General Manager

13 hours ago

Makati City, National Capital Region, Philippines FOREFRONT CONCEPTS MANAGEMENTS VENTURE INCORPORATION Full time ₱360,000 - ₱720,000 per year

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&L, 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

Work Location: In person

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