General Manager

Job Title:

Company : Stellar Reserve

Location:

Industry:

Employment Type:

Job Summary

The General Manager (GM) is responsible for the overall operations, profitability, and guest experience of the restaurant. This role involves managing daily operations, leading teams, controlling costs, driving sales, and ensuring compliance with company standards and statutory requirements.

Key Responsibilities

Operations & Guest Experience

• Oversee end-to-end restaurant operations (Front Office, Kitchen, Bar, Housekeeping, Security).
• Ensure exceptional guest service and handle escalations professionally.
• Maintain food quality, service standards, hygiene, and brand consistency.
• Monitor daily sales, reservations, footfall, and guest feedback.

People Management

• Recruit, train, schedule, and manage staff across all departments.
• Conduct performance reviews and implement training & development plans.
• Enforce discipline, grooming standards, attendance, and company policies.
• Coordinate closely with Executive Chef and department heads.

Financial & Business Control

• Prepare and manage budgets, P&L, and monthly MIS reports.
• Control food cost, beverage cost, manpower cost, and wastage.
• Approve vendor invoices, manage procurement, and negotiate with suppliers.
• Ensure accurate billing, cash handling, and inventory control.

Sales, Marketing & Growth

• Drive revenue through promotions, events, corporate tie-ups, and memberships.
• Plan marketing initiatives in coordination with the marketing team.
• Analyze market trends and competitor activity to improve performance.

Compliance & Administration

• Ensure compliance with FSSAI, labour laws, excise, fire & safety norms.
• Manage licenses, renewals, audits, and statutory documentation.
• Handle customer complaints, legal notices, and risk management.

Key Skills & Competencies

• Strong leadership and decision-making skills
• Excellent communication and guest-handling ability
• Financial acumen and business understanding
• Problem-solving and crisis management
• Knowledge of restaurant software (POS, inventory systems)

Qualification & Experience

• Graduate / Postgraduate in Hotel Management or relevant field (preferred)
• Minimum

  812 years of experience

  in restaurant or hospitality operations
• At least

  35 years in a managerial or leadership role

• Experience in premium or high-volume restaurants is an advantage

Salary & Benefits

• Salary: As per industry standards (based on experience)
• Performance incentives
• Meal benefits & leave as per company policy

Reporting To

• Directors / Owners / Corporate Management