Restaurant and Bar General Manager

Private Advertiser; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

A leading company in the Food and Beverage sector is seeking a Restaurant and Bar General Manager to oversee all outlets. This role involves ensuring exceptional guest experiences, managing financial performance, and leading a harmonious team. The ideal candidate will possess strong commercial acumen, leadership skills, and a passion for the industry.

Qualifications

• Proven experience managing a standalone venue or high-volume operation.
• Strong commercial acumen with a solid track record in cost control.
• Fluent in spoken and written English; additional languages are an advantage.

Responsibilities

• Lead all Food and Beverage outlets with full accountability for performance.
• Develop annual budgets and manage beverage costs.
• Foster teamwork and quality service through consistent communication.

Skills

Commercial acumen

Team leadership

Cost control

Guest experience management

Attention to detail

Creativity

Fluency in English

Tools

Excel

POS systems (MICROS, Infosys)

Job description

As the leader of all Food and Beverage outlets, this role holds full accountability for their performance, guest experience, and overall success. The Restaurant and Bar General Manager leads with ownership and collaborates closely with senior leadership to ensure excellence across all touchpoints.

PEOPLE LEADERSHIP
• Foster an engaged and harmonious team environment by ensuring all members are well-briefed on daily, weekly, monthly, and annual targets.
• Take ownership of the work environment, ensuring the team has the necessary tools, training, and information to consistently deliver exceptional guest experiences across all service periods and outlets.
• Ensure proper workforce planning to maintain appropriate staffing levels aligned with anticipated business demands.
• Adopt a forward-looking approach by regularly reviewing upcoming business needs to proactively seize opportunities and minimise risks.
• Develop strong bench strength by identifying and nurturing talent to support succession planning and growth.
• Collaborate with internal and external stakeholders to drive team performance, manage costs, and grow revenue.
• Work closely with related departments on daily operations and forward-focused initiatives.
• Lead by example during key service periods—being present, engaged, and hands-on to create meaningful experiences.
• Be an ambassador for the organisation’s values and service excellence.

FINANCIALS STEWARDSHIP
• Develop annual budgets for Restaurant and Bar topline revenue and bottom-line performance, ensuring alignment with overall financial goals.
• Achieve budgeted revenue targets.
• Manage beverage costs and align front-of-house initiatives to support food cost control.
• Oversee labour cost management, fostering a culture of continuous improvement to maximise labour investment returns.
• Prepare and submit monthly and rolling revenue forecasts.
• Forecast departmental direct costs monthly and through rolling forecasts annually.

GUEST EXPERIENCE EXCELLENCE
• Foster teamwork and quality service through consistent communication and coordination across departments.
• Own guest experience scores across internal and external channels, including audits, evaluations, surveys, and online reviews.
• Ensure the team is equipped with the tools, training, and resources to deliver exceptional service consistently.
• Cultivate a ‘can-do’ culture that empowers colleagues to exceed expectations, with regular recognition of efforts.
• Support a positive and inclusive work environment aligned with the organisation’s values and leadership commitments.

RESPONSIBLE OPERATIONS
• Support the implementation of responsible business initiatives aligned with corporate social responsibility goals.
• Regularly review and update operational practices to minimise environmental impact.
• Ensure full compliance with brand standards and audit requirements.
• Adhere strictly to all company policies, procedures, laws, and regulations, with emphasis on food hygiene and responsible service of alcohol.

WHAT WE’RE LOOKING FOR
• Proven experience managing a standalone venue or a high-volume, high-performing operation.
• Strong commercial acumen with a solid track record in cost control and revenue generation.
• Fluent in spoken and written English; additional languages are an advantage.
• Highly organised with excellent time-management skills.
• Proactive, eager to learn, and comfortable working in a fast-paced, dynamic environment.
• Positive, approachable, and a strong team player.
• Meticulous attention to detail with a commitment to delivering excellence.
• Creative mindset with a strong grasp of current food and beverage trends.
• Proficient in Excel and familiar with POS systems such as MICROS, Infosys, or similar platforms.