GENERAL MANAGER

Roles & Responsibilities

Operations Management : Supervising daily restaurant operations and ensuring efficient workflow.

Implementing and enforcing operational policies and procedures.

Maintaining a clean and safe environment, adhering to health and safety regulations.

Managing inventory, ordering supplies, and controlling costs.

Staff Management : Hiring, training, and scheduling restaurant staff.

Evaluating staff performance and providing feedback.

Motivating and leading the team to deliver excellent service.

Customer Service : Ensuring a positive and welcoming experience for all guests.

Handling customer inquiries and complaints promptly and professionally.

Building and maintaining relationships with regular patrons.

Financial Management : Developing and managing the facotry budget.

Monitoring sales and labor costs, and identifying areas for improvement.

Optimizing profitability and minimizing waste.

Marketing and Promotion : Collaborating with the marketing team to develop promotional strategies.

Participating in local food events and building brand awareness.

Implementing strategies to attract and retain customers.

Reporting and Analysis : Using restaurant management software for reporting and analytics.

Monitoring key performance indicators (KPIs) and making data-driven decisions.

Preparing and presenting reports on sales, costs, and other relevant data.

• Skill requirement : Be familiar with all the local sauce recipes and have the ability to develop new sauce recipes.

Essential Skills :

Tell employers what skills you have

Recipes

Factory

Budgets

Leadership

Food Safety

Inventory

Exceptional Customer Service

Financial Acumen

Marketing

Strategy

Restaurant Management

Budgeting

Customer Service

Scheduling

Cost Control

Brand Awareness