Business Unit Head

A restaurant Business Unit Head is a senior-level role, often synonymous with General Manager, responsible for the overall strategic direction, financial performance, and day-to-day operations of a specific restaurant or group of restaurants. This position involves developing business plans, managing budgets, overseeing staff, ensuring customer satisfaction, and driving growth to meet revenue and profitability goals. Key responsibilitiesStrategic and business planning: Developing and implementing the unit's business plan, including financial targets, marketing strategies, and expansion goals.Financial management: Managing budgets for labor, food costs, and inventory, and ensuring the unit meets or exceeds sales goals.Operational oversight: Ensuring the restaurant runs smoothly, efficiently, and profitably while maintaining high standards for food quality, cleanliness, and customer service.Team leadership: Leading and developing staff, creating schedules, conducting performance evaluations, and fostering a positive work environment.Compliance: Ensuring all company policies, employment laws, and hygiene regulations are followed.Customer satisfaction: Striving for 100% guest satisfaction and building a strong rapport with customers.