general manager

MR DAI PTE. LTD.; Singapore; On-site; SGD 150,000 - 200,000; Full time

Job summary

A leading restaurant group in Singapore is seeking an experienced individual for a strategic planning role. The candidate will work closely with the CEO to implement operational strategies and manage restaurant operations while leading a high-performance team. At least 2-3 years of experience in the catering industry and a relevant two-year degree are required. This position offers the opportunity to drive business objectives and ensure exceptional service standards.

Qualifications

• Minimum 2-3 years experience in the catering industry.
• Experience in team management roles required.

Responsibilities

• Implement strategies for operational management.
• Work with CEO on strategic plans.
• Motivate and lead management team to achieve business objectives.
• Ensure high standards in restaurant operations.
• Oversee team grooming and development.

Skills

Operational management

Strategic planning

Team leadership

Performance monitoring

Education

Two-year degree in catering service management or related majors

Job description

STRATEGIC PLANNING

• Assists in implementing strategies for operational management and development so as to meet organizational plans and goals within budgets and timelines
• Work closely with the Group CEO to develop and accomplish goals and strategic plans
• Set KPIs & strategize on expansion and operational improvement plans
• Assist in continuous evolution of current brand or develop of new dining concept to keep our business relevant to the market
• Provides timely, accurate and complete reports on the operating condition of the company
• Identify and evaluate strategic business for company’s growth and expansion via M&A/ partnership

OPERATIONS MANAGEMENT

• Motivate and lead a high performance management team to achieve sales, profitability and business objectives set by the company
• Provide day-to-day leadership and management to a service organization that mirrors the adopted mission and core values of the company
• Groom and build a team of motivated F&B professionals for the company’s aggressive expansion plan
• Oversee and ensure smooth running of all aspects of restaurant operations
• Define processes and monitoring systems to ensure food and services are adhered to a high quality standard
• Responsible for the measurement and effectiveness of all processes internally and externally
• Any other jobs or duties assigned by the Chief Operating Officer from time to time.

Work experience: At least 2-3 years of work experience in the catering industry are required, especially in positions related to restaurant management. Experience in team management, such as team foreman, restaurant service supervisor, etc., can effectively manage and coordinate team members.
Obtain a two-year degree in catering service management, hotel and restaurant management, hotel management, business administration or related majors in recognised universities;