Key Responsibilities and Required Skills for Restaurant General Manager

🎯 Role Definition

The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations to ensure exceptional guest experiences, strong financial performance, and a motivated, high-performing team. This role combines strategic leadership with hands-on operational management, ensuring compliance, consistency, and profitability while upholding brand standards and company culture.

📈 Career Progression

Typical Career Path

Entry Point From:

Assistant Restaurant Manager
Shift Supervisor / Floor Manager
Kitchen Manager or Front-of-House Manager

Advancement To:

Multi-Unit / District Manager
Regional Operations Manager
Director of Operations or Franchise Owner

Lateral Moves:

Corporate Training Manager
Operations Support or Brand Standards Manager

Core Responsibilities

Primary Functions

Lead and manage daily restaurant operations, ensuring seamless coordination between front-of-house and back-of-house teams.
Drive sales growth and profitability by analyzing financial reports, controlling costs, and implementing revenue-enhancing strategies.
Develop, coach, and mentor management and hourly staff to build a high-performance, guest-focused culture.
Oversee recruitment, hiring, onboarding, and retention of team members to maintain optimal staffing levels.
Ensure consistent delivery of outstanding customer service and promptly resolve guest complaints or escalations.
Enforce food safety, sanitation, and health code compliance in accordance with local, state, and federal regulations.
Monitor food quality, presentation, and speed of service to ensure adherence to brand and quality standards.
Manage inventory levels, vendor relationships, and ordering processes to minimize waste and control food and labor costs.
Create and manage labor schedules aligned with forecasted sales and productivity targets.
Analyze KPIs such as labor percentage, food cost, guest satisfaction scores, and sales trends to guide decision-making.
Implement company policies, procedures, and operational initiatives consistently across all shifts.
Lead by example on the floor during peak periods, ensuring visibility and operational excellence.
Conduct regular performance reviews and provide ongoing feedback, coaching, and corrective action when necessary.
Develop and execute local marketing and community engagement initiatives to increase brand awareness and traffic.
Ensure proper cash handling, banking procedures, and loss prevention controls are followed at all times.
Maintain facility standards, equipment functionality, and overall cleanliness of the restaurant.
Train managers and supervisors on leadership, compliance, and operational best practices.
Foster a positive, inclusive, and respectful work environment aligned with company values.

Secondary Functions

Prepare and manage annual budgets, forecasts, and action plans to meet financial objectives.
Collaborate with corporate partners on audits, inspections, and operational assessments.
Lead change management initiatives related to new menus, systems, or operational processes.
Monitor industry trends and competitor activity to identify opportunities for improvement.
Support special events, promotions, and seasonal campaigns to drive incremental sales.

Required Skills & Competencies

Hard Skills (Technical)

Restaurant operations management and multi-department coordination
Financial analysis, budgeting, and P&L management
Labor forecasting, scheduling, and productivity optimization
Inventory management and food cost control
Food safety, sanitation, and regulatory compliance (HACCP, health codes)
Point-of-sale (POS) systems and restaurant management software
Sales forecasting and performance reporting

Soft Skills

Strong leadership and team-building capabilities
Excellent communication and interpersonal skills
Customer-centric mindset with conflict resolution expertise
Decision-making and problem-solving under pressure
Time management and organizational skills
Adaptability in fast-paced, high-volume environments

Education & Experience

Educational Background

Minimum Education:
High School Diploma or equivalent

Preferred Education:
Associate’s or Bachelor’s Degree

Relevant Fields of Study:

Hospitality Management
Business Administration

Experience Requirements

Typical Experience Range:
5–10 years of progressive restaurant or hospitality management experience

Preferred:
Experience managing high-volume restaurants, leading multi-shift teams, and full P&L ownership