Job Title: Restaurant General Manager
Job Location: Dublin
The GM is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimise profits and ensure that customers are satisfied with their dining experience.
Has primary responsibility for all of the following:
General: Oversee and manage all areas o f the restaurant and make final decisions on matters of importance.
Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labour costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas full knowledge of HACCP policies and procedures.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimise waste.
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Ensure customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect employees, customers and company assets.
Ensure all Health and Safety standards are adhered to and a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a customer or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Maintain and develop a mutual trusting relationship with the shop steward. Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
Ensure orientation and induction is implemented before start date of new employee, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
•College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
•Be able to manage a staff ratio of up to 60 employees or more.
•Have a working knowledge of Unions in Ireland and be able to provide communication and negotiation between employees, employer and union.
•Knowledge of computers sufficient to fulfil management functions.
•A working knowledge of micros system or POS essential.
•Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports, Health and Safety, HACCP.
•Self-discipline, initiative, and leadership ability.
•Pleasant, polite manner and a neat and clean appearance.
•Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
•Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
•Must possess good communication skills for dealing with diverse staff.
•Ability to coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily restaurant activities.
•Ability to determine applicability of experience and qualifications of job applicants