General Manager

China Gate Restaurants; Mumbai; On-site; INR 3,600,000 - 6,000,000; Full time

Job summary

China Gate Restaurants in Mumbai seeks a Unit Head to oversee the Juhu unit, including TAP, Bora Bora, Red Box, China Gate, and Home Delivery. You will drive sales, manage operations, and ensure regulatory compliance while delivering exceptional guest experiences across all brands.

The role requires strong leadership, cost control, vendor coordination, and an emphasis on events and high-revenue days to maximize profitability for the unit.

Responsibilities

• Drive sales growth across all brands within the unit
• Ensure smooth day-to-day operations of kitchen and service
• Monitor business performance and implement strategies for improvement
• Plan and execute weekly, monthly, and seasonal sales strategies
• Monitor daily sales vs targets; outlet-wise performance; event-driven revenue
• Introduce initiatives to increase footfall, improve per guest spend, boost repeat business
• Ensure strong focus on events, brunches, and high-revenue days
• Manage regulatory compliance with Police department, BMC, FSSAI and other statutory bodies
• Oversee HR functions including staffing, leaves, promotions and development
• Monitor and control food/bar costing and overall operating costs
• Coordinate central kitchen and procurement to ensure uninterrupted supply
• Ensure maintenance of IT systems and CCTV for security
• Oversee pest control and hygiene across kitchen, storage and dining areas
• Coordinate with marketing for local promotions and campaigns

Job description

Job Description: GM

Position Summary

The Unit Head is responsible for the overall sales performance, operations, and administration of all brands which comes under the Juhu unit i.e. TAP, Bora Bora, Red Box, China gate and Home Delivery. This role ensures smooth functioning, regulatory compliance, cost control, and exceptional guest experience, through strong leadership, coordination, and execution while maintaining high operational and financial standards.

Core Objective

• Maximize sales and revenue generation
• Ensure smooth and profitable operations
• Drive brand visibility and marketing impact
• Maintain cost control and operational efficiency
• Team performance and discipline
• Guest satisfaction and brand reputation

Key Responsibilities

1. Sales & Operations

• Drive sales growth across all brands within the unit
• Ensure smooth day-to-day operations of kitchen and service
• Monitor business performance and implement strategies for improvement
• Plan and execute weekly, monthly, and seasonal sales strategies
• Monitor:
  • Daily sales vs targets
  • Outlet-wise performance
  • Event-driven revenue
• Introduce initiatives to:
  • Increase footfall
  • Improve per guest spend
  • Boost repeat business
• Ensure strong focus on events, brunches, and high-revenue days

2. Society & External Relations

• Handle all matters related to:
  • Society management
  • Local authorities and permissions
• Maintain strong relationships to ensure smooth business operations

3. Government Compliance

• Manage all regulatory requirements and issues related to:
  • Police department
  • BMC (Municipal Corporation)
  • FSSAI and other statutory bodies
• Ensure all licenses and compliance documents are valid and updated

4. Human Resource Management

• Oversee all HR-related functions, including:
  • Staff recruitment and manpower planning
  • Leave approvals (including emergency leave)
  • Resignations and exit management
  • Promotions and transfers
  • Staff training and development
• Ensure proper staffing levels and productivity

5. Cost Control & Financial Management

• Monitor and control:
  • Food costing
  • Bar costing
  • Overall operational costs - P&L
• Ensure profitability through strict cost management and efficiency

6. NC/KOT Control

• Monitor and control:
  • NC (No Charge) bills
  • KOT discrepancies
  • Prevent revenue loss and ensure billing accuracy

7. Central Kitchen Coordination

• Handle all issues related to central kitchen operations Ensure:
  • Timely supply of goods
  • Quality consistency across outlets

8. Purchase & Inventory Management

• Address issues related to:
  • Non-availability of items
  • Vendor coordination
• Ensure uninterrupted supply of materials for operations

9. Operations Management

• Ensure smooth day-to-day operations across:
  • Kitchen/Bar/Service floor operations
• Maintain high standards in - Service quality, hygiene, guest experience
• Conduct regular operational reviews and audits

10. IT & CCTV Management

• Oversee all IT-related issues including:
  • POS systems
  • Network and software
• Ensure proper functioning of CCTV systems for security and monitoring

11. Maintenance & Facility Management

• Oversee all maintenance-related issues:
  • Equipment repairs
  • Infrastructure upkeep
• Ensure zero downtime in operations

12. Pest Control

• Ensure regular pest control activities are conducted across all areas of the unit
• Coordinate with external pest control agencies for scheduled treatments
• Maintain strict hygiene and sanitation standards in:
  • Kitchen
  • Storage areas
  • Dining and service zones
• Monitor and prevent any pest-related risks
• Maintain proper records of pest control schedules and compliance

13. Costing & Expense Control

• Ensure strict control over all operational expenses
• Continuously identify areas for cost optimization

14. Marketing Coordination

• Support and execute marketing initiatives
• Coordinate with marketing team for promotions and campaigns
• Ensure local-level marketing effectiveness