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Form of work
SalaryResponsibilities:
- Oversee daily operations of the restaurant, including front-of-house and back-of-house activities
- Manage and lead a team of employees, providing guidance, training, and performance evaluations
- Develop and implement strategies to improve customer service and increase customer satisfaction
- Ensure compliance with health and safety regulations and maintain a clean and sanitary environment
- Monitor inventory levels and order supplies as needed
- Create and maintain employee schedules to ensure adequate staffing levels
- Handle customer complaints and resolve issues in a timely and professional manner
- Collaborate with the culinary team to develop menus and ensure high-quality food preparation
- Conduct regular meetings with staff to communicate goals, expectations, and updates
Qualifications:
- Previous experience in the food industry, preferably in a management role
- Strong knowledge of catering and hospitality management principles
- Proven ability to interview, hire, train, and motivate employees
- Familiarity with culinary techniques and banquet operations
- Excellent communication skills, both verbal and written
- Proficient in cash handling procedures and basic accounting principles
- Exceptional customer service skills with a focus on creating a positive dining experience
Please note that this is not an exhaustive list of responsibilities and qualifications. The General Manager may be required to perform additional tasks as needed to support the overall success of the restaurant.
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work Location: In person
