Jean-Georges Restaurants and Bar - General Manager

Hilton Worldwide, Inc.; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A renowned international hospitality company in Kuala Lumpur seeks a General Manager for its Jean-Georges Restaurants and Bar. You will oversee operations, ensuring exceptional service and quality, and lead a high-performing team. Ideal candidates will have experience in luxury dining environments and a strong understanding of culinary artistry. This role offers a unique opportunity to drive revenue growth and maintain brand standards.

Qualifications

• College degree in Hotel/Restaurant Management or equivalent professional experience.
• Proven track record as an Outlet General Manager or Senior Restaurant Leader in luxury settings.
• Strong understanding of French and contemporary international cuisine.
• Exceptional communication and organizational abilities.

Responsibilities

• Lead and manage daily restaurant operations.
• Ensure food quality and safety standards.
• Recruit and develop a high-performing team.
• Oversee budget planning and cost control.
• Engage with guests to enhance service quality.

Job description

Job Title

Jean-Georges Restaurants and Bar – General Manager (HOT0C3B0)

Location

Waldorf Astoria Kuala Lumpur, 73 Jalan Raja Chulan, Bukit Bintang, Kuala Lumpur 50200, Malaysia

Overview

We are seeking a poised and results‑oriented Outlet General Manager to oversee the full spectrum of operations at a destination celebrated for its innovation, impeccable service, and memorable guest experiences. This leadership role will be responsible for managing two restaurants and one bar, ensuring each outlet delivers exceptional quality, seamless service, and a distinctive guest experience aligned with our brand standards.

Responsibilities

• Operational Leadership
  • Lead and manage daily restaurant operations to ensure exceptional service delivery, optimal staffing levels, and strict adherence to brand standards.
  • Champion a culture of hospitality by ensuring every guest receives outstanding service, personalized attention, and a memorable dining experience.
  • Recruit, develop, and lead a high‑performing team, while cultivating a positive and empowering work environment that promotes growth, accountability, and a commitment to excellence.
  • Oversee budget planning and cost control initiatives to optimize financial performance.
  • Develop and implement strategic measures to drive revenue growth and consistently achieve profitability targets.
• Quality Assurance
  • Ensure exceptional standards of food quality, presentation, and safety through close collaboration with the culinary team, fostering a culture of excellence and compliance.
  • Uphold the Jean‑Georges brand identity and core values across all operational facets, ensuring unwavering consistency and excellence in every guest experience.
  • Collaborate closely with marketing teams to conceptualize and implement strategic promotional campaigns, signature events, and brand initiatives that elevate visibility and drive guest engagement.
  • Ensure full compliance with health, safety, and sanitation regulations, as well as company policies and procedures, fostering a safe and well‑regulated environment for guests and team members alike.
  • Proactively engage with guests to ensure exceptional service, promptly address concerns, and leverage feedback to drive continuous improvement in service standards.

Qualifications

• College degree in Hotel/Restaurant Management or equivalent professional experience.
• Proven track record as an Outlet General Manager or Senior Restaurant Leader within esteemed 5‑star luxury hotels, Michelin‑starred restaurants, or upscale fine dining restaurants, consistently delivering exceptional service standards and operational excellence.
• Prior experience in hotel pre‑openings or launching luxury dining concepts is considered a valuable asset.
• Strong understanding of French and contemporary international cuisine, with a refined appreciation for culinary artistry, presentation, and guest experience.
• Demonstrated ability to lead and inspire diverse teams, cultivating a culture of excellence, collaboration, and continuous growth.
• Exceptional communication, interpersonal, and organizational abilities, with a proven talent for cultivating strong cross‑functional relationships across culinary, service, and management teams.
• Proven experience collaborating with culinary leadership on menu development and execution, ensuring seamless alignment with brand standards and elevated guest expectation.
• Expertise in restaurant operations, including cost control, inventory management, and quality assurance.
• High‑level proficiency in financial management, including budgeting, forecasting, and comprehensive P&L oversight.
• Well‑versed in food safety standards, with HACCP certification or an equivalent qualification regarded as essential.
• Fluency in English is essential; proficiency in additional languages is considered a valuable asset.