Restaurant General Manager - job 1 of 7

As a Restaurant General Manager at Pilot Company, your primary responsibilities include overseeing the financial and operational aspects of the restaurant, ensuring exceptional guest service, creating a positive atmosphere for team members, and performing key P&L analyses. You'll also be involved in implementing human resource decisions and managing inventory effectively.

To qualify for the Restaurant General Manager position at Pilot Company, candidates should have a minimum of 2-3 years of management experience in a high-volume environment, such as retail or restaurants, with direct accountability for financial results. Strong leadership, customer service skills, and flexibility to work various schedules are also essential.

The pay range for a Restaurant General Manager at Pilot Company starts between $65,500.00 and $77,968.80 annually. This competitive salary reflects the responsibilities of the role and our commitment to attracting top talent.

Pilot Company offers a comprehensive benefits package to its Restaurant General Managers, including a nation-wide medical plan, dental and vision coverage, a 401(k) plan, flexible spending accounts, and tuition reimbursement. Additional benefits also include adoption assistance and flexible scheduling.

Working as a Restaurant General Manager at Pilot Company offers a unique opportunity to be part of an industry leader in travel centers. Our focus on a people-first culture means you’ll be empowered to create a motivating work environment while making a difference in the customer experience, all with the backing of a renowned organization.

To ensure excellent customer service in a high-paced setting, I focus on effective communication and training. I empower my team to address customer needs promptly and provide them with tools to handle service challenges. Regular feedback sessions help us improve, while monitoring service standards ensures that we consistently meet guest expectations.

In my previous role, I performed regular P&L analyses to identify areas for cost reduction and revenue enhancement. By closely monitoring food cost percentages and service labor costs, I was able to implement strategic changes that increased profitability by 15% over a year. I believe that understanding the numbers helps drive informed decisions.

Creating a positive work environment involves fostering open communication, recognizing achievements, and encouraging teamwork. I make it a point to celebrate milestones and provide team members with opportunities for growth and development. Engaging staff in decision-making also enhances their sense of ownership and job satisfaction.

When handling conflict, I approach conversations with empathy and a willingness to listen to both sides. I facilitate a private discussion to explore their perspectives, and together we find a common ground and practical solutions. This approach not only resolves the issue but also strengthens team dynamics.

I implement regular inventory counts and employ inventory management software to track stock levels. Periodic reviews of sales trends and seasonal factors also help optimize inventory levels, minimizing waste and ensuring we have what we need to meet customer demands effectively.

One instance involved a staff shortage due to unexpected illness. I quickly reassigned responsibilities among remaining team members and personally stepped in to cover essential roles. This not only ensured operations continued smoothly but also demonstrated adaptability and leadership in challenging situations.

The most critical aspect is balancing guest satisfaction with operational efficiency. Prioritizing the customer experience while ensuring profitability requires continuous monitoring and quick decision-making. I believe establishing strong relationships with both guests and team members is key to achieving this balance.

Promoting teamwork involves organizing team-building activities and fostering an inclusive environment where everyone’s voice is heard. I regularly remind staff that we share common goals and success is a collective effort. By creating collaborative shifts and encouraging peer support, we enhance teamwork.

Preparing for peak hours involves strategic scheduling and thorough training. I conduct pre-shift briefings to outline expectations and assign specific roles. Anticipating busy periods and ensuring that all team members are well-trained enhances service efficiency and reduces stress during busy times.

To ensure safety and sanitation standards, I conduct regular training and inspections, emphasizing the importance of adherence to health guidelines. I also instill a culture of accountability, where every team member understands their role in maintaining cleanliness and safety, motivating them to take pride in our restaurant’s environment.