GENERAL MANAGER

THIERRY HENRY PTE. LIMITED; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Black Sheep Restaurants (HK) is expanding and invites a General Manager to oversee one or more outlets in Singapore. The role focuses on planning, directing and coordinating operations to improve performance, guest experience, and profitability while leading a team of managers.

The GM works closely with Founders and Operations Managers, upholding the company vision and values, and leading by example in service, food, and beverage excellence.

Qualifications

• Strong career progression with previous experience in a Restaurant Management role.
• In-depth knowledge of service, hospitality, food and beverage.
• Experience with team training and development and leading large teams.
• Excellent business acumen, understanding of cost control, ability to drive sales through service and entrepreneurial mindset.

Responsibilities

• Lead operations with passion and uphold the culture and principles of Black Sheep Restaurants.
• Lead from the front for every service, delivering memorable guest experiences and world-class service.
• Provide direction and leadership to team members to stay motivated and achieve restaurant goals.
• Solicit feedback to understand guest needs and handle complaints with empathy and professionalism.
• Identify senior and junior roles, delegate responsibilities, and ensure objectives are met.

Skills

Restaurant management experience

Team leadership

Cost control knowledge

Sales-driven service mindset

Guest service excellence

Tools

Revel POS

Seven Rooms

Job description

Black Sheep Restaurants (HK) is inviting YOU to join our new restaurant in Singapore!

GENERALMANAGER

Black Sheep is a Hong Kong-based hospitality team founded in 2012 by Syed Asim Hussain, driven by his love of genuine hospitality, a zest for travel and discovering dining subcultures. Black Sheep curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine, while celebrating the bounty of premium ingredients available both locally and from abroad. Always pushing boundaries, the group continues to expand rapidly within Hong Kong and beyond.

ROLE:

The General Manager is a senior role with responsibility for planning, directing and coordinating the operations of one or more than one outlet. He/she is responsible for improving the performance, productivity, efficiency and profitability of the restaurants through the implementation of effective methods and strategies. He/she oversees a team of managers and takes part in their development, both as effective leaders and individuals.

The General Manager must ensure the outlets are running as well as they possibly can, with a smooth efficient service that exceeds the expectations and needs of guests while adhering to Black Sheep Restaurants’ core values. This person works closely with the Black Sheep Restaurants Founders and Operations Managers. It is important to have a strong understanding of the Black Sheep Restaurants vision and core values, as well as supporting long and short term goals set by the company.

Passionate about the restaurant business, the General Manager has a genuine knack for hospitality and taking care of people—this includes guests and teammates. He/she is hungry and tireless in their commitment to creating a better guest experience and working environment for team members of all levels. Additionally, he/she thrives in the trenches and is ready to lead by example, whether that is running food, seating guests or mopping the floors.

RESPONSIBILITIES:

GUEST-FOCUSED LEADERSHIP

• Manage operations with passion, integrity and knowledge while promoting the culture and defining principles of Black Sheep Restaurants.
• Lead from the front for every service, telling our story and delivering memorable guest experiences and world-class service.
• Provide direction and leadership to team members to stay motivated, focused and achieve restaurant goals.
• Solicit feedback to understand the needs and wants of guests, taking ownership of guest complaints and handling with empathy and professionalism.

OPERATIONS

• Identify and delegate responsibilities to senior management and junior team members to ensure objectives are met and excellent service is consistently upheld.
• Implement Black Sheep Restaurants guidelines by developing SOPs, checklists and instructing the team.
• Ensure daily opening and closing duties are followed including End of Day practices and reporting from both Revel and Seven Rooms.
• Learn, champion, implement and train others in best practices for Guest Experience, GO, Wine, Beverage, Inventory, Revel and Cash Handling.
• Monitor, manage, troubleshoot and maintain the Revel POS system.
• Manage the restaurant to exceed standards in food quality, safety, cleanliness and maintenance.
• Review operations, proactively problem solve and seek out opportunities for continuous improvement.
• Ensure the Restaurant Manager/s are leading instructive and motivational daily team briefings.
• Meet regularly and report to Operations Managers, Directors and Founders.
• Present at weekly operations meetings, including producing finances, proposing Champions, reporting maintenance needs etc.

PERSONNEL

• Lead an F&B team by attracting, recruiting, training and coaching talented personnel.
• Champion team retention and development initiatives to help grow the next generation of hospitality leaders.
• Ensure the Restaurant Manager/s are devising, hosting and facilitating daily/ weekly and monthly training as well as attending scheduled group-wide training.
• Champion onboarding, ensure Restaurant Manager/s are developing individual induction plans and providing full support and guidance for new team members.
• Upkeep of training material and manuals.
• Delegate/oversee schedules, daily rosters, holiday management, attendance records.
• Host regular team catch-ups, one-on-ones and ensure annual team appraisals are taking place to assess and manage both individual and team performance on an ongoing basis.
• Nurture positive working environment and maintain team morale.

FINANCES

• Ensure the team are driving revenue at every opportunity through covers, spend per head and incentives.
• Consistently monitor product and labour costs to remain within budgets.
• Follow Black Sheep Restaurants policies and procedures, including those for cash handling and safety/security.
• Oversee ordering, especially large ticket and premium items.
• Oversee bi-monthly and weekly inventory/ stock and troubleshooting anomalies.

INITIATIVES

• Assist in new menu implementation, printing and upkeep.
• Develop and pitch creative solutions to areas of improvement.
• Embrace new events and initiatives, overseeing operations to make a success.
• Takea keen interest in food, wine, the hospitality industry and happenings across the Black Sheep Restaurants community.

EXPERIENCE:

• Strong career progression with previous experience in a Restaurant Management role.
• In-depth knowledge of service, hospitality, food and beverage.
• Experience with team training and development and leading large teams.
• Excellent business acumen, understanding of cost control, ability to drive sales through service and entrepreneurial mindset.

ARE YOU A BLACK SHEEP?

• You put community first and are committed to serving and supporting the individualism that community.
• You have big hopes, big dreams and big aspirations.
• You are uncompromising in your pursuit of excellence.
• You choose optimism and play with joy.
• You choose to do the right thing every step of the way.
• You treat everyone with equal respect.