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B
beppé
General Manager - Restaurant
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,475 / year median in Michigan
+2% projected growth
Job Description
Job Summary We are seeking to add an experienced General Manager to our team. The owner has been the GM since opening and is now looking for another individual to be a rock at beppé. This individual will work directly with ownership to continue the growth and sustain business operations. In this role, you will oversee the day-to-day operations of the restaurant ensuring the established standards are met, while going above and beyond to give customers an exceptional dining experience. 45 hour work week is the expectation. An individual who values work life-balance, yet has a strong passion for hospitality, creativity, and teamwork will thrive in this role. Duties Lead daily restaurant operations, ensuring smooth service flow and adherence to quality standards. Manage staff scheduling, training, and development to build a team committed to excellence. Conduct FOH staff performance evaluations and ongoing training sessions to foster team growth. Assist ownership in hiring/staffing for all positions. Handling reservation requests. Maintain high standards of customer service by addressing guest concerns. Ordering of wine, liquor, dry storage and maintaining / establishing optimal organization of all FOH inventory. Troubleshoot any technological issues with POS or reservation system. Lead by example in fostering a positive work environment that promotes teamwork, accountability, and growth. Collaborate with ownership & Executive Chef to grow the private event and off-site catering aspect of the business. Assist ownership in marketing/social media (if interested). Qualifications 5-7 years minimum of relevant restaurant management experience. Ability and awareness of profit & loss analysis, budgeting, and cost management. Excellent team management skills including staff training, interviewing, coaching, and performance evaluation. Strong knowledge of wine is not required but preferred. Familiarity with backend of TOAST pos and OpenTable. Diverse restaurant background and a proven track record.