Restaurant General Manager / Restaurant Manager

Duties & Responsibilities

• Business Strategy & Planning: Develops and implements the restaurant's business plan by analyzing market demand, engaging with the community, assessing competitors, and preparing financial, marketing, and sales projections.
• Financial Management: Achieves financial objectives by securing funding, managing banking relationships, preparing budgets and forecasts, analyzing variances, and implementing corrective actions. Develops strategies to increase revenue and optimize profitability.
• Marketing & Customer Engagement: Attracts and retains patrons by creating and executing marketing, advertising, and community outreach programs. Monitors industry trends and customer preferences to adjust strategies accordingly.
• Purchasing & Inventory Control: Oversees procurement by negotiating contracts, managing supplier relationships, analyzing inventory reports, and implementing cost-control measures to reduce waste and improve efficiency.
• Operational Excellence: Ensures smooth daily operations by developing and enforcing policies, standard operating procedures, and service quality standards. Identifies and implements process improvements to enhance productivity.
• Customer Satisfaction & Quality Assurance: Maintains high service standards by regularly monitoring and evaluating food, beverage, and service quality. Builds relationships with patrons and implements improvements based on feedback.
• Team Leadership & Development: Manages recruitment, training, scheduling, and performance of staff. Provides coaching, feedback, and disciplinary action as needed while fostering a high-performance work culture.
• Health & Safety Compliance: Ensures a safe, secure, and sanitary environment by enforcing health regulations, sanitation procedures, and security protocols while maintaining compliance with legal and industry standards.
• Industry Knowledge & Professional Development: Keeps up to date with emerging restaurant industry trends by attending workshops, reviewing professional publications, networking, and adopting best practices.
• Strategic Growth & Innovation: Supports company goals by taking ownership of new initiatives, exploring opportunities to enhance business operations, and implementing value-driven strategies.

Experience :

Minimum of 8 years in a five-star hotel or restaurant services, with at least 1 year at a Restaurant General Manager / Operations Manager position or in a equivalent leadership role.

Education :

B.A. in Hotel Management, Diploma in Hotel Management, BHM in Hotel Management or Any Graduate

Skills & Attributes

• Skills: Strong interpersonal, communication, analytical, and problem-solving abilities.
• Attributes: Expertise in cost accounting, budgeting, financial planning, strategic decision-making, process improvement, customer service, profitability management, and quality assurance.