RESTAURANT GENERAL MANAGER
General Purpose
Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
Main Job Tasks and Responsibilities
set operating goals and objectives
train and coach staff
prepare and implement standard operating procedures
manage staff performance in accordance with established standards and procedures
organize and monitor staff schedules
co-ordinate restaurant operations during each shift
monitor adherence to health, safety and hygiene standards in kitchen and restaurant
keep records of health and safety practices
interact with customers
advise customers on food and beverage choices
oversee preparation of food and beverage items
ensure quality of food and beverage presentation
observe size of food portions and preparation quantities to minimize waste
interact with customers to ensure all inquiries and complaints are handled promptly
plan and co-ordinate menus
analyze food and beverage costs and assign menu prices
ensure cash management procedures are completed accurately
set and monitor budgets
analyze budget variances and take corrective actions
establish and implement financial controls
implement and oversee cost cutting measures
plan and monitor restaurant sales and revenue
maintain business records
prepare and analyse management reports
determine and execute operating improvements
check and order supplies of non-food items
negotiate purchase prices and develop preferred suppliers
schedule food and beverage deliveries
check quality of deliveries and documentation
ensure correct storage of supplies
arrange for maintenance and repairs of equipment and services
keep current with trends in the restaurant industry
Knowledge and Experience
tertiary qualification
Extensive food and beverage (F&B) knowledge Strong leadership, motivational and people skills
Acute financial management skills
BSc degree in Business Administration; hospitality management or culinary schooling is a plus
previous experience in food and beverage management
in-depth working knowledge of alcoholic and non-alcoholic beverages
in-depth working knowledge of food preparation and presentation
experience in staff management and development
knowledge of basic accounting principles and practices
experience in analysing financial data
knowledge of planning and forecasting
track record of managing inventory and cost control
knowledge of administrative procedures
able to use relevant computer applications
Key Competencies
decision-making
judgment
problem analysis and problem-solving
planning and organising
resource management
communication
customer service focus
quality orientation
teamwork
Candidati per questo lavoro →
General Purpose
Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.
Main Job Tasks and Responsibilities
set operating goals and objectives
train and coach staff
prepare and implement standard operating procedures
manage staff performance in accordance with established standards and procedures
organize and monitor staff schedules
co-ordinate restaurant operations during each shift
monitor adherence to health, safety and hygiene standards in kitchen and restaurant
keep records of health and safety practices
interact with customers
advise customers on food and beverage choices
oversee preparation of food and beverage items
ensure quality of food and beverage presentation
observe size of food portions and preparation quantities to minimize waste
interact with customers to ensure all inquiries and complaints are handled promptly
plan and co-ordinate menus
analyze food and beverage costs and assign menu prices
ensure cash management procedures are completed accurately
set and monitor budgets
analyze budget variances and take corrective actions
establish and implement financial controls
implement and oversee cost cutting measures
plan and monitor restaurant sales and revenue
maintain business records
prepare and analyse management reports
determine and execute operating improvements
check and order supplies of non-food items
negotiate purchase prices and develop preferred suppliers
schedule food and beverage deliveries
check quality of deliveries and documentation
ensure correct storage of supplies
arrange for maintenance and repairs of equipment and services
keep current with trends in the restaurant industry
Knowledge and Experience
tertiary qualification
Extensive food and beverage (F&B) knowledge Strong leadership, motivational and people skills
Acute financial management skills
BSc degree in Business Administration; hospitality management or culinary schooling is a plus
previous experience in food and beverage management
in-depth working knowledge of alcoholic and non-alcoholic beverages
in-depth working knowledge of food preparation and presentation
experience in staff management and development
knowledge of basic accounting principles and practices
experience in analysing financial data
knowledge of planning and forecasting
track record of managing inventory and cost control
knowledge of administrative procedures
able to use relevant computer applications
Key Competencies
decision-making
judgment
problem analysis and problem-solving
planning and organising
resource management
communication
customer service focus
quality orientation
teamwork
