𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐆𝐞𝐧𝐞𝐫𝐚𝐥 𝐌𝐚𝐧𝐚𝐠𝐞𝐫 - 𝐒𝐢𝐧𝐝𝐚𝐥𝐚𝐡 (𝐍𝐞𝐨𝐦)

The General Manager is responsible for overseeing the daily operations of the assigned restaurant through maintaining high standards of service, managing staff, controlling costs, and ensuring a great customer experience. He/she manages the purchases and stock levels of the restaurant, in addition to making work schedules, and talk with consumers about any issues or concerns. Maintain hygiene and quality standards of place.

Responsibilities

Oversee all aspects of the restaurant operations, including staff management, customer experience, financial management, supply chain, and marketing activities.
Ensure that the restaurant follows all local health codes and regulations regarding food preparation, storage, and handling.
Communicate with management across the company to ensure the effective running of the business.
Keep track of certificates and license expiry for the outlet and coordinate with the legal department regarding renewals and inspections.
Follow the seasonal trend together with the management for unique selling points.
Supervise operations of the restaurant to maximize profitability, minimize legal liability, and follow alcoholic beverage regulations.
Forecast and plan staffing needs and coordinate with the HR department to always ensure the right staffing.
Manage, lead, and coach the restaurant staff ensuring a well-trained, motivated and productive team.
Ensure the implementation of succession planning for all staff members.
Deal with customer complaints keeping the company's customer service ethos and methods.
Coordinate with the Quality and Safety control department regarding training needs analysis of staff.
Manage staff disagreements, grievances and situations according to the company's staff code of conduct, procedures and relevant policies.
Attend weekly operations meetings for future planning and discussion of possible solutions to increase profit.
Ensure that every section has trained PIC (Person in Charge) to conduct regular shift start reports and updates on the Food Watch System.
Manage inventory levels and ordering of food, beverages and supplies.
Supervise the financial performance of the restaurant and ensure they are in line with P&L forecasts.
Complete regular financial and operations reports, as required or requested by management.
Manage effective financial operations, including maximizing profit margins on food products and beverages.

Qualifications

Bachelor’s degree in hospitality management or equivalent, Master’s degree is a plus
Certification in hospitality and customer services.
Operations-related courses and training.
Must have proven restaurant management experience in F&B and prior experience.
PIC certification.
Food safety training/ HACCP Certificate.
Experience in customer service within a similar commercial environment.
Proven experience in team management.
Hands-on experience with cash flow systems and restaurant management.
Proficient with Microsoft Office or related software.
Good listening and effective communication skills
Excellent presentation skills and knowledge.
Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
Excellent interpersonal skills with a focus on customer service.
Excellent time management skills.
Attention to detail.

7 Management

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