establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programmes.financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc.
operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security.reporting to and attending regular meetings with area managers or head office representatives.preparing reports and other performance analysis documentation.ensuring high standards of customer service are maintained.working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations.Managers and a Kitchen Manager in a restaurant to follow General Manager’s. They are in charge of many things like restaurant performance, recruitment, training, menu design, food cost, environment improvement, financial planning, and customer service. The Restaurant General Manager works closely with other Food and Beverage supervisors to ensure operations, food preparation, service, and other back-of-house and front-of-house needs are run efficiently and meet both financial and quality. The general manager must be proficient in all stations.
The Restaurant General Manager is responsible for ensuring that guests are provided a memorable dining experience.
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