Restaurant General Manager

Restaurant General Manager (RGM)

Position Title: Restaurant General Manager (RGM)
Department: Operations
Reports To: Cluster Manager
Job Type: Full-time
Location: _________________

Job Purpose:
The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations to ensure financial performance, guest satisfaction, and adherence to P.F. Changs brand standards. This role involves leading, developing, and mentoring the management team and staff, maintaining operational excellence, and implementing strategies to drive sales, control costs, and deliver outstanding guest experiences. The RGM ensures full compliance with health, safety, and legal standards while fostering a positive workplace culture.

Key Responsibilitiesovide coaching, and develop succession plans for management and staff.

• Facilitate onboarding, training, and certification for all new management hires in collaboration with senior leadership.

3. Financial Management

• Monitor and manage profit and loss (P&L) statements weekly, identifying areas for cost savings and revenue growth.
• Oversee cost of sales (COS), food and labor costs, and other operational expenses, ensuring they align with budgetary targets.
• Maintain tight controls on petty cash, approve reimbursements, and reconcile period-end financial reports.

4. Food Quality and Safety

• Collaborate with the Head Chef to conduct daily line checks, ensuring food quality, presentation, and safety standards are met.
• Perform regular food safety audits and ensure all documentation is up to date.
• Partner with the Executive Chef for NSF and QA audits, implementing corrective actions promptly.

5. Guest Experience

• Review guest feedback from online platforms, surveys, and in-person comments to identify areas for improvement.
• Address guest concerns promptly and implement changes to enhance guest satisfaction.
• Ensure consistent quality and availability of menu items, including maintaining inventory of kids' menu and amenities.

6. Facility and Maintenance Oversight

• Identify and report repair and maintenance (R&M) needs, ensuring timely resolution.
• Monitor pest control measures and ensure kitchen equipment (e.g., hoods) is cleaned and maintained per standards.

7. Compliance and Reporting

• Maintain up-to-date store licenses and permits, tracking renewals and compliance.
• Ensure timely completion and filing of all operational, financial, and audit reports.

8. Marketing and Community Engagement

• Work with marketing teams to implement local promotions, increase foot traffic, and engage the community.
• Act as a goodwill ambassador for the brand, building positive relationships with guests and stakeholders.

9. All-Staff Meetings and Recognition

• Conduct monthly all-staff meetings to share updates, discuss performance, and address team concerns.
• Implement a staff ranking system to recognize top performers and address underperformance.

Job Dimensions

• Running a Great Restaurant
• Build Restaurant Team Capability
• Culinary and F&B know how
• Obsession to product quality & taste
• Drive Best in Class Dining Experience
• Customer Interaction
• Guest complaint resolution
• Employee engagement and 1:1
• Impart In-restaurant training
• Own food safety and hygiene
• Restaurant R&M, Maintenance
• Budgeting and financial analysis
• Review Daily Brand checklists
• Daily Forecasting levels Production
• Home delivery Sales & Experience
• Weekly SCM and Indent Ordering
• 3rd party brand and financial audits
• Financial & Business controls
• Weekly & Monthly Inventory
• Building Sales across channels
• P&L Statement ownership

Skills and Qualifications:
Experience:

• Minimum 5 years of experience in a leadership role in restaurant or hospitality management.
• Proven expertise in multi-department management, including operations, culinary, and front-of-house.

Education:

• Degree in Hospitality Management, Business, or a related field (preferred).

Skills:

• Strong leadership, communication, and problem-solving skills.
• Proficiency in P&L management, operational planning, and staff development.
• Familiarity with food safety standards and certifications (HACCP preferred).

Competencies

• High on Value Systems commitment, disciple, integrity and ethics
• Communication & presentation skills
• Knowledge on Compliances
• Knowledge on Food safety and Hygiene standards
• Attention to detail
• Updated to trends & innovation in the business & competition
• People Oriented & Customer Centric
• Hospitality skills
• Learning Agility
• Financial Acumen
• Analytical Thinking
• Conflict resolution & Problem solving
• Adaptability and Team Player
• Positive and Growth Mindset
• Process & Result Orientation

Physical Requirements:

• Ability to work in a high-paced environment for extended periods (8-10 hours per shift).
• Capable of lifting and carrying items up to 25 kg as needed.
• Comfortable working in a kitchen environment, with exposure to heat, noise, and operational hazards.

Organizational Culture:
The RGM serves as the cornerstone of the restaurant's leadership team, fostering a culture of operational excellence and guest satisfaction. This role requires decisive, independent decision-making while collaborating with leadership to meet organizational goals. The RGM embodies the principles of servant leadership, inspiring and mentoring teams to deliver exceptional results consistently.