Restaurant General Manager

Position Title: Restaurant General Manager (RGM)

Department: Operations

Reports To: Cluster Manager

Job Type: Full-time

Location: Pune

Brand: Pizza Express

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 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 Responsibilities

1. Operational Leadership

• Oversee daily restaurant operations to ensure efficiency, service excellence, and compliance with brand standards.
• Conduct regular audits of cleanliness, safety, and operational processes to maintain a high-performing environment.
• Track and analyze operational performance metrics (KPIs) and implement corrective actions when necessary.

2. Team Management and Development

• Plan and manage schedules for managers and chefs, ensuring adequate staffing and shift coverage.
• Track and approve vacation requests to ensure seamless operations.
  • Lead weekly one-on-one and team meetings to review performance, share updates, and align goals.
• Conduct performance reviews, provide 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 f inancial 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.

Skills and Qualifications:

Experience:

• Minimum 5 years of experience in restaurant or hospitality management, with at least 2 years in a leadership role.

• 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).