General Manager Job Description in restaurant

General Manager Job Description in restaurant

Overall purpose

Overall purpose

The general manager of a restaurant is in charge of directing all daily activities. They are responsible for hiring and educating restaurant personnel in accordance with corporate regulations, interacting with customers to address issues or find solutions, and establishing work schedules for restaurant workers.


“Company ABC is seeking a customer-focused Restaurant Manager to run our busy downtown restaurant. This is an amazing chance to give our patrons great dining experiences, maintain our commitment to providing the highest level of customer service, and support the growth of our staff.

“Company ABC is a rapidly expanding chain of family-run restaurants dedicated to promoting a culture of mutual respect, diversity, and professional advancement.

Primary duties

  • Manage and control the restaurant’s whole operation.
  • Provide top-notch guest services
  • Ensuring client happiness
  • Create and implement customer loyalty programs.
  • Create new menus and update old ones.
  • Plan and create a comprehensive restaurant marketing plan.
  • Attend regional food festivals.
  • Effectively address consumer inquiries and grievances
  • Manage and coordinate shifts
  • Control and guide the workforce Hire new hires
  • Training and staff performance assessment
  • Calculate consumption, foresee needs, and keep inventory
  • In charge of the food supply
  • Reduce spending and waste.
  • Cultivate a supportive workplace
  • Keep an eye on things and take corrective action
  • Implement cutting-edge tactics to boost output and sales.

Academic qualifications

While a high school diploma and on-the-job training may help a restaurant manager fulfill the minimum criteria, additional education, and training provide candidates an edge. Some restaurant managers have associate’s or bachelor’s degrees in hospitality management, which can make it easier for them to manage challenging job responsibilities like bookkeeping. Others could already be qualified for this position because they have degrees in similar fields or hold a Food Protection Manager Certification. Culinary training for a manager could be beneficial for providing excellent customer service in a restaurant.

Experience required

Restaurant managers should be skilled at managing all facets of regular restaurant operations. If a busy day calls for it, they must feel at ease working in the kitchen or bussing tables. Those who have been successful in various restaurant professions in the past will be able to hire, train, and assist staff in upholding high levels of service and safety.

Two years of experience managing others in a supervisory or management capacity should provide a potential hiring a substantial advantage. Skills like supervisory tact and communication services to develop a solid management-employee bond and aid with employee retention.


  • 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
  • Knowledge of basic accounting principles and practices
  • Experience in analyzing financial data
  • Knowledge of planning and forecasting
  • Track record of managing inventory and cost control
  • Knowledge of administrative procedures
  • Able to use relevant computer applications
  • Decision-making
  • Judgement
  • Problem analysis and problem-solving
  • Planning and organizing
  • Resource management
  • Communication
  • Customer service focus
  • Quality orientation
  • Teamwork
  • Adaptability
  • Flexibility
  • High energy level
  • Stress tolerance


The general manager of a restaurant mainly works for restaurants and other food businesses to guarantee that customers are satisfied with their offerings. They collaborate closely with senior management to put customer service guidelines into practice and hire personnel who uphold business values. By assigning Waiters to tables and supporting front-of-house employees, it is their responsibility to ensure that everything runs smoothly throughout service.

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