Job Title

Restaurant GM

Location

Suzhou

Report to

Regional Operation

Subordinate

All restaurant employees  Approximately 80

Synopsis

The Restaurant General Manager is the public face of the restaurant for employees, customers and the wider community, which he/she reflects in demeanor at all times. He/she manages all aspects of ongoing restaurant operations, with relentless drive for quality, service, accuracy, and cleanliness. The restaurant is a profit center, and the GM is accountable for achievement of business targets.

Deliverables/Metrics

·        Restaurant revenue

·        QSAC

o   Quality

o   Service level

o   Accuracy

o   Cleanliness

·        Facilities, Loss & shrinkage

·        HR – employee turnover, training records, morale, and personal development

Responsibilities

·        Lead by example in all areas of restaurant operations to create a strong team.

·        Always represent the company in the proper manner when dealing with customers and the community at-large.

·        Resolve any customer issues effectively and discreetly.

·        Retain the company’s high quality standards for freshness, taste, and consistency. Check that recipes are followed accurately.

·        Monitor cleanliness and sanitation at all times, and work with other staff to ensure proper food safety procedures.

·        Have complete knowledge of all menu items, their garnish, contents and preparation methods.  Be ready to answer any customer questions.

·        Maintain excellent customer service standards in the restaurant.

·        Check all sections schedules and give final approval.

·        Monitor training programs and sign off to give new employee permission to start work. Provide on-the-job training/direction, communicate additional training needs to senior management.

·        Delegate tasks to appropriate associates, and follow-up for correct and on-time completion

·        Foster open communication with and among employees.

·        Identify opportunities for quality/service improvements, cost savings, other operational enhancements.

·        Monitor the ordering processes for each department, ensure they are controlling costs.

·        Keep constant watch on restaurant property to prevent loss and shrinkage.

·        Complete an accurate monthly inventory count. .

·        Monitor food cost, labor cost, waste/spoilage, and other operational expenses to help ensure the financial success of the restaurant.

·        Ensure accurate daily closing, and cash management.

·        Follow all safety policies to ensure a safe work area.

·        Implement marketing programs, promotions.

·        Have the ability to fully operate the POS system.

·        Analyze performance vs. targets, develop improvement suggestions and discuss with senior management.

·        As a member of the overall element fresh management team, support company initiatives beyond the call of daily duty.

Skill Requirements: a. Technical skills

·        Minimum five years of restaurant experience, at least three years of which in restaurant management. Must include management of kitchen and service operations.

·        Organization skills, including prioritizing of workload and task delegation.

·        Restaurant sanitation and cleanliness.

·        Inventory management for perishable products.

·        Understanding of customer satisfaction drivers.

·        Team leadership: track record in managing team performance; employee assessment with appropriate action taken.

Skill Requirements: b. Personal skills

·        Strong command of Mandarin Chinese and English.

·        Outgoing personality for customer and staff interaction.

·        Passion for quality and customer satisfaction.

·        Honesty and integrity.

·        Overseas background with relevant major is preferable.