Restaurant General Manager

Role Overview:

Oversee 1-3 restaurants to achieve business targets by executing operational strategies aligned with company philosophies. Focus on optimizing Sales, Profit, and QSCH (Quality, Service, Cleanliness, Hospitality) through data-driven leadership.

Key Responsibilities:

• Business Planning & Strategy

• Develop/store-specific operational plans based on market trends, guest feedback, and budget.
• Monitor KPIs (Sales, Profit, QSCH, Cost Management) and coach managers to meet targets.
• Optimize HR capacity and ensure compliance with operational systems.

• Business Development

• Identify growth opportunities (e.g., extended hours, subleasing).
• Scout real estate for expansion/renewal and analyze market trends.

• Budget & Financial Oversight

• Lead budget preparation, track performance, and negotiate revisions with leadership.

• Operations Execution

• Monitor action plans, address gaps in sales/profitability, and ensure efficiency across segments (Dine-in, Delivery, Catering).
• Report results to Operations Manager and manage third-party vendor relationships.

• Leadership & Talent Development

• Mentor managers, facilitate knowledge sharing, and align performance reviews with skill-building.

• Standards & Compliance

• Enforce operational/regulatory standards, conduct audits, and safeguard assets.

• Workforce Engagement

• Oversee hiring, training, and performance evaluations.

Qualifications:

• Bachelor’s degree (Business/Engineering); post-graduate studies a plus.
• 5+ years in high-volume restaurant management or 1+ year as Area Manager.
• Expertise in Casual/Fast-Casual Dining operations (including Delivery/Catering).
• Food Safety Certification preferred.

Please refer to job description.