CHOICE BUSINESS SOLUTIONS BELIEVES THERE IS NO WRONG PERSON. WE KNOW THAT EVERYONE IS UNIQUE AND TALENTED IN THEIR OWN WAY. WE ARE SEEKING THE RIGHT INDIVIDUAL TO JOIN ONE OF OUR CLIENTS' TEAM AS A GENERAL MANAGER.
RESTAURANT GENERAL MANAGER JOB DUTIES:
· ESTABLISHES RESTAURANT BUSINESS PLAN BY SURVEYING RESTAURANT DEMAND; CONFERRING WITH PEOPLE IN THE COMMUNITY; IDENTIFYING AND EVALUATING COMPETITORS; PREPARING FINANCIAL, MARKETING, AND SALES PROJECTIONS, ANALYSES, AND ESTIMATES.
· MEETS RESTAURANT FINANCIAL OBJECTIVES BY DEVELOPING FINANCING; ESTABLISHING BANKING RELATIONSHIPS; PREPARING STRATEGIC AND ANNUAL FORECASTS AND BUDGETS; ANALYZING VARIANCES; INITIATING CORRECTIVE ACTIONS; ESTABLISHING AND MONITORING FINANCIAL CONTROLS; DEVELOPING AND IMPLEMENTING STRATEGIES TO INCREASE AVERAGE MEAL CHECKS.
· ACCOMPLISHES RESTAURANT AND BAR HUMAN RESOURCE OBJECTIVES BY ORIENTING, TRAINING, ASSIGNING, SCHEDULING, COACHING, COUNSELING, AND DISCIPLINING MANAGEMENT STAFF; COMMUNICATING JOB EXPECTATIONS; PLANNING, MONITORING, APPRAISING, AND REVIEWING JOB CONTRIBUTIONS; PLANNING AND REVIEWING COMPENSATION ACTIONS; ENFORCING POLICIES AND PROCEDURES.
· COORDINATING AND IMPLEMENTING MARKETING, ADVERTISING, PUBLIC AND COMMUNITY RELATIONS PROGRAMS; EVALUATING PROGRAM RESULTS; IDENTIFYING AND TRACKING CHANGING DEMANDS WITH THE EXECUTIVE GROUP.
· CONTROLS PURCHASES AND INVENTORY BY MEETING WITH ACCOUNT MANAGER; NEGOTIATING PRICES AND CONTRACTS; DEVELOPING PREFERRED SUPPLIER LISTS; REVIEWING AND EVALUATING USAGE REPORTS; ANALYZING VARIANCES; TAKING CORRECTIVE ACTIONS.
· MAINTAINS OPERATIONS BY PREPARING POLICIES AND STANDARD OPERATING PROCEDURES; IMPLEMENTING PRODUCTION, PRODUCTIVITY, QUALITY, WASTAGE, AND PATRON-SERVICE STANDARDS; DETERMINING AND IMPLEMENTING SYSTEM IMPROVEMENTS.
· MAINTAINS PATRON SATISFACTION BY MONITORING, EVALUATING, AND AUDITING FOOD, BEVERAGE, AND SERVICE OFFERINGS; INITIATING IMPROVEMENTS; BUILDING RELATIONSHIPS WITH PREFERRED PATRONS.
· MAINTAINS SAFE, SECURE, AND HEALTHY FACILITY ENVIRONMENT BY ESTABLISHING, FOLLOWING, AND ENFORCING SANITATION STANDARDS AND PROCEDURES; COMPLYING WITH HEALTH AND LEGAL REGULATIONS; MAINTAINING SECURITY SYSTEMS.
· MAINTAINS PROFESSIONAL AND TECHNICAL KNOWLEDGE BY TRACKING EMERGING TRENDS IN THE RESTAURANT INDUSTRY; ATTENDING EDUCATIONAL WORKSHOPS; REVIEWING PROFESSIONAL PUBLICATIONS; ESTABLISHING PERSONAL NETWORKS; BENCHMARKING STATE-OF-THE-ART PRACTICES; PARTICIPATING IN PROFESSIONAL SOCIETIES.
· ACCOMPLISHES COMPANY GOALS BY ACCEPTING OWNERSHIP FOR ACCOMPLISHING NEW AND DIFFERENT REQUESTS; EXPLORING OPPORTUNITIES TO ADD VALUE TO JOB ACCOMPLISHMENTS.
RESTAURANT GENERAL MANAGER SKILLS AND QUALIFICATIONS:
· BACHELOR'S DEGREE IN HUMAN RESOURCES, HOSPITALITY, BUSINESS ADMINISTRATION, OR EQUIVALENT
· MASTERS DEGREE (ASSET)
· 3 YEARS WORKING IN THE HOTEL OR RESTAURANT INDUSTRY
· LEADERSHIP AND EMPLOYEE RELATIONSHIP SKILLS
· DEVELOPING BUDGETS
· FINANCIAL PLANNING AND STRATEGY
· DECISION MAKING
· PROCESS IMPROVEMENT
· STRATEGIC PLANNING
· VERBAL COMMUNICATION
· CUSTOMER FOCUS
· MANAGEMENT PROFICIENCY,
· MANAGING PROFITABILITY
· QUALITY FOCUS