managing director

Roles & Responsibilities

Job Summary

The Restaurant General Manager is responsible for directing and administering the activities and services to deliver outstanding guest service and financial profitability.

Responsibilities

• Implement operational management strategies to achieve organizational goals within budget and timeline constraints.
• Plan and execute sales targets and in-store promotions to increase revenue.
• Monitor sales performance and control labor and operational expenses to manage overall restaurant profit and loss.
• Collaborate with the culinary team to develop menu plans, seasonal offerings, and pricing strategies.
• Oversee daily front-of-house and back-of-house operations to ensure high standards of service and food quality.
• Develop and optimize daily operational workflows to enhance staff productivity and customer satisfaction.
• Ensure compliance with Singapore Food Agency (SFA) hygiene regulations, food safety standards, and operational licensing requirements.
• Recruit, train, and supervise restaurant staff to maintain a professional and efficient work environment.
• Manage manpower scheduling, rostering, and labor allocation in accordance with Ministry of Manpower (MOM) regulations.

Required competencies and certifications

• Proven experience (minimum 1-3 years) in food and beverage operational management, restaurant leadership, or store management.
• Strong knowledge of daily store operations, menu and inventory control, and local Singapore regulatory standards including SFA and MOM.
• Demonstrated leadership, staff management, and problem-solving skills to effectively lead restaurant operations.