Job Summary

• The Restaurant General Manager is responsible for managing daily restaurant operations with the goal of delivering an excellent guest experience.
• The General Manager ensures efficient restaurant operation, maintaining high production, productivity, quality, and customer-service standards.
• hey are responsible for financial management, team leadership, customer satisfaction, and maintaining a safe, clean, and welcoming environment for guests and employees.

Key Responsibilities
Operational Management:

• Oversee daily operations of the restaurant, ensuring smooth service and timely, high-quality food and drink delivery.
• Ensure adherence to the restaurant’s standard operating procedures (SOPs) for food safety, health, and hygiene.
• Supervise food and beverage preparations, quality, and presentation.
• Manage and coordinate inventory levels based on reports from store manager, purchaser and suppliers.
• Ensure compliance with licensing, hygiene, and health and safety regulations.
• Implement initiatives for energy conservation, waste reduction, and sustainability.
• Personally engage with guests and VIPs to ensure a more personalized and memorable experience.

Financial Management:

• Prepare and manage the restaurant’s budget, monitoring revenue, expenses, and profitability.
• Analyze financial reports, including sales, labor, and operational costs, identifying areas for improvement.
• Develop and execute strategies to meet revenue targets and control costs.
• Manage payroll, approve invoices, and coordinate with the accounts department for financial disbursements and reconciliations.
• Forecast sales and plan accordingly to maximize efficiency and reduce waste.

Team Leadership & Development:

• Lead and supervise staff, ensuring optimal performance and adherence to restaurant policies.
• Recruit, train, and onboard new team members, ensuring all employees are aligned with the restaurant’s vision and values.
• Develop and maintain employee schedules to meet the needs of the restaurant and ensure appropriate staffing.
• Conduct regular performance evaluations, providing feedback, coaching, and opportunities for professional development.
• Promote a positive work environment, ensuring employee satisfaction and motivation.
• Recognize and reward top performing staff to maintain high morale and staff retention.

Customer Experience:

• Ensure a high level of customer satisfaction through attentive service, handling complaints, and resolving issues promptly and professionally.
• Monitor customer feedback, both in-person and online reviews, and take steps to improve customer service and overall guest experience.
• Design and implement guest engagement activities, special events, and promotional offers.

Marketing & Sales:

• Work with the marketing team to create promotional campaigns, menu launches, and events that drive customer traffic such as jazz nights, live bads and other curated lounge experiences.
• Collaborate on social media strategy, managing restaurant’s reputation online and building brand presence.
• Analyze sales trends and customer preferences to optimize the menu, pricing, and promotions.
• Identify key areas and opportunities for growth and partnerships with influencers, corporate clients and High net-worth individuals to enhance brand visibility.
• Ensure a balance between energetic nightlife experience and the premium brand image.

Menu & Supplier Management:

• Coordinate with chefs and kitchen staff to ensure the menu aligns with the restaurant’s vision and target audience.
• Collaborate with suppliers to negotiate contracts, pricing, and delivery schedules.
• Introduce new products or services to keep the restaurant innovative and competitive in the market.

Reporting & Administrative Duties:

• Ensure records of daily operations, inventory levels, staff performance, and financial data are maintained and submitted across the different departments by the managers.
• Submit regular reports on restaurant performance to senior management/ownership.
• Manage compliance with legal requirements, such as labor laws, health and safety regulations, and tax filings.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related fields (preferred).
• Minimum of 4 – 8 years’ experience in a management role in a restaurant or hospitality setting.
• Proven track record of managing operations, budget control, and staff leadership.
• Knowledge of food safety, hygiene, and health regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Key Competencies:

• Leadership and Team Management
• Financial Acumen
• Strong Communication and Customer Service Skills
• Problem-Solving and Decision-Making
• Time Management and Multitasking Abilities
• Knowledge of Restaurant Management Software (e.g., POS systems)
• Understanding of Food & Beverage Operations

Working Conditions:

• Full-time position with flexible working hours.
• Physically active role that requires being on your feet for extended periods.
• High-pressure environment, especially during peak business hours.