What Is The Job Of A General Manager In A Quick Service Restaurant

Eatery Full general Manager
Job Description

Restaurant general managing director job description clearly details the duties and requirements of the eating place manager job.

Restaurant management concept with icons related to restaurant management

The role and areas of responsibleness of the restaurant manager will vary according to the size and type of the institution. Notwithstanding the core management functions remain the same and are comprehensively listed below.

Adapt the job description sample to suit your specific restaurant task.

Eatery General MANAGER

General Purpose

Plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and assisting concern functioning of the restaurant and the optimal utilization of staff and resource.

Master Task Tasks, Duties and Responsibilities

set operating goals and objectives
assess staffing requirements and recruit staff when needed
train and coach staff
prepare and implement standard operating procedures
manage staff performance in accordance with established standards and procedures
ensure staff know and adhere to established codes of practice
organize and monitor staff schedules
maintain employee records
according eating place operations during each shift
monitor adherence to health, condom and hygiene standards in kitchen and eating place
proceed records of health and safety practices
ensure compliance with restaurant security procedures
ensure alcohol regulations are adhered to
interact with customers
advise customers on food and potable choices
oversee training of food and drinkable items
ensure adherence to fix recipes
ensure quality of food and beverage presentation
find size of food portions and preparation quantities to minimize waste
interact with customers to ensure all inquiries and complaints are handled promptly
plan and co-ordinate menus
analyze food and beverage costs and assign menu prices
total restaurant receipts and reconcile with sales
ensure cash management procedures are completed accurately
gear up and monitor budgets
clarify budget variances and take corrective actions
constitute and implement financial controls
implement and oversee cost cut measures
plan and monitor eating house sales and revenue
organize and supervise marketing and promotional activities
maintain business records
prepare and analyze management reports
determine and execute operating improvements
bank check and order supplies of not-nutrient items
identify and gauge food and beverage supply requirements and identify orders with suppliers
negotiate purchase prices and develop preferred suppliers
schedule nutrient and beverage deliveries
check quality of deliveries and documentation
ensure correct storage of supplies
arrange for maintenance and repairs of equipment and services
identify and evaluate competitors
keep current with trends in the restaurant industry

Knowledge and Experience

tertiary qualification preferred
previous experience in food and beverage management
in-depth working knowledge of alcoholic and non-alcoholic beverages
in-depth working knowledge of food preparation and presentation
experience in staff management and development
noesis of bones bookkeeping principles and practices
experience in analyzing financial data
cognition of planning and forecasting
track tape of managing inventory and cost control
cognition of administrative procedures
able to employ relevant computer applications

Cardinal Skills and Competencies

decision-making
judgment
problem assay and problem-solving
planning and organizing
resource management
communication
client service focus
quality orientation
teamwork

adjustability
flexibility
loftier energy level
stress tolerance

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