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Restaurant General Manager
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Full-time
- Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, bar, café, deli, etc.
- Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
- Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
- Some sedentary work to complete reports, attend and conduct meetings.
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