Restaurant General Manager

Restaurant General Manager (RGM)

• Facilitate onboarding, training, and certification for all new management hires in collaboration with senior leadership.

3. Financial Management

• Monitor and manage profit and loss (P&L) statements weekly, identifying areas for cost savings and revenue growth.
• Oversee cost of sales (COS), food and labor costs, and other operational expenses, ensuring they align with budgetary targets.
• Maintain tight controls on petty cash, approve reimbursements, and reconcile period-end financial reports.

4. Food Quality and Safety

• Collaborate with the Head Chef to conduct daily line checks, ensuring food quality, presentation, and safety standards are met.
• Perform regular food safety audits and ensure all documentation is up to date.
• Partner with the Executive Chef for NSF and QA audits, implementing corrective actions promptly.

5. Guest Experience

• Review guest feedback from online platforms, surveys, and in-person comments to identify areas for improvement.
• Address guest concerns promptly and implement changes to enhance guest satisfaction.
• Ensure consistent quality and availability of menu items, including maintaining inventory of kids' menu and amenities.

6. Facility and Maintenance Oversight

• Identify and report repair and maintenance (R&M) needs, ensuring timely resolution.
• Monitor pest control measures and ensure kitchen equipment (e.g., hoods) is cleaned and maintained per standards.

7. Compliance and Reporting

• Maintain up-to-date store licenses and permits, tracking renewals and compliance.
• Ensure timely completion and filing of all operational, financial, and audit reports.

8. Marketing and Community Engagement

• Work with marketing teams to implement local promotions, increase foot traffic, and engage the community.
• Act as a goodwill ambassador for the brand, building positive relationships with guests and stakeholders.

9. All-Staff Meetings and Recognition

• Conduct monthly all-staff meetings to share updates, discuss performance, and address team concerns.
• Implement a staff ranking system to recognize top performers and address underperformance.

Job Dimensions

• Running a Great Restaurant
• Build Restaurant Team Capability
• Culinary and F&B know how
• Obsession to product quality & taste
• Drive Best in Class Dining Experience
• Customer Interaction
• Guest complaint resolution
• Employee engagement and 1:1
• Impart In-restaurant training
• Own food safety and hygiene
• Restaurant R&M, Maintenance
• Budgeting and financial analysis
• Review Daily Brand checklists
• Daily Forecasting levels Production
• Home delivery Sales & Experience
• Weekly SCM and Indent Ordering
• 3rd party brand and financial audits
• Financial & Business controls
• Weekly & Monthly Inventory
• Building Sales across channels
• P&L Statement ownership

Skills and Qualifications:

• Minimum 5 years of experience in a leadership role in restaurant or hospitality management.
• Proven expertise in multi-department management, including operations, culinary, and front-of-house.

Education:

• Degree in Hospitality Management, Business, or a related field (preferred).

Skills:

• Strong leadership, communication, and problem-solving skills.
• Proficiency in P&L management, operational planning, and staff development.
• Familiarity with food safety standards and certifications (HACCP preferred).

Competencies

• High on Value Systems commitment, disciple, integrity and ethics
• Communication & presentation skills
• Knowledge on Compliances
• Knowledge on Food safety and Hygiene standards
• Attention to detail
• Updated to trends & innovation in the business & competition
• People Oriented & Customer Centric
• Hospitality skills
• Learning Agility
• Financial Acumen
• Analytical Thinking
• Conflict resolution & Problem solving
• Adaptability and Team Player
• Positive and Growth Mindset
• Process & Result Orientation

Physical Requirements:

• Ability to work in a high-paced environment for extended periods (8-10 hours per shift).
• Capable of lifting and carrying items up to 25 kg as needed.
• Comfortable working in a kitchen environment, with exposure to heat, noise, and operational hazards.

Organizational Culture: