Restaurant General Manager

Salem's Fresh Eats

Mâcon

EUR 30 000 - 60 000

Description du poste

About the Job

Job Summary: The General Manager is responsible for the successful operation of a single store.

Key Accountabilities

Staff Management and Culture Building:

Recruit, train, and lead restaurant staff, including assistant manager, kitchen manager, shift leader, cook, kitchen, and front of house staff.
Create a positive, inclusive work environment that promotes teamwork, respect, and a strong work ethic.
Foster a culture of exceptional customer service and hospitality among staff.
Encourage open communication and collaboration within the team.
Lead by example and set high professionalism and customer-focus standards.
Recognize and reward outstanding employee performance to boost morale.

People Development:

Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
Identify the strengths and weaknesses of each team member and create individualized development plans.
Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
Support staff in setting and achieving their career goals.
Promote a culture of continuous learning and improvement, encouraging staff to attend relevant training and workshops.

Customer Service:

Ensure exceptional customer service and guest satisfaction.
Handle customer complaints and resolve issues promptly and effectively.
Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
Train staff to provide attentive and courteous service while fostering their personal growth and development.

Operations Management:

Oversee day-to-day operations, including food preparation, service, and cleanliness.
Monitor inventory levels and order supplies as needed.
Ensure compliance with health and safety regulations.
Manage restaurant finances, including budgeting and cost control.
Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
Provide excellent food quality and presentation.
Maintain high food safety standards.
Maintain a clean, safe, and sanitary environment in compliance with operations standards.

Sales and Marketing:

Develop and execute marketing strategies that align with the restaurant's culture and values.
Analyze sales data and trends to make informed decisions that resonate with the target audience.
Promote special events and promotions that reflect the restaurant's unique identity.
Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
Promote brand awareness.
Engage in community outreach.

Financial Management:

Achieve store sales and profit goals and manage overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality.
Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.

Inventory and Supply Chain:

Monitor inventory levels and conduct regular inventory checks.
Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
Manage relationships with vendors and ensure timely deliveries per the restaurant's values.