General Manager Job Description

Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to guests. Areas of operation range from personnel, management, to cooks, and wait staff coordination to inventory management and adequate ordering. The best restaurant managers are passionate about hospitality, have strong leadership skills, show attention to detail, and always looking to develop and groom employees. Responsibilities for Restaurant Manager

• Have a thorough understanding of Lucky Momo Hospitality and consistently apply those practices, culture and philosophy on a daily basis.
• Actively participate in hiring, training, and supervision of restaurant employees
• Train and retrain current and new staff on proper procedures, menu and updates, cleanliness, guest satisfaction, proper presentation, etc.
• Maintain integrity, openness, and accessibility to employees and guests.
• Create staff schedules to ensure appropriate staffing, adjust pars as needed to ensure we’re in line with budget, but never compromising service.
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary 
• Oversee and drive service in terms of pace, flow, and tone of the shift. 
• Ensure we are in compliance with health code standards. 
• Hold daily lineups to keep staff up to date on relevant information, set expectations for the shift, and inspect uniforms to ensure all staff is in proper dress code. 
• Take ownership of budgets and cost control methods to minimize expenses 
• Address guest needs, comments, and complaints with urgency and poise. 
• Observe daily conditions of all physical facilities and equipment for the entirety of the restaurant. Make and discuss a plan of action for improvement. 
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Ensure all employees are working within outlined operating standards. 
• Understand the responsibilities of each FOH hourly position and effectively guide and coach throughout the shift.
• Ensure the Lucky Star training manual is utilized to train, develop, and monitor the performance and demeanor of staff in real time. 
• Foster an educational environment that ensures all staff are developed for future advancement and cross training.
• Report on financial performance, inventory via Xtra Chef, and personnel 
• Proper opening and closing of each shift by ensuring time clocks have been properly checked and edited, finances are balanced out, the restaurant is tidy and ready for service for the next shift, etc. 
• Mandatory attendance of five days a week, or salary will be adjusted to match days worked for the week. 
• Maintain a daily housekeeping schedule to include storage areas, operational areas, and staff appearance. 
• Oversee Host department and assist with bar oversight directly in regard to systems, scheduling, hiring needs, accountability etc. 

Qualifications for Restaurant Manager 

• 3-5 years of food and beverage service industry experience required 
• Ability to obtain and maintain a food handler certification card 
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security 
• Strong interpersonal and communication skills 
• Excellent leaderships skills 
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed 
• Extremely organized and detail oriented.