PRIMARY OBJECTIVE OF THE POSITION

The objective of the General Manager position in our restaurant and bar company is to lead and oversee all aspects of the business, ensuring operational excellence, financial profitability, compliance with regulations, and exceptional guest experiences. By effectively managing the restaurant team, controlling profit and loss, maintaining operational standards, fostering a positive work environment, and engaging with internal and external stakeholders, the General Manager aims to drive growth, enhance reputation, and uphold the company's commitment to delivering outstanding dining and entertainment experiences.

SPECIFIC DUTIES AND RESPONSIBILITIES:

1. Operational Management:
   • Control day-to-day operations by scheduling, ordering, and developing the restaurant team members.
   • Implement policies and standard operating procedures to maintain operational excellence.
   • Implement production, productivity, quality, and customer service standards to enhance the guest experience.
   • Determine and implement system improvements to streamline operations and increase efficiency.
2. Financial Oversight:
   • Control profit & loss by following cash control/security procedures, maintaining inventory, and managing labour costs.
   • Review financial reports and take appropriate actions to maximize profitability.
   • Ensure complete and timely execution of marketing programs to drive revenue.
3. Human Resources Management:
   • Conduct performance appraisals and take necessary disciplinary action to maintain a high-performing team.
   • Participate in discussions related to hiring and terminating staff with approval/partnership from Human Resources.
   • Promote cooperative effort, a team spirit, and good morale among employees.
4. Safety and Compliance:
   • Ensure compliance with occupational safety, health, and security codes, as well as company safety policies.
   • Maintain the preventative maintenance program for facility, equipment, and grounds maintenance.
   • Facilitate safe work behaviours of the team to ensure a safe working and customer experience environment.
5. Guest Relations and Quality Assurance:
   • Maintain fast, accurate service and positive guest relations, ensuring products are consistent with company quality standards.
   • Monitor, evaluate, and audit food, beverage, and service offerings to maintain customer satisfaction.
   • Build relationships with preferred patrons to enhance loyalty and retention.
6. External Communication and Compliance:
   • Ensure compliance with all relevant laws, regulations, and licensing requirements.
   • Maintain open and transparent communication with stakeholders to foster positive relationships and address any concerns or inquiries.

GENERAL RESPONSIBILITIES:

1. To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
2. To generally promote and ensure good inter-departmental relations.
3. To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
4. To demonstrate pride in the workplace and personal appearance at all times when representing the Restaurant thus identifying a high level of commitment.
5. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of himself / herself and all employees in the department
6. To adhere to Company and Restaurant rules and regulations at all times.