General Manager

The General Manager is responsible for the overall management and performance of the assigned restaurant, ensuring operational excellence, exceptional guest experience, employee engagement, and achievement of business targets. The role leads the restaurant team, manages day-to-day operations, and ensures compliance with The Bistro Group’s standards, policies, and procedures.

KEY RESPONSIBILITIES

• Oversee the overall day-to-day operations of the restaurant to ensure smooth, efficient, and profitable business operations.
• Drive the achievement of sales, profitability, productivity, and other restaurant performance targets.
• Monitor and analyze sales, food cost, labor cost, expenses, and other key performance indicators.
• Ensure consistent delivery of high-quality food, service, and guest experience in accordance with brand standards.
• Lead, coach, and develop the restaurant management team and employees to maximize performance and productivity.
• Conduct regular team briefings, coaching sessions, and performance discussions.
• Manage staffing requirements, scheduling, deployment, and manpower productivity.
• Ensure compliance with company policies, food safety standards, sanitation requirements, and government regulations.
• Monitor inventory levels, purchasing, receiving, storage, and proper handling of food and supplies to minimize wastage and losses.
• Address guest concerns and complaints promptly and professionally, ensuring appropriate resolution and customer satisfaction.
• Implement strategies and initiatives to increase sales, improve customer retention, and strengthen restaurant performance.
• Coordinate with the Support Departments such as HR, Finance, Training, Marketing, and Supply Chain on operational requirements and concerns.
• Ensure proper implementation of promotions, marketing initiatives, and brand programs within the restaurant.
• Maintain a safe, clean, organized, and welcoming restaurant environment for guests and employees.
• Monitor equipment, facilities, and maintenance requirements and coordinate with the appropriate departments for timely resolution.
• Prepare and submit required operational reports and provide recommendations based on restaurant performance.
• Conduct regular store inspections and ensure compliance with operational standards and audit requirements.
• Build strong relationships with guests, employees, suppliers, mall management, and other stakeholders.
• Perform other duties and responsibilities that may be assigned by management.

QUALIFICATIONS

• Bachelor’s degree in Business Administration, Hospitality Management, Hotel and Restaurant Management, or a related field.
• At least 3-5 years of experience in restaurant operations , with significant experience in a managerial or leadership capacity.
• Strong background in managing restaurant operations, sales, costs, manpower, and customer service.
• Proven leadership and people management skills.
• Strong business acumen and analytical skills.
• Excellent communication, interpersonal, and problem-solving skills.
• Customer-oriented with a strong focus on service excellence.
• Ability to work in a fast-paced, multi-tasking, and highly dynamic restaurant environment.
• Willing to work on weekends, holidays, and shifting schedules.