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Owners, Managers, and Staff Expectations Begin with a Clear Job Description

All independent restaurants should have a detailed, relevant and updated job description for each position in the business.

The General Manager’s Job Description

Detailed job descriptions are critical to employee recruitment and selection. They can dissuade candidates who do not possess the knowledge and skills of the job from applying, and assist during the interview process to find the most qualified candidates. They establish performance standards to be assessed during quarterly reviews. If the employee cannot perform the requirements of the job description, it can provide a defensible basis for hiring, promotion, and termination decisions. On the upside, it guides new hire training to set them up for success.

Please note that you are likely to modify these job descriptions to be aligned with the needs of your operation. They are simply a starting place. Also, you want to be in compliance with Title I of the Americans with Disabilities Act and other relevant labor laws, including the provisions of the Fair Labor Standards Act.

Sample Job Description for General Manager

Reports to: Owner

Job Summary:

Oversee, direct and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Activities & Responsibilities:

  • Promote, work and act in a manner consistent with the mission statement of the restaurant:

[insert restaurant’s mission statement]

  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines and training programs are followed and completed on a timely basis.
  • Review owner’s objectives regarding sales, service, quality, appearance of facility, and sanitation and cleanliness.
  • Ensure thorough training of employees to create a positive, productive working environment.
  • Ensure that food preparation methods, portion sizes, and garnishing are presented in an acceptable manner by working with kitchen staff on a continual basis.
  • Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant systems, policies and procedures.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Organize and direct worker training programs, make hiring and termination decisions.
  • Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety
  • Assess staffing needs and recruit staff.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Arrange regular staff meetings for training and review.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  • Analyze menu, cost of items, price of items, and movement to maintain the most profitable product mix.
  • Develop or implement product-marketing strategies, including advertising campaigns and sales promotions.
  • Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conservation and waste management.
  • Assist with planning and implementation of annual events and company meetings as required.
  • Recommend and plan restaurant layouts, or oversee the remodeling or renovating of current facilities.
  • Complete other tasks, projects and job duties as assigned and/or deemed appropriate.
  • Troubleshoot issues with POS provider any issues that cannot be resolved internally.

Tools & Equipment Knowledge and Skills:

  • Cash registers and point of sale devices
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale software, terminals, and workstations
  • Accounting software
  • Inventory, recipe and menu software
  • Calendar and scheduling software
  • Communication server software
  • Database user interface and query software
  • Desktop publishing software
  • Financial analysis software
  • Graphics or photo imaging software
  • Inventory management software
  • Office suite software
  • Manager presentation software
  • Time accounting software