Restaurant General Manager

Role & responsibilities

1. Operations & Business Performance

• Drive sales growth, profitability, and customer satisfaction.
  
• Ensure restaurant meets/exceeds operational and financial goals (Sales, EBITDA, Labor, COGS).
  
• Implement marketing, promotional activities, and local store initiatives.
  
• Maintain stock levels, control food & beverage costs, and minimize wastage.
  

2. Customer Service & Quality Standards

• Ensure consistent delivery of excellent customer experience.
  
• Maintain highest standards of food quality, hygiene, and safety.
  
• Handle customer concerns, feedback, and resolve complaints effectively.
  

3. People Management & Development

• Recruit, train, coach, and develop team members.
  
• Build a high-performance team culture with strong employee engagement.
  
• Prepare duty rosters and ensure adequate staffing during shifts.
  
• Conduct regular performance reviews and take corrective action where needed.
  

4. Compliance & Controls

• Ensure compliance with company policies, statutory requirements, and labor laws.
  
• Enforce safety, security, and sanitation guidelines.
  
• Maintain accurate records of sales, cash handling, audits, and inventory.
  

5. Leadership & Reporting

• Lead by example with professionalism and integrity.
  
• Provide clear communication to staff regarding goals, expectations, and performance.
  
• Report restaurant performance, challenges, and opportunities to Area Manager.

Preferred candidate profile

• Graduate / Diploma in Hospitality, Business Administration, or related field.
  
• 58 years of experience in the Food & Beverage / QSR / Hospitality industry with at least 2–3 years in a managerial role.
  
• Proficiency in MS Office and POS systems.
  
• Knowledge of food safety and hygiene standards.