OVERVIEW

We are seeking a dynamic and experienced General Manager to lead our team in delivering exceptional service and operational excellence in a fast-paced food service environment. The ideal candidate will possess a strong background in restaurant management, with a passion for hospitality and a commitment to maintaining high standards of food safety and quality. This role requires effective leadership skills, the ability to manage diverse teams, and a focus on customer satisfaction.

QUALIFICATIONS

• Proven experience in restaurant management or food service management within quick service or casual dining environments.
• Strong culinary experience with knowledge of food handling and safety regulations.
• Excellent leadership skills with the ability to motivate and manage teams effectively.
• Familiarity with inventory control processes and budgeting practices.
• Experience in training & development of staff members for enhanced operational efficiency.
• Background in hospitality management with an emphasis on customer service excellence.
• Ability to work flexible hours, including nights, weekends, and holidays as required by the business needs.
• Previous experience in fine dining or catering is preferred but not mandatory.
• Strong communication skills with the ability to interact positively with guests and team members alike. If you are passionate about the food industry and have the skills necessary to lead a successful team, we encourage you to apply for this exciting opportunity as our General Manager.
  Job Types: Full-time, Part-time
  Pay: $60,000.00 - $80,000.00 per year
  Expected hours: 30 – 40 per week

Benefits:

• Paid time off

Work Location: In perso

• Oversee daily operations of the restaurant, ensuring compliance with company policies and procedures.
• Manage food preparation processes, ensuring quality and consistency in all menu items.
• Utilize POS systems such as Aloha POS or Micros POS for efficient cash handling and transaction processing.
• Maintain inventory control, including ordering supplies and managing stock levels to minimize waste.
• Train, develop, and supervise staff to enhance performance and ensure adherence to food safety standards.
• Conduct interviews and hire new team members while fostering a positive work environment.
• Implement budgeting strategies to optimize financial performance while maintaining quality service.
• Ensure exceptional customer service by addressing guest inquiries and resolving any issues promptly.
• Manage shift schedules effectively to ensure adequate staffing during peak hours.
• Collaborate with kitchen management to oversee food production, catering events, and banquet services as needed.