General Manager

Job Description

A reputable restaurant located in the Savannah Regional Capital Damongo, is seeking for an experience Restaurant General Manager to join our team! As a General Manager, He/She will be responsible for overseeing the daily operations of the restaurant to ensure excellent customer service, efficient operations, and profitability. The key duties and responsibilities include:

DUTIES & RESPONSIBILITIES

• Manage Daily Operations
  • Supervise the day -to day running of the restaurant.
  • Ensure smooth food preparation, service, and customer experience.
• Supervise Saff
  • Recruit, train, schedule, and evaluate employees.
  • Assign duties and monitor staff performance.
  • Resolve workplace conflicts and motivate employees.
• Customer Service Management
  • Ensure customers receive excellent service.
  • Handle customer complaints and resolve issues promptly.
  • Build customer loyalty and satisfaction.
• Food Quality and Safety
  • Ensure food is prepared according to quality standards.
  • Enforce food safety, hygiene, and sanitation regulations.
  • Monitor cleanliness of the kitchen, dining area and equipment.
• Inventory and Stock control
  • Monitor food, beverages and supplies.
  • Identify and order Stock from Suppliers.
  • Minimize waste, spoilage and theft.
• Financial Management
  • Prepare budgets together with Chef and monitor expenses.
  • Control food and labour costs.
  • Review daily sales and profitability.
• Health and Safety Compliance
  • Ensure compliance with health, safety and environmental regulations.
  • Conduct regular safety inspections.
  • Ensure staff follow safe working procedures
• Marketing and Business Development
  • Promote the restaurant through advertising and social media.
  • Develop promotional offers and special events.
  • Identify opportunities to increase sales and attract new customers.
• Quality Assurance
  • Monitor food presentation and service standards.
  • Conduct regular quality checks.
  • Implement continuous improvement measures.
•  Performance Monitoring
  • Set performance targets.
  • Analyze customer feedback and operational reports.
  • Implement corrective actions where necessary.
•  Administrative Responsibilities
  • Maintain employee records and work schedules.
  • Prepare operational reports.
  • Ensure compliance with company policies and legal requirements.

Required Skills or Experience

• Degree/HND/Diploma in Hotel Catering, Hotel and Institutional Management /Culinary training from a recognized institution
• 3-5  years of experience in similar setting.
• Customer service orientation
• Financial and budgeting skills
• Problem solving and decision making
• Good communication, time management organizational skills.
• Conflict resolution and negotiation skills
• Knowledge of food safety and hygiene regulations.