General Manager Restaurant KRA/KPI

Key Responsibility Areas (KRA) & Key Performance Indicators (KPI) for General Manager (Restaurant)

1. Financial Management

KRA: Ensure effective financial planning and budget management to maximize profitability.

Short Description: Manage restaurant finances for optimal performance.

• KPI 1: Monthly revenue growth rate.
• KPI 2: Cost of goods sold (COGS) percentage.
• KPI 3: Profit margin percentage.
• KPI 4: Return on investment (ROI).

2. Operational Excellence

KRA: Ensure smooth operations and adherence to quality standards.

Short Description: Maintain high operational standards for customer satisfaction.

• KPI 1: Customer satisfaction scores.
• KPI 2: Order fulfillment time.
• KPI 3: Employee turnover rate.
• KPI 4: Health inspection ratings.

3. Staff Training and Development

KRA: Develop and train staff to deliver exceptional service.

Short Description: Enhance employee skills for better service delivery.

• KPI 1: Training hours per employee.
• KPI 2: Employee performance evaluations.
• KPI 3: Employee satisfaction surveys.
• KPI 4: Staff retention rate.

4. Marketing and Promotions

KRA: Develop and implement marketing strategies to attract and retain customers.

Short Description: Drive customer engagement through effective marketing campaigns.

• KPI 1: Social media engagement metrics.
• KPI 2: Return on marketing investment (ROMI).
• KPI 3: Customer acquisition cost (CAC).
• KPI 4: Reservation conversion rate.

5. Inventory Management

KRA: Optimize inventory levels to minimize waste and ensure product availability.

Short Description: Efficiently manage stock for cost control and customer satisfaction.

• KPI 1: Inventory turnover ratio.
• KPI 2: Stock-out percentage.
• KPI 3: Food cost percentage.
• KPI 4: Supplier performance metrics.

6. Customer Relationship Management

KRA: Build and maintain strong customer relationships for loyalty and repeat business.

Short Description: Foster customer loyalty through personalized experiences.

• KPI 1: Customer retention rate.
• KPI 2: Net Promoter Score (NPS).
• KPI 3: Customer feedback response time.
• KPI 4: Repeat customer percentage.

7. Quality Assurance

KRA: Ensure food quality and service standards meet or exceed customer expectations.

Short Description: Uphold high-quality standards for customer satisfaction.

• KPI 1: Food safety compliance scores.
• KPI 2: Service speed and accuracy metrics.
• KPI 3: Food waste reduction percentage.
• KPI 4: Mystery shopper ratings.

8. Business Development

KRA: Identify growth opportunities and expand the restaurant’s market presence.

Short Description: Drive business growth through strategic initiatives.

• KPI 1: Market share percentage growth.
• KPI 2: New location openings timeline adherence.
• KPI 3: Partnership and collaboration success rate.
• KPI 4: Revenue contribution from new initiatives.

9. Cost Control

KRA: Implement cost-saving measures and efficiencies to improve profitability.

Short Description: Optimize expenses for sustainable financial performance.

• KPI 1: Cost variance analysis.
• KPI 2: Energy consumption reduction rate.
• KPI 3: Waste management cost reduction.
• KPI 4: Vendor negotiation success rate.

10. Crisis Management

KRA: Develop and implement contingency plans to address unforeseen challenges.

Short Description: Ensure readiness to handle emergencies for business continuity.

• KPI 1: Response time to critical incidents.
• KPI 2: Crisis communication effectiveness.
• KPI 3: Business continuity plan execution success rate.
• KPI 4: Employee and customer safety incident rate.