Restaurant General Manager

Roles and Responsibilities

We are seeking an experienced Restaurant General Manager to join our pre-opening team. As the Restaurant General Manager in Aelia, you will be responsible for overseeing all aspects of the restaurant's operations, including but not limited to training, motivating and retention of the team, food cost, labor cost, P&L responsibility, staffing plans, safety, and hygiene, all whilst adhering to all company policies and procedures and brand guidelines.

Role Responsibilities

• Manage the day-to-day operations of the restaurant, ensuring exceptional service and a memorable dining experience for guests.
• Hire, train, and manage a team of chefs, servers, and support staff.
• A strong sense of leadership and an excellent motivator.
• Develop and implement policies and procedures to ensure high-quality service, food, and beverages.
• Maintain and exceed the restaurant's financial goals through effective cost management and revenue generation.
• Ensure compliance with all health, safety, and sanitation regulations.
• Build and maintain relationships with customers, vendors, and suppliers.
• Collaborate with the culinary team to create and update menus, and ensure that all dishes are of the highest quality.
• Manage the restaurant's inventory, including ordering supplies and managing stock levels.

Key Skills And Qualifications

• 5+ years of experience in a management role in a fine dining restaurant or similar high-end hospitality setting.
• Proven track record of managing and developing teams to deliver exceptional customer service.
• Strong financial acumen and experience managing budgets and P&L statements.
• Excellent communication and interpersonal skills, with the ability to build and maintain relationships with staff and customers.
• Thorough knowledge of food and beverage service, including wine and spirits.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Bachelor's degree in hospitality or a related field is preferred, but not required.

Desired Candidate Profile

1. Operational Management:

• Oversee Daily Operations: Ensure the smooth operation of the restaurant by managing front-of-house and back-of-house activities, including coordinating between kitchen, dining area, and bar staff.
• Monitor Service Standards: Ensure that the restaurant’s service standards are consistently met, including timely service, food quality, cleanliness, and guest satisfaction.
• Inventory and Supply Management: Oversee inventory control, ordering, and stock management to ensure the restaurant is adequately stocked with ingredients and supplies without overstocking.
• Implement and Enforce Policies: Develop and enforce restaurant policies and procedures related to service, food preparation, safety, cleanliness, and customer service.

2. Staff Management and Leadership:

• Recruitment and Training: Hire, train, and onboard staff, including servers, kitchen staff, bartenders, and front-of-house employees. Ensure they are equipped with the skills and knowledge to perform their roles effectively.
• Employee Scheduling: Create staff schedules to ensure appropriate staffing levels during peak and off-peak hours, taking into account employee availability and labor costs.
• Performance Management: Conduct regular performance evaluations for staff, provide constructive feedback, and implement development plans for growth. Address underperformance and motivate staff to meet business objectives.
• Foster a Positive Work Environment: Cultivate a positive work culture by encouraging teamwork, leading by example, resolving conflicts, and maintaining high morale among staff.

3. Guest Relations and Customer Experience:

• Customer Satisfaction: Ensure that customers have an exceptional dining experience, addressing any complaints or concerns in a professional and timely manner. Handle difficult situations diplomatically to maintain guest satisfaction.
• Engage with Customers: Regularly interact with guests to build relationships, ask for feedback, and ensure they are happy with their meals and service.
• Promotions and Events: Organize and promote special events, themed nights, or promotional offers to increase foot traffic and sales.
• Maintain High Standards: Oversee cleanliness, ambiance, and overall guest experience, ensuring that the restaurant meets or exceeds health, safety, and hygiene standards.

4. Financial Management:

• Budgeting and Cost Control: Develop and manage the restaurant’s budget, focusing on controlling labor costs, food costs, and operational expenses. Track sales and profitability to meet financial goals.
• Profitability and Revenue Growth: Implement strategies to drive revenue, increase average check size, and reduce costs. This could include optimizing menu offerings, improving marketing efforts, or increasing upselling by the wait staff.
• Financial Reporting: Prepare financial reports, including daily, weekly, and monthly revenue reports, and analyze profit margins, costs, and other key performance indicators (KPIs). Make data-driven decisions to improve financial outcomes.