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  • Posted: May 19, 2021
    Deadline: May 31, 2021

  • Read more about this company


    General Manager



    The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management  of employees. In addition, they oversee the inventory and ordering of food and  supplies, optimize profits and ensure that guests are satisfied with their dining  experience. The General Manager reports to the Managing Director. 


    Primary responsibilities include: 


     Oversee and manage all areas of the restaurant and make final decisions on matters of importance. 


     Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.  Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. 

    Food safety and planning 

    •  Enforce sanitary practices for food handling, general cleanliness, and  maintenance of kitchen and dining areas. Ensure compliance with  operational standards, company policies, federal/state/local laws, and  ordinances. 
    •  Responsible for ensuring consistent high quality of food preparation and  service. 
    •  Maintain professional restaurant image, including restaurant cleanliness,  proper uniforms, and appearance standards. 
    •  Estimate food and beverage costs. Work with Corporate office staff for  efficient provisioning and purchasing of supplies. Supervise portion control  and quantities of preparation to minimize waste. 
    •  Estimate food needs, place orders with distributors, and schedule the  delivery of fresh food and supplies.

    Guest service 

     Ensure positive guest service in all areas. Respond to complaints, taking any  and all appropriate actions to turn dissatisfied guests into return guests. 

    Operational responsibilities 

    •  Ensure that proper security procedures are in place to protect employees, guests and company assets. 
    •  Ensure a safe working and guest environment to reduce the risk of injury  and accidents. Completes accident reports promptly in the event that a  guest or employee is injured. 
    •  Manage shifts which include: daily decision making, scheduling, planning  while upholding standards, product quality and cleanliness. 
    •  Investigate and resolve complaints concerning food quality and service. 


    •  Provide direction to employees regarding operational and procedural  issues. 
    •  Interview employees. Direct hiring, supervision, development and, when necessary, termination of employees. 
    •  Conduct orientation, explain the company Policy, and oversee the training  of new employees. 
    •  Develop employees by providing ongoing feedback, establishing  performance expectations and by conducting performance reviews.  Maintain an accurate and up-to-date plan of restaurant staffing needs.  Approve schedules and ensure that the restaurant is staffed for all shifts. 


    •  College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education  will be considered as an alternative. 
    •  Knowledge of computers (MS Word, Excel). 
    •  Proficient in the following dimensions of restaurant functions: food  planning and preparation, purchasing, sanitation, security, company  policies and procedures, personnel management, recordkeeping, and  preparation of reports.


    •  Self-discipline, initiative, leadership ability and outgoing. 
    •  Pleasant, polite manner and a neat and clean appearance. 
    •  Ability to motivate employees to work as a team to ensure that food and  service meet appropriate standards. 
    •  Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.  Must possess good communication skills for dealing with diverse staff.  Ability to coordinate multiple tasks such as food, beverage and labor cost  while maintaining required standards of operation in daily restaurant  activities. 
    •  Ability to determine applicability of experience and qualifications of job  applicants. 


    •  Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. 
    •  Completes job responsibilities and performance objectives in a timely and  effective manner and in accordance with Broadway Cafeteria policies and  procedures. 
    •  Maintains a favorable working relationship with all company employees to  foster and promote a cooperative and harmonious working climate which  will be conducive to maximum employee morale, productivity and  efficiency/effectiveness. 
    •  At all times provides a favorable image of Broadway Cafeteria to promote  its “Commitment to service” philosophy. 
    •  Performs other duties and responsibilities as required or requested. 


     50+ employees each shift 


    •  Hours may vary if manager must fill in for his/her employees or if  emergencies arise (typical work week = 50 hours). 
    •  Ability to perform all functions at the restaurant level, including delivery  when needed.
    •  Position requires prolonged standing, bending, stooping, twisting, lifting  products and supplies weighing 45 pounds, and repetitive hand and wrist  motion. 
    •  Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

    Method of Application

    This job has expired. Application is no longer allowed

    Note: Never pay for any training, certificate, assessment, or testing to the recruiter.

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