What are the responsibilities and job description for the Restaurant General Manager and Sous Chefs position at ResourceOne?
The Restaurant General Manager and Sous Chefs oversee all operational aspects of a single fine dining restaurant, ensuring exceptional quality, customer service, and smooth team performance. Reporting directly to the Owner or Director, the role demands strong leadership, operational oversight, and culinary expertise to maintain high standards and optimize business outcomes.
Responsibilities
- Manage daily restaurant operations to ensure efficient service and customer satisfaction
- Lead and train staff to uphold quality and service standards
- Control inventory and coordinate with vendors for timely supplies
- Oversee budgeting, scheduling, and cost control measures
- Maintain rigorous quality assurance and health & safety compliance
- Plan menus in collaboration with culinary and management teams
- Foster excellent vendor relations and manage procurement processes
- Resolve conflicts and enhance team communication and performance
Preferred Qualifications
- 5 years of experience in restaurant management with a focus on fine dining
- Strong leadership and team management skills
- Proficient in inventory and budget management
- In-depth culinary knowledge and quality control expertise
- Experience in scheduling and staff training
- Knowledge of health and safety compliance standards
- Excellent communication and conflict resolution skills
Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.
Salary : $70,000 - $85,000