They have two positions for the General Manger role at the National Restaurant Association; full service and quick service. Under the full service role, the General Manager would coordinate the restaurant’s foodservice activities. He (or she) would be in charge of estimating the food and beverage costs and purchasing the supplies, equipment, and food and beverages. The General Manger discusses the food preparation and other personnel from the dining room, bar and banquet team to plan menus and related activities. They oversee cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are followed. They coordinate the hiring, assignment, training, motivation and termination of personnel and investigates and resolves food quality and service complaints.
The General Manager, under the quick service role, would be in charge of maintaining overall management responsibilities for the foodservice establishment. Directs, coordinates, and participates in preparation, cooking, wrapping or packing food serviced or prepared by establishment, collects payment from in-house or take-out customers, and assembles food orders. Coordinates workers who keep business records, collect and pay accounts, order or buys supplies, and deliver food to retail customers. Responsible for interviewing, the hiring and training of personnel.
The American Hotel & Lodging Association offers students the opportunity to take part of their network of industry executives and can attend various conferences and events. While their roles don’t seem to be described as in depth with the positions at the National Restaurant Association, they seem to offer the same positions as described but also some additional ones. The Hotel Manager is responsible for the daily management of all hotel operations including the Rooms and Food and Beverage divisions. The Hotel Manager reports directly to the General Manager.
The General Manager must possess the ability to understand and support Sales and Revenue Management and has a track record of increasing revenues and guest satisfaction through guest service strategies; has a mentoring management style in continuing to develop all staff. The Operations Manager analyzes and manages financial results of the store to ensure maximum profits are balanced with customer satisfaction and associate satisfaction. They ensure on a daily basis that the stores are open and staffed appropriately, the store is clean, inventory levels are appropriate and equipment is working properly. Supervises the day to day activities of associates and assigns responsibilities for specified work. Monitors and maintains all…