General Manager

Restaurant Supervisor

Job Description

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs. To be successful general manager, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing general manager should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience. We are looking to hire a commendable general manager to manage our kitchen and front of house staff and to resolve issues swiftly.

Responsibilities

·      Ensure promptness, freshness and quality of dishes

·      Coordinating front of house and back of house tasks

·      Implementing hygiene policies and examining equipment for cleanliness

·      Reviewing staffing levels to meet service & operational objectives

·      Training kitchen staff, such as cooks, food preparation and front of house staff

·      Performing administrative tasks, taking stock of food and equipment supplies, and doing purchases orders

·      Constantly evaluates staff strengths and weaknesses, and ensures best fit within the company

·      Setting and monitoring performance standards for staff

·      Obtaining feedback on food and service quality, and handling customer problems and complaints

·      Assists in all facets of the employment cycle, beginning with recruiting/interviewing, talent management, training and termination as necessary

·      Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

·      Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

·      Checking in on dining customers to enquire about food quality and service.

·      Monitoring inventory on key products and supplies ensuring that all food and other restaurant essentials are adequately stocked.

·      Monitoring the restaurant’s cash flow and settling outstanding bills.

·      Reviewing customer surveys to develop and implement ways to improve customer service.

·      The General Manager ensures excellence in all deliverables: food, service, and overall customer experience

·      Leads team in delivering an excellent customer service experience to each and every guest; models a “customer first” attitude in all interactions

·      Trains staff on service and product standards, and holds them accountable to ensure they are met

·      Ensures best practices are followed for product rotation and freshness, in order to deliver the freshest product and minimize waste

·      Plays key role in inventory management between stores, verifying that needs/orders are accurately packed and transported

·      Manages waste and adjusts par levels as necessary

·      Ensures health code standards are met in all areas of the cafe

·      The General Manager communicates pertinent information to staff as necessary, and partners with the Executive Team to provide two-way communication channels to resolve issues and drive excellence.

·      Utilizes line-ups to praise staff, communicate daily goals, and deliver/solicit feedback as necessary

·      Uses financial reporting, sales analysis, and observations to drive profitable sales by managing operating costs (food, supplies, payroll)

·      Performs administrative tasks (schedules, temperature logs, etc.) to support the staff

·      Communicates with leadership at other stores to maintain inventory levels

·      Records daily receipts and waste adjustments into inventory software

·      The General Manager is the chief owner of all maintenance issues and inventory, and responsible for ensuring accurate inventory levels.

·      Ensures that all equipment is in working order, and facilitates repairs as necessary (temperature logs, equipment logs, etc.)

·      Follows up on all maintenance issues to ensure facilities are in excellent condition

·      Resolving customer complaints in a professional manner.

Requirements

·      2+ years culinary education

·      5+ years experience in similar position

·      ServSafe manager food handling certification is required

·      Advanced knowledge of food profession principles and practices

·      Proficient knowledge of human resources management

·      Excellent knowledge of BOH systems, ordering and inventory

·      Excellent communication skills

·      Ability to meet deadlines

·      Available to work on call, shifts, after hours, over weekends and on public holidays