General Manager - Restaurant

About the role

The General Manager will lead the restaurant’s daily operations, drive financial performance and enhance guest satisfaction. Working closely with culinary leadership, the role balances market insight, staff management and brand positioning to attract both hotel and non‑hotel guests.

Key responsibilities

• Analyse market demand, identify competitors and develop revenue‑management strategies to maximise income.
• Control purchases and inventory through price negotiation, supplier contracts and usage reporting.
• Lead the restaurant’s marketing plan, public‑relations activities and social‑media presence in partnership with hotel and brand teams.
• Plan and execute on‑site and off‑site events, acting as the primary point of contact for restaurant‑related activities.
• Supervise and train staff, maintain service and sanitation standards, and ensure compliance with all relevant laws and regulations.
• Conduct daily taste panels, set sales goals and monitor ambiance elements such as lighting and music.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage or culinary experience, OR a 2‑year degree in Food Service Management, Hospitality, Business Administration or related field with at least 2 years of relevant experience.
• Proven ability to lead a team, manage budgets and drive guest satisfaction.
• Strong understanding of local market dynamics and community partnership opportunities.

Required skills

• Financial analysis and revenue management
• Inventory management and purchasing negotiation
• Marketing strategy and public‑relations
• Social‑media management
• Event planning and execution
• Compliance with health, safety and hospitality regulations