Creating an effective restaurant general manager job description is essential for attracting top candidates who can oversee the full spectrum of restaurant operations.
This guide will walk you through how to write a detailed job description that highlights the critical responsibilities of this role, and includes a free template to streamline your hiring process.
Key Takeaways
- Job Description: Crafting an effective restaurant general manager job description attracts qualified candidates and sets clear expectations for the role.
- Restaurant Manager Role: A restaurant general manager ensures financial oversight and compliance with regulations, oversees daily operations, manages staff, and ensures customer satisfaction.
- Leadership and Adaptability: A successful restaurant manager combines industry knowledge, leadership, and adaptability to thrive.
- Ongoing Training: Continual training and staying current with industry trends improve a manager’s performance.
- Soft and Hard Skills: The role requires balancing customer service skills with financial and operational planning.
What is a Restaurant General Manager?
A restaurant general manager is a top-level restaurant position responsible for overseeing all aspects of the restaurant’s daily operations and long-term strategy.
Their key job duties include recruiting, hiring, and training staff, managing costs, maintaining financial records, and ensuring compliance with health and safety regulations.
Restaurant general managers also focus on delivering excellent customer service, setting growth goals, managing vendor relationships, and ensuring the restaurant runs efficiently and profitably.
Restaurant General Manager Responsibilities & Duties
A restaurant general manager plays a vital role in the restaurant industry, overseeing both front and back-of-house operations, managing food preparation, and ensuring smooth operations. The restaurant manager duties inculde:
- Staff Management: Oversees recruitment, training, and scheduling of all employees, ensuring strong communication and clear expectations while managing employees effectively.
- Customer Experience: Addresses restaurant complaints and handles customer feedback to ensure a positive dining experience.
- Front and Back of House Coordination: Balances the dining room and kitchen needs, ensuring food preparation complies with health and safety regulations.
- Financial Management: Tracks income and expenses, manages payroll, sets profitability goals, and monitors food costs to stay within the restaurant budget.
- Process Streamlining: Introduces efficiencies in operations to enhance the guest experience.
- Promotion and Marketing: Develops strategies to increase restaurant foot traffic, improve brand visibility, and attract new diners.
- Compliance with Safety Regulations: Ensures adherence to food handling and health regulations.
- Administrative Tasks: Manages paperwork, including restaurant inventory management, sales reports, and operational flow.
Restaurant General Manager Requirements and Skills
For this critical role, the ideal candidate should possess:
- Leadership Prowess: Ability to guide and supervise a diverse team.
- Financial Acumen: Proficient in budgeting, managing food costs, and financial planning.
- Customer Service: Excellent interpersonal skills to enhance guest experience and resolve customer complaints.
- Problem-Solving Skills: Quick decision-making under pressure.
- Industry Knowledge: Up-to-date on food trends and competitors.
- Safety Regulations: Awareness of hygiene and safety standards.
- Adaptability: Flexibility in ever-changing environments.
- Time & Management Skills: Effective time and team management.
- Technological Proficiency: Comfort with using restaurant software like restaurant online ordering system, restaurant website builder, restaurant loyalty program, and basic IT tools.
- Regular Manager Meetings: As a manager, you will likely have to hold manager meetings to stay up to date with what’s going on. You’ll likely have to organize restaurant manager meeting topics.
Successful managers blend industry expertise with management skills, adaptability, and guest-centric service.
How to Write an Effective Job Description
- Begin with a catchy job title.
- Provide a brief introduction to your restaurant’s culture and values.
- Personalize the description by including specific details about your restaurant’s brand and culture.
- List down duties and responsibilities.
- Mention the required skills and qualifications.
- Highlight any perks or benefits associated with the role.
- Keep the description short and focused on key expectations.
- Provide a clear application process.
- Add an equal opportunity employer statement.
Restaurant General Manager Job Description Template
Job Title: Restaurant General Manager
Salary: $60,000 to $80,000 per year
Tip Income: No
Schedule: Full-Time (40 hours per week). Wednesday – Sunday.
Role: We are seeking a dedicated and experienced restaurant general manager to oversee our daily operations, ensuring that our establishment runs smoothly and profitably. You will be responsible for overseeing staff, managing budgets, upholding the highest standards of food and service quality, and developing strategies to meet revenue targets.
Duties:
- Handle recruitment, training, and staff development.
- Address and resolve customer concerns, ensuring consistent satisfaction.
- Oversee budgets, revenues, and expenses to ensure profitability.
- Implement strategies to streamline processes for optimal service.
- Enforce safety and hygiene regulations within the establishment.
- Coordinate with the marketing team for promotional activities.
- Regularly update and maintain necessary administrative records.
Requirements:
- Proven experience in restaurant management.
- Demonstrated ability to lead a diverse team.
- Familiarity with restaurant management software.
- Strong interpersonal and problem-solving skills.
- Knowledge of the latest trends in the food and beverage industry.
- Ability to work flexible hours, including weekends.
Frequently Asked Questions (FAQ)
What are 3 responsibilities of a restaurant manager?
Three key responsibilities of a restaurant manager include:
- Staff Management: Overseeing the hiring, training, scheduling, and performance of restaurant staff to ensure smooth operations.
- Customer Service: Ensuring a high level of customer satisfaction by addressing concerns, handling complaints, and ensuring the overall guest experience is positive.
- Financial Oversight: Managing the restaurant’s finances, including budgeting, controlling costs, and tracking sales to maintain profitability and financial health.
What is the difference between a restaurant manager and a general manager?
The key difference between a general manager and a restaurant manager is the scope of responsibilities. The general manager focuses on higher-level business aspects, such as managing payroll, overseeing the annual budget, and handling human resources. They are responsible for strategic decision-making and long-term goals.
In contrast, the restaurant manager is more involved in the daily management of staff and operations, ensuring smooth service and customer satisfaction. While both oversee people, the restaurant manager works more closely with staff on day-to-day issues.
