Restaurant General Manager - Lead Ops, Service & Profit

1. Operations Management

• Oversee the full operation of the restaurant, including Front of House and Back of House

• Ensure efficient and high- quality service delivery across all meals, beverages, and functions

• Maintain exceptional presentation standards, including cleanliness, table settings, and overall ambience

• Regularly review operations to identify areas for improvement and implement solutions

• Ensure an effective reservation system is in place and operating smoothly

• Maintain a visible presence on the floor, engaging with both customers and staff

2. Financial Management

• Manage and maintain profitability through strict cost control measures

• Monitor sales performance, conduct sales analysis, and oversee menu costings

• Ensure proper stock control, including ordering, storage, issuing, and regular stock takes

• Oversee cash handling procedures and ensure accuracy and accountability

• Prepare and submit accurate reports and budget information within required timelines

3. Customer Experience

• Ensure consistently high service standards to drive positive customer experiences and reviews

• Address customer complaints promptly and professionally

• Maintain a strong focus on customer satisfaction and brand reputation

4. Compliance & Risk Management

• Ensure compliance with all hygiene, health & safety, and statutory regulations

• Maintain valid operational licenses, including liquor licenses, and ensure compliance with all conditions

• Conduct regular safety checks, including fire and evacuation drills

• Manage and respond effectively to incidents such as theft, fire, or emergencies

• Ensure security procedures are followed across all areas of the business

5. Leadership & People Management

• Lead, manage, and develop restaurant staff to ensure high performance and engagement

• Ensure staff are well- trained, professionally presented, and deliver excellent customer service

• Manage staffing levels in line with operational needs and budget constraints

• Conduct performance appraisals and identify training and development needs

• Handle employee relations, including discipline and grievance management, in line with company policies

• Foster a positive working environment with high team morals

Minimum Requirements

• Proven experience as a General Manager or Senior Manager within the hospitality or restaurant industry

• Strong understanding of restaurant operations, including both Front and Back of House

• Solid financial acumen with experience managing budgets, cost control, and profitability

• Knowledge of stock control, procurement, and inventory management

• Strong leadership and team management skills

• Excellent customer service and problem- solving abilities

• Good understanding of health, safety, and statutory compliance requirements

• Ability to work in a fast- paced, high- pressure environment

• Strong administrative, reporting, and organisational skills

• Flexibility to work shifts, weekends, and public holidays