The Restaurant General Manager primary responsib ility is manage & oversee entire restaurant operation, m arketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests. Duties and Responsibilities: Manage and oversee the entire restaurant operation . Deliver superior guest services and e nsur e guest satisfaction . Plan and develop guest loyalty programs . Plan new and update existing menus . Plan and develop the overall restaurant marketing strategy . Respond efficiently to customer questions and complaints . Organize and supervise shifts . Manage and lead staff . Recruit and h ire new staff . Train existing and new staff . Ensure existing and incoming staff complies with company policy. Conduct staff performance evaluation. Estimate consumption, forecast requirements, and maintain inventory . Manage restaurant supplies . Control costs and minimize waste . Nurture a positive working environment. Monitor operations and initiate corrective actions . Implement innovative strategies to improve productivity and sales . Maintain hygiene and grooming standard.
