What does a restaurant general manager do?
A Restaurant General Manager (RGM) is the center of a restaurant's operations, ensuring that every aspect of the business runs smoothly. This role encompasses a broad range of responsibilities, including overseeing daily operations, maintaining high levels of customer satisfaction, and ensuring the financial health of the establishment. RGMs are tasked with upholding the restaurant's brand standards and values, identifying opportunities for growth, and tackling challenges head-on. They manage the entire team, from kitchen staff to front-of-house, fostering an environment of excellence and customer advocacy. Additionally, they are responsible for menu planning in collaboration with chefs, adhering to health and safety regulations, and managing inventory and finances. Their ultimate goal is to create a memorable dining experience for guests while achieving business objectives and maintaining operational efficiency.
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How do you become a restaurant general manager?
Becoming a restaurant general manager typically requires a combination of education, experience, and skill development. Many RGMs start their careers in entry-level positions within the hospitality industry, gradually working their way up through various roles to gain comprehensive operational knowledge. While a high school diploma may suffice for some positions, an associate or bachelor's degree in Business Management, Hospitality Management, or a related field can provide a competitive edge. Essential to this career path is accumulating extensive experience in restaurant operations, including time spent in supervisory or management roles. Prospective RGMs should focus on developing strong leadership, financial acumen, and customer service skills. Additionally, obtaining industry-relevant certifications, such as ServSafe, can demonstrate a commitment to maintaining high standards of food safety and hygiene.
Where are restaurant general managers needed?
Restaurant general managers are vital across all types of dining establishments, from fast-food chains to fine dining restaurants. The need for RGMs extends to cafes, bistros, hotel restaurants, and bars – essentially any venue that offers food and beverage services. Employers should evaluate the scope and scale of their operations to determine the number of RGMs required. Factors to consider include the size of the establishment, the complexity of the menu, the volume of customers served, and the level of service expected. Larger, high-end, or high-volume restaurants might necessitate a team of managers with specialized roles, whereas a smaller venue might only require a single RGM to oversee operations. The key is to ensure that the management capacity aligns with the operational demands to maintain high standards of service and efficiency.
Important skills and strengths for restaurant general managers
When assessing candidates for a restaurant general manager position, employers should prioritize a blend of operational knowledge, leadership qualities, and interpersonal skills. A successful RGM demonstrates exceptional problem-solving abilities, capable of navigating the fast-paced and often unpredictable nature of restaurant operations. Strong financial acumen is crucial for managing budgets, controlling costs, and driving profitability. Leadership skills are essential for motivating and guiding the team towards achieving collective goals, while excellent communication skills facilitate effective coordination and customer service. Employers should also consider the candidate's ability to maintain composure under pressure, adaptability to change, and a genuine passion for hospitality. Understanding a candidate's personality fit for the kitchen culture is vital; they should embody the values of the establishment and be able to foster a positive, collaborative work environment.
Common interview questions for restaurant general managers
Interviewing candidates for a restaurant general manager position involves exploring their experience, management style, and approach to challenges. Questions may include: "Describe a time when you improved operational efficiency in a previous role," "How do you handle conflict within your team?" and "What strategies would you implement to enhance customer satisfaction?" Inquiring about their response to a negative customer review or a situation where the customer was not right can reveal their customer service philosophy. Questions about keeping up with industry trends, managing slow service during peak hours, and strategies for increasing sales offer insights into their industry knowledge and problem-solving skills. Additionally, asking about their vision for the restaurant and how they plan to contribute to its success can gauge their commitment and innovative thinking.
Trainings for restaurant general managers
To ensure restaurant general managers are well-equipped to meet the demands of their role, employers should provide comprehensive training programs. These should cover operational procedures, customer service excellence, financial management, health and safety regulations, and leadership development. Training in specific software used for inventory management, scheduling, and sales reporting can enhance operational efficiency. Soft skills training, focusing on communication, conflict resolution, and team building, is equally important. Encouraging RGMs to participate in external workshops and seminars on the latest industry trends, technological advancements, and management techniques can foster continuous learning and professional growth. Tailoring training programs to address the unique challenges and opportunities of a restaurant can maximize the effectiveness of the RGM in driving business success.
How to retain good restaurant general managers
Retaining top talent in the role of restaurant general manager requires a strategic approach focused on recognition, development, and work-life balance. Offering competitive salaries and benefits packages is fundamental, but employers should also recognize and reward outstanding performance through bonuses, promotions, and public acknowledgment. Providing opportunities for professional growth, such as advanced training programs and pathways to higher-level positions, can motivate RGMs to stay and grow with the company. Encouraging a healthy work-life balance, with flexible scheduling and support for personal time, can improve job satisfaction and reduce burnout. Fostering a positive, inclusive work environment where RGMs feel valued and heard can strengthen their loyalty to the restaurant. Regular feedback sessions and open communication channels allow RGMs to share their ideas and concerns, contributing to a culture of mutual respect and collaboration.
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