Job Description

What We Are Looking For A great restaurant general manager ensures that customers are satisfied while managing back-of-house priorities. We are looking for an individual with effective communication skills and a passion for and experience in fine-dining customer service. He/she should embody the restaurants values and brand guide. At the same time, he/she should ensure that the strategic business objectives are put into practice. You will be responsible for the day-to-day management of the restaurant as well as in ensuring that the business growth is achieved through planning, directing, and managing the overall business operations. Responsibilities include the following:

1. Pre-opening experience: setting up new restaurants, expansions

• Develop and execute effective operational and business strategies, branding, concepts and high standards of food quality, beverage quality, service, and safety.

• Achieve objectives by planning, budgeting, allocating resources and reviewing progress.

• Required to work closely with the chef-partner in the running of the business with exceptional standards
  

• Ensure that all aspects of daily operations run effectively and efficiently through planning, managing and overseeing the day-to-day business operations. Including implementing guidelines, SOPs and policies, and procedures to cover the following few points.

• Team Management : Hire, train, evaluate and manage restaurant team in accordance with company standards. Conduct daily briefings with the team. Motivate restaurant staff to achieve luxury levels of performance.

• Guest excellence : Ensure guest service in all areas meet the standards. Respond to guest service complaints promptly and investigate complaints concerning food quality and service. Create a guest complaint handling procedure.

• Reservation management : Able to work with SevenRooms and build the restaurant's guest database.

• Lead menu launches in collaboration with the respective Chefs and the Groups Marketing team.

• Maintain hygiene standards ensuring that complies with health and safety regulations, energy management and local government regulations. Responsible for compliance with licensing laws, health and safety and other statutory regulations.

• Establish a restaurant reporting procedure to communicate daily revenue, daily flash costs and guest complaints (including comments & resolutions).
  

• Collaborate with the Board of Directors on marketing and promotional ideas and concepts, ensuring the success of the concept.

• Develop and monitor restaurants plans, expense and revenue budgets and procedures to provide direction and controls for the venue operations; take corrective action procedures as necessary to help assure that expense and revenue budget goals are attained (ie. increase sales and minimize costs).

• Provides strategic and operational insights and planning for new development projects collaborated between the various F&B outlets of the group.

• Taking initiative through attending all scheduled meetings and contributing actively with proper preparation.
  

• Minimum 5 years experience in handling F&B Operations, with strong knowledge and experience in management of front of house service sequence operations.

• Strong business acumen and experience in F&B pre-opening (setting-up new restaurants; expansions).

• Strong leadership skills and a team player with good interpersonal skills.

• Service oriented with a high level of passion & drive.