General Manager

Roles & Responsibilities

• Operational Management Oversee day-to-day restaurant operations to ensure smooth and efficient service.Maintain high standards of food quality, hygiene, cleanliness, and customer service.Ensure compliance with NEA, SFA, and MOM regulations and licensing requirements.
• Financial & Business Management Prepare and manage budgets, forecasts, and cost control measures.Monitor P&L, revenue performance, and implement strategies to meet financial targets.Analyse sales reports and customer feedback to improve profitability.
• Staff Management Lead, train, and motivate staff across all departments.Schedule shifts, manage manpower planning, and oversee hiring processes.Conduct performance reviews and implement staff development plans.
• Customer Experience Ensure an exceptional guest experience at all times.Handle customer feedback and complaints professionally and promptly.Promote customer loyalty and implement service improvement initiatives.
• Inventory & Supply Chain Oversee procurement, inventory management, and supplier relationships.Monitor food cost, wastage, and ensure stock levels are properly maintained.
• Marketing & Brand Management Collaborate with marketing teams on promotional activities and campaigns.Maintain brand standards and promote the restaurant's image and reputation.