Restaurant Bar General Manager Job Description

Updated on: August 13, 2018

A restaurant / bar general manager performs many supervisory and human resource tasks. He or she is responsible for the overall management and supervision of staff and ensures that the work carried out is done so according to protocol, and restaurant procedures.

Typically, a degree in hospitality is required to work as a restaurant / bar general manager. Apart from formal education, it is important for people working in this position to understand restaurant and bar functions and ensure that workers properly perform their work.

In addition to this, it is the job of a person working in this position to set operating goals and objectives and ensure that all staff members work towards them. Organizing and monitoring staff schedules, ensuring that all restaurant and bar workers work according to their schedules is part of the work of a person working in this position. Ensuring that supplies and equipment required for the bar and the restaurant, in general, is made available is also part of the work of a restaurant / bar general manager. Maintaining employee records, and ensuring that they are kept updated is also part of his or her work.

If working as a restaurant / bar general manager is on the cards for you, have a look at the following list of duties that are specific to this role:

Restaurant Bar General Manager Job Description

• Set goals and objectives for each employee of the restaurant and the bar, and ensure that they abide by them.
• Create schedules for employees, ensuring that backup employee banks are available at all times.
• Ensure that current liquor licenses are obtained, and negotiate supplier contracts as and when required.
• Manage budgets, and ensure that all buying activities are performed within the provided budget.
• Interview, hire, and train staff members, ensuring that their induction is carried out correctly.
• Set and enforce quality controls, and ensure that restaurant and bar employees are following all safety precautions.
• Analyze and plan levels of sales and profitability for the restaurant and the bar, and create correlating reports for each.
• Create and maintain effective liaison with vendors and suppliers, aiming to ensure prompt and accurate delivery of supplies and equipment.
• Respond to patrons’ concerns and problems in a proactive manner, making sure that repeat business opportunities are ensured.
• Organize table reservations, and provide advice regarding menu items, ensuring that high standards of service are maintained.