General Manager

• Direct and manage all back-of-house (BOH) operations across multiple locations.
• Ensure consistent delivery of high-quality, luxury-level food and presentation standards.
• Develop, design, and update menus in line with concept, seasonality, and market trends.
• Monitor and control cost of goods sold (COGS), driving profitability and minimizing waste.
• Maintain strict adherence to hygiene, food safety, and regulatory compliance standards.
• Mentor and lead senior kitchen teams, fostering leadership development and accountability.
• Recruit, train, and retain culinary talent across all locations.
• Collaborate with senior management and or other teams on business strategy, special events, promotions, brand growth.
• Oversee supplier relationships, procurement, and inventory management.
• Implement and standardize recipes, systems, and operational procedures.
• Drive continuous improvement, innovation, and operational excellence across all kitchens.

Requirements:

• Minimum 8 years in a senior culinary leadership role (Head Chef/ Corporate Chef/ Culinary Consultant), preferably multi-site
• Proven record in opening new restaurants and kitchen operation setup
• Expertise in menu creation for new concepts
• Strong leadership, communication, and organizational skills
• Ability to manage multiple teams and work in a fast-paced environment