Restaurant General Manager

Key Responsibilities: Operations Management: - Oversee daily restaurant operations (front of house & back of house) - Ensure all SOPs are consistently followed by staff - Maintain high standards of food quality, service, and cleanliness - Resolve operational issues efficiently and effectively Sales & Business Performance: - Full responsibility for revenue growth and profitability (P&L ownership) - Develop and execute strategies to increase daily and monthly sales - Monitor key KPIs such as average spend, table turnover, and repeat customers - Analyse sales reports and implement improvement plans Team Management: - Lead, train, and develop restaurant team members - Prepare staff scheduling (roster planning) - Manage staff performance, discipline, and engagement - Involved in recruitment and onboarding of new employees Customer Experience: - Ensure exceptional guest experience at all times - Handle customer complaints and feedback professionally - Improve customer satisfaction and online review ratings - Build strong relationships with regular customers Cost Control & Inventory: - Control food cost, beverage cost, and overall operational expenses - Monitor inventory, wastage, and purchasing activities - Work closely with the kitchen team to manage cost efficiency Compliance & Reporting: - Ensure compliance with hygiene, safety, and operational standards - Prepare regular operational and performance reports for management - Conduct internal audits to maintain operational consistency Requirements: - Minimum 5–8 years of experience in the F&B industry - At least 2–3 years in a Manager or Senior Manager role - Strong leadership and people management skills - Solid understanding of P&L, cost control, and business operations - Ability to work in a fast-paced environment - Fluent in English and Bahasa Malaysia