Restaurant General Manager - 7 Management

To plan prioritise supervise and control the daytoday operation of the restaurant. Oversee all aspects of the dining experience including setting up reservations seating arrangements and ensuring that guests have a positive experience. Ensure that the restaurant follows all local health codes and regulations regarding food preparation storage and handling. Communicate with management across the company to ensure the effective running of the business. Follow the seasonal trend together with the management for unique selling points. Supervise operations of the restaurant to maximize profitability minimize legal liability and follow alcoholic beverage regulations. Identify shortfalls and develop action plans to address shortfalls in standards before they affect customer service and operations. Work with management personnel to plan and organize restaurant events. Review inventory and financial reports and analyze data histories for the future forecast from our system and make sure data should be safe and secure. Forecasting and budgeting the staff needs and coordinating with the HR department for planning and upcoming seasonal hiring too. Manage the restaurant staff including hiring and terminating personnel conducting performance evaluations and addressing all issues related to staff members. Ensure the implementation of succession planning of staff and make sure that the staff is getting enough training and personal guidance