GENERAL MANAGER FOR FINE DINING

3 weeks ago

Metro Manila Philippines Forefront Lifestyle Inc. Full time

LOCATION MAKATI or BGC QUALIFICATIONS Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field Associate degree or diploma in hospitality management plus significant managerial experience in fine dining. Typically 5–10 years of progressive experience in the restaurant or hospitality industry At least 3–5 years in a senior management role (e.g., General Manager, or Operations Manager). Must have experience in luxury or fine dining settings where attention to detail, service standards, and guest experience are paramount. Proven track record managing: (Front of house (FOH) and back of house (BOH) operations; P&A, budgeting, cost control; Staff recruitment, training, and performance management; Vendor relations and inventory control) With pleasing personality SKILLS Leadership & Team Management Guest Experience Business Acumen Communication Skills Wine & Culinary Knowledge Crisis & Complaint Management Tech Proficiency RESPONSIBILITIES Recruit, hire, train, mentor and supervise front-of-house staff & support staff Foster a positive, respectful, and performance-driven work environment. Oversee staff scheduling, shift management, and labor cost control. Conduct regular performance evaluations and coaching to maintain service excellence. Ensure an exceptional, personalized, and consistent guest experience. Uphold and enforce fine dining service standards across all service periods. Handle VIP guests, special requests, and guest complaints with professionalism and discretion. Manage daily operations, ensuring smooth coordination between front-of-house and kitchen teams. Conduct pre-service briefings, post-shift reviews, and regular staff meetings. Maintain high standards of cleanliness, organization, and presentation throughout the restaurant. Monitor and manage budgets, revenue targets, and profitability. Control operating costs, including labor, inventory, and waste. Analyze financial reports (P&L statements) and develop strategies to optimize revenue and minimize expenses. Oversee ordering, inventory management, and supplier relations for FOH items. Work closely with the Executive Chef, Head Chef & Sous Chef on food and beverage cost controls. Ensure premium product quality and availability to meet menu and service standards. Ensure strict adherence to health, hygiene, and safety regulations. Maintain necessary licenses and certifications (e.g., food handling, liquor license). Conduct routine inspections and implement corrective measures when needed. Uphold brand standards and identity in all aspects of the guest experience. Support or initiate marketing campaigns, special events, or promotions. Engage with local community, influencers, and hospitality networks to build the restaurant’s reputation. Oversee reservation platforms and guest communication channels. Ensure accurate and efficient table management during peak hours. Maintain guest profiles and preferences to support personalized service Report operational updates, challenges, and achievements to senior leadership. Collaborate with chefs, sommeliers, and other managers to align goals and maintain synergy. Prepare and present monthly or weekly performance reports. Job Types: Full-time, Permanent BENEFITS Company events Health insurance Opportunities for promotion #J-18808-Ljbffr

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