What are the responsibilities and job description for the Restaurant General Manager position at Grove Bay Hospitality Group?
Benefits:
The restaurant general manager will be responsible for maintaining high standards of service, managing a team of staff members, coordinating with various departments, and optimizing overall restaurant performance.
Responsibilities:
- Company parties
- Dental insurance
- Employee discounts
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Tuition assistance
- Vision insurance
The restaurant general manager will be responsible for maintaining high standards of service, managing a team of staff members, coordinating with various departments, and optimizing overall restaurant performance.
Responsibilities:
- Oversee daily operations:
- Supervise all aspects of the restaurant's activities, ensuring smooth and efficient operations.
- Monitor and maintain high levels of customer service, satisfaction, and cleanliness.
- Manage reservations, seating arrangements, and customer flow to optimize occupancy and minimize waiting times.
- Team management:
- Recruit, train, and develop a team of skilled and motivated restaurant staff.
- Schedule and assign duties to ensure adequate coverage and efficient service.
- Provide ongoing coaching, feedback, and performance evaluations to enhance team performance.
- Customer service:
- Ensure the delivery of exceptional customer service by setting and maintaining high standards.
- Handle customer inquiries, concerns, and complaints promptly and professionally.
- Foster a customer-centric environment and proactively seek ways to enhance guest satisfaction.
- Financial management:
- Monitor and control operational costs, including labor, inventory, and supplies.
- Implement effective strategies to increase revenue, improve profitability, and achieve financial targets.
- Conduct regular inventory checks and collaborate with the procurement team to ensure optimal stock levels.
- Inventory and Supplier Management:
- Oversee inventory control, ordering, and stock management.
- Develop and maintain relationships with suppliers and negotiate favorable terms.
- Ensure optimal levels of food and beverage stock while minimizing waste.
- Compliance and safety:
- Uphold health, safety, and sanitation standards, following local health regulations.
- Ensure compliance with all applicable laws, regulations, and airport security protocols.
- Maintain accurate records and documentation as required by company policies and procedures.
- Proven experience as a restaurant manager or in a similar leadership role.
- Strong knowledge of restaurant operations, service standards, and best practices.
- Level Two Sommelier Certification required; strong wine knowledge and ability to support wine program operations.
- Exceptional leadership and team management skills, with the ability to motivate and develop staff.
- Excellent communication and interpersonal skills, with a customer-oriented approach.
- Strong organizational and multitasking abilities, with attention to detail.
- Ability to work under pressure and handle challenging situations calmly and effectively.
- Knowledge of relevant health and safety regulations and compliance requirements.
- Flexibility to work shifts, including weekends, evenings, and holidays.
- Prior experience in the airport or hospitality industry is a plus.