Restaurant General Manager

1. Sales & Marketing through Events (Primary Focus):

• Develop and implement a strategic sales and marketing plan focused on increasing revenue through unique and engaging events.
  

• Identify, plan, and execute a diverse calendar of events, including but not limited to:
  

• Themed dining nights (e.g., wine dinners, tasting menus, cultural culinary experiences)
  

• Private dining bookings (corporate events, celebrations, receptions).Community engagement events (e.g., charity events, local partnerships).
  

• Special promotions and holiday events.
  

• Establish and maintain relationships with local businesses, event planners, and community organizations to drive event bookings.
  

• Utilize social media, email marketing, and traditional channels to promote events effectively.
  

• Track and analyze event performance, identifying areas for improvement and maximizing ROI.
  

• Develop compelling event packages and pricing strategies.
  

2. Menu Creation & Development:

• Collaborate closely with the Head Chef to conceptualize, develop, and refine innovative and appealing menus (food, beverage, and specials).
  

• Conduct market research and stay abreast of industry trends to ensure menus are fresh, competitive, and align with guest preferences.
  

• Analyze menu performance (popularity, profitability) and make data-driven adjustments.
  

• Ensure proper menu costing, pricing, and inventory management for all menu items.
  

• Maintain high standards of food quality, presentation, and consistency.
  

3. Fostering Chef Creativity & Culinary Innovation:

• Create an environment that encourages and supports the culinary team's creativity and experimentation.
  

• Facilitate regular brainstorming sessions with the Head Chef and kitchen staff for new dish ideas and menu concepts.
  

• Provide resources and opportunities for culinary team development (e.g., culinary training, exposure to new techniques).
  

• Act as a liaison between the front-of-house and back-of-house to ensure seamless execution of new dishes and promotions.
  

• Champion the chef's unique vision while ensuring it aligns with the restaurant's brand and profitability goals.
  

4. Financial Management:

• Develop and manage budgets, forecasts, and financial reports.
  

• Monitor and control labor costs, food costs, and other operational expenses to ensure profitability.
  

• Analyze sales data, identify trends, and implement strategies to increase revenue and guest counts.
  

• Oversee inventory management, purchasing, and vendor relationships to optimize costs and quality.
  

• Ensure accurate cash handling procedures and financial reconciliation.
  

5. Operational Excellence:

• Oversee all front-of-house and back-of-house operations, ensuring smooth and efficient service.
  

• Maintain high standards of cleanliness, hygiene, and safety throughout the restaurant, adhering to all health and safety regulations.
  

• Develop and implement operational policies and procedures to optimize efficiency and consistency.
  

• Manage and maintain restaurant facilities, equipment, and systems.
  

• Ensure compliance with all licensing, health, and safety regulations.
  

6. Team Leadership & Development:

• Recruit, hire, train, and onboard high-performing staff members (front-of-house and back-of-house).
  

• Provide ongoing coaching, feedback, and performance evaluations to foster professional growth.
  

• Develop and implement staff training programs on service standards, product knowledge, and operational procedures.
  

• Create a positive, motivating, and respectful work environment that encourages teamwork and collaboration.
  

• Address and resolve employee relations issues promptly and effectively.
  

7. Guest Experience & Relations:

• Ensure consistent delivery of exceptional guest service and memorable dining experiences.
  

• Actively engage with guests, address feedback, and resolve complaints effectively and professionally.
  

• Build strong relationships with regular patrons and local community members.
  

• Monitor online reviews and social media feedback, responding appropriately and strategically.
  

Qualifications:

• Education: Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
  

• Experience: Minimum of 8-10 years of progressive management experience in a high-volume, full-service restaurant, with at least 3 years in a General Manager role.
  

• Proven Track Record: Demonstrated success in driving sales, managing profitability, and leading teams.
  

• Sales & Marketing Prowess:
  

  • Essential: Proven experience in conceptualizing, planning, and executing successful events for revenue generation.
    

  • Strong understanding of digital marketing (social media, email campaigns) and traditional marketing strategies.
    

  • Excellent negotiation and closing skills for event bookings.
    

• Culinary Acumen:
  

  • Solid understanding of food and beverage operations, including menu development, costing, and inventory.
    

  • Ability to effectively communicate and collaborate with chefs and kitchen staff.
    

  • Appreciation for culinary innovation and the ability to foster a creative environment.
    

• Financial Literacy: Strong understanding of P&L statements, budgeting, forecasting, and cost control.
  

• Leadership Skills: Exceptional leadership, communication, interpersonal, and problem-solving skills. Ability to motivate and develop a diverse team.
  

• Customer Service: Passion for delivering outstanding guest experiences and resolving customer issues with diplomacy.
  

• Organizational Skills: Highly organized, detail-oriented, and able to manage multiple priorities in a fast-paced environment.
  

• Technical Proficiency: Proficient in POS systems, reservation software, inventory management tools, and Microsoft Office Suite.
  

• Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by the business.