Restaurant General Manager

Restaurant General Manager — Umbo & Siren Lounge

• Scope: 1 to oversee both venues
• Salary Range: $90k-$110k

Position Overview

The Restaurant General Manager (GM) is responsible for the daily operations, profitability, and overall success of the restaurant. This role involves managing staff, optimizing customer satisfaction, maintaining high food quality standards, and ensuring financial performance. The GM will work to create a positive, safe, and productive environment for employees and guests alike.

Key Responsibilities

Operations Management:

• Oversee day-to-day restaurant operations to ensure smooth and efficient service.
• Implement and monitor quality and food safety standards.
• Manage inventory, order supplies, and control food costs.
• Ensure cleanliness, sanitation, and organization of all areas in the restaurant.

Staff Management:

• Hire, train, and retain high-quality staff.
• Conduct regular performance evaluations, provide feedback, and manage scheduling.
• Foster a positive work environment that encourages teamwork, engagement, and accountability.
• Address employee concerns and handle any disciplinary actions as necessary.

Customer Service:

• Maintain a high standard of customer service, ensuring guests are satisfied with their dining experience.
• Handle customer complaints and resolve issues in a timely and effective manner.
• Monitor customer feedback and use it to improve service and guest satisfaction.

Financial Management:

• Manage the restaurant’s budget, including labor, food, and operational costs.
• Monitor and analyze financial reports to assess performance and develop strategies for profitability.
• Work to set financial goals and drive sales growth.

Marketing and Community Engagement:

• Develop and execute local marketing initiatives to increase visibility and attract customers.
• Build and maintain relationships with the local community, vendors, and customers.
• Organize and participate in community events to boost the restaurant’s profile.

Compliance and Safety:

• Ensure compliance with health, safety, and food handling regulations.
• Stay informed of local, state, and federal regulations impacting restaurant operations.
• Maintain a safe work environment for employees and customers, implementing security measures when necessary.

Team Leadership and Development:

• Serve as a role model for team members, setting a standard of excellence in work ethic and customer service.
• Address any team conflicts professionally and work to build a cohesive team.
• Assist in staff training, fostering professional growth and development.