| name | 0.10.1-understand-general_manager |
| description | [0.10.1] top manager with full responsibility for restaurant operations and profit |
understand-general_manager
CALL NUMBER: staffing_and_roles.general_manager : reservations_and_seating(62), defined(46), technology_and_pos(31), facilities_and_equipment(8), front_of_house_service(7), finance_and_costing(2)
DEFINITION: top manager with full responsibility for restaurant operations and profit
Invoke this skill to understand general_manager down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- budget (d1): A financial plan estimating income and expenses over a period.
- firing (d1): The kitchen process of cooking and plating orders during service.
- hiring (d1): The process of recruiting, interviewing, and employing staff for a restaurant
- profit_loss (d1): Financial statement tracking revenue versus expenses
- interview (d2): A meeting to evaluate a job candidate's qualifications and fit for a position
- onboarding (d2): The process of integrating and training new employees into a workplace
- recruitment (d2): Process of hiring staff for restaurant positions
- food_cost (d3): The expense of ingredients used to prepare menu items for the restaurant.
- inventory (d3): The complete stock of food, supplies, and materials a restaurant keeps on hand
- labor_cost (d3): The total expense of employing workers including wages, benefits, and taxes
- shift_schedule (d3): Weekly timetable showing employee work hours
- bar_inventory (d3): The stock of alcoholic beverages and supplies kept behind the bar.
- drink_menu (d3): A listing of available beverages including cocktails, soft drinks, and coffee.
- liquor_cost (d3): The expense of purchasing alcoholic beverages for a restaurant or bar
- table_clearing (d4): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d4): Preparing clean tables with linens and place settings
- seating (d4): Arrangement of tables and chairs for restaurant guests
- order (d4): A request for food or drinks from a customer or to a supplier
- table_service (d4): Servers bringing food and drinks directly to seated guests
- tip_payout (d4): The process of distributing earned tips to employees, often done daily or weekly.
- closing_checklist (d4): A list of tasks staff complete at the end of service.
- service_quality (d4): Standard of customer service provided by staff
- guest_complaint (d4): A customer expressing dissatisfaction about food, service, or environment.
- guest_feedback (d4): Customer opinions about their dining experience, positive or negative.
- quality_control (d4): Process ensuring consistent food and service standards
from facilities_and_equipment
- dishwasher (d4): high temperature door or conveyor dishwasher
- cash_drawer (d4): locking compartment storing cash in register
- table_number (d5): numbered card or stand identifying table location
- private_dining_room (d5): enclosed room for exclusive group dining
- host_stand (d6): designated station for greeting and seating guests
- coat_check (d7): designated area with staff for storing guest coats
- podium (d7): standing desk for host and cashier
- high_chair (d7): boosted seat for infants and toddlers
from finance_and_costing
- corkage_fee (d6): Charge for customer bringing own wine
- wine_cost_percentage (d7): Cost of wine relative to wine sales
from front_of_house_service
- bread_service (d4): Offering fresh bread with butter upon seating
- water_service (d4): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d5): Replenishing bread basket during meal
- butter_service (d5): Providing softened butter with bread course
- olive_oil_dipping (d5): Offering olive oil for artisan bread service
- ice_level_maintenance (d5): Ensuring adequate ice in beverages during service
- water_refill (d5): Replenishing water glass throughout dining experience
from reservations_and_seating
- maitre_d (d3): senior hospitality professional managing front of house
- waitlist (d4): list of guests awaiting an available table
- seating_chart (d4): visual diagram showing table positions and numbers
- front_door_staff (d4): team personnel stationed at restaurant entrance
- host (d4): staff member who greets and seats incoming guests
- priority_seating (d4): preferential table assignment for VIP or special guests
- reservation_book (d4): physical ledger or digital log of all bookings
- vip_room (d4): premium private room for important or celebrity guests
- station (d4): specific group of tables under one server's responsibility
- reservation_system (d5): software or platform managing booking operations
- buzzer_system (d5): paging device alerting waiting guests their table is ready
- called_ahead_list (d5): waitlist maintained via telephone for early arrival
- pager (d5): handheld device given to guests on waitlist
- party_size (d5): number of guests in a dining group
- seating_manager (d5): staff member coordinating guest flow and table assignment
- text_alert (d5): SMS notification when table is ready
- wait_time_estimate (d5): predicted delay before a table becomes available
- waiting_area (d5): lobby or lounge space for standing waiting guests
- blocked_table (d5): table marked unavailable for guest seating
- capacity_chart (d5): document showing maximum covers by table type and time
- floor_plan (d5): architectural layout showing all seating areas
- reserved_table (d5): table held exclusively for confirmed reservation
- section (d5): designated area of tables assigned to one server
- table_formation (d5): configuration of multiple tables pushed together for large groups
- greeter (d5): employee welcoming guests at entrance
from staffing_and_roles
- assistant_manager (d1): manager who supports general manager and covers shifts
- managing_partner (d1): partner with management authority and operational responsibility
- operations_manager (d1): manager focused on operational efficiency and processes
- owner_operator (d1): owner who actively manages day-to-day restaurant operations
- restaurant_manager (d1): manager who oversees all front and back of house operations
- staffing_coordinator (d1): staff who recruits and coordinates staffing needs
- duty_manager (d2): manager on duty with authority during a specific period
- floor_manager (d2): manager who supervises dining room during service
- shift_manager (d2): manager who oversees specific shifts and staffing
- front_of_house_manager (d2): manager who oversees dining room, servers, and guest experience
- kitchen_manager (d2): manager who oversees kitchen operations, inventory, and staff scheduling
- scheduling_manager (d2): staff who creates and manages employee schedules
- bar_manager (d2): manager who oversees bar operations, inventory, and bar staff
- busser (d3): staff who clears tables, resets dining areas, and assists servers
- captain (d3): senior front of house lead who manages dining room service
- host_hostess (d3): staff member who greets guests, manages reservations, and seats diners
- server (d3): waiter who takes orders, delivers food, and provides table service
- closing_manager (d3): manager who oversees closing duties and night operations
- opening_manager (d3): manager who leads morning opening procedures and prep
- captain_server (d3): senior server who leads service team and handles special requests
- host_manager (d3): manager who oversees host team and reservations
- service_supervisor (d3): supervisor who manages service staff performance
- head_count_manager (d3): staff who tracks attendance and labor hours
- kitchen_supervisor (d3): supervisor who oversees kitchen staff and quality
- prep_cook (d3): cook who prepares ingredients and performs prep work before service
from technology_and_pos
- payment_processing (d5): Complete cycle of authorizing settling and depositing card transactions
- customer_profiling (d6): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d6): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d6): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d6): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d6): Two way sync between reservation platform and table management system
- sms_marketing_integration (d6): Link between restaurant system and text message marketing platform
- waitlist_management_system (d6): Digital tool tracking walk in guests and estimated seating wait times
- digital_review_request (d7): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d7): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d7): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d7): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d7): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d7): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d7): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d7): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d7): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d7): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d7): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d7): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d7): Calculated time when order will be prepared for customer pickup or delivery
CONSUMERS (what needs this)
area_manager, district_manager, franchise_manager, franchise_owner, managing_partner, owner_operator, regional_manager
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
