The Restaurant General Manager is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The RGM oversees all of the daily operations of a single restaurant, driving profitability and guest experience. The RGM invests their time in developing servant leaders, creating memorable experiences, and administrative activities. Essential Duties and Responsibilities Leading the Business - Manages inventory costs and maintains inventory by performing Daily and Weekly counts.
- Places and receives inventory truck orders
- Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards
- Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)
Create Memorable Experiences - Call Guests back who have had problems/complaints
- Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility
- Creates action plans to improve Guest metrics
Creating Leaders - Recruiting and Interviewing potential employees
- Complete orientation for new employees
- Creates and monitors schedule and manages team on-boarding process
- Establish a positive culture in the restaurant
Leading Store Operations - Directs restaurant team toward a common goal while meeting KPIs.
- Ensures that restaurant upholds food safety and brand standards
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