Who is responsible for the overall planning, direction, and coordinating of a restaurant or foodservice operation?

The general manager is responsible for the overall planning, direction, and coordination of a restaurant or foodservice operation. This role encompasses a wide range of responsibilities, including overseeing daily operations, managing staff, and ensuring that the establishment meets its financial goals and service standards. The general manager acts as the leader who integrates all aspects of the business, from the kitchen operations to customer service, to create a seamless dining experience.

In addition to operational management, the general manager often establishes policies, procedures, and strategies that align with the restaurant's vision and mission. This position requires a comprehensive understanding of the culinary arts, business management, and customer relations, allowing the general manager to make informed decisions and motivate the staff effectively.

While the executive chef focuses more on the kitchen and culinary aspects, the catering manager specializes in planning events and managing catering services, and the food service director often oversees foodservice operations in institutional settings like schools or hospitals, the general manager's role is broader, encompassing all functions necessary for the restaurant or foodservice operation to thrive.