Restaurant General Manager

Job Overview

The Restaurant General Manager oversees all aspects of the hotel’s restaurant operations, ensuring exceptional guest experiences, profitability, and adherence to quality and service standards. This role requires strong leadership, operational expertise, and a customer-centric approach to managing the restaurant team and achieving financial goals.

Key Responsibilities:

Operational Leadership:

• Direct and supervise daily operations of the hotel restaurant, including dining room management, kitchen operations, and bar service.
• Ensure adherence to health, safety, and sanitation regulations and maintain high standards of cleanliness and maintenance.
• Monitor inventory levels and food costs, and implement cost-control measures to achieve profitability targets.
• Develop and implement operational policies, procedures, and systems to optimize efficiency and guest satisfaction.

Staff Management & Development:

• Recruit, train, and manage restaurant staff, including servers, hosts, bartenders, and kitchen team members.
• Set performance expectations, provide ongoing feedback, and conduct performance evaluations.
• Foster a positive work environment through effective communication, teamwork, and recognition programs.
• Implement training programs to enhance employee skills and ensure compliance with service standards.

Guest Experience & Satisfaction:

• Ensure exceptional customer service and guest satisfaction by maintaining high standards of service quality and hospitality.
• Handle guest inquiries, concerns, and complaints promptly and professionally.
• Monitor guest feedback and reviews, and take corrective actions as necessary to improve service delivery.

Financial Management:

• Prepare and manage the restaurant budget, including revenue forecasting, expense management, and profitability analysis.
• Monitor financial performance metrics such as revenue per available seat, average check, and labor costs.
• Analyze financial reports and implement strategies to maximize revenue and control expenses.

Sales & Marketing:

• Develop and execute sales strategies to drive restaurant revenue, including promotions, special events, and marketing initiatives.
• Collaborate with the hotel’s marketing team to promote the restaurant’s offerings through digital marketing, social media, and local advertising.
• Build relationships with hotel guests, local residents, and corporate clients to increase restaurant visibility and attract new customers.

Menu Planning & Development:

• Collaborate with the Executive Chef to create and update menus that reflect seasonal offerings, local flavors, and guest preferences.
• Monitor menu performance and sales trends, and make adjustments to maximize profitability and guest satisfaction.
• Ensure consistent food quality and presentation, and oversee menu pricing and cost analysis.

Compliance & Safety:

• Ensure compliance with food safety standards, health codes, and regulatory requirements.
• Conduct regular inspections and audits to maintain cleanliness, safety, and operational efficiency.
• Implement and enforce policies related to alcohol service, food handling, and workplace safety.

Vendor & Supplier Relations:

• Manage relationships with vendors, suppliers, and service providers to ensure quality products and timely deliveries.
• Negotiate contracts and agreements for food, beverage, equipment, and other restaurant supplies.
• Monitor inventory levels, control costs, and optimize procurement processes.

Community & Public Relations:

• Represent the hotel restaurant in the local community and participate in community events and activities.
• Build positive relationships with local businesses, organizations, and influencers to enhance the restaurant’s reputation and visibility.
• Partner with the hotel’s sales and marketing team to host events, promotions, and partnerships that drive traffic and revenue.

Qualifications:

Education: Bachelor’s degree in Hospitality Management, Business Administration, or related field; culinary education is a plus.

Experience: Minimum of 5-7 years of progressive experience in restaurant management, including at least 2-3 years in a senior management role. Luxury/ fine dining experience is highly preferred.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to stand and walk for extended periods of time, often for up to 8–10 hours per shift.

• Ability to lift, carry, push, and pull up to 35 pounds regularly and up to 50 pounds occasionally.

• Must be able to bend, stoop, reach, climb stairs, and perform repetitive motions throughout the shift.

• Manual dexterity to operate POS systems, office equipment, and perform light food and beverage preparation.

• Ability to work in a fast-paced environment with exposure to varying temperatures, including hot kitchens and walk-in coolers.

• Must be able to verbally communicate clearly with guests, staff, and management.

• Ability to visually inspect the restaurant, food items, and work areas to ensure standards are met.

Specific Job Knowledge, Skills and Ability

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

• Strong leadership and team-building skills.
• Excellent communication and interpersonal skills.
• Solid understanding of restaurant operations, including food and beverage service, kitchen management, and customer service.
• Financial acumen with the ability to manage budgets, analyze financial reports, and implement cost-control measures.
• Proficiency in restaurant POS systems, Microsoft Office Suite, and other relevant software.
• Ability to work effectively under pressure and handle multiple priorities.

Licenses or Certificates

• Ability to obtain any government required licenses or certificates.

Grooming

• All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements,

efforts, or working conditions associated with the job. While this is intended to be an

accurate reflection of the current job, management reserves the right to revise the job or to

require that other or different tasks be performed when circumstances change (e.g.

emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)