General Manager

Overview

The 355 Ghana outlet's operations will be under the general manager's supervision. Overseeing, managing, and leading all facet of the business while preserving profitability, superior standards for both goods and services, and levels of customer satisfaction. The general manager (GM) will be responsible for meeting targets, promoting initiatives to boost the outlet's business, lowering team member turnover, maintaining revenue and payroll budgets, and maintaining consistently high standards of quality and customer satisfaction. The GM will report to the group chief operating officer.

Responsibilities

Oversee all daily operations to the highest standard and within the budgetary constraints.

Reach the outlet's monthly income goals as determined by upper management.

Accountable for overseeing spending, maintaining budgets, and tracking income.

Create plans to boost sales and cut expenses in order to reach the outlet's financial goals.

Create outstanding meals, buy products, and make the necessary adjustments over time. 

Head the F&B team by hiring, developing, and evaluating skilled employees Work along with the head chef to develop price plans and periodically assess competition research

Oversee and approve operations staff recruitment process in line with brand standards 

Establish targets, KPI schedules, policies, and procedures for the entire outlet 

Provide a two-way communication and nurture an ownership environment with emphasis on motivation and teamwork 

Comply with all health and safety regulations 

Stay up to date with food and beverages trends and best practices 

Plan and develop all marketing strategies.

 Establish operational strategies to meet quality and customer service standards 

Develop marketing strategies to improve sales and profitability 

Ensure steady revenue growth by developing and implementing marketing plus advertising initiatives, as well as identifying and tracking changing demands 

Controlling operational costs and promoting efficiency 

Monitor performance of the restaurant through analysis of guest feedback and financial reports; initiate corrective action, as necessary 

Understand, implement, and monitor all sales promotions 

Manage restaurant’s good image and recommend ways to improve to executive management 

Oversee outlet’s online presence by liaising with social media and digital team 

Reviewing and approving effective social media content calendars 

Building and maintaining relationships with new customers; initiating improvements and evaluating food, beverage, and service offerings to increase customer satisfaction 

Escalate any issues that executive management needs to be aware of to the COO 

Recruit, shortlist, and train staff in line with brand standards 

Liaise with Head Chef and Head Bar for recruitment 

Recommend shortlisted all outlet candidates to Chief Operating Officer for final approval 

 Performance review evaluations, recognize employees for outstanding services Coach, counsel, and discipline employees when necessary

Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass and Silver 

Understand the procedure for month-end inventory, maintenance of perpetual log, and bar inventory in conjunction with the head of the bar. 

Ensure compliance with all local liquor laws and sanitation/safety regulations. Ensure the provision of responsible service of alcoholic beverages by Outlets 

Liaise with necessary government and non-government regulatory bodies or agencies 

Responsible for all 3rd party partnerships, collaborations, & negotiations (brands & promoters)

Source and establish relationships with suppliers and vendors 

 Ensure Account Assistant and procurement officers are up to date on market price changes Ensure menu prices up to date and are competitive 

Perform other duties as requested by executive management 

 Regional travel may be required.

Requirements

Bachelor's degree in business administration, hospitality management, or a related field 

Proven experience as a restaurant manager in the hospitality industry. 

Extensive Food and Beverage knowledge with a focus on fine dining restaurant 

Familiar with restaurant management software 

Excellent interpersonal and communication skills, with the ability to build rapport and resolve conflicts. 

Demonstrated organizational and problem-solving abilities, with attention to detail. 

Ability to work independently and collaboratively in a fast-paced environment.