Job Description: Restaurant General Manager/Manager/Kitchen Manager

At the following Metro Locations:

Degualle, Lafayette, Baton Rouge & Homa

Salary: $55,000 to 80,000

As the General Manager, you will play a pivotal role in shaping the overall guest experience, managing daily operations, and fostering a culture of excellence among our staff.

Your strategic leadership, combined with a passion for hospitality, will contribute to our reputation as a premier dining destination.

Key Responsibilities:

Oversee all aspects of restaurant operations, ensuring smooth and efficient service delivery
Maintain high standards of quality, hygiene, and customer satisfaction. Lead, mentor, and motivate a diverse team of staff members, including front-of-house, back-of-house, and support staff.

Foster a positive and collaborative work environment. Uphold our commitment to delivering outstanding guest experiences.

Address guest feedback, resolve concerns, and continuously enhance our offerings to exceed expectations. Develop and manage budgets, monitor financial performance, and implement strategies to optimize revenue and control costs while maintaining quality.

Recruit, onboard, and provide ongoing training for staff members.

Conduct performance evaluations, identify skill gaps, and offer opportunities for growth. Ensure compliance with health and safety regulations, promoting a safe working environment for staff and guests.

Qualifications:

Minimum of 2 years of progressive experience in restaurant management, including roles in leadership and operational -depth knowledge of the hospitality industry, restaurant operations, and industry best practices. Proven ability to lead, inspire, and develop teams to achieve exceptional results.
Strong interpersonal skills and the ability to foster a positive work culture. Proficiency in financial management, budgeting, and cost control.

Demonstrated ability to drive revenue growth and profitability. A genuine passion for delivering exceptional guest experiences.
Strong problem-solving skills to address guest concerns and feedback effectively. Excellent verbal and written communication skills.

Ability to collaborate with diverse stakeholders, including staff, guests, suppliers, and management.

Ability to thrive in a fast-paced, dynamic environment and adapt to changing circumstances. Along with growing and building their Leadership teams.