GENERAL MANAGER

Job Description

• Oversee daily restaurant operations including front of house and kitchen activities
• Ensure compliance with health, safety, sanitation, and food handling regulations
• Monitor and control inventory, food costs, and waste
• Prepare and manage budgets, forecasts, and financial reports
• Analyze sales, expenses, and profitability; implement cost control measures
• Drive sales growth through promotions, upselling, and local marketing
• Recruit, train, and supervise restaurant staff
• Conduct performance evaluations and implement staff development plans
• Schedule staff and manage labor costs effectively
• Ensure exceptional service standards and handle customer complaints professionally
• Monitor customer feedback and continuously improve service quality
• Work with marketing teams or independently plan promotions

Requirements:

• Strong leadership, communication, and interpersonal skills
• Solid understanding of restaurant finances, including budgeting and P&L statements
• Ability to work flexible hours, including weekends and holidays
• Diploma or Degree in Hospitality Management, Business Administration, or related field preferred
• Knowledge of POS systems and restaurant management software
• Knowledge of food safety and hygiene practices
• Ability to work on weekends, evenings, and public holidays
• Ability to work longer hours with prolonged period of standing.