General Manager

• Oversee daily FOH and BOH operations, ensuring smooth and efficient outlet performance.

• Drive sales, revenue, profitability, and effective control of food, beverage, and labour costs.

• Maintain high standards of service, food quality, hygiene, safety, and regulatory compliance.

• Lead manpower planning, recruitment, training, performance management, and team development.

• Manage suppliers, vendors, budgets, and operational processes while identifying areas for improvement.

• Work closely with senior management and the Executive / Head Chef on marketing initiatives, menu development, and new projects.
  

Requirements

• Minimum 3 - 5 years of F&B / hospitality management experience, preferably in a similar senior role.

• Strong knowledge of restaurant operations, P&L, cost control, budgeting, and manpower planning.

• Proven ability to drive sales, profitability, and operational performance.

• Strong leadership and people-management skills with a hands-on, team-oriented approach.

• Excellent communication, problem-solving, and organisational skills in a fast-paced environment.

• Willing to work weekends, public holidays, and operational hours; knowledge of Singapore food safety and regulatory requirements is preferred.