Restaurant General Manager

Restaurant General Manager oversees operations of the hotel restaurant, ensuring high standards of food and beverage quality, service, and marketing while maximizing profitability through exceptional customer service. Responsibilities include staffing and personnel management (interviews, training, supervision, and discipline), daily operations oversight in both front and back of house, monitoring food quality and service standards, driving customer satisfaction through service adjustments and marketing initiatives, controlling food, beverage, and labor costs within budget, inventory management and cost-saving initiatives, using computer systems for forecasting and revenue reporting, ensuring policy compliance and sanitation, and collaborating on menu development and cross-selling across outlets. Required capabilities include strong knowledge of restaurant operations, mathematical proficiency, English communication skills, ability to work under pressure, and basic computer proficiency. Education and experience preferences include high school graduate with a four-year college degree being a plus, and minimum five years of related experience with supervisory responsibilities, plus candidate must be eligible for any government-required licenses. E-Verify and equal opportunity employment are noted.