Restaurant General Manager

Responsibilities:
Oversee the restaurant’s day-to-day operations, ensuring smooth and efficient workflows across all areas.

• Accountable for the overall financial performance and profitability of the restaurant.
• Manage the restaurant’s profit and loss (P&L), labour costs, food costs, and operating expenses.
• Lead the team to maximize revenue and achieve positive cash flow targets.
• Lead, coach, and develop our people to build a high-performing team.
• Foster a positive working environment that promotes teamwork, accountability, and continuous improvement.
• Conduct regular operational checks to identify and address potential safety and compliance risks.
• Ensure compliance with Chipotle’s standard operating procedures, food safety requirements, workplace safety guidelines, and applicable regulations.
• Ensure consistent execution of company standards and policies.

Requirements:

• Minimum 3–5 years of supervisory or managementexperience covering both Front of House (FOH) and Back of House (BOH)operations within the F&B industry.
• Hands-on experience in manpower scheduling, salesforecasting, and P&L management.
• Proficient in inventory control, cashmanagement, cost control, and financial reporting.
• Strong leadership, communication,interpersonal, and people management skills, with the ability to lead,motivate, and develop a team.
• Good knowledge of food safety regulations,labour management, and overall restaurant operations.
• Passion for hospitality and deliveringexceptional guest experiences.
• Strong interest in coaching, mentoring, anddeveloping team members.
• Ability to thrive in a fast-paced restaurantenvironment and manage multiple operational priorities.
• Ableto work shifts, weekends, and public holidays.