Restaurant General Manager - Operations & Food Cost Control kurimanka Cicero, NY Job Details Full-time $68,321.98 a year 1 day ago Qualifications Kitchen health and safety standards Cost accounting analysis Staff supervision Food service health code compliance Safety regulations Basic math Processing cash transactions Kitchen cost control Hospitality industry experience Kitchen staff training Leading team collaboration initiatives Materials management in food and beverage Cost reduction analysis Managing kitchen staff Restaurant cost management Managing hospitality operations budgets POS systems Profit and loss analysis Full Job Description Job Summary We are seeking an energetic and detail-oriented Restaurant General Manager specializing in Operations and Food Cost Control to lead our dynamic hospitality team. In this pivotal role, you will oversee daily restaurant operations, ensure exceptional customer service, and implement strategies to optimize food costs and inventory management. Your leadership will drive team performance, uphold food safety standards, and foster a vibrant dining environment that delights guests and promotes operational excellence. This position offers an exciting opportunity to shape a thriving restaurant experience through effective management, culinary oversight, and financial stewardship. Duties Lead and supervise all restaurant operations, including food preparation, service delivery, and staff management to ensure seamless guest experiences. Oversee inventory control processes, including ordering, stock rotation, and waste reduction to maintain optimal food costs. Manage POS systems such as Aloha POS and Micros POS for accurate sales tracking, cash handling, and reporting. Train and develop staff on food safety protocols, food handling procedures, customer service standards, and operational best practices. Monitor kitchen activities to ensure quality food production, adherence to recipes, proper cooking techniques, and cleanliness standards. Conduct regular profit and loss analysis to identify opportunities for cost savings and revenue growth. Implement shift management strategies to optimize staffing levels during peak hours while maintaining high service standards. Foster a positive team environment through effective communication, coaching, interviewing potential team members, and managing hospitality teams. Ensure compliance with health regulations, food safety standards, and sanitation practices across all departments. Drive continuous improvement initiatives in food production processes, catering services, banquet functions, or bar operations as applicable. Requirements Proven experience in quick service or fast food restaurant management with a strong background in culinary operations or kitchen management. Demonstrated supervisory experience with team leadership skills in a hospitality setting. Proficiency with POS systems such as Aloha POS or Micros POS; experience with cash handling is essential. Knowledge of food safety management practices and food industry regulations. Strong understanding of inventory control techniques and food cost analysis methods. Excellent managerial communication skills coupled with the ability to train staff effectively. Experience managing budgets, performing profit & loss analysis, and implementing cost control measures. Ability to handle multiple responsibilities efficiently in a fast-paced environment while maintaining high standards of customer service. Culinary or hospitality management certification is preferred; previous assistant manager experience is advantageous. Basic math skills for accurate financial reporting; experience with catering or banquet operations is a plus. Join us as we create memorable dining experiences by leading our talented teams with passion and precision! This role offers the chance to influence operational success while fostering a vibrant culture of teamwork and excellence in the food industry.

Pay:

$68,321.98 per year

Work Location:

In person