GENERAL MANAGER
Occupation
GENERAL MANAGER (RESTAURANT)
Job Description & Requirements
Roles & Responsibilities
Job Description
Operational Excellence
- Oversee daily restaurant operations, ensuring seamless service and an exceptional dining experience.
- Maintain the highest standards of food quality, service excellence and ambiance.
- Implement and refine SOPs to enhance efficiency and guest satisfaction.
- Monitor restaurant cleanliness, hygiene and compliance with health and safety regulations.
Team Leadership and Development
- Recruit, train, and mentor a high-performing team, fostering a culture of excellence and professionalism.
- Conduct regular performance evaluations, provide feedback and implement staff development programs.
- Motivate and inspire staff to deliver outstanding service and maintain brand integrity.
Guest Experience and Relationship Management
- Ensure personalized and memorable guest experiences, handling VIP clients with discretion and care.
- Actively engage with guests, address feedback promptly and cultivate long-term relationships.
- Oversee reservations, guest preferences and special requests to enhance satisfaction.
Financial and Business Management
- Develop and manage budgets, monitor profit and loss performance and drive revenue growth.
- Implement cost-control measures while maintaining quality and service standards.
- Analyze sales trends, guest feedback and market insights to optimize business strategies.
Marketing and Brand Development
- Collaborate with marketing teams to promote the restaurant through events, partnerships and digital strategies.
- Represent the restaurant at industry events and build relationships with key stakeholders.
- Drive initiatives to enhance brand positioning and attract high-profile clientele.
Requirements
- Minimum 5-8 years of experience in a senior management role within a fine-dining or luxury hospitality setting.
- Strong leadership and team management skills with a passion for hospitality.
- Proven experience in financial management, budgeting and cost control.
- In-depth knowledge of fine dining service standards, wine, and gastronomy trends.
- Exceptional communication, interpersonal, and problem-solving skills.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.
