General Manager

Oversee daily FOH and BOH operations, ensuring smooth and efficient outlet performance.

Drive sales, revenue, profitability, and effective control of food, beverage, and labour costs.
Maintain high standards of service, food quality, hygiene, safety, and regulatory compliance.
Lead manpower planning, recruitment, training, performance management, and team development.
Manage suppliers, vendors, budgets, and operational processes while identifying areas for improvement.
Work closely with senior management and the Executive / Head Chef on marketing initiatives, menu development, and new projects.

Minimum 3 - 5 years of F&B / hospitality management experience, preferably in a similar senior role.
Strong knowledge of restaurant operations, P&L, cost control, budgeting, and manpower planning.
Proven ability to drive sales, profitability, and operational performance.
Strong leadership and people-management skills with a hands-on, team-oriented approach.
Excellent communication, problem-solving, and organisational skills in a fast-paced environment.
Willing to work weekends, public holidays, and operational hours; knowledge of Singapore food safety and regulatory requirements is preferred.

See also