Job Description
Job DescriptionSalary: $140,000-150,000
HM Hospitality has a Confidential Opening for a Restaurant General Manager in the South Bay!
A restaurant General Manager (GM)oversees daily operations, manages staff (including hiring, training, and scheduling), handles budgets, inventory, and financial reporting, ensures customer satisfaction and safety compliance, and leads marketing efforts to drive business. The GM acts as a bridge between front-of-house and back-of-house operations, ensuring smooth communication and a consistent, high-quality guest experience.
Key Duties of a Restaurant General Manager
- Operations Management: Direct and supervise all daily activities, ensuring efficient service, food quality, and guest satisfaction.
- Staff Management: Recruit, hire, train, schedule, and manage performance for all restaurant staff, fostering a positive work environment.
- Financial Management: Develop and manage budgets, control costs, monitor inventory, and analyze financial reports to achieve profitability.
- Customer Service: Ensure exceptional guest experiences by addressing feedback and resolving issues, acting as the primary point of contact for complaints.
- Marketing & Sales: Collaborate on marketing campaigns and implement strategies to attract new customers and boost revenue.
- Compliance: Maintain strict adherence to food safety, health, and legal regulations to ensure a safe and compliant facility.
- Inventory & Supplies: Oversee the ordering of ingredients and supplies, managing stock levels and coordinating with vendors to prevent shortages.
- Communication: Facilitate clear communication between kitchen staff, servers, and management to ensure seamless coordination and high service standards
Required Skills
- 5+ Years as a General Manager in a high end, fine dining preferred restaurant.
- Managed $12mm in annual revenue or more.
- Private Dining and Catering Experience a plus.