General Manager F&B

Deskripsi Pekerjaan

Kualifikasi

• 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

Tanggung Jawab

• 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 capabilit
• 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