Restaurant General Manager
Job Description

Restaurant general manager job description clearly details the duties and requirements of the restaurant manager job.

The activities and areas of responsibility of the manager will vary according to the size and type of the establishment. However the core management functions remain the same and are comprehensively listed below.

Adapt the job description sample to suit your specific restaurant job.

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RESTAURANT GENERAL MANAGER JOB DESCRIPTION


General Purpose

Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Main Job Tasks and Responsibilities

  • set operating goals and objectives
  • assess staffing requirements and recruit staff when needed
  • train and coach staff
  • prepare and implement standard operating procedures
  • manage staff performance in accordance with established standards and procedures
  • ensure staff know and adhere to established codes of practice
  • organize and monitor staff schedules
  • maintain employee records
  • co-ordinate restaurant operations during each shift
  • monitor adherence to health, safety and hygiene standards in kitchen and restaurant
  • keep records of health and safety practices
  • ensure compliance with restaurant security procedures
  • ensure alcohol regulations are adhered to
  • interact with customers
  • advise customers on food and beverage choices
  • oversee preparation of food and beverage items
  • ensure adherence to set recipes
  • ensure quality of food and beverage presentation
  • observe size of food portions and preparation quantities to minimize waste
  • interact with customers to ensure all inquiries and complaints are handled promptly
  • plan and co-ordinate menus
  • analyze food and beverage costs and assign menu prices
  • total restaurant receipts and reconcile with sales
  • ensure cash management procedures are completed accurately
  • set and monitor budgets
  • analyze budget variances and take corrective actions
  • establish and implement financial controls
  • implement and oversee cost cutting measures
  • plan and monitor restaurant sales and revenue
  • organize and supervise marketing and promotional activities
  • maintain business records
  • prepare and analyze management reports
  • determine and execute operating improvements
  • check and order supplies of non-food items
  • identify and estimate food and beverage supply requirements and place orders with suppliers
  • negotiate purchase prices and develop preferred suppliers
  • schedule food and beverage deliveries
  • check quality of deliveries and documentation
  • ensure correct storage of supplies
  • arrange for maintenance and repairs of equipment and services
  • identify and evaluate competitors
  • keep current with trends in the restaurant industry

Knowledge and Experience

  • tertiary qualification preferred
  • previous experience in food and beverage management
  • in-depth working knowledge of alcoholic and non-alcoholic beverages
  • in-depth working knowledge of food preparation and presentation
  • experience in staff management and development
  • knowledge of basic accounting principles and practices
  • experience in analyzing financial data
  • knowledge of planning and forecasting
  • track record of managing inventory and cost control
  • knowledge of administrative procedures
  • able to use relevant computer applications

Key Competencies

  • decision-making
  • judgment
  • problem analysis and problem-solving
  • planning and organizing
  • resource management
  • communication
  • customer service focus
  • quality orientation
  • teamwork
  • adaptability
  • flexibility
  • high energy level
  • stress tolerance

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