As General Manager, you shall support the Management in all areas of responsibilities in day-to-day activities of the restaurant and covering all managerial duties in their absence, including the following Job Definition and Description of duties:
Operations Management: Oversee daily restaurant operations across front- and back-of-house to ensure smooth, efficient service.
Staffing & Leadership: Lead recruitment, training, scheduling, and performance management while fostering a positive, collaborative work culture.
Guest Experience: Maintain high service standards, address feedback promptly, and implement initiatives to enhance the overall dining experience.
Financial & Cost Control: Manage budgets, monitor expenses, analyse financial performance, and implement cost-control measures to drive profitability.
Inventory & Vendor Management: Oversee inventory control, ordering, and stock rotation; manage supplier relationships and negotiate pricing.
Marketing, Sales & Events: Propose and implement marketing initiatives, events, and sales strategies to increase brand visibility, drive engagement, loyalty and incremental revenue.
Compliance & Safety: Ensure adherence to health, safety, food hygiene, and labour regulations through regular checks and staff training.
Performance & Reporting: Track KPIs, prepare operational and financial reports, and recommend improvements based on data insights.
Restaurant Management Systems: Implement and manage POS and reservation systems to improve efficiency and customer experience.
Crisis & Conflict Management: Resolve operational issues, staff conflicts, and emergencies calmly and effectively.
Strategic Planning: Support leadership in developing and executing long-term business strategies and expansion opportunities.
