GENERAL MANAGER (RESTAURANT)

• Establishes restaurant business plans by surveying restaurant demand. • Meets restaurant financial objectives by developing finances. • Attracts patrons by developing and implementing marketing, advertising, and public and community programs. • Controls purchases and inventory by meeting with the account manager. • Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality. • Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings. • Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training. • Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures. • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry. • Accomplishes company goals by accepting ownership for accomplishing new and different requests.