The restaurant general manager oversees the restaurant's day-to-day operations. A restaurant general manager is in charge of ensuring that company standards are followed in all areas of operation. This role must manage product preparation, customer relations, restaurant maintenance, and inventory to ensure profitability. Additional responsibilities include team management, recruiting, hiring, and retaining employees. They must ensure that each customer receives the highest quality products and services. Previous food service management experience is required.
Motivators are values that drive people. To retain passionate employees, place people in a role that utilizes their values
Economic: A utilitarian drive for results and maximal returns. To tend to the economic drive, give them rewards for leading their team successfully when an event or target goals have been met or exceeded.
Political: A drive for authority, to take command. To tend to the political drive, provide them with opportunities to lead a team for a common goal like managing a special event.
Regulatory: A drive to maintain order and the status quo. To tend to the regulatory drive, allow them to create their own rules and procedures to ensure they are managing their team how they see fit.
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