Restaurant General Manager

TGG Rancho Foothill LLC; Rancho Cucamonga (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

TGG Rancho Foothill LLC is seeking a General Manager for its fast casual restaurant in Rancho Cucamonga, California. The General Manager will be responsible for overseeing all aspects of restaurant operations, ensuring a high-quality dining experience, managing staff, and achieving financial success.

This role involves leadership in staff management, customer service excellence, and operational oversight, making it a critical position for the establishment’s success.

Qualifications

• Proven leadership skills and ability to develop a high-performing team.
• Strong knowledge of financial management and budgeting.
• Effective communication and customer service skills.

Responsibilities

• Oversee all aspects of restaurant operations.
• Manage staff recruitment, training, and performance.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Customer service

Financial management

Operational management

Problem-solving

Education

Experience in restaurant management

Job description

The role of a General Manager in a Fast Casual Restaurant is critical to the overall success of the establishment. General Managers are responsible for overseeing all aspects of restaurant operations, ensuring a seamless and exceptional dining experience for customers, managing staff, and achieving financial targets. Here are the key job responsibilities for a General Manager in this context.

1. Leadership and Staff Management

• Recruit, hire, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
• Foster a positive and motivating work environment by setting clear expectations, providing ongoing feedback, and addressing performance issues.
• Develop and lead a high‑performing team, promoting teamwork and a strong work ethic.

2. Customer Service and Experience

• Ensure that customers receive outstanding service and resolve any customer complaints or concerns promptly and professionally.
• Train and empower staff to maintain high standards of customer service, including courteous interactions, prompt service, and problem resolution.
• Monitor customer feedback and implement improvements to enhance the overall dining experience.

3. Operations Management

• Oversee the day‑to‑day operations of the restaurant, including opening and closing procedures, inventory management, and scheduling.
• Maintain cleanliness and hygiene standards, ensuring strict adherence to health and safety regulations.
• Monitor food quality, presentation, and portion control to ensure consistency.

4. Financial Management

• Develop and manage the restaurant's budget, including revenue targets and cost controls.
• Monitor daily sales, expenses, and profitability, making adjustments as needed to meet financial goals.
• Manage inventory, control food and beverage costs, and minimize wastage.

5. Menu and Product Knowledge

• Collaborate with the culinary team to develop and update the menu, incorporating customer feedback and industry trends.
• Ensure staff have in‑depth knowledge of menu items, ingredients, preparation methods, and can make recommendations to customers.

6. Marketing and Promotion

• Develop and execute marketing strategies to attract and retain customers, increase sales, and build brand loyalty.
• Participate in local marketing initiatives and community outreach to promote the restaurant.
• Analyze sales and marketing data to make informed decisions regarding promotions and advertising.

7. Compliance and Reporting

• Ensure compliance with all local, state, and federal regulations, including health and safety standards, food safety, and labor laws.
• Prepare and submit required reports and documentation to corporate headquarters or regulatory authorities.

8. Vendor and Supplier Relations

• Establish and maintain relationships with suppliers and vendors to ensure timely and cost‑effective procurement of ingredients and supplies.
• Negotiate contracts and manage vendor performance.

9. Problem‑Solving and Crisis Management

• Address operational challenges and unexpected issues efficiently, making quick decisions to resolve them while minimizing disruptions.
• Implement crisis management protocols, such as handling emergencies or customer complaints effectively.

10. Training and Development

• Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.
• Keep abreast of industry trends and best practices, and share this knowledge with the team.

A General Manager in a Fast Casual Restaurant is a leadership role that requires a passion for hospitality, strong managerial skills, financial acumen, and the ability to create a positive and thriving dining environment for customers and staff. Success in this role involves balancing the day-to-day operations with long-term strategic goals to achieve profitability and customer satisfaction.