Restaurant General Manager

Key Responsibilities • Lead and oversee the overall day-to-day operations of the restaurant. • Ensure consistently high standards of service, food quality, cleanliness and guest experience. • Manage the restaurant's operational and financial performance, including revenue, operating costs, labour costs and profitability. • Prepare and monitor operational budgets, forecasts and performance targets. • Review sales and operating results and implement appropriate improvement measures. • Plan manpower requirements, duty rosters and deployment based on operational needs. • Recruit, onboard, train, supervise and develop restaurant employees. • Set clear performance expectations and provide ongoing coaching and feedback to employees. • Promote a professional, respectful and collaborative working environment. • Work closely with the Executive Chef to coordinate front-of-house and back-of-house operations. • Monitor reservations, table utilisation, guest flow and service efficiency. • Handle guest feedback and service recovery professionally and appropriately. • Maintain good relationships with guests, suppliers and other business partners. • Ensure effective inventory, purchasing and cost-control procedures are maintained. • Ensure the restaurant complies with applicable licensing, food safety, workplace safety and other regulatory requirements. • Maintain appropriate operational records, reports and standard operating procedures. • Support marketing initiatives, promotions, events and other activities aimed at developing the restaurant's business. • Identify opportunities to improve productivity, service standards, revenue and operational efficiency. • Report operational performance and key issues to senior management. • Perform other duties reasonably required for the effective management of the restaurant. Requirements • Relevant qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline, or equivalent relevant professional experience. • Proven management experience in restaurant, hospitality or food and beverage operations. • Experience managing restaurant operations, employees, service standards and financial performance. • Strong understanding of restaurant operations including front-of-house and back-of-house coordination. • Knowledge of budgeting, cost control, manpower planning, inventory management and operational performance management. • Strong leadership and people-management skills with the ability to train, coach and develop employees. • Strong guest-service orientation with the ability to manage feedback and resolve operational issues effectively. • Good organisational, analytical and problem-solving skills. • Good communication and interpersonal skills. • Ability to work effectively with employees across different functions and levels of the organisation. • Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.