General Manager

Job Description Oversee daily restaurant operations including front of house and kitchen activities Ensure compliance with health, safety, sanitation, and food handling regulations Monitor and control inventory, food costs, and waste Prepare and manage budgets, forecasts, and financial reports Analyze sales, expenses, and profitability; implement cost control measures Drive sales growth through promotions, upselling, and local marketing Recruit, train, and supervise restaurant staff Conduct performance evaluations and implement staff development plans Schedule staff and manage labor costs effectively Ensure exceptional service standards and handle customer complaints professionally Monitor customer feedback and continuously improve service quality Work with marketing teams or independently plan promotions Requirements: Strong leadership, communication, and interpersonal skills Solid understanding of restaurant finances, including budgeting and P&L statements Ability to work flexible hours, including weekends and holidays Diploma or Degree in Hospitality Management, Business Administration, or related field preferred Knowledge of POS systems and restaurant management software Knowledge of food safety and hygiene practices Ability to work on weekends, evenings, and public holidays Ability to work longer hours with prolonged period of standing.