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RESTAURANT GENERAL MANAGER

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  • Job Summary The General Manager is responsible for overseeing the overall restaurant operations, including sales performance, profitability (P&L), service quality, and team management. This role requires strong leadership, commercial thinking, and a focus on delivering consistent guest experience while ensuring smooth daily operations.

    Key Responsibilities

    Operations Management

    • Oversee daily restaurant operations (front of house & back of house)

    • Ensure all SOPs are consistently followed by staff

    • Maintain high standards of food quality, service, and cleanliness

    • Resolve operational issues efficiently and effectively

    Sales & Business Performance

    • Full responsibility for revenue growth and profitability (P&L ownership)

    • Develop and execute strategies to increase daily and monthly sales

    • Monitor key KPIs such as average spend, table turnover, and repeat customers

    • Analyse sales reports and implement improvement plans

    Team Management

    • Lead, train, and develop restaurant team members

    • Prepare staff scheduling (roster planning)

    • Manage staff performance, discipline, and engagement

    • Involved in recruitment and onboarding of new employees

    Customer Experience

    • Ensure exceptional guest experience at all times

    • Handle customer complaints and feedback professionally

    • Improve customer satisfaction and online review ratings

    • Build strong relationships with regular customers

    Cost Control & Inventory

    • Control food cost, beverage cost, and overall operational expenses

    • Monitor inventory, wastage, and purchasing activities

    • Work closely with the kitchen team to manage cost efficiency

    Compliance & Reporting

    • Ensure compliance with hygiene, safety, and operational standards

    • Prepare regular operational and performance reports for management

    • Conduct internal audits to maintain operational consistency

    Job Requirements

    Requirements

    • Minimum 5–8 years of experience in the F&B industry

    • At least 2–3 years in a Manager or Senior Manager role

    • Strong leadership and people management skills

    • Solid understanding of P&L, cost control, and business operations

    • Ability to work in a fast-paced environment

    • Fluent in English and Bahasa Malaysia

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Common Interview Questions And Answers

1. HOW DO YOU PLAN YOUR DAY?

This is what this question poses: When do you focus and start working seriously? What are the hours you work optimally? Are you a night owl? A morning bird? Remote teams can be made up of people working on different shifts and around the world, so you won't necessarily be stuck in the 9-5 schedule if it's not for you...

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This is a great question because it shows your comfort level with technology, which is very important for a remote worker because you will be working with technology over time...