Job Description

Job Summary

The General Manager is responsible for overseeing the daily operations of our establishment, ensuring that all aspects of the business run smoothly and efficiently. This role requires strong leadership skills, a deep understanding of food service and hotel management, and the ability to foster a positive work environment. The General Manager will be instrumental in driving customer satisfaction, managing staff, and maintaining high standards of food safety and quality.

Duties

Oversee daily operations across all departments: front office, housekeeping, food & beverage, maintenance, and sales. Manage inventory control to ensure adequate supplies while minimizing waste. Utilize POS systems such as Pixel and Webrez Pro for efficient transaction processing. Handle cash management and ensure accurate financial reporting. Recruit, train, mentor, and evaluate department heads and staff. Supervise daily activities to ensure compliance with health and safety and other regulations. Implement effective shift management strategies to optimize labor costs and productivity. Conduct interviews and participate in the hiring process for new team members. Foster a positive team environment through effective leadership and communication. Monitor budgetary performance and implement cost-control measures as needed. Ensure exceptional customer service standards are met consistently. Build relationships with corporate clients, travel partners, and local businesses. Oversee marketing campaigns, promotions, and community engagement. Represent the hotel in public relations and networking opportunities. Who is flexible and available to respond to urgent matters at any time, including outside regular business hours

Skills

Proficient in running a restaraunt. with a quick service or fast food environment. Strong experience with inventory control practices and cash handling procedures. Background in fine dining or casual dining settings is preferred. Demonstrated ability in staff training, development, and team management. Solid understanding of food service management principles including food safety regulations. Experience in supervising restauraunt operations with a focus on efficiency and quality. Knowledge of hospitality management practices that enhance guest experiences. Proven leadership skills with the ability to motivate and inspire a diverse team. Familiarity with budgeting processes and financial management within the restaurant industry. Experience in catering services, banquet operations, or bar management is a plus. Strong financial acumen and P&L management skills. Ability to thrive under pressure and maintain a guest friendly leader mindset.
Job Types: Full-time, Fixed term contract
Contract length: 12-18 months

Pay: From $40,000.00 per year

Benefits:

Company events Discounted or free food On-site parking
Language:

English (required)
Work Location: In person