GENERAL MANAGER

Role summary

The General Manager is responsible for overall leadership and day-to-day management of the restaurant to ensure excellent guest experience, profitable operations, safe and compliant workplace, and a motivated, high-performing team.

Key responsibilities

Operations & Service

Oversee daily restaurant operations (front and back of house) to ensure consistent, high-quality service and food standards.

Maintain opening/closing procedures, shift handovers and service flow.

People management

Recruit, train, develop and retain staff (supervisors, servers, kitchen leads).

Create schedules, manage time-off requests, handle disciplinary actions and performance reviews.

Promote a positive work culture and ensure staff follow SOPs.

Financial & commercial

Own P&L for the restaurant: manage sales targets, budgets and costs.

Control food cost, labour cost and operating expenses implement cost-saving measures.

Drive revenue through upselling, promotions, events and local marketing.

Customer experience

Handle guest feedback and complaints promptly and professionally.

Monitor service quality and customer satisfaction (reviews, surveys).

Inventory & procurement

Oversee stock control, ordering, vendor relationships and invoice checks.

Minimize waste and implement portion/quality control.

Compliance & safety

Ensure compliance with local health, safety and licensing regulations.

Conduct regular safety, sanitation, and HACCP checks.

Administration & systems

Manage POS, reservation systems, payroll input and basic accounting records.

Produce daily/weekly/monthly reports for ownership.

Business development

Implement local marketing plans, promotions, partnerships and events.

Suggest menu improvements and collaborate with the chef on specials and costing.

Required qualifications & experience

Minimum 3-7 years progressive experience in restaurant operations at least 2 years in a managerial/GM role (adjust as needed).

Diploma or degree in Hospitality Management, Business, or equivalent preferred.

Strong commercial experience managing P&L, budgets and cost control.

Familiarity with POS, reservation and inventory systems competency in Excel.

Key skills & attributes

Leadership & staff development

Strong customer service orientation

Financial acumen and results-driven

Excellent communication and conflict-resolution skills

Organised, proactive, able to work under pressure

Flexible schedule - evenings/weekends/holidays as required