competencies

• decision-making
• judgment
• problem analysis and problem-solving
• planning and organizing
• resource management
• communication
• customer service focus
• quality orientation
• teamwork
  
  

PI267531109

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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