General Manager

asia grand pte. ltd.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Asia Grand Pte. Ltd. seeks an experienced General Manager to lead the restaurant’s overall operations, financial performance and guest experience. You will work closely with the Executive Chef and management team to deliver a consistent, high-quality dining experience.

The role requires proven restaurant management experience, strong leadership, budgeting and cost-control skills, and the ability to train and motivate staff across all levels.

Qualifications

• Qualified in Hospitality, F&B or Business Management or equivalent experience.
• Proven management experience in restaurant/hospitality operations.
• Strong leadership and people-management skills.

Responsibilities

• Oversee day-to-day restaurant operations to ensure service quality.
• Monitor revenue, costs and profitability; manage budgets and forecasts.
• Plan staffing, rosters and manpower requirements.
• Recruit, train, coach and develop restaurant staff.
• Coordinate front-of-house and back-of-house operations with the Executive Chef.
• Maintain inventory, purchasing controls and cost-management.

Skills

People leadership

Budgeting

Cost control

Manpower planning

Inventory management

Guest service orientation

Communication

Problem solving

Analytical thinking

Education

Hospitality/F&B Management degree

Business Management degree

Job description

Job Summary

We are seeking an experienced General Manager to lead the overall operations of our restaurant.

The General Manager will be responsible for the restaurant's operational and financial performance, guest experience, service standards, manpower management and compliance. The successful candidate will work closely with the Executive Chef and management team to deliver a consistent and high-quality dining experience.

Key Responsibilities

• Lead and oversee the overall day-to-day operations of the restaurant.
• Ensure consistently high standards of service, food quality, cleanliness and guest experience.
• Manage the restaurant's operational and financial performance, including revenue, operating costs, labour costs and profitability.
• Prepare and monitor operational budgets, forecasts and performance targets.
• Review sales and operating results and implement appropriate improvement measures.
• Plan manpower requirements, duty rosters and deployment based on operational needs.
• Recruit, onboard, train, supervise and develop restaurant employees.
• Set clear performance expectations and provide ongoing coaching and feedback to employees.
• Promote a professional, respectful and collaborative working environment.
• Work closely with the Executive Chef to coordinate front-of-house and back-of-house operations.
• Monitor reservations, table utilisation, guest flow and service efficiency.
• Handle guest feedback and service recovery professionally and appropriately.
• Maintain good relationships with guests, suppliers and other business partners.
• Ensure effective inventory, purchasing and cost-control procedures are maintained.
• Ensure the restaurant complies with applicable licensing, food safety, workplace safety and other regulatory requirements.
• Maintain appropriate operational records, reports and standard operating procedures.
• Support marketing initiatives, promotions, events and other activities aimed at developing the restaurant's business.
• Identify opportunities to improve productivity, service standards, revenue and operational efficiency.
• Report operational performance and key issues to senior management.
• Perform other duties reasonably required for the effective management of the restaurant.

Requirements

• Relevant qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline, or equivalent relevant professional experience.
• Proven management experience in restaurant, hospitality or food and beverage operations.
• Experience managing restaurant operations, employees, service standards and financial performance.
• Strong understanding of restaurant operations including front-of-house and back-of-house coordination.
• Knowledge of budgeting, cost control, manpower planning, inventory management and operational performance management.
• Strong leadership and people-management skills with the ability to train, coach and develop employees.
• Strong guest-service orientation with the ability to manage feedback and resolve operational issues effectively.
• Good organisational, analytical and problem-solving skills.
• Good communication and interpersonal skills.
• Ability to work effectively with employees across different functions and levels of the organisation.
• Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.