What is the role of a general manager in a restaurant?

The role of a general manager in a restaurant encompasses a wide range of responsibilities, making the overseeing of all operational aspects the correct choice. This includes managing staff, ensuring customer satisfaction, maintaining quality service, overseeing financial transactions, marketing and promotions, and often handling supplier relationships. A general manager acts as the backbone of the restaurant, coordinating between different departments, such as kitchen operations, front-of-house staff, and administrative tasks, to ensure everything runs smoothly.

The other roles mentioned focus on specific tasks that are generally part of a general manager's broader responsibilities. Cooking and serving food are typically the functions of chefs and servers, while managing kitchen staff falls under the purview of kitchen managers or head chefs. Creating menu items is specifically a culinary task usually led by chefs or a culinary team. The general manager's comprehensive oversight is crucial to achieving operational efficiency, making their role integral to the restaurant’s success.