Restaurant General Manager

POSITION TITLE: Restaurant General Manager

REPORTS TO: Managing Director / Area General Manager / Owner

POSITION SUMMARY:

The General manager will be responsible for all aspects of operations at the Restaurant, from day-to-day staff management and guests. He / She should be an ambassador for the brand and your Restaurant. Provide leadership and strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction. Work Very closely with the Restaurant owners and other stake holders.

Responsible for managing the Restaurants management team (HODs) and overall Restaurant targets to deliver an excellent Guest experience.

GM DUTIES AND RESPONSIBILITIES:

Oversee the operations functions of the Restaurant, as per the Organizational chart.

Hold regular briefings and meetings with all head of departments.

Ensure full compliance with Restaurant operating controls, SOP’s, policies, procedures and service standards.

Lead all key property issues including capital projects, customer service, and refurbishment.

Handling complaints, and oversee the service recovery procedures.

Responsible for the preparation, presentation and subsequent achievement of the Restaurant's annual Operating Budget, Marketing & Sales Plan and Capital Budget.

Manage on-going profitability of the Restaurant, ensuring revenue and guest satisfaction targets are met and exceeded.

Ensure all decisions are made in the best interest of the Restaurants and management.

Deliver Restaurant budget goals and set other short and long term strategic goals for the property.

Developing improvement actions, carry out costs savings.

A strong understanding of P&L statements and the ability to react with impactful strategies

Closely monitor the Restaurants business reports on a daily basis and take decisions accordingly.

Ensure that monthly financial outlooks for Rooms,Food & Beverage, Admin & General, on target and accurate.

Maximizing room yield and Restaurant revenue through innovative sales practices and yield management programs.

Prepare a monthly financial reporting for the owners and stake holders.

Draw up plans and budget(revenues, costs, etc.) for the owners.

Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipments and services.

Act as a final decision maker in hiring a key staffs.

Coordination with HOD for the execution of all activities and functions.

Overseeing and managing all departments and working closely with department heads on a daily basis.

Manage and develop the Restaurant Executive team to ensure career progression and development.

Be accountable for the responsibilities of department heads and take ownership of all guest complaints.

Provide effective leadership to Restaurant team members.

Lead in all aspects of business planning.

Respond to audits to ensure continual improvement is achieved.

Corporate client handling and taking part in new client acquisition along with the sales team whenever required.

Assisting in residential sales as and when required and developing strong sales prospects.

Responsible for safeguarding the quality of operations both (internal & external audits).

Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.

PREREQUISITES:

The ideal candidate should be a highly intelligent Restaurant professional with outstanding, management skills and extensive hands-on experience. Available to work when needed, including weekends, holidays, and nights.

EDUCATION:

A university degree in Hospitality or a related field with Experience in opening, managing or re-positioning a Restaurant with a clear track record. Excellent computer system skills.

EXPERIENCE:

At least 15 to 20 years of experience in the hospitality industry, with significant luxury and international experience. And 5 to 10 years of experience as a General Manager or Asst. General Manager.