My job responsibilities as a Restaurant General Manager included:
• 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.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• 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, 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.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, 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.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining
Managing sales, staff,stock control variance and wastage
NSER project
* Training and supervising staff
* promoting and marketing the business
* overseeing stock levels
* ordering supplies
*handling customer enquiries and complaints
* taking reservations
*greeting and advising customers
*problem solving
*preparing and presenting staffing/sales reports
*keeping statistical and financial records
* Maintained a clean work environment; performed closing and opening duties
& Promoted the brand and offered positive customer service
* Explained local ingredient sources, the importance of sustainability, and product nutritional information with a focus on gluten-free and dairy-free foods.
* Provided many forms of customer service
* Utilized POS systems to perform financial transactions
* Maintained store cleanliness and appearance
* Assisted in food preparation and storage