F&B Restaurant General Manager

STAR-BOTTOM ROTATING HOT POT BUFFET PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

STAR-BOTTOM ROTATING HOT POT BUFFET PTE. LTD. is seeking a General Manager to lead all restaurant operations, drive strategic growth, and ensure financial profitability. You will oversee kitchen, safety, procurement, marketing, and staffing while building strong partnerships and expansion plans.

Ideal candidates will lead with a high-performance culture, ensure regulatory compliance, and manage budgets, KPIs, and stakeholder relationships across local and international markets.

Qualifications

• Must-have statements are not separately listed in the ad.

Responsibilities

• Lead, direct, and oversee the restaurant's operations, growth, and financial performance for profitability and excellence.
• Develop and implement business strategies, annual budgets, revenue targets, and cost-control initiatives.
• Manage kitchen operations, food safety, procurement, inventory, guest experience, marketing, and staffing.
• Analyze financial reports, profit and loss, cash flow, labour and food costs, and KPIs to identify improvements.
• Maintain high standards of food quality, service, hygiene, and safety per Singapore regulations.
• Mentor department heads and restaurant teams to achieve objectives and high-performance culture.
• Develop and execute business development initiatives, partnerships, and local/international expansion.
• Negotiate contracts with suppliers, landlords, logistics, consultants, and partners for favorable terms.
• Represent the company in meetings with authorities, investors, landlords, and stakeholders.
• Oversee recruitment, manpower planning, performance management, and succession planning.
• Ensure regulatory compliance, employment law, food safety standards, licensing, and governance.
• Conduct audits and continuous-improvement programs to boost productivity, profitability, and satisfaction.
• Travel domestically and internationally to oversee operations, assess opportunities, and support expansion.

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.