General Manager – F&B (Restaurants)

About the Role

General Manager – Food & Beverage is responsible for building the operational structure across all locations and supervising performance through the local managers. This is a hands‑on leadership role, especially in the beginning. It requires being on‑site, deeply understanding daily operations, and building structure before expecting results. It is not a desk‑based or purely strategic role – real operational involvement is essential.

Key Responsibilities

• Spend significant time on‑site to understand real operational dynamics
• Build clear operational and performance structures per venue
• Analyze profitability, seasonality, labour planning and cost structures
• Implement structured historical reporting and forecasting discipline
• Oversee menu performance, pricing and margin optimization
• Analyze local competition and positioning
• Define operational standards, routines and training frameworks ...