Restaurant General Manager

Job Summary

The Restaurant General Manager is responsible for the overall performance of the restaurant, ensuring exceptional guest experiences, operational excellence, financial success, and strong team leadership. The RGM drives sales, profitability, and employee engagement while maintaining Olive Garden's standards of hospitality, food quality, and service. The role oversees all front-of-house and back-of-house operations and is accountable for achieving business objectives.

Key Responsibilities

Operations

• Lead the day-to-day restaurant operations.
• Ensure consistent execution of Olive Garden's service and food quality standards.
• Maintain cleanliness, hygiene, and food safety compliance.
• Ensure smooth coordination between Front of House (FOH) and Back of House (BOH).
• Monitor guest satisfaction and resolve escalated guest concerns promptly.

Financial Management

• Drive sales growth and profitability.
• Manage restaurant P&L and achieve budgeted financial targets.
• Control food cost, beverage cost, labor cost, and operating expenses.
• Analyze business performance and implement action plans to improve results.

Team Leadership

• Recruit, train, coach, and develop restaurant managers and team members.
• Build a high-performance culture focused on accountability and teamwork.
• Conduct performance reviews and succession planning.
• Foster a positive work environment with high employee engagement and retention.

Guest Experience

• Deliver an outstanding dining experience that exceeds guest expectations.
• Handle guest feedback professionally and implement service improvements.
• Promote a culture of hospitality and guest-first service.

Compliance

• Ensure compliance with company policies, SOPs, and statutory regulations.
• Maintain food safety, health, and workplace safety standards.
• Ensure proper inventory management and loss prevention.

Desired Candidate Profile

• Bachelor's degree or Diploma in Hotel Management or Hospitality Management.
• 812+ years of restaurant management experience, with at least 3–5 years as a Restaurant General Manager in premium casual dining or fine dining.
• Strong understanding of restaurant financials and P&L management.
• Proven ability to lead large teams and develop future leaders.
• Excellent communication, coaching, and problem-solving skills.
• Strong guest service orientation and operational expertise.
• Ability to work in a fast-paced, high-volume restaurant environment.

Key Skills

• Restaurant Operations
• Team Leadership & People Development
• P&L Management
• Cost Control & Inventory Management
• Guest Experience Management
• Food Safety & Hygiene
• Recruitment & Training
• Sales & Business Development
• Conflict Resolution
• Decision Making
• SOP Implementation
• Performance Management

Key Performance Indicators (KPIs)

• Sales Growth
• Restaurant Profitability
• Food & Beverage Cost
• Labor Cost
• Guest Satisfaction Scores
• Employee Retention
• Health & Safety Compliance
• Mystery Audit/Quality Audit Scores
• Team Development & Internal Promotions