F&B Restaurant General Manager

star-bottom rotating hot pot buffet pte. ltd.; Singapore; On-site; SGD 150,000 - 210,000; Full time

Job summary

star-bottom rotating hot pot buffet pte. ltd. is seeking a General Manager to drive the restaurant's operations, growth, and financial success. You will oversee kitchen, service, procurement, marketing, and staffing to deliver exceptional guest experiences.

You will develop annual budgets, revenue targets, and cost controls while leading department heads toward a high-performance culture and strategic expansion, locally and internationally.

Responsibilities

• Lead overall restaurant operations and financial performance to ensure profitability.
• Develop strategies, budgets, revenue targets, and cost-control plans.
• Oversee kitchen, food safety, procurement, inventory, guest experience, marketing, and staffing.
• Analyze financial reports, KPIs, labour costs and food costs to identify improvements.
• Ensure high standards of food quality, service, hygiene, and safety per regulations.
• Lead and mentor department heads and teams to sustain high performance.
• Spearhead business development, partnerships, and market expansion locally and internationally.
• Manage supplier contracts, landlords, logistics, and key partners for favorable terms.
• Represent the company in meetings with authorities, investors, and partners.
• Oversee recruitment, manpower planning, performance reviews, and succession planning.

Job description

F&B Restaurant General Manager

Job Scope & Responsibilities

• Lead, direct, and oversee the overall operations, strategic growth, and financial performance of the restaurant business, ensuring sustainable profitability and operational excellence.
• Develop and implement business strategies, annual budgets, revenue targets, and cost-control initiatives to maximize business performance and shareholder value.
• Manage multiple operational functions including kitchen operations, food safety, procurement, inventory management, customer experience, marketing, and workforce planning.
• Analyze financial reports, profit and loss statements, cash flow, labour costs, food costs, and operational KPIs to identify opportunities for improvement and business expansion.
• Establish and maintain high standards of food quality, service excellence, hygiene, and workplace safety in compliance with Singapore food regulations and industry best practices.
• Lead, mentor, and evaluate department heads, restaurant managers, chefs, and operational teams to achieve organizational objectives and maintain a high-performance culture.
• Develop and execute business development initiatives, strategic partnerships, franchise opportunities, and market expansion plans locally and internationally.
• Negotiate and manage contracts with suppliers, landlords, logistics providers, consultants, and key business partners to secure favourable commercial terms.
• Represent the company in meetings with government authorities, investors, landlords, financial institutions, business partners, and industry stakeholders.
• Oversee recruitment strategies, manpower planning, employee performance management, succession planning, and organizational development.
• Ensure full compliance with all regulatory requirements, employment legislation, food safety standards, licensing obligations, and corporate governance policies.
• Conduct regular operational audits and implement continuous improvement programmes to enhance productivity, profitability, customer satisfaction, and brand reputation.
• Travel domestically and internationally as required to oversee restaurant operations, evaluate new business opportunities, negotiate commercial agreements, conduct market research, source suppliers, establish strategic partnerships, and support expansion projects. Extended overseas assignments of one to three months or longer may be required based on business needs.
• Perform any other executive management responsibilities as assigned by the Board of Directors or shareholders.

Job Scope & Responsibilities

• Lead, direct, and oversee the overall operations, strategic growth, and financial performance of the restaurant business, ensuring sustainable profitability and operational excellence.
• Develop and implement business strategies, annual budgets, revenue targets, and cost-control initiatives to maximize business performance and shareholder value.
• Manage multiple operational functions including kitchen operations, food safety, procurement, inventory management, customer experience, marketing, and workforce planning.
• Analyze financial reports, profit and loss statements, cash flow, labour costs, food costs, and operational KPIs to identify opportunities for improvement and business expansion.
• Establish and maintain high standards of food quality, service excellence, hygiene, and workplace safety in compliance with Singapore food regulations and industry best practices.
• Lead, mentor, and evaluate department heads, restaurant managers, chefs, and operational teams to achieve organizational objectives and maintain a high-performance culture.
• Develop and execute business development initiatives, strategic partnerships, franchise opportunities, and market expansion plans locally and internationally.
• Negotiate and manage contracts with suppliers, landlords, logistics providers, consultants, and key business partners to secure favourable commercial terms.
• Represent the company in meetings with government authorities, investors, landlords, financial institutions, business partners, and industry stakeholders.
• Oversee recruitment strategies, manpower planning, employee performance management, succession planning, and organizational development.
• Ensure full compliance with all regulatory requirements, employment legislation, food safety standards, licensing obligations, and corporate governance policies.
• Conduct regular operational audits and implement continuous improvement programmes to enhance productivity, profitability, customer satisfaction, and brand reputation.
• Travel domestically and internationally as required to oversee restaurant operations, evaluate new business opportunities, negotiate commercial agreements, conduct market research, source suppliers, establish strategic partnerships, and support expansion projects. Extended overseas assignments of one to three months or longer may be required based on business needs.
• Perform any other executive management responsibilities as assigned by the Board of Directors or shareholders.