Job Description:

The General Manager is responsible for overseeing all aspects of daily restaurant operations to ensure exceptional guest experiences, consistent food quality, and compliance with health and safety standards. This role drives financial performance, manages and develops staff, and fosters a positive and professional environment. The General Manager provides leadership through effective operational management, people development, and guest-focused service while ensuring that the restaurant achieves sales, profitability, and performance goals.

Key Responsibilities:
Lead and manage front-of-house (FOH) and back-of-house (BOH) teams, including hiring, training, scheduling, and performance management to maintain a motivated, efficient staff.

• Drive sales growth through execution and optimization of all sales channels: Dine In, To-Go, EzCater, and third-party platforms.
• Monitor and analyze financial performance, control costs, and maximize profitability.
• Ensure operational excellence through management of inventory, facilities, and compliance with health & safety regulations.
• Maintain high guest satisfaction by addressing feedback promptly and fostering a welcoming atmosphere.
• Collaborate with marketing teams to implement promotions and growth initiatives.
• Engage directly in daily operations as necessary, including hourly tasks, to meet business goals.
• Create and sustain a positive workplace culture that encourages teamwork, accountability, and low staff turnover.

Requirements:

• Minimum of one year experience as General Manager in a full-service restaurant.
• Strong leadership, communication, and problem-solving skills.
• Proficiency in restaurant systems such as POS and Microsoft Office.
• TIPs and ServSafe certification or willingness to obtain.