The general manager of a restaurant is responsible for overseeing all of the restaurant's operations, which includes hiring and firing staff, purchasing food, supplies and equipment, and dealing with suppliers and vendors. The general manager also oversees maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant; scheduling of staff; decisions regarding the menu; budgeting, accounting, payroll, and other financial matters; promoting and advertising the restaurant; and dealing with the legal and regulatory issues involved in running a business. The general manager is likely to be on the premises much of the time, particularly during busy dining times or busy seasons. They may interact with customers from time to time, but are more likely working behind the scenes to keep the whole operation running smoothly. There may be additional areas of responsibility, such as marketing and promotion, or finding entertainment or scheduling other events.
The general manager must be skilled in handling stressful working conditions, be an excellent multitasker, and be able to deal with frequent interruptions calmly and decisively. Depending on the size of the restaurant, the general manager may not directly involve themselves in every aspect or task in the restaurant; that means delegation is a key skill for any manager. Extensive experience with restaurant employment and management is helpful to the general manager.
General Manager, Restaurant Tasks
Develop operational, marketing, and business plans in conjunction with owners or board of directors.
Estimate food and supply needs, oversee the placement of orders.
Hire, train, and supervise managers and staff.
Manage the budget, administer payroll, and make sure operations remain within budget.
Establish and enforce standards and regulations for personnel, administration, entertainment, and food.