Restaurant General Manager

Job Summary

The Restaurant General Manager is responsible for the overall management and performance of the restaurant, ensuring operational excellence, strong financial results, exceptional guest experience, and a high-performing team. The role leads daily operations while driving sales, profitability, service standards, people development, and compliance with company policies.

Key Responsibilities

• Oversee the overall daily operations of the restaurant.
• Lead and develop the restaurant management and service teams.
• Drive sales, profitability, and achievement of store targets.
• Monitor food, labor, and operating costs and implement action plans to improve profitability.
• Ensure consistent implementation of company standards, SOPs, service sequence, and brand guidelines.
• Maintain high standards of food quality, service, cleanliness, and guest experience.
• Monitor customer feedback and resolve guest concerns promptly and professionally.
• Manage manpower planning, scheduling, productivity, attendance, and performance.
• Coach and mentor managers and supervisors to strengthen leadership capabilities.
• Conduct regular team huddles, meetings, and performance reviews.
• Ensure compliance with food safety, sanitation, OSH, and government requirements.
• Monitor inventory, wastage, product availability, and proper handling of company assets.
• Coordinate with HR, Finance, Marketing, Purchasing, Commissary, Maintenance, and other support teams.
• Analyze store reports and business performance and recommend improvements.
• Implement approved promotions, events, and operational initiatives.
• Ensure proper opening, closing, cash handling, and security procedures.
• Take ownership of store issues and ensure timely resolution and follow-through.
• Perform other duties and responsibilities as assigned by management.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Management, Culinary Management, or a related field preferred.
• At least 7-10 years of experience in restaurant operations, with managerial experience.
• Proven experience managing a full-service restaurant or high-volume food & beverage operation.
• Strong understanding of restaurant operations, P&L, food cost, labor cost, inventory, and sales management.
• Strong leadership, communication, coaching, and people-management skills.
• Excellent problem-solving, decision-making abilities, and good communication skills (executive level)
• Customer-focused with strong service orientation.
• Highly organized, proactive, and results-oriented.
• Strong knowledge of food safety, sanitation, and workplace safety standards.
• Willing to work flexible hours, weekends, holidays, and extended hours when required.
• Able to work in a fast-paced, high-pressure restaurant environment.