GENERAL MANAGER

Roles & Responsibilities

Key Responsibilities

• Oversee the daily operations of the restaurant, including dining service, reservations, and customer satisfaction.
• Manage and supervise front-of-house and back-of-house staff, including training, scheduling, and performance management.
• Ensure high standards of food quality, service, cleanliness, and workplace safety are maintained.
• Handle guest feedback and resolve service issues promptly and professionally.
• Monitor inventory, control costs, and work with suppliers to ensure consistent stock availability.
• Assist in marketing and promotional activities to grow restaurant visibility and revenue.
• Prepare operational reports and provide input for business improvement.

Requirements

Tell employers what skills you have

Leadership

Able To Multitask

Quality Control

Workplace Safety

Purchasing

Team Lead

Customer Satisfaction

Customer Service

Service Excellence

Performance Management

Food Service

Hospitality