General Manager - Operations

Private Advertiser; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Private Advertiser seeks a General Manager – Operations to lead the Group’s restaurant operations strategy, covering front-of-house and back-of-house. Working closely with the Group Operations Head Manager and Group Head Chef, this role ensures service and kitchen operations align with business goals.

You will drive financial performance, set targets, lead planning and budgeting, oversee multiple outlets, and develop leadership across teams, traveling regularly to support expansion and peak

Qualifications

• Diploma or degree in Hospitality Management, Business Administration or related field.
• At least 10 years of progressive restaurant operations experience, with 5+ years in a senior multi-outlet role.
• Experience overseeing both front-of-house and back-of-house operations and cost controls.
• Strong leadership, communication, problem-solving and decision-making skills.
• Willingness to travel regularly and support during peak periods.

Responsibilities

• Work with the CEO to set operational priorities and translate plans into targets for service and kitchen operations.
• Lead annual operational planning and budgeting, including manpower, equipment and resources.
• Provide direction to the Group Operations Head Manager and Group Head Chef to align floor and kitchen activities.
• Review performance to identify opportunities to improve profitability, dining experience and growth.
• Establish operating standards across the group and oversee cross-outlet improvements.
• Monitor guest satisfaction and guide service and menu decisions with relevant teams.
• Lead new outlet openings and expansion planning, coordinating staffing and training.

Skills

Restaurant operations

Multi-outlet leadership

P&L management

Willingness to travel

Education

Hospitality/Business degree

Job description

We are looking for a General Manager – Operations who leads the overall strategy and performance of the Group’s restaurant operations, covering both front-of-house and back-of-house. Working closely with the Group Operations Head Manager and Group Head Chef, this role ensures that service and kitchen operations work towards the same business goal.

Responsibilities:

Business Strategy & Planning

Work with the CEO to set the Group’s operational priorities and develop plans to achieve its business objectives.

Translate business plans into clear targets and actions for service and kitchen operations.

Review the performance of each brand and outlet, identifying opportunities to improve profitability, strengthen the dining experience and support growth.

Lead annual operational planning and budgeting, including manpower, equipment and resource requirements.

Assess operational needs and readiness for new concepts, outlet expansion and changes to existing businesses.

Leadership of Front-of-House & Back-of-House Operations

Provide direction to the Group Operations Head Manager and Group Head Chef, ensuring floor and kitchen teams work towards shared targets.

Set clear responsibilities, performance expectations and priorities for both functions.

Review service and kitchen performance together, addressing issues that affect food quality, service timing, productivity and guest satisfaction.

Resolve matters that require coordination or decisions across floor and kitchen operations.

Develop both leaders and strengthen the management team’s ability to support a growing number of outlets.

Financial Performance & Cost Management

Take overall responsibility for the operational profitability of the Group’s restaurants.

Review outlet financial performance with Finance and operational leaders, and agree on actions to address gaps.

Set and monitor targets for sales, manpower, food costs and other controllable expenses.

Evaluate manpower structures, purchasing practices, menu performance and operating methods to identify sustainable improvements.

Ensure cost decisions take account of service quality, food standards and long-term business needs.

Operational Standards & Improvement

Establish operating standards across the Group, with appropriate requirements for each restaurant concept.

Oversee improvements to procedures, systems and workflows across service and kitchen operations.

Use outlet visits, performance reports and audit findings to identify recurring problems and address their underlying causes.

Ensure operational leaders implement agreed improvements consistently across outlets.

Review whether existing structures and processes remain suitable as the business grows.

Guest Experience & Food Quality

Set expectations for the overall dining experience, covering service, food quality, presentation and consistency.

Work with both operational heads to ensure the guest experience reflects each brand’s positioning.

Review guest feedback and recurring complaints to identify improvements across floor and kitchen operations.

Guide decisions on service offerings, menu changes and promotional activities with the relevant teams.

Build a culture where both floor and kitchen teams share responsibility for guest satisfaction.

People & Organisation Development

Work with HR and operational leaders on workforce planning, management development and succession planning.

Review the organisation and manpower structure across outlets to ensure it supports business needs.

Build a strong pipeline of outlet managers, supervisors and kitchen leaders.

Establish clear measures of performance and hold operational leaders accountable for results.

Identify training priorities across front-of-house and back-of-house teams and review their effectiveness.

New Outlet Openings & Business Reporting

Lead operational planning and readiness for new outlet openings, relocations and refurbishments.

Coordinate with relevant departments on staffing, training, equipment, systems and opening schedules.

Monitor new outlet performance and guide adjustments during the initial operating period.

Provide operational input on proposed concepts, locations and expansion plans.

Requirements

Diploma or Degree in Hospitality Management, Business Administration or a related field. Candidates with substantial relevant experience will also be considered.

At least 10 years of progressive experience in restaurant operations, including at least 5 years in a senior role overseeing multiple outlets.

Experience overseeing both front-of-house and back-of-house performance, with a sound understanding of how service and kitchen operations work together.

Strong understanding of outlet profit and loss statements, budgeting, cost control and manpower planning.

Proven ability to improve business performance, develop management teams and maintain operational standards across multiple locations.

Experience in new outlet openings and operational expansion.

Strong leadership, communication, problem-solving and decision-making skills.

Willingness to travel regularly between outlets and provide operational support during weekends, public holidays and peak periods when required.