General Manager (F&B)

Job Description

We are looking for an experienced, strategic, and results-driven F&B General Manager to oversee and lead the overall business operations of the company’s Food & Beverage division.

The General Manager will be responsible for driving business growth, operational excellence, profitability, customer experience, and organizational development across all F&B operations. This role requires strong commercial awareness, leadership capability, financial acumen, and extensive experience in managing high-volume F&B operations.

Key Responsibilities

1. Overall Business & Operational Management

• Oversee the overall performance and daily operations of the F&B business, including all outlets, restaurants, cafés, kitchens, and supporting operations.

• Establish and ensure consistent implementation of company policies, operational standards, SOPs, and service standards across all locations.

• Develop operational strategies to improve efficiency, productivity, service quality, and profitability.

• Ensure smooth coordination between FOH, BOH, Purchasing, Finance, HR, Marketing, and other supporting departments.

2. Business Growth & Commercial Strategy

• Develop and execute short-term and long-term strategies to drive revenue growth, profitability, market penetration, and customer retention.

• Identify new business opportunities, potential locations, new concepts, products, partnerships, and revenue streams.

• Analyze market trends, customer behavior, competitors, and industry developments to support business decisions.

3. Financial Management & P&L

• Monitor and analyze P&L, revenue, COGS, food & beverage cost, labor cost, operating expenses, EBITDA, and outlet profitability.

• Review monthly financial performance and identify opportunities for improvement.

• Establish appropriate financial controls to minimize wastage, leakage, stock variance, and unnecessary operational expenses.

4. Leadership & Organization Development

• Lead, develop, and manage the F&B management team, including Operations Managers, Area/Outlet Managers, Head Chefs, Kitchen Teams, and other key personnel.

• Establish clear organizational structures, responsibilities, KPIs, and performance expectations.

• Develop succession planning and talent development programs for key positions.

• Conduct regular performance reviews and provide coaching and development plans.

5. Customer Experience & Brand Standards

• Ensure consistent and exceptional customer experience across all F&B locations.

• Establish and maintain high standards for food quality, service, hospitality, ambiance, and overall guest experience.

• Develop effective service recovery strategies and ensure customer issues are resolved professionally.

• Continuously improve customer journey and service standards based on customer insights and market expectations.

6. Food Quality, Product & Menu Development

• Ensure consistent food and beverage quality, taste, presentation, portioning, and product standards.

• Work closely with the Executive Chef, Culinary Team, and Product Development Team on menu development, menu engineering, pricing, and product innovation.

• Ensure recipes, portion control, and product specifications are consistently implemented across all locations.

7. Supply Chain, Procurement & Inventory

• Oversee purchasing, procurement, inventory, warehousing, and supply chain processes.

• Develop effective vendor and supplier management strategies.

• Negotiate pricing, terms, quality standards, and contracts with key suppliers where required.

• Control food cost, wastage, stock variance, spoilage, and purchasing inefficiencies.

8. Marketing, Brand & Business Development

• Work closely with the Marketing, Brand, Digital, and Events teams to develop and execute campaigns that drive traffic, revenue, and brand awareness.

• Develop promotional strategies based on business objectives, customer insights, and seasonal opportunities.

• Evaluate the effectiveness and ROI of marketing and promotional activities.

• Develop strategic partnerships and collaborations to strengthen the F&B business.

9. Hygiene, Food Safety, Health & Compliance

• Ensure all F&B operations comply with applicable food safety, hygiene, health, workplace safety, licensing, and regulatory requirements.

• Establish and monitor food safety and hygiene standards across all locations.

• Ensure regular audits, inspections, and corrective actions are conducted.

• Maintain high standards of cleanliness, sanitation, food handling, storage, and workplace safety.

• Ensure all necessary operational licenses and certifications are maintained where applicable.

10. Performance Monitoring & Reporting

• Establish and monitor business and operational KPIs for the F&B division and individual outlets.

• Present regular business performance reports and strategic recommendations to the owners/directors.

• Use data and business insights to make informed operational and commercial decisions.

11. New Outlet Opening & Expansion

• Lead and oversee new outlet opening projects from planning through launch and stabilization.

• Develop operational requirements, manpower plans, budgets, SOPs, training programs, and opening checklists.

• Coordinate with relevant teams regarding site readiness, equipment, suppliers, recruitment, training, marketing, and pre-opening activities.

• Ensure new outlets achieve operational stability and targeted performance within the expected timeline.

Qualifications & Requirements

• Minimum 5–10 years of progressive experience in the F&B or hospitality industry, with at least 3–5 years in a senior management / General Manager / Operations Director / Area Manager position.

• Proven experience managing multiple F&B outlets or a large-scale F&B operation.

• Strong understanding of end-to-end F&B operations, including FOH, BOH, culinary, service, purchasing, inventory, and supply chain.

• Proven track record of achieving revenue growth, profitability improvement, operational efficiency, and cost optimization.

• Strong knowledge of P&L management, budgeting, forecasting, COGS, food cost, labor cost, and financial analysis.

• Excellent strategic thinking, business acumen, and commercial awareness.

• Strong understanding of customer experience, hospitality standards, and brand management.

• Experience in opening new outlets, developing F&B concepts, or business expansion is highly preferred.

• Experience working with marketing, events, digital campaigns, and customer loyalty programs is an advantage.

• Strong understanding of food safety, hygiene, and regulatory compliance.

• Proficient in Microsoft Office / Google Workspace and familiar with POS, ERP, inventory, and F&B reporting systems.

• Able to work in a fast-paced, high-pressure, and target-driven environment.

• Willing to work flexible hours, including weekends, public holidays, and during major events or peak business periods.

• Strong integrity, accountability, ownership, and leadership mindset.

• Candidates who are available immediately or within a short notice period are highly preferred.

• Fluently English.