The General Manager plans, organizes, develops, directs and supervises the operations of the restaurant.

  1. Essential functions, including but not limited to:

    • Constantly review and amend pricing
    • Work with PR agency to promote brand and spread awareness
    • Chairs weekly staff meeting
    • Report weekly to owning company Financial performance, HR issues, and PR strategies
    • Document business performance
    • Sets daily, weekly and monthly revenue targets based on approved annual budget
    • Implement and continuously enforce service standards and procedures
    • Maintain an effective orientation and training programme for current and new staff
    • Promote a good relationship with regular guests, hotel team, principals and owners
    • Be familiar with current industry trends and make suggestions how these could be brought into the company
    • Increase sales and revenue by actively promoting the Venue and bring new key corporate customers
    • Control the F&B costs of the Venue by implementing strict controls
    • Control the labour costs by proper sales forecasting and determining manning demand
    • Guide the HR Admn in hiring and performance evaluations
    • Develop weekly forecast, quarterly and yearly budgets
    • Develop strategic and operational plans, manage execution and measure results
    • Develop a sales and marketing plan in accordance with predetermined sets of objectives, strategies and action plans
    • Ensure that menusare corresponding to guest needs and updates/amends accordingly
    • Ensure hygienic and quality standards are met the venue
    • Be accountable for the supply chain management, stores, audit and import process of F&B products
    • Assign responsibility to team
    • Alongwith the Finance and Purchasing to negotiate contracts, supply agreements and deals to secure optimum prices and guarantee maximum support from suppliers
    • Develop new offers and promotion in line with company budget
    • Co-ordination with the Hotel Management to synchronize operations of the venue
    • Work in harmony with Hotel Management and maximize potential market opportunities
  2. Required knowledge, skills, education and experience:

    • Strong communication and negotiation skills, both verbal and written, including problem-solving skills
    • Excellent interpersonal and leadership skills
    • Strong numeric skills
    • Extensive knowledge of wines
    • Excellent proficiency in Micros POS system and MS Office
    • Bachelor degree in Restaurant Operations Management or related field
    • Proven track record of a minimum of 5 years experience in a similar role in an international environment

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