Restaurant general manager duties and responsibilities


Introduction


A restaurant manager is responsible for the day-to-day operations of a restaurant. They ensure that the restaurant is run smoothly and efficiently, while also maintaining high standards of customer service, food quality, and health and safety.

The duties of a restaurant manager can vary depending on the size and style of the restaurant, but there are some common responsibilities that all managers will have. These include overseeing staff, ordering supplies, dealing with customer queries and complaints, and keeping track of finances.

If you’re thinking of becoming a restaurant manager, or are already in a management role, then read on to find out more about the duties and responsibilities you can expect to have.

Duties and Responsibilities of a Restaurant General Manager

A restaurant general manager is responsible for the day-to-day operations of the restaurant. They ensure that the restaurant is running smoothly and efficiently. They also hire, train, and supervise staff. In addition, they oversee the financial aspects of the restaurant and ensure that the restaurant is profitable. Let’s take a more detailed look at the duties and responsibilities of a restaurant general manager.

Managing the Restaurant


The restaurant general manager is responsible for the day-to-day operations of the restaurant. They typically work with the owner or executive chef to develop menus, oversee food ordering, and ensure compliance with health and safety regulations. In larger establishments, they may also be responsible for managing a staff of assistant managers and servers.

In addition to their operational duties, restaurant general managers also play a role in marketing and customer relations. They may develop promotional campaigns to increase business, or train staff on how to deal with dissatisfied customers. Good customer service is essential in the restaurant industry, so it is important that the general manager set a positive example for other staff members to follow.

Managing the Staff


The staff is one of the most important assets of any restaurant. A good general manager will carefully select each member of the team and then work to ensure that they are properly trained. Once the staff is in place, it is the manager’s responsibility to ensure that they are organized and that they understand their roles and responsibilities. The manager must also provide regular feedback so that the staff knows how they are doing.

In addition to managing the day-to-day operations of the restaurant, the general manager is also responsible for planning and budgeting. The manager must develop a business plan for the restaurant and then make sure that it is followed. It is also the manager’s responsibility to develop and maintain a budget for the restaurant. The manager must make sure that the restaurant is run efficiently so that it can make a profit.

Managing the Finances

The financial management of a restaurant is the responsibility of the general manager. This includes overseeing the budget, maintaining financial records, and ensuring that the restaurant is profitable.

The general manager is responsible for setting the budget for the restaurant and ensuring that all expenditure stays within this budget. They will need to liaise with the head chef and front of house manager to ensure that food and labour costs are kept under control.

Maintaining accurate financial records is another important aspect of the role. The general manager will need to keep on top of incoming and outgoing revenue, as well as tracking sales figures. This data can be used to help make strategic decisions about pricing, menu development, and marketing initiatives.

Making sure that the restaurant is profitable is perhaps the most important duty of the general manager. They will need to constantly monitor costs and revenue, making adjustments where necessary. If the restaurant is not performing as well as expected, it may be necessary to make changes such as reducing staff hours or introducing new menu items.

Conclusion

The restaurant general manager is responsible for the overall operation of the restaurant. They must ensure that the restaurant is profitable while providing quality food and customer service. The restaurant general manager must be able to handle all aspects of the business, from hiring and training staff to ordering supplies and handling customer complaints.


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