Restaurant General Manager

Our client, a restaurant management company, is seeking to fill the position of Restaurant General Manager. This role is based in Guyana and is open to CARICOM Nationals.

DUTIES AND RESPONSIBILITIES

• Overseeing the day-to-day operations of the restaurant, including managing staff, ensuring that the restaurant is clean, well-maintained, and in compliance with all health and safety regulations.
• Recruiting, training, and developing staff to ensure a high level of customer service and operational efficiency.
• Adhering to all company policies and procedures, as well as local, state, and federal laws and regulations.
• Managing employee relations: This includes mediating conflicts, addressing complaints and grievances, and conducting investigations when necessary.
• Developing and delivering training and development programs: This can include orientation programs, skill-based training, leadership development, and career development.
• Visibility on the supply chain and negating bottlenecks that arise.
• Supporting the organization's culture: This includes fostering a positive and supportive work environment, promoting the organization's values and mission, and managing employee morale and satisfaction.
• Working along with the maintenance and IT department to ensure the restaurant up to company standards.
• Giving weekly reports to the Senior Management team on all progress within the restaurant and any outstanding issues that are present.
• Evaluating training effectiveness: This can include developing assessments and conducting evaluations to measure the effectiveness of training programs, and making necessary changes to improve the outcomes.
• Creating onboarding programs: This can include developing and delivering an onboarding program for new hires, providing them with information about the company culture, and setting expectations for performance and behaviour.
• Conducting needs assessments: This involves identifying the skills and knowledge gaps within the organization, and designing training programs to fill those gaps.
• Collaborating with department heads and managers: This involves working with department heads and managers to identify areas where training is needed, and developing training programs to address those areas.
• Monitoring employee engagement: This involves regularly surveying employees to assess their satisfaction and engagement levels, and developing strategies to improve engagement and retention.
• Developing and implementing company culture initiatives: This can include developing and promoting the company's values, vision, and mission, and creating programs and events to foster a positive and inclusive work environment.
• Measuring and reporting on culture metrics: This involves tracking metrics such as employee turnover, employee satisfaction, and engagement, and providing regular reports to management on the state of the company's culture.
• Ensuring all employees have up to date Servsafe certificates
• Working to ensure all compliance certificates are in place for audits and restaurant operations.

QUALIFICATIONS AND EXPERIENCE

• First degree in Business Management or a related field
• Five (5) years’ experience in an operations management role within the hospitality or restaurant management sector.

We wish to thank all applicants for their interest, however, only those favourably considered will be contacted.