Job Description: Restaurant General Manager

Position: Restaurant General Manager
Location: Tresini Bar & Cucina
Reports To: Ownership
FLSA Status: Exempt (Salaried)

Job Summary:

The Restaurant General Manager (GM) is responsible for overseeing all aspects of the restaurant's operations. This includes ensuring high standards of service, food quality, cleanliness, and overall guest satisfaction. The GM will lead and manage the front-of-house and back-of-house teams, drive profitability, maintain inventory control, and implement operational standards to meet the restaurant’s goals.

Key Responsibilities:

1. Leadership and Staff Management:

  • Lead, motivate, and develop a high-performing team of staff members across all departments (servers, chefs, cooks, dishwashers, etc.).

  • Conduct interviews, hire, train, and onboard new staff.

  • Provide ongoing coaching and feedback to team members to ensure optimal performance.

  • Foster a positive work culture that promotes teamwork, high morale, and a strong commitment to excellent service.

  • Schedule and manage labor to ensure efficient operations while controlling labor costs.

2. Operational Management:

  • Ensure smooth daily operations of the restaurant, from opening to closing.

  • Oversee food preparation and service to ensure the highest quality and consistency.

  • Enforce compliance with health and safety regulations, including food safety standards, sanitation, and workplace safety.

  • Maintain restaurant cleanliness and appearance to meet or exceed brand standards.

  • Handle guest complaints or issues in a timely, professional manner.

3. Financial Management:

  • Develop and manage the restaurant’s budget, controlling costs and maximizing profitability.

  • Monitor and analyze financial performance, including sales, labor costs, food costs, and other operating expenses.

  • Track inventory and order supplies as needed to maintain service levels without overstocking.

  • Create and manage staff schedules to align with business volume while minimizing overtime.

4. Guest Experience:

  • Ensure all guests have an exceptional dining experience by maintaining high levels of service and hospitality.

  • Oversee front-of-house operations, including greeting guests, managing reservations, and addressing customer needs.

  • Develop and implement strategies to increase guest satisfaction and loyalty.

  • Respond to customer feedback, both positive and negative, in a timely and constructive manner.

  • Have a strong knowledge of wine, beer, spirits and be able to provide recommendations to guests and

5. Marketing and Promotion:

  • Collaborate with marketing and social media teams to promote events, special offers, and seasonal menus.

  • Drive local marketing efforts to increase brand visibility and foot traffic.

  • Analyze customer preferences and market trends to tailor the restaurant’s offerings and marketing efforts.

6. Compliance and Reporting:

  • Maintain accurate financial and operational records, including sales reports, payroll, inventory, and vendor receipts.

  • Ensure the restaurant operates in compliance with all local, state, and federal regulations (e.g., health department, liquor licenses, employment laws).

  • Conduct regular staff meetings to update the team on policies, procedures, and performance goals.

Skills and Qualifications:

  • Proven experience as a General Manager or in other managerial positions in the restaurant industry.

  • Strong knowledge of restaurant operations, including food preparation, inventory management, and guest services.

  • Excellent leadership, organizational, and interpersonal skills.

  • Ability to handle multiple tasks simultaneously and work under pressure.

  • Exceptional communication and problem-solving abilities.

  • Strong financial acumen, including understanding of budgeting, cost control, and profitability analysis.

  • Proficient with restaurant management software (POS systems, scheduling tools, inventory management software).

  • Ability to work flexible hours, including nights, weekends, and holidays.

Education and Experience:

  • Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.

  • Minimum of [5] years of experience in a managerial role in the foodservice industry.

  • Proven track record of successfully managing a high-volume restaurant.

Physical Requirements:

  • Ability to stand and walk for long periods.

  • Ability to lift up to 25 pounds.

  • Must be able to handle high-stress situations and work in a fast-paced environment.

Compensation and Benefits:

  • Competitive salary .

  • Performance-based bonuses.

  • Health, dental, and vision insurance.

  • Paid time off (PTO) and holiday pay.

  • Employee discounts on food and beverages.

  • Opportunities for professional development and career growth.