General Manager

Our client in the Hospitality Sector is seeking to hire a General Manager for their Restaurant.

Our client in the Hospitality Sector is seeking to hire a General Manager for their Restaurant.

Salary Range: $20,000.00 - $25,000.00

Job Summary:

The General Manager (GM) is responsible for the overall operation and success of the restaurant, ensuring the establishment runs efficiently, profitably, and upholds the highest standards of service. This role demands a hands-on leadership approach across all departments, including financial management, guest experience, cost control, staff development, and compliance. The GM will ensure seamless coordination between the bar, kitchen, and floor staff to deliver exceptional guest experiences and maximize operational efficiency.

Core Responsibilities & Duties:

Leadership & Team Management

• Provide direction and oversight to all employees regarding operational and procedural issues.
• Supervise all bar, kitchen, and floor staff, ensuring smooth daily operations.
• Direct the hiring, supervision, development, and, when necessary, termination of employees.
• Develop and motivate staff, ensuring ongoing training, assessment, and feedback is provided to all staff.
• Monitor staff punctuality, absenteeism, and service performance (95%), reporting updates to investors daily.
• Foster collaboration between department heads, Assistant General Manager(s) (AGM), GEMS, and Supervisors to ensure seamless execution of duties.
• Conduct weekly management meetings to review goals, service standards, and upcoming promotions.

Financial Oversight & Profitability

• Monitor and manage revenue streams, cost of goods sold (COGS), variance, and labor costs to maintain profitability.
• Oversee financial performance, including P&L management, budgeting, and cost control.
• Ensure COGS remain within agreed bandwidth
• Investigate and enforce a COGS variance tolerance limit to ensure financial accuracy.
• Maintain labor costs, adjusting staffing levels based on business demands.
• Ensure POS compliance, with 100% of transactions recorded and no unauthorized discounts or comps.
• Ensure accurate financial reporting, including daily sales closing within 1 hour of restaurant closure.
• Ensure cash, credit, and debit transactions are balanced and reconciled with reports at the end of each shift.
• Prepare and submit daily, weekly, and periodic financial reports to the chairman/investors as needed.
• Work closely with the marketing consultant to develop sales and event strategies for growth.

Inventory & Cost Control

• Enforce strict inventory tracking and accountability procedures across all departments.
• Maintain a variance tolerance limit in inventory control to prevent losses.
• Conduct daily, weekly, and monthly inventory checks for food, liquor, and supplies.
• Ensure stock levels are maintained to avoid shortages while preventing excess waste.
• Conduct regular audits and enforce FIFO stock rotation.
• Work closely with chefs, bar managers, and suppliers to ensure optimal purchasing and cost control.

Guest Experience & Service Excellence

• Be the face of the restaurant, ensuring high-touch guest engagement, exceptional service standards, and assessing service quality.
• Ensure guest satisfaction ratings are maintained at agreed level with agreed limit for verifiable negative complaints per week.
• Investigate and resolve guest complaints regarding food, drink, or service quality in an expedient and professional manner.
• Work with staff to create strategies for increasing customer retention and satisfaction.
• Ensure that all service delivery meets the restaurant’s brand and hospitality standards.

Operational Excellence & Compliance

• Ensure all kitchen, bar, and floor operations run at maximum efficiency.
• Enforce strict sanitary practices for food handling, cleanliness, and maintenance.
• Enforce 100% compliance with all labor laws, health regulations, and licensing requirements of Trinidad and Tobago.
• Ensure that all equipment is properly maintained, reducing downtime and unexpected costs. All maintenance schedules must be followed.

Reporting & Accountability

• Ensure daily operational reports are sent to the Chairman and management team.
• Provide regular updates on recruitment, staff performance, and general business updates.
• Work closely with the marketing consultant to analyze sales trends and plan promotional strategies.
• Ensure alignment between all management staff to achieve operational goals.

Special Events & Marketing Support

• Assist in the planning and execution of special events, promotions, and seasonal campaigns.
• Work with the marketing consultant to coordinate timely event planning.
• Ensure seamless coordination between bar, kitchen, and floor staff for event success.
• Implement marketing and promotional strategies to drive revenue, in collaboration with ownership.
• Foster a culture of excellence, teamwork, and upscale hospitality service.

Health & Safety Compliance

• Ensure 100% compliance with local health, fire and safety regulations, including HSE and OSHA protocols.
• Conduct regular safety audits to identify hazards and take corrective action.
• Ensure that Management staff are trained in first aid procedures and food handling safety standards.
• Maintain a clean and hazard-free environment, ensuring workplace safety for both employees and guests.
• Ensure health inspections both internal and external are passed with no major violations.

HR, Compliance & Rostering

• Approve staff rosters, balancing labor cost targets with service demands.
• Ensure disciplinary actions and HR policies are enforced consistently.
• Monitor and enforce company policies, workplace ethics, and safety standards.
• Handle conflict resolution between staff members promptly and professionally and ensure a positive, professional work environment.

Job Qualifications and Requirements:

• Proven experience as a General Manager in a high-volume, upscale casual or fine-dining establishment.
• Bachelor’s degree in Hospitality Management, Business, or related field.
• Strong expertise in financial management, COGS control, and variance tracking.
• Proficiency in staff leadership, delegation, and performance management.
• Experience in inventory control, cost reduction strategies, and supplier management.
• Ability to analyze sales data, labor efficiency, and financial reports to drive profitability.
• Advanced financial acumen in budgeting, cost control, and P&L analysis.
• Superior knowledge of guest service standards and brand reputation management.
• Strong HR background in staff training, scheduling, and disciplinary procedures.
• Hands-on leadership and management, capable of multitasking across FOH, bar, and BOH operations.
• Excellent communication, interpersonal, leadership, and customer service skills.
• Professional appearance and adherence to the restaurant’s Dress Code Policy.
• Ability to work nights, weekends, and holidays as required.

Key Performance Indicators (KPIs):

Performance will be assessed based on:

• COGS Management
• Financial Performance
• Sales Growth
• Guest Satisfaction
• Inventory Variance Control
• Operational Efficiency
• Financial Integrity
• Staff Management & Development
• Health & Safety Compliance - Ensure 100% compliance with local health, fire and safety regulations, including HSE and OSHA protocols.
• Asset Maintenance and Upkeep -Regular review, cleaning, oversight and maintenance of Company assets and physical location with appropriate scheduling and systems to be adhered to.
• Human Resources - Enforce 519 Trinidad’s brand standards and policies; apply all progressive disciplinary procedures consistently; resolve staff conflicts promptly and professionally.

Work Environment and Physical Requirements:

• Fast-paced, high-volume restaurant environment requiring adaptability, quick decision-making, and the ability to lead under pressure.
• Must be able to stand, walk, and move throughout the establishment for extended periods.
• Requires frequent bending, lifting, reaching, and carrying supplies or equipment up to 50 lbs.
• Exposure to fluctuating environmental conditions including varying temperatures, loud music, crowded floor conditions, and outdoor elements during events or patio service.
• Work across multiple departments (bar, kitchen, floor) with high levels of service volume and foot traffic.
• Must maintain composure and professional communication in high-stress situations while managing both guest expectations and staff performance.
• Visibility on the floor during all peak periods and active involvement in daily operations.

Compensation & Benefits:

• Competitive salary plus performance-based incentives for achieving sales and cost-control targets.
• Meal discount while on shift.
• Paid vacation and sick leave as per labor laws of Trinidad & Tobago.
• Uniforms provided.