General Manager

Operational Oversight:

• Manage Daily Operations: Ensure smooth running of the restaurant and bar during all shifts. 
• Staff Management: Hire, train, schedule, and oversee staff, ensuring they perform their duties effectively.
• Inventory Control: Monitor inventory levels, order supplies, and manage stock.
• Ensure Exceptional Customer Service: Address customer complaints and resolve issues promptly.
• Maintain a Welcoming Atmosphere: Ensure the restaurant and bar environment is pleasant for customers.
• Budgeting and Financial Reporting: Handle budgeting, financial reporting, and cost control.
• Revenue Management: Develop and implement strategies to maximize sales and profits. 
• Ensure Health and Safety Compliance: Adhere to health, safety, and alcohol regulations.
• Maintain Hygiene Standards: Ensure the cleanliness and maintenance of the facility. 
• Develop Marketing Strategies: Create and implement marketing plans to attract customers. 
• Promote Special Events: Organize and promote events and special offers. 
• Lead by Example: Set the standard for professionalism and service quality. 
• Train and Develop Staff: Provide ongoing training and development opportunities for employees. 
• Maintain Food and Beverage Quality: Ensure the quality of food and drinks served meets the restaurant's standards. 
• Vendor Management: Establish and maintain relationships with suppliers and vendors. 
• Plan for Growth: Develop long-term strategies for business growth and improvement. 
• Stay Updated: Keep abreast of industry trends and competitor activities.
• Build Relationships: Foster positive relationships with regular customers and the local community. 
• Feedback Management: Collect and act on customer feedback to improve services.