General manager h1.location_city

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Training & development

Job General Objectives:
Ensure the smooth and efficient operation of the restaurant, resulting in a high level of customer satisfaction, profitability, and adherence to quality standards. This involves overseeing all aspects of the restaurant's operations, including staff management, customer service, financial performance, and compliance with health and safety regulations

Job Duties and Responsibilities:

• Oversee all daily operations of the restaurant, including opening and closing procedures
• Ensure that all areas of the restaurant, including the kitchen, dining area, and restrooms, are clean, well-maintained, and organized
• Greet and interact with customers to ensure they have a positive dining experience in addition to addressing and resolving customer complaints promptly and effectively.
• Address and resolve customer complaints promptly and effectively
• Create and manage staff schedules to ensure adequate coverage during peak and non-peak times.
• Conduct performance evaluations and provide feedback and coaching to staff members.
• Monitor and manage the restaurant's budget, including tracking expenses, revenues, and profitability
• Prepare and analyze financial reports, such as sales reports, profit and loss statements, and payroll summaries
• Manage inventory levels of food, beverages, and supplies to ensure availability without overstocking
• Coordinate with suppliers to place orders, receive deliveries, and manage vendor relationships
• Ensure that all food and beverages meet quality standards and are served in a timely manner.
• Build and maintain relationships with regular customers to foster loyalty
• Collect and analyze customer feedback to improve service and offering
• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes
• Conduct training sessions for new employees and ongoing training for existing staff.

Required Educational Level:
Associate degree in Business Administration or its equivalent in similar specialty

Practical Experience Required:
2-3 years of experience, preferably 3 in a similar field

Required Abilities and Skills:
Abilities:

• Capacity to lead, motivate, and develop a diverse team of employees
• Ability to delegate tasks effectively and provide clear direction and support
• Strong focus on providing excellent customer service and enhancing the guest experience
• Capacity to oversee daily operations and ensure that all processes run smoothly and efficiently.
• Ability to manage the restaurant's budget, control costs, and optimize revenue
• Commitment to maintaining high standards of food quality, presentation, and service.
• Excellent verbal and written communication skills to interact with staff, customers, and vendors.
• Effective time management skills to ensure that all tasks are completed efficiently and on schedule.
• Strong interpersonal skills to build positive relationships with employees, customers, and suppliers.
• Keen attention to detail to ensure that all aspects of the restaurant operations are executed flawlessly.

Skills:

• Leadership and Team Management
• Customer Service Excellence
• Financial Management
• Operational Efficiency
• Quality Control and Assurance
• Communication Skills
• Problem-Solving and Decision-Making
• Time Management
• Interpersonal Skills
• Inventory Management

KPl's:
***| # | Performance Measurement Indicators | Relative Weight
| 1 | Sales Growth (The increase in sales revenue over a specific period, this can be measured by Comparing sales figures from the current period to the same period in the previous year or quarter, Current Period Sales-Previous Period Sales)/Previous Period Salesx100%.)

| 2 | Customer Satisfaction Score (The level of customer satisfaction with their dining experience, this can be measured by Collect feedback through surveys or comment cards where customers rate their experience on a scale (e.g., 1-5 or 1-10), (Sum of All Customer Satisfaction Scores)/Number of Responses.) | 20%

| 3 | Average Revenue Per Customer (ARPC) (The average amount spent by each customer during their visit, this can be measured by dividing total sales by the total number of customers served, Total Sales/Total Number of Customers) | 10%

| 4 | Net Promoter Score (NPS): (Customer loyalty and likelihood to recommend the restaurant, this can be measured by Surveying customers asking, "On a scale of0-10, how likely are you to recommend our restaurant to a friend or colleague?" Classify responses as Promoters (9-10), Passives (7-8), and Detractors (0-6). Calculate NPS by subtracting the percentage of Detractors from the percentage of Promoters.) | 25%

| 5 | Beverages Sales Push (The percentage of beverages sales across the month, The manager has to increase the beverages sales on a monthly basis which can be measured by comparing the sales of beverages with the previous months.) | 20%