A general manager of a restaurant or night club is usually the highest-ranking manager at these businesses. They typically have other managers, supervisors and/or team leaders who report to him or her. General managers typically focuses on "bigger-picture" issues related to business strategy and policy, but they also work to ensure that day-to-day operations are functioning as needed and offer assistance and guidance when necessary.
For most restaurants and nightclubs, the general manager sets the tone for the business. For example, they may work with a chef in creating a menu that matches the restaurant's ambience, décor and target audience. The general manager also sets the pace on training and guest service, typically training the trainers, front of house managers and back of house managers; these direct reports then work with servers, bartenders and cooks. General managers also must be deeply involved in their business' financial health. Many hire dedicated bookkeepers to help manage accounts and payroll, but the general manager is expected to be hands on in using accounting data to determine their location's profitability. The general manager also typically approves and directs purchases and employee raises, as well as serves as the final arbiter on hiring, firing and discipline decisions.
Most general manager positions require some educational background that involves classwork in management and business concepts. Practical experience is also highly valued, with most companies seeking general managers with at least five years of experience as a lower-level restaurant manager and demonstrated competency in hiring, training and other management matters.
General Manager, Restaurant or Night Club Tasks
Manage the budget, administer payroll, and make sure operations remain within budget.
Establish and enforce standards and regulations for personnel, administration, entertainment, and food.
Hire, train, and supervise managers and staff.
Develop operational, marketing, and business plans in conjunction with owners or board of directors.
Estimate food and supply needs, oversee the placement of orders.