Restaurant General Manager

**Customer Service**
- To provide a friendly, courteous and professional service at all times
- To ensure the highest standards of Guest Service
- To demonstrate a high standard of personal appearance and ensuring good personal hygiene
- To ensure the agreed standards of food service are adhered to at all times
- To manage employees ensuring that the correct standards and methods of service are maintained
- To ensure the efficient flow of service and standards are constantly met during service periods
- To ensure all customer requests and queries are responded to promptly and effectively, assuring “Exceptional Guest Services”
- To positively deal with and learn from all customer complaints and comments
- To actively seek feedback from customers on a regular basis

**People Management**
- To build and maintain an efficient team of employees, driving the team towards the objectives of the business
- To ensure that the restaurant’s personnel budgets are strictly adhered to
- To recruit and select employees to the agreed staffing levels
- To develop a learning culture and to ensure that all team members feel valued and rewarded
- To produce employee rotas to ensure employee levels match the needs of the business
- To ensure all new employees attend induction
- To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department
- To manage all employees and fellow managers in line with the agreed skills and standards, giving regular feedback and appraisals
- Individual team members to have individual development plans
- To manage all disciplinary and grievance issues within the department
- To assess staff performance against the agreed skills and standards
- To address complaints and resolve problems
- To constantly monitor the grooming and personal hygiene of the team

**Department Responsibilities**
- To maintain constant quality control of all areas of the restaurant, ensuring the required standards are always met
- To ensure the department is maintaining its agreed level of operating performance at all times
- To communicate and delegate activities to the team
- To ensure all up selling opportunities are maximized within the department
- To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service
- To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved
- To manage all aspects of the financial performance of the restaurant
- To prepare department budgets or re-forecastt
- To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
- To ensure all department staff work hygienically and productively
- To ensure the standards and controls for health and safety, hygiene, risk assessments, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors
- To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment
- To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
- To have a detailed knowledge of department and brand standards and be able to explain the standards to the team
- To create and implement sales promotions and staff incentives, strictly requiring the authorization of the CEO
- To ensure that all in house control systems / audit requirements are adhered to at all times
- To prioritise actions and delegate effectively
- To be self-reliant, working with mínimal control and direction, acting on own initiative where necessary
- Work closely with Marketing to drive the events and social media calendars

**Communication**
- To provide a clear handover during shift changes
- To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work
- To notify your staff to all menu changes, specialities, event menus and changes to standards prior to the commencement of service
- To ensure that the daily briefings take place, in conjunction with the Chef
- To develop an open culture of communication, both formal and informal

**Making it Happen**
- Stimulate change, challenge assumption and ways of working to move the business forward
- Develop a positive and direct relationship with all colleagues
- Flexible within the role in supporting the business
- Within the department, support a culture of pride, ownership and desire to exceed expectation
- To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs
- To understand what is happening in other venues in the property, the company, competitor restaurants and the external envir