Summary
This document is a checklist outlining the various duties and responsibilities of a Restaurant General Manager. It details key areas such as staff management, financial oversight, customer service, operational excellence, menu development and pricing, vendor and supplier management, marketing and promotion, inventory control, training and development, compliance and regulations, business planning, and communication and leadership. Each section provides specific tasks that a General Manager should undertake to ensure effective restaurant operations. For instance, in staff management, the checklist includes recruiting, hiring, and training staff, while financial oversight involves monitoring the budget and controlling costs. The document emphasizes the importance of maintaining high customer satisfaction and compliance with health regulations. It serves as a practical guide for managers to enhance their operational efficiency and improve overall restaurant performance.
