Job Overview

We are seeking a dedicated and experienced Restaurant General Manager to lead our team in delivering exceptional dining experiences at our beautiful Collins Quarter at Forsyth Park location. The ideal candidate will possess strong leadership skills, high volume management ability, a passion for the food industry, and a commitment to maintaining high standards of food quality and service. This role requires 5 day a week availability inclusive of weekends. Your role includes overseeing daily operations, managing staff, and ensuring customer satisfaction while driving profitability.

Duties

• Oversee all aspects of restaurant operations, including staffing, training, and performance management.
• Ensure compliance with health and safety regulations, including food handling and preparation standards.
• Manage inventory control to minimize waste and optimize cost efficiency.
• Develop and implement strategies to enhance guest satisfaction and improve service quality.
• Collaborate with kitchen staff to ensure timely food production and presentation.
• Monitor financial performance and prepare reports on sales, labor costs, and inventory levels.
• Foster a positive work environment that encourages teamwork and professional development.
• Handle customer inquiries, complaints, and feedback promptly and effectively.

Experience

• Proven experience in restaurant management role such as Assistant Manager or General Manager position.
• Strong knowledge of food handling practices, food production processes, and hospitality management principles.
• Experience in inventory control systems and procedures.
• Familiarity with banquet services and event execution is a plus.
• Background in coffee service or specialty beverage preparation is desirable.
• Excellent communication skills with the ability to lead a diverse team effectively.
• A passion for delivering high-quality dining experiences in a fast-paced environment.
• Oversee all aspects of restaurant operations, including staffing, training, and performance management.
• Ensure compliance with health and safety regulations, including food handling and preparation standards.
• Manage inventory control to minimize waste and optimize cost efficiency.
• Develop and implement strategies to enhance guest satisfaction and improve service quality.
• Collaborate with kitchen staff to ensure timely food production and presentation.
• Monitor financial performance and prepare reports on sales, labor costs, and inventory levels.
• Foster a positive work environment that encourages teamwork and professional development.
• Handle customer inquiries, complaints, and feedback promptly and effectively.

Qualifications

• Minimum of 3 years of experience in restaurant management.
• Strong background in staff training, food service management, and kitchen management
• Proficiency in Toast POS ideal, but not required
• Excellent communication and leadership skills
• Experience in fine dining and quick service restaurant environments
• Ability to handle cash transactions and maintain financial records
• Certification in food handling and safety regulations
• Bachelor's degree in Hospitality Management or related field is preferred