What does a restaurant general manager do?

What is a Restaurant General Manager?

A restaurant general manager is the person in charge of the overall operations of a restaurant. These managers ensure that the restaurant runs smoothly, efficiently, and profitably while maintaining high standards of food quality, service, cleanliness, and customer satisfaction. In short, they are the strategic and operational leaders and problem solvers who see to it that the front and back of house operate in harmony to deliver a seamless dining experience.

What does a Restaurant General Manager do?

Duties and Responsibilities
The restaurant general manager is involved in all major aspects of the restaurant’s operations. Here’s an overview:

• Staff Management – Hire, train, and onboard new employees, such as servers, cooks, and other team members. Schedule shifts and manage time-off requests. Supervise and support staff during service. Conduct performance evaluations and provide feedback. Foster a positive and productive work environment.
• Operations Oversight – Oversee daily restaurant operations. Ensure compliance with health, safety, and sanitation standards. Maintain cleanliness and organization in all areas. Implement and enforce restaurant policies and procedures.
• Customer Service – Ensure high standards of customer satisfaction. Address customer complaints and resolve issues promptly. Monitor service quality and guest feedback. Build strong relationships with regular customers.
• Financial Management – Develop and manage budgets. Monitor sales and expenses. Analyze profit and loss statements. Implement cost control strategies. Manage payroll and vendor payments.
• Inventory and Supply Chain – Order food, beverages, and supplies. Track inventory and reduce waste. Manage relationships with suppliers and vendors. Ensure timely deliveries and quality control.
• Marketing and Promotion – Coordinate marketing campaigns and special promotions. Manage the restaurant’s online presence and reviews. Collaborate with local businesses or events to boost visibility.
• Strategic Planning – Set short-term and long-term business goals. Identify opportunities for growth or improvement. Adapt to trends and customer preferences. Prepare for seasonal changes and special events.

Different Types of Restaurant General Managers
There are different types of restaurant general managers, depending on the type of restaurant, business model, and management structure. While the core responsibilities remain similar, the focus and skillset can vary:

• Full-Service Restaurant General Managers oversee both front of house and back of house in dine-in restaurants. They focus heavily on customer service, staff coordination, and food quality. They are often involved in wine and food pairing, establishing fine dining standards, and creating personalized guest experiences.
• Quick-Service (Fast Food) Restaurant General Managers manage fast-paced operations with high volume and speed. They prioritize efficiency, consistency, and cost control, and oversee drive-thru operations and standardized procedures.
• Franchise Restaurant General Managers operate within the brand standards set by the franchisor. They balance autonomy with strict adherence to corporate guidelines, managing performance metrics dictated by the parent company.
• Multi-Unit General Managers (Area Managers) oversee multiple restaurant locations. They focus more on strategic planning, staffing, and financial oversight across sites and typically report to regional or corporate leadership.
• Hotel Restaurant General Managers manage restaurants within a hotel or resort. They coordinate with other departments like room service and banquet operations, and often deal with a diverse and international clientele.
• Specialty or Themed Restaurant General Managers work in niche restaurants (e.g., vegan, fusion, experiential dining). They may require specialized culinary knowledge or cultural insight and often contribute to brand identity and thematic consistency.

Based on their interests and the needs of their restaurant, some of the restaurant general managers described above may choose to develop further specializations, which allow them to bring added value and expertise to specific areas of restaurant operations:

• Culinary Operations – focused on kitchen efficiency, menu development, food safety, and chef coordination; ideal for managers with a culinary background or deep interest in food quality and innovation
• Customer Experience and Service Excellence – focused on improving guest satisfaction, training service staff, and managing the front of house experience; fine dining restaurants and hospitality venues may be more likely to seek out managers who excel in this area
• Financial and Cost Management – emphasizes budgeting, profit and loss analysis, inventory control, and expense reduction; this specialty can be key in large or multi-location operations where margins are tight
• Human Resources and Team Development – covers recruitment, retention, conflict resolution, and team training; particularly valuable in high-turnover environments or growing franchises
• Marketing and Community Engagement – emphasizes promotions, social media, local partnerships, and brand building; knowledge in these areas can be especially useful in independent restaurants or competitive urban areas
• Technology and Operations Systems – concerned with restaurant tech such as POS (point of sale) systems, online ordering, reservations, and analytics; particularly important for modern and fast-casual concepts
• Sustainability and Ethical Practices – focused on eco-friendly sourcing, waste reduction, and socially responsible business practices; increasingly relevant for mission-driven or environmentally conscious brands

These specializations help restaurant general managers grow into more strategic roles such as Regional Manager, Director of Operations, or even ownership.

What is the workplace of a Restaurant General Manager like?

Restaurant general managers are employed by a variety of entities within the foodservice and hospitality industry. These include:

• Independent Restaurant Owners – Small business owners hire restaurant general managers to manage day-to-day operations, often giving them significant autonomy and influence.
• Restaurant Groups or Chains – Multi-location businesses employ restaurant managers at each location to oversee operations.
• Franchisees – Individuals or companies who own and operate a franchise location (e.g., McDonald's, Subway) hire restaurant general managers to run the store in line with corporate policies.
• Hospitality Companies – Hotels, resorts, and casinos often have in-house restaurants and hire managers to manage food and beverage operations.
• Corporate Foodservice Providers – Large firms like Sodexo or Aramark hire general managers to oversee dining services in institutions like hospitals, universities, and corporate campuses.
• Event or Catering Companies – Though less common, some catering companies or event venues employ restaurant general managers to oversee fixed-location dining facilities or large-scale food operations.

In each case, the general manager is accountable to ownership, regional management, or corporate leadership, depending on the business structure.

The workplace of a restaurant general manager is fast-paced, dynamic, and often high-pressure, centered around both the front of house (dining area) and back of house (kitchen) environments. These managers are constantly on their feet, moving between areas to supervise staff, interact with guests, resolve issues, and ensure smooth operations. The setting can range from casual to upscale, depending on the type of restaurant, and may include long hours – including nights, weekends, and holidays – when customer traffic is highest.

In addition to the physical restaurant space, general managers often work in small offices within the venue to handle administrative tasks like scheduling, inventory management, payroll, and financial reporting. The role also calls for multitasking and adaptability, as general managers must quickly shift from solving problems on the floor to managing business performance behind the scenes.