The Restaurant General Manager is responsible for overseeing all aspects of the hotel's restaurant operations. This includes managing staff, maintaining high-quality food and beverage standards, ensuring exceptional guest service, and driving profitability.
Key Responsibilities:
- Operations Management:
- Oversee daily operations, including scheduling, staffing, and inventory management.
- Ensure adherence to all food safety, sanitation, and health regulations.
- Monitor and control food and beverage costs.
- Develop and implement strategies to improve efficiency and productivity.
- Financial Performance:
- Analyze financial reports to identify areas for improvement.
- Develop and implement strategies to increase revenue and profitability.
- Manage budgets and control expenses.
- Guest Experience:
- Ensure exceptional guest service and satisfaction.
- Resolve guest complaints and issues promptly and professionally.
- Develop and implement guest service training programs.
- Team Leadership:
- Recruit, hire, and train restaurant staff.
- Motivate and inspire the team to achieve high performance.
- Conduct performance reviews and provide feedback.
- Address employee concerns and resolve conflicts.
- Menu Development:
- Collaborate with the culinary team to develop and maintain innovative menus.
- Ensure menu items are consistently prepared and presented.
- Marketing and Promotions:
- Develop and implement marketing strategies to attract guests.
- Coordinate with the hotel's marketing team to promote the restaurant.
Qualifications:
- Proven experience as a Restaurant General Manager or similar role.
- Strong leadership and management skills.
- Excellent communication and interpersonal skills.
- Knowledge of food and beverage operations, including menu development and cost control.
- Strong financial acumen and analytical skills.
- Ability to work flexible hours, including weekends and holidays.
- ServSafe certification required.