Restaurant General Manager Onboarding Checklist

Restaurant General Manager Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Restaurant General Manager starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Hospitality onboarding experience or just need an onboarding checklist for your new Restaurant General Manager, you’re in the right place. We’ve put together a sample Restaurant General Manager onboarding checklist below and have created onboarding templates & resources to help.

Restaurant General Manager Onboarding Checklist

1. Introduction to company culture and values: The task involves providing a comprehensive overview of the company’s culture, values, and mission to the new Restaurant General Manager (RGM). This task is typically performed by the Human Resources department or a designated company representative who can explain the company’s core principles, expectations, and desired behaviors.

2. Familiarization with company policies and procedures: The RGM needs to understand the various policies and procedures that govern the restaurant’s operations. This includes policies related to employee conduct, health and safety, food handling, customer service, and more. The task of familiarizing the RGM with these policies is usually carried out by the Human Resources department or a designated trainer.

3. Introduction to the restaurant’s organizational structure: It is crucial for the RGM to understand the restaurant’s organizational structure, including the reporting lines, key departments, and roles within the company. This task is typically performed by the RGM’s direct supervisor or a senior manager who can provide an overview of the different teams and their responsibilities.

4. Training on restaurant-specific systems and software: Many restaurants utilize specific systems and software for various functions such as point-of-sale (POS), inventory management, scheduling, and reporting. The RGM should receive comprehensive training on these systems to effectively manage operations. This task is usually performed by the IT department or a designated trainer.

5. Introduction to the restaurant’s menu and food preparation processes: The RGM needs to have a thorough understanding of the restaurant’s menu offerings, ingredients, and food preparation processes. This includes learning about the recipes, portion sizes, plating techniques, and any special dietary considerations. The task of introducing the menu and food preparation processes is typically performed by the Head Chef or Kitchen Manager.

6. Training on financial management and budgeting: As a Restaurant General Manager, understanding financial management and budgeting is crucial. This task involves providing training on financial statements, cost control, labor management, inventory management, and other financial aspects of running a restaurant. The task is usually performed by the Finance department or a designated trainer.

7. Shadowing experienced RGMs: To gain practical insights into the role, the new RGM should have the opportunity to shadow experienced RGMs. This task involves pairing the new RGM with a seasoned manager who can provide guidance, share best practices, and offer hands-on training. The task is typically coordinated by the RGM’s direct supervisor or a designated mentor.

8. Introduction to the restaurant’s suppliers and vendors: The RGM should be introduced to the restaurant’s suppliers and vendors to understand the sourcing process, quality standards, and establish relationships. This task is usually performed by the Head Chef or Kitchen Manager, who can provide an overview of the key suppliers and their products.

9. Training on customer service and guest experience: Providing exceptional customer service is vital in the hospitality industry. The RGM should receive training on the restaurant’s customer service standards, handling guest complaints, and ensuring a positive dining experience. This task is typically performed by the Front-of-House Manager or a designated trainer.

10. Review of local health and safety regulations: The RGM needs to be familiar with local health and safety regulations to ensure compliance and maintain a safe working environment. This task is typically performed by the Human Resources department or a designated trainer who can provide an overview of the relevant regulations and procedures.

11. Introduction to the restaurant’s marketing and promotional strategies: The RGM should be familiarized with the restaurant’s marketing and promotional strategies to drive business growth. This task involves providing an overview of the restaurant’s marketing initiatives, social media presence, loyalty programs, and community engagement efforts. The task is typically performed by the Marketing department or a designated representative.

12. Training on staff management and development: As an RGM, effectively managing and developing the restaurant’s staff is crucial. This task involves training on recruitment, hiring, training, performance management, and employee engagement strategies. The task is typically performed by the Human Resources department or a designated trainer.

13. Introduction to the restaurant’s suppliers and vendors: The RGM should be introduced to the restaurant’s suppliers and vendors to understand the sourcing process, quality standards, and establish relationships. This task is usually performed by the Head Chef or Kitchen Manager, who can provide an overview of the key suppliers and their products.

14. Training on inventory management and ordering processes: The RGM needs to understand the restaurant’s inventory management system, including how to conduct regular inventory counts, place orders, and manage stock levels. This task is typically performed by the Head Chef or Kitchen Manager, who can provide training on inventory control procedures and software.

15. Familiarization with the restaurant’s equipment and maintenance procedures: The RGM should be familiarized with the restaurant’s equipment, including kitchen appliances, POS systems, and other operational tools. This task involves training on equipment usage, maintenance procedures, and troubleshooting common issues. The task is typically performed by the Operations Manager or a designated trainer.

16. Introduction to the restaurant’s performance metrics and reporting: The RGM should be introduced to the key performance metrics used to evaluate the restaurant’s success. This includes understanding financial reports, sales data, labor costs, customer feedback, and other relevant metrics. The task is typically performed by the Finance department or a designated trainer.

17. Training on crisis management and emergency procedures: The RGM needs to be prepared to handle various crises and emergencies that may arise in the restaurant, such as fires, medical emergencies, or natural disasters. This task involves training on emergency procedures, evacuation plans, and communication protocols. The task is typically performed by the Operations Manager or a designated trainer.

18. Introduction to the restaurant’s sustainability initiatives: Many restaurants have sustainability initiatives in place, such as waste reduction, energy conservation, and responsible sourcing. The RGM should be introduced to these initiatives and understand their importance. This task is typically performed by the Sustainability Manager or a designated representative.

19. Review of legal and compliance requirements: The RGM should be familiarized with legal and compliance requirements specific to the hospitality industry, such as labor laws, licensing regulations, and food safety standards. This task is typically performed by the Human Resources department or a designated trainer who can provide an overview of the relevant laws and regulations.

20. Setting performance goals and expectations: The RGM should have a clear understanding of their performance goals and expectations. This task involves setting specific targets, discussing key performance indicators, and establishing a performance management framework. The task is typically performed by the RGM’s direct supervisor or a designated manager

Setting Up Your Employee Onboarding Process

From reading through the items in the example Restaurant General Manager checklist above, you’ll now have an idea of how you can apply best practices to getting your new Restaurant General Manager up to speed and working well in your Hospitality team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.