General Manager

Asia Grand Pte. Ltd.; Região Norte; Presencial; BRL 180 000 - 240 000; Tempo integral

Resumo da oferta

Asia Grand Pte. Ltd. seeks an experienced General Manager to lead overall restaurant operations and drive financial performance. You will work with the Executive Chef and management team to deliver a consistent, high-quality dining experience across all service touchpoints.

The role demands strong leadership, strategy, and hands-on oversight of staff, service standards, inventory control, and regulatory compliance to ensure sustainable growth and guest satisfaction.

Qualificações

• Proven management experience in restaurant/hospitality operations.
• Experience managing service standards and financial performance.
• Strong leadership and people-management skills.

Responsabilidades

• Lead day-to-day operations of the restaurant.
• Maintain service, food quality, cleanliness and guest experience.
• Manage operational and financial performance including revenue and costs.
• Plan budgets, forecasts and performance targets.
• Recruit, train, and develop restaurant staff.
• Collaborate with Executive Chef on BOH/FOH coordination.
• Monitor reservations, guest flow and service efficiency.
• Ensure compliance with licensing, safety and SOPs.

Conhecimentos

Leadership

People management

Financial acumen

Guest service orientation

Communication

Operations planning

Problem solving

Formação académica

Hospitality/FOOD&B management degree

Descrição da oferta de emprego

We are seeking an experienced General Manager to lead the overall operations of our restaurant.

The General Manager will be responsible for the restaurant's operational and financial performance, guest experience, service standards, manpower management and compliance. The successful candidate will work closely with the Executive Chef and management team to deliver a consistent and high-quality dining experience.

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.