GENERAL MANAGER

Job Description & Requirements

• Operations Management:Supervising daily restaurant operations and ensuring efficient workflow.
  Implementing and enforcing operational policies and procedures.
  Maintaining a clean and safe environment, adhering to health and safety regulations.
  Managing inventory, ordering supplies, and controlling costs.
• Staff Management:Hiring, training, and scheduling restaurant staff.
  Evaluating staff performance and providing feedback.
  Motivating and leading the team to deliver excellent service.
• Customer Service:Ensuring a positive and welcoming experience for all guests.
  Handling customer inquiries and complaints promptly and professionally.
  Building and maintaining relationships with regular patrons.
• Financial Management:Developing and managing the facotry budget.
  Monitoring sales and labor costs, and identifying areas for improvement.
  Optimizing profitability and minimizing waste.
• Marketing and Promotion:Collaborating with the marketing team to develop promotional strategies.
  Participating in local food events and building brand awareness.
  Implementing strategies to attract and retain customers.
• Reporting and Analysis:Using restaurant management software for reporting and analytics.
  Monitoring key performance indicators (KPIs) and making data-driven decisions.
  Preparing and presenting reports on sales, costs, and other relevant data.
• Skill requirement: Be familiar with all the local sauce recipes and have the ability to develop new sauce recipes.

Essential Skills:

• Leadership and Communication: The ability to effectively lead, motivate, and communicate with a diverse team.
• Organizational and Management: Strong organizational skills to manage daily operations, staff, and resources.
• Problem-Solving: The ability to identify and resolve issues quickly and effectively.
• Customer Service: A passion for providing exceptional customer service and building relationships.
• Financial Acumen: Understanding of factory finances, budgeting, and cost control.
• Industry Knowledge: Familiarity with food safety standards, health regulations, and industry trends.