General Manager

A restaurant general manager (RGM) is responsible for the day-to-day operations of a restaurant, from customer service to finances. Their duties include:

Staff management: Recruiting, hiring, training, and scheduling staff, including servers and hosts

Customer service: Ensuring customer satisfaction, handling complaints, and building relationships with preferred patrons

Financial management: Monitoring sales and expenses, forecasting, and managing inventory

Food safety: Enforcing food handling regulations and ensuring compliance with health and safety standards

Marketing: Promoting the restaurant and developing marketing programs

Menu planning: Collaborating with chefs to plan the menu

Restaurant maintenance: Creating a plan for daily maintenance and emergencies

Documentation: Completing paperwork, such as sales, inventory, and staff attendance reports

Other responsibilities of an RGM include: Ensuring compliance with alcoholic beverage regulations, Maintaining the appearance of the staff and building, Identifying opportunities for growth, and Tackling challenges head-on.

Some skills and qualifications that are helpful for an RGM include: Proven work experience in a restaurant setting, Demonstrated customer service skills, Understanding of financial management, and Strong knowledge of restaurant management software.