General Manager

REVEILLON GROUP SDN. BHD.; Kuala Lumpur; On-site; MYR 300,000 - 400,000; Full time

Job summary

A leading F&B management company in Kuala Lumpur is seeking an experienced General Manager to oversee operations and profitability of their restaurant portfolio. Responsibilities include leading business strategies, ensuring operational excellence, and managing financial performance. The ideal candidate will have 8–10 years of leadership experience in the F&B industry, strong leadership skills, and a Bachelor's degree in a relevant field.

Qualifications

• Minimum 8–10 years of leadership experience in F&B or hospitality.
• Proven track record in business development and financial management.
• Strong strategic planning and analytical approach.

Responsibilities

• Lead overall operations, growth, and profitability of restaurant portfolio.
• Oversee strategic leadership and business growth.
• Ensure compliance with local regulations and brand standards.

Skills

Leadership

Business Development

Analytical Skills

Communication

Interpersonal Skills

Education

Bachelor’s Degree in Business Administration

Hospitality Management or related discipline

Job description

Report to: CEO
Salary: RM 10,000 – RM 12,000

About the Role

Reveillon Group is seeking a dynamic and experienced General Manager (F&B Division) to lead the overall operations, growth, and profitability of our restaurant portfolio. You will oversee multiple brands and outlets under the Group, driving both strategic and operational excellence.

As GM, you will lead a team of managers—including the Operations Manager and outlet management teams—to achieve business targets, maintain brand consistency, and ensure continuous growth across all markets.

Key Responsibilities

1. Strategic Leadership & Business Growth

• Develop and execute the Group’s overall F&B business strategy, aligning operational goals with corporate objectives.
• Drive new business opportunities, brand expansion, and strategic partnerships.
• Oversee feasibility studies, budgeting, and ROI analysis for new outlet openings or acquisitions.
• Lead brand positioning, menu strategy, and pricing decisions in collaboration with Marketing and Culinary teams.
• Represent the F&B Division in management and board-level meetings, presenting performance updates and strategic plans.

2. Operational Oversight & Excellence

• Provide leadership and direction to the Operations Manager and outlet management teams.
• Ensure all outlets deliver consistent quality, service, and profitability in line with company standards.
• Establish and refine operational systems, policies, and SOPs for efficiency and scalability.
• Review outlet audit results, guest satisfaction data, and operations reports to identify improvement areas.
• Drive digital transformation and process automation (POS integration, inventory systems, etc.) to enhance efficiency.
• Take full ownership of the F&B Division’s P&L and financial performance.
• Set annual budgets, sales targets, and cost control benchmarks for all outlets.
• Analyze financial reports, operational KPIs, and market trends to make data-driven business decisions.
• Optimize profitability through effective cost management, revenue strategies, and performance tracking.
• Lead, mentor, and develop the Operations Manager, Brand Managers, and key outlet leaders.
• Foster a culture of excellence, accountability, and teamwork across the division.
• Oversee manpower planning, talent development, and succession planning.
• Ensure strong communication and alignment between HQ and outlet teams.

5. Brand Standards, Quality & Compliance

• Uphold brand integrity, food quality, and service consistency across all outlets.
• Ensure compliance with all local regulations, health and safety standards, and company policies.
• Oversee periodic operational audits, performance reviews, and training initiatives.
• Champion continuous improvement and innovation in products, processes, and customer experience.

Requirements

• Bachelor’s Degree in Business Administration, Hospitality Management, or related discipline.
• Minimum 8–10 years of leadership experience in F&B or hospitality, including multi-brand or multi-outlet management.
• Proven track record in business development, operations, and financial management.
• Strong leadership, interpersonal, and strategic planning skills.
• Analytical and data-driven decision-making approach.
• Excellent communication in English and Bahasa Malaysia; Mandarin is an advantage.
• Willing to travel and work flexible hours, including weekends/public holidays when required.
• Knowledge of Halal certification requirements and Halal operational practices is an added advantage.