Restaurant General Manager

Summary/Objective

The Restaurant General Manager (RGM) plays a crucial role in the efficient and successful operation of the restaurant. This position requires a dynamic individual with a blend of strategic leadership and hands-on management skills. The RGM oversees all aspects of restaurant operations, including the catering department and beverage inventory, ensuring that the highest levels of quality, service, and customer satisfaction are consistently achieved.

Responsibilities

Restaurant Operations

• Daily Operations Management: Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service.
• Customer Service: Ensure excellent customer service by addressing customer complaints and feedback promptly and effectively.
• Financial Management: Develop and manage budgets, oversee financial reporting, and ensure profitability.
• Health and Safety Compliance: Ensure that the restaurant complies with all health and safety regulations and standards.
• Quality Control: Maintain high standards of food quality, presentation, and service.

Catering Department Management

• Catering Operations: Oversee the planning, coordination, and execution of all catering events, ensuring they meet client expectations and Theodore Roosevelt Medora Foundations (TRMF) standards.
• Client Relations: Build and maintain strong relationships with clients, addressing their needs and ensuring their satisfaction with catering services.
• Menu Development: Collaborate with chefs to develop customized menus for catering events, considering client preferences and dietary requirements.
• Logistics Management: Coordinate the logistics of catering events, including transportation, setup, and teardown.
• Quality Assurance: Ensure that all catering services are delivered with the highest quality and professionalism.

Beverage Inventory Management

• Inventory Control: Oversee the management of beverage inventory, including ordering, receiving, and stocking of all beverages.
• Supplier Relations: Build and maintain relationships with beverage suppliers, negotiating contracts and pricing.
• Cost Management: Monitor and control beverage costs, ensuring they align with budgetary constraints.
• Quality Assurance: Ensure the quality and consistency of all beverages served in the restaurant and at catering events.
• Menu Planning: Collaborate with bartenders and chefs to develop and update beverage menus, including cocktails, wines, and non-alcoholic options.

Supervisory Responsibilities

• Staff Management: Recruit, train, supervise, and evaluate restaurant staff, including chefs, servers, and support staff.

Skills and Qualifications

• Leadership Skills: Strong leadership and team management skills, with the ability to inspire and motivate staff.
• Customer Service Orientation: Commitment to providing exceptional customer service and addressing customer needs effectively.
• Financial Acumen: Proficiency in financial management, including budgeting, cost control and financial reporting.
• Operational Expertise: Comprehensive knowledge of restaurant operations, catering services, and beverage inventory management.
• Communication Skills: Excellent communication and interpersonal skills, with the ability to build strong relationships with clients, suppliers, and staff.
• Problem-Solving Abilities: Strong problem-solving and decision-making skills, with the ability to handle high-pressure situations.
• Attention to Detail: Keen attention to detail, ensuring high standards of quality and service are consistently met.
• Flexibility: Ability to adapt to changing circumstances and mange multiple tasks and priorities effectively.

Education and Experience:

• Education: Bachelor’s degree in hospitality management, Business Administration, or a related field preferred; or equivalent in experience.
• Experience: Minimum of 5 years’ experience in restaurant management, with at least 2 years in a general manager or similar role. Experience in catering and beverage inventory management is highly desirable.
• Certifications: Food safety certification and any other relevant credentials are an advantage.

Working Conditions

The Restaurant General Manager position requires flexibility in work hours, including evenings, weekends, and holidays, to oversee restaurant operations and catering events. The role involves a combination of office work, hands-on management, and client interaction. The RGM must be able to handle the physical demands of the job, including standing for extended periods and lifting heavy items.

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 job.

• Ability to walk or stand for prolonged periods to serve guests. 
• Ability to lift, balance, and carry up to twenty-five pounds to transport food, beverages, and dishware.
• Prolonged periods of sitting at a desk and working on a computer.
• While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. 
• Must be able to work long hours, including evenings, weekends and holidays as required.