Group General Manager (PCG)

This role is a senior group-level hospitality leadership position responsible for the overall success of all restaurants, bars, and hospitality businesses within PleasureCraft Group. The General Manager reports directly to the Founder & Managing Director and oversees outlet leaders across the group.

Core Mission

The General Manager must ensure every business delivers:

1. Excellent guest satisfaction
2. Sustainable revenue growth
3. Strong profitability and financial discipline

Main Responsibilities

1. Multi-Outlet Operations

• Oversee daily operations of all restaurants, bars, and hospitality concepts.
• Maintain service, cleanliness, safety, compliance, and operating standards.
• Conduct regular site visits and management reviews.
• Resolve operational issues and ensure SOPs are followed.
• Coordinate departments including operations, kitchen, bar, finance, HR, and marketing.

2. Financial Performance

• Own revenue, profit, and EBITDA targets.
• Review P&L statements and budgets.
• Monitor food cost, beverage cost, payroll, and operating expenses.
• Improve profitability through pricing, menu engineering, labour planning, and cost control.
• Work with finance on forecasts and capital expenditure planning.

3. Sales & Revenue Growth

• Set outlet revenue targets.
• Develop strategies for events, private dining, corporate bookings, partnerships, and promotions.
• Analyze sales trends and underperforming periods.
• Improve guest retention and repeat visitation.

4. Guest Experience

• Ensure each concept delivers its intended guest experience.
• Monitor reviews, complaints, and customer feedback.
• Lead service recovery and complaint resolution.
• Implement systems to recognize and retain repeat guests.

5. Leadership & Team Development

• Directly manage outlet GMs and Restaurant Managers.
• Conduct performance reviews and coaching.
• Develop leadership capabilities and succession plans.
• Hold managers accountable for results.

6. Training & Service Standards

• Establish onboarding and training programs.
• Ensure staff have strong service, menu, POS, and guest-recovery knowledge.
• Maintain standards in grooming, professionalism, and customer service.

7. HR & Recruitment

• Support hiring, retention, workforce planning, and performance management.
• Monitor turnover and employee engagement.
• Work closely with HR on disciplinary and development matters.

8. New Restaurant Openings

• Lead pre-opening planning and execution.
• Coordinate with designers, contractors, suppliers, chefs, and consultants.
• Oversee recruitment, training, procurement, licensing, and launch readiness.

9. Systems & Technology

Responsible for selecting and managing:

• POS systems
• Reservation systems
• Inventory systems
• Procurement systems
• CRM platforms
• Payment gateways
• Workforce management software
• Reporting tools

10. Procurement & Supplier Management

• Negotiate supplier agreements.
• Control purchasing processes.
• Improve group buying power while maintaining quality.

11. Menu & Culinary Collaboration

• Work with chefs on menu design, pricing, profitability, and execution.
• Review menu performance and guest appeal.
• Support menu launches and staff training.

12. Design, Events & Marketing

• Review restaurant layouts and operating equipment.
• Oversee events and collaborations.
• Ensure marketing campaigns are operationally achievable and commercially effective.

13. Reporting

• Provide weekly and monthly performance reports.
• Present risks, opportunities, corrective actions, and recommendations to ownership.

Key Performance Indicators (KPIs)

Success will be measured by:

• Revenue growth
• Profitability and EBITDA
• Food & beverage cost control
• Labour productivity
• Guest satisfaction scores
• Repeat customer rates
• Employee retention
• Training completion
• New outlet performance
• Compliance with operating standards

Candidate Requirements

Education

• Bachelor's degree (or higher) in Hospitality, Hotel, Restaurant Management, or related field.
• Strong business and financial education preferred.
• MBA or postgraduate qualifications are advantageous.

Experience

Minimum:

• 5+ years in a multi-outlet restaurant group.
• Senior operational leadership experience.
• P&L responsibility.
• Experience opening new venues.
• Experience managing restaurant managers and outlet leaders.
• Experience with POS, reservations, inventory, procurement, and reporting systems.

Preferred:

• Hotel F&B background.
• Luxury/lifestyle hospitality.
• Experience in competitive markets such as Singapore, Hong Kong, or Bangkok.

Ideal Candidate Profile

The successful candidate is:

• Commercially driven
• Financially literate
• Hands-on and operationally focused
• Strong leader and coach
• Calm under pressure
• Detail-oriented
• Guest-centric
• Able to balance hospitality excellence with profitability
• Passionate about building successful hospitality brands

In One Sentence

This is essentially a Group Director of Operations / Group General Manager role responsible for all operational, financial, commercial, people, and guest-experience performance across a portfolio of restaurants and hospitality businesses, with full accountability for growth, profitability, and standards.