Restaurant General Manager

The Restaurant General Manager is overall responsibile for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and customer relations, restaurant maintenance and repair, inventory management, team management, retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

Core Responsibilities Include:

  •   Creating value for our Shareholders through efficient operations, appropriate cost controls, and profit management

  •   Maintain profitability by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

  •   Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program

  •   Ensures food quality and 100% customer satisfaction

  •   Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team


    The ideal candidate should be a person with passion for hospitality, people focus, custodian of culture dedication in providing exceptional customer service

  •    Degree / Diploma in Hotel Management with min 10 years of work experience in the hospitality/hotel industry with experience in managing star hotels.

  •    P&L Management

  •    Handling team, taking care of restaurant sales

  •    Wastage management

  •    Inventory Management

  •    Should be responsible on revenue achievement.

  •    Stock Management

Age 30-50


Store Keeper

  •  Responsible for storage of both food & beverage and operational stock. 
  •  Responsible for day-to day check on the storage facilities for upkeep and hygiene
  •  Should be able to follow standards for issuing and receiving stock within the stores
  •  Should have understanding of industry standards in storage practices.
  •  Should have reporting skills to be able to coordinate with the Cost Controller/Manager Finance with proposals and day-to- day feedback on operational control. 
  •  Should be able to team player

Essential requirements: 

  •  Should have previously worked in the Catering/Hotel / F&B sector.
  •  Should ideally have some experience in stock taking or knowledge in food & beverage.
  •  Minimum experience of 4-10 years in the same field
  •  Should have a good ability to co-operate, be service- minded and be willing to resume responsibility
  •  Should have very good organizational skills, computer literate.
  •  Qualification – Degree /Diploma holder with hotel industry experience.

Junior Sous Chef

  •  Responsible for planning & directing food preparation in a kitchen, should have a passion for food and he should be a person who enjoys the process of food preparation and creating menus.
  •  He will be responsible for scheduling the work of kitchen staff
  •  He will have to assist the kitchen staff in resolving any problems that may arise on the job, supervising kitchen staff, maintaining discipline among kitchen staff.
  •   Monitor and control the working hours of allotted staff and assign the responsibilities.
  •  He should make sure the correct practices are in place and being followed as per SOP.
  •   Maintain highest food quality and sanitation standard
  •   Ability to pay attention to details, quick decision making capability, ability to manage a team
  •   He should have creativity and should try to develop variety food items, multitasking capability.
  •  Qualification – Degree /Diploma holder with hotel industry experience.
  •  Qualification – Degree /Diploma holder with hotel industry experience.