General Manager

Roles & Responsibilities Operational Management Oversee day-to-day restaurant operations to ensure smooth and efficient service. Maintain high standards of food quality, hygiene, cleanliness, and customer service. Ensure compliance with NEA, SFA, and MOM regulations and licensing requirements. Financial & Business Management Prepare and manage budgets, forecasts, and cost control measures. Monitor P&L, revenue performance, and implement strategies to meet financial targets. Analyse sales reports and customer feedback to improve profitability. Staff Management Lead, train, and motivate staff across all departments. Schedule shifts, manage manpower planning, and oversee hiring processes. Conduct performance reviews and implement staff development plans. Customer Experience Ensure an exceptional guest experience at all times. Handle customer feedback and complaints professionally and promptly. Promote customer loyalty and implement service improvement initiatives. Inventory & Supply Chain Oversee procurement, inventory management, and supplier relationships. Monitor food cost, wastage, and ensure stock levels are properly maintained. Marketing & Brand Management Collaborate with marketing teams on promotional activities and campaigns. Maintain brand standards and promote the restaurant's image and reputation.