This standard restaurant general manager job description template is designed for easy posting on job boards, career pages and other recruitment platforms.
Applicants can use this article as a career guide to discover the full extent of the role, including responsibilities, skills and qualifications and possible interview questions.
With the food service industry set to reach $997 billion in sales in 2023, the demand for skilled restaurant general managers only grows stronger.
These managers play a critical role in the establishment’s success, gaining valuable insights along the way.
Read on for more information on this senior-level position within the restaurant career path.
Restaurant General Manager Job Description
A restaurant general manager is also head the business on behalf of the proprietor, shouldering significant responsibility for its success.
But with great responsibility comes great rewards. Being a restaurant general manager offers numerous opportunities for growth, both personally and professionally.
Responsibilities of a Restaurant General Manager
A standard restaurant general manager job description includes the following responsibilities:
- Performance management: Setting goals for employees, evaluating their progress and providing feedback and training to improve their skills and performance.
- Strategic planning: Developing a long-term plan for the restaurant, including goals, strengths and weaknesses, market analysis and a plan of action.
- Cost control: Managing and reducing costs associated with the restaurant’s operation, including food and labor costs.
- Compliance: Assuring the restaurant’s compliance with all relevant laws and regulations related to food service, such as health and safety standards, liquor licensing and employment laws.
- Inventory management: Managing inventory levels, including ordering supplies, monitoring usage and minimizing waste to meet customer demand.
- Customer service: Providing exceptional service to customers, including accurate orders, prompt service, handling complaints professionally and maintaining a clean and welcoming environment.
- Marketing and promotion: Developing and executing effective marketing and promotional campaigns using various methods to attract and retain customers.
Restaurant General Manager Job Training & Education
Most restaurant general manager job descriptions require applicants to have a bachelor’s degree in hospitality management, business administration or a related field, and have accumulated several years of experience in the restaurant industry, especially restaurant management.
Having attended training and certification programs in food safety, customer service and leadership would demonstrate your industry knowledge and commitment to becoming a skilled restaurant general manager.
Once hired, some companies offer operating partner programs and other training sessions—often on leadership, customer service and market knowledge.
Restaurant General Manager Job Skills & Qualifications
While requirements may differ among companies, restaurant general manager job descriptions typically list these skills and qualifications as essential.
- Strong leadership and team management skills, with the ability to motivate and supervise a large team of restaurant staff.
- Proven track record in strategic planning and financial analysis, with the ability to develop and execute a long-term business plan for the restaurant.
- Exceptional customer service skills, with a focus on creating a welcoming and memorable guest experience.
- Strong menu development skills, with the ability to create and maintain a menu that meets the needs and tastes of the restaurant’s target audience.
- Marketing and promotion skills, with the ability to develop and execute effective advertising campaigns and promotional activities to attract new customers and retain existing ones.
- In-depth knowledge of food service laws and regulations, with the ability to ensure compliance with health and safety standards, liquor licensing and employment laws.
- Ability to identify and manage risks associated with the restaurant’s operations, such as foodborne illnesses or legal liabilities.
- Excellent communication, interpersonal and problem-solving skills, with the ability to handle customer complaints and resolve conflicts in a professional manner.
- Flexibility and adaptability to changing circumstances, with the ability to stay alert and make quick decisions.
- Bachelor’s degree in business administration, hospitality management or a related field, or equivalent work experience in the restaurant industry.
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