Description
As a General Manager to lead daily operations, drive revenue, maintain service standards, and ensure smooth coordination between Front-of-House and Kitchen teams, including the Executive Chef.
*Key Responsibilities:*
*1. Operations & Service*
- Oversee daily restaurant operations: opening, closing, floor supervision, cash handling
- Maintain high standards of food quality, service, cleanliness, and ambiance
- Handle customer complaints and ensure guest satisfaction
- Monitor online reviews and implement improvements
- Hire, train, schedule, and evaluate FOH staff: waiters, cashiers, hosts
- Coordinate with Executive Chef on BOH staffing, training, and performance
- Build a positive team culture and resolve staff conflicts
- Ensure compliance with labor laws and company policies
*3. Financial & Admin*
- Manage budgets, labor costs, and expenses
- Control inventory, waste, and pilferage with Executive Chef
- Review daily/weekly/monthly sales, COGS, and P&L reports
- Manage vendor relationships and negotiate supply contracts
*4. Sales & Marketing*
- Drive sales through promotions, upselling, and customer loyalty programs
- Work with Executive Chef on menu engineering, pricing, and seasonal specials
- Plan events, catering, and special dining experiences
- Maintain local partnerships and community presence
*5. Compliance & Safety*
- Ensure adherence to food safety, hygiene, and health department regulations
- Implement SOPs for safety, fire, and emergency procedures
- Maintain licenses, permits, and accurate records
*6. Collaboration with Executive Chef*
- Jointly plan menus, food costing, and inventory ordering
- Coordinate kitchen production with FOH demand and events
- Align on quality standards, new dishes, and specials
- Solve operational issues between kitchen and service teams
- as GM preferred
- Strong leadership, communication, and conflict resolution skills
- Knowledge of POS systems, inventory software, and MS Excel
- Ability to multitask under pressure during peak hours
- Knowledge of food safety and Punjab Food Authority regulations
*Skills:*
- Customer service excellence
- Financial acumen + cost control
- Team leadership and training
- Problem-solving and decision making
- Time management and organization