Walk-in | Restaurant General Manager - Maldives !

Swagatham Resource Management India Private Limited; Chennai District, Coimbatore District; On-site; INR 2,152,000 - 2,690,000; Full time

Benefits offered by this job

Company-provided accommodation

Company-provided food

Job summary

Swagatham Resource Management India Private Limited seeks a General Manager to oversee the full day-to-day operations of a new, international-standard restaurant in the Maldives. You will supervise Kitchen, Service, Bar, Cashier, Housekeeping and Stores while setting high standards for food quality, service and guest satisfaction.

The role requires strong leadership, strategic cost control, and proven experience managing hospitality operations.

Qualifications

• Minimum 10+ years of experience as a General Manager or senior hospitality management.
• Experience in a reputed international-standard restaurant or star hotel is preferred.
• Very fluent in International Standard English with excellent communication and interpersonal skills.
• Smart, well-presented and professionally groomed.
• Strong leadership, decision-making and team-management abilities.
• Proven experience managing complete restaurant operations.
• Strong understanding of sales, profitability, cost control and business development.
• Ability to work effectively under pressure and handle operational challenges.

Responsibilities

• Take overall responsibility for the complete day-to-day operation of the restaurant.
• Supervise and coordinate all departments, including Kitchen, Service, Bar, Cashier, Housekeeping and Stores.
• Lead, motivate, train and evaluate restaurant employees.
• Prepare staff schedules, shifts and duty rosters according to operational requirements.
• Maintain consistently high standards of food quality, service and guest satisfaction.
• Monitor restaurant service standards and ensure professional customer care.
• Handle customer complaints, feedback and operational issues promptly and professionally.
• Monitor daily sales, revenue, expenses and overall profitability.
• Develop and implement effective strategies to achieve sales and revenue targets.
• Control food costs, labour costs, wastage and other operating expenses.
• Manage inventory, purchasing, stock levels and supplier relationships.
• Monitor purchasing procedures and ensure cost-effective procurement.
• Ensure proper cash handling, billing, POS operations and daily financial controls.
• Maintain accurate operational and financial records.
• Ensure compliance with food safety, hygiene, health and workplace safety standards.
• Ensure all company SOPs, policies and operational procedures are properly implemented.
• Coordinate closely with the Executive Chef / Kitchen Manager to maintain food quality and kitchen efficiency.
• Conduct regular staff meetings, performance reviews and operational briefings.
• Support recruitment, staff development and employee discipline when required.
• Maintain a professional, productive and positive working environment.
• Plan and coordinate promotions, special events and sales initiatives.
• Develop strategies to increase customer satisfaction, repeat business and restaurant revenue.
• Prepare and submit daily, weekly and monthly operational reports to management.
• Maintain strong professional relationships with customers, suppliers, employees and senior management.
• Monitor business performance and ensure operational goals and company targets are achieved.
• Identify operational risks and implement appropriate corrective measures.
• Take overall responsibility for managing critical operational problems, emergencies and unexpected situations.
• Represent the restaurant professionally and protect the company's reputation and business interests.

Job description

MALDIVES URGENT HIRING

POSITION: GENERAL MANAGER

Vacancy: 5 Position

Workplace: Reputed Pre-Opening Multicuisine International Standard Restaurant

Salary: USD 2,000 2,500 per month

Accommodation: Provided by Company

Food: Provided by Company

Joining: Immediate

KEY REQUIREMENTS

• Minimum 10+ years of experience as a General Manager or in a similar senior hospitality management position.
• Experience in a reputed international-standard restaurant or star hotel is preferred.
• Very fluent in International Standard English with excellent communication and interpersonal skills.
• Smart, well-presented and professionally groomed.
• Strong leadership, decision-making and team-management abilities.
• Proven experience managing complete restaurant operations.
• Strong understanding of sales, profitability, cost control and business development.
• Ability to work effectively under pressure and handle operational challenges.

KEY RESPONSIBILITIES

• Take overall responsibility for the complete day-to-day operation of the restaurant.
• Supervise and coordinate all departments, including Kitchen, Service, Bar, Cashier, Housekeeping and Stores.
• Lead, motivate, train and evaluate restaurant employees.
• Prepare staff schedules, shifts and duty rosters according to operational requirements.
• Maintain consistently high standards of food quality, service and guest satisfaction.
• Monitor restaurant service standards and ensure professional customer care.
• Handle customer complaints, feedback and operational issues promptly and professionally.
• Monitor daily sales, revenue, expenses and overall profitability.
• Develop and implement effective strategies to achieve sales and revenue targets.
• Control food costs, labour costs, wastage and other operating expenses.
• Manage inventory, purchasing, stock levels and supplier relationships.
• Monitor purchasing procedures and ensure cost-effective procurement.
• Ensure proper cash handling, billing, POS operations and daily financial controls.
• Maintain accurate operational and financial records.
• Ensure compliance with food safety, hygiene, health and workplace safety standards.
• Ensure all company SOPs, policies and operational procedures are properly implemented.
• Coordinate closely with the Executive Chef / Kitchen Manager to maintain food quality and kitchen efficiency.
• Conduct regular staff meetings, performance reviews and operational briefings.
• Support recruitment, staff development and employee discipline when required.
• Maintain a professional, productive and positive working environment.
• Plan and coordinate promotions, special events and sales initiatives.
• Develop strategies to increase customer satisfaction, repeat business and restaurant revenue.
• Prepare and submit daily, weekly and monthly operational reports to management.
• Maintain strong professional relationships with customers, suppliers, employees and senior management.
• Monitor business performance and ensure operational goals and company targets are achieved.
• Identify operational risks and implement appropriate corrective measures.
• Take overall responsibility for managing critical operational problems, emergencies and unexpected situations.
• Represent the restaurant professionally and protect the company's reputation and business interests.

PRE-OPENING RESPONSIBILITIES

• Assist management with the successful pre-opening and launch of the restaurant.
• Support recruitment, selection and onboarding of restaurant staff.
• Establish departmental procedures, service standards and operational SOPs.
• Coordinate staff training before the restaurant opening.
• Ensure departments are fully prepared for the opening.
• Coordinate with suppliers and ensure required stock, equipment and operational materials are available.
• Conduct pre-opening inspections and operational readiness checks.
• Ensure the restaurant is fully prepared to deliver international-standard service from the first day of operation.

BENEFITS

• Company-provided accommodation.
• Company-provided food.
• Opportunity to manage a reputed pre-opening international-standard restaurant in the Maldives.
• Professional international hospitality work environment.
• Immediate joining required.