Basic RM 10000-20000 Mandarin Speaking Food & Beverage General Manager

Key Responsibilities:

1. Leadership & Operations Management
   - Lead, motivate, and manage the front-of-house and back-of-house teams to deliver top-tier customer service and operational efficiency.
   - Oversee daily restaurant operations, ensuring smooth execution of all tasks from food preparation to service delivery.
   - Implement and enforce operational policies and procedures, maintaining the highest standards in food safety, cleanliness, and hospitality.
   - Develop, implement, and continually assess processes to improve operational performance, efficiency, and profitability.
2. Financial Management & Profitability
   - Manage P&L, ensuring the restaurant operates within budget and meets financial goals.
   - Monitor inventory levels, ordering, and cost controls to minimize waste and improve profitability.
   - Identify opportunities to reduce costs, optimize resource allocation, and improve revenue.
   - Work with ownership on pricing strategies, promotions, and financial forecasting.
3. Team Development & Training
   - Recruit, train, and develop staff, fostering a positive, collaborative, and high-performance work environment.
   - Provide ongoing coaching and performance reviews to ensure that employees maintain high standards of service and quality.
   - Design and implement staff training programs on service standards, product knowledge, and safety protocols.
   - Develop a strong team culture with a focus on performance, accountability, and customer-centric values.
4. Customer Experience & Satisfaction
   - Ensure exceptional guest service by overseeing the guest experience from greeting to checkout, maintaining a consistent, welcoming atmosphere.
   - Handle customer complaints or concerns professionally, ensuring a swift resolution and maintaining guest loyalty.
   - Analyze customer feedback and implement necessary changes to enhance service quality and satisfaction.
   - Innovate and refine the menu and restaurant concept to keep the customer experience fresh and exciting.
5. Marketing & Brand Strategy
   - Collaborate with the marketing team to develop and implement promotional campaigns, events, and social media strategies to drive traffic and engagement.
   - Identify and act on opportunities for brand growth, including partnerships, community involvement, and new revenue streams.
   - Ensure the restaurant maintains a strong and positive brand presence both online and offline.
6. Compliance & Safety
   - Ensure the restaurant adheres to all local, state, and federal health and safety regulations, including labor laws, food safety standards, and environmental policies.
   - Regularly review and update safety protocols, ensuring a safe and secure environment for staff and customers.

Requirements:

1. Experience: Minimum 10+ years of experience in food and beverage management, with at least 2 years in a senior leadership role (e.g., GM, Assistant GM, Operations Manager) in a high-volume restaurant or startup.
2. Industry Knowledge: Proven track record of managing restaurants specializing in unique or niche dining concepts (e.g., BBQ, seafood, or specialty cuisine).
3. Leadership: Strong leadership skills with the ability to inspire and manage a diverse team. A hands-on approach to management and problem-solving.
4. Financial Acumen: Solid understanding of financials, cost controls, budgeting, and P&L management.
5. Customer-Focused: A passion for exceptional customer service and the ability to create memorable experiences that keep guests coming back.
6. Operational Excellence: Ability to multitask, stay organized, and manage time effectively while maintaining high standards in food quality, service, and operations.
7. Communication: Excellent verbal and written communication skills, with the ability to interact effectively with staff, customers, and ownership.
8. Adaptability: Comfortable working in a fast-paced, dynamic startup environment with changing priorities and growth opportunities.
9. Education: A degree or certification in Hospitality Management, Culinary Arts, or a related field is preferred but not required.

Summary of role requirements:

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
• More than 4 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: RM10,000 - RM20,000 per month