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.