Restaurant General Manager

Role Overview

Restaurant General Manager at Apparel Group. This role manages and controls day-to-day restaurant operations.

Role Purpose

To oversee all aspects of restaurant operations, including staffing, training, food and beverage service, financial performance, and customer experience, ensuring operational excellence and achievement of revenue targets.

Key Responsibilities

Staffing & Training

• Ensure front-of-house and back-of-house staff are familiar with daily requirements.
• Conduct training of all staff prior to restaurant opening and whenever needed to maintain operational excellence standards.
• Treat all staff fairly and with commonly accepted courtesy.
• Maintain up-to-date time tables, leave rosters, and attendance registers.
• Schedule working hours for all service staff, considering expected business volume, reservations, and timetables.
• Keep attendance registers daily and immediately report absenteeism to HR.
• Ensure all staff are fully informed of disciplinary procedures and grievance handling.
• Conduct daily briefings with staff to ensure smooth running of service sequences.
• Manage the day-to-day function of all restaurant employees and facilities.
• Hold weekly meetings with the Managing Partner to ensure operations are on track and communicate special arrangements.

Pre-Opening & Coordination

• Coordinate with all related parties during the pre-opening phase to ensure the opening date is reached with full readiness of staffing, training, stocking, menu, budgets, marketing plan, and all other operational aspects.

Menu & Kitchen Operations

• Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage offerings.
• Ensure smooth communications between restaurant and kitchen.

Service Operations

• Manage prompt, efficient, and courteous serving of food and beverage in the restaurant.
• Ensure all stocks are kept securely and under correct storage conditions applicable to each commodity type.

Inventory & Supplies

• Ensure all purchased orders have been delivered and stored.
• Order supplies and ensure all stocks are ordered in correct quantities, quality, and price.
• Perform daily stock checks and stock takes.
• Control and manage monthly inventory.

Financial Management

• Own the profit and loss statement of the restaurant.
• Achieve set revenues and sales targets for the entire restaurant operation on both floors.
• Monitor and control departmental operations to achieve budget, considering restaurant revenue and expenditure.
• Control and analyze departmental costs on an ongoing basis to ensure performance against budget, implementing corrective measures where necessary.
• Ensure expenses are within budget limits.
• Manage tips division.
• Manage all administration procedures and ensure all documents are sent to the accounts department immediately for processing.

Reporting & Analysis

• Generate weekly, monthly, and quarterly reports on all aspects of restaurant operations, including budgets, cost breakdowns, and sales breakdowns by food categories, customer profile, menu items, and days of the week.

Health, Safety & Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure direct reports comply.
• Familiarize yourself with emergency exits and evacuation procedures.

Marketing & Public Relations

• Own PR and marketing activities and communications to maximize exposure, footfall, and sales revenues of both levels of the restaurant.

General

• Comply with the company's corporate code of conduct.
• Familiarize yourself with company values and model desired behaviors.
• Perform tasks as directed by management in pursuit of achieving business goals.