Fine Dining GM: Lead Culinary & Guest Experience

Paramount Human Resource Multi-Purpose Cooperative; Iloilo City; On-site; PHP 1,000,000 - 2,200,000; Full time

Job summary

Paramount Human Resource Multi-Purpose Cooperative seeks an experienced General Manager for their prestigious fine dining restaurant in Iloilo City, Iloilo. The role oversees kitchen and front-of-house operations, with a focus on exceptional dining experiences, staff leadership, and profitability.

Ideal candidates bring 5–7 years in restaurant management, mastery of food safety standards, and strong financial acumen. English fluency is required; local language skills are advantageous.

Qualifications

• 5-7 years of experience in restaurant management, preferably in fine dining.
• Expertise in kitchen operations and food preparation standards.
• Strong leadership and team management skills.
• Excellent knowledge of food safety, hygiene regulations, and health standards.
• Experience in menu planning and culinary knowledge.
• Proficiency with restaurant management systems and financial software.

Responsibilities

• Oversee all kitchen operations including food prep, quality control, and health/safety compliance.
• Direct front-of-house operations including reservations, seating, and service coordination.
• Lead staff recruitment, training, scheduling, and performance management across all departments.
• Develop and implement SOPs to improve operational efficiency.
• Negotiate with suppliers and manage inventory to optimise costs and quality.
• Monitor budgeting, cost controls, and revenue management.

Skills

Restaurant management

Kitchen operations

Leadership

Food safety

Budgeting

Customer service

Staff training

English fluency

Education

Food Safety Certification

Tools

Restaurant management systems

Financial management software

Job description

Paramount Human Resource Multi-Purpose Cooperative seeks an experienced General Manager for their prestigious fine dining restaurant in Iloilo City, Iloilo. The role oversees kitchen and front-of-house operations, with a focus on exceptional dining experiences, staff leadership, and profitability.

Ideal candidates bring 5–7 years in restaurant management, mastery of food safety standards, and strong financial acumen. English fluency is required; local language skills are advantageous.