General Manager (F&B)

Key Responsibilities
1. Operations Management
Oversee daily restaurant operations to ensure efficiency and consistency

Maintain high standards of food quality, hygiene, and service

Develop and implement Standard Operating Procedures (SOPs)

Ensure compliance with health, safety, and regulatory requirements

2. Financial Management
Manage budgets, forecasts, and financial planning

Monitor revenue, profitability, and cost control (food cost, labor cost, overheads)

Analyze financial reports and drive performance improvements

Achieve sales targets and maximize business performance

3. Team Leadership & Human Resources
Recruit, train, and develop management and operational staff

Lead, motivate, and manage team performance

Establish a positive, high-performance work culture

Oversee staff scheduling and manpower planning

4. Customer Experience
Ensure excellent customer service and guest satisfaction

Handle customer feedback, complaints, and service recovery

Continuously improve the dining experience

5. Sales & Business Development
Develop and execute sales and marketing strategies

Drive brand awareness and customer acquisition

Identify growth opportunities and new revenue streams

6. Strategic Planning
Set business goals and operational strategies

Support expansion plans (new outlets, concepts, or projects)

Align operations with company vision and long-term objectives



Requirements
Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or related field

Minimum 5 years of experience in the F&B industry, with at least 2–3 years in a senior management role

Proven experience in chain restaurants or mid-to-large scale F&B operations

Strong knowledge of restaurant operations, cost control, and service standards

Demonstrated leadership and team management skills

Strong financial acumen, including P&L management

Excellent communication, problem-solving, and decision-making skills

Ability to work under pressure and manage multiple priorities

High level of responsibility, execution, and accountability



Preferred Qualifications
Experience in Korean cuisine operations

Experience managing chain dumpling (jiaozi) brands

Familiarity with POS systems and restaurant management software

Experience in multi-outlet management is an advantage