General Manager

Job Title: General Manager – Restaurant Operations

Industry: Restaurant / Hospitality (F&B)

Location: Mumbai

Experience Required: 8–15 years in Restaurant Industry (Minimum 3–5 years as GM in a standalone restaurant or chain outlet)

Job SummaryThe General Manager is responsible for end-to-end restaurant operations, driving profitability, guest satisfaction, team leadership, compliance, and brand standards. The role demands strong commercial acumen, operational expertise, and hands-on leadership strictly within the restaurant industry.

• Key Responsibilities:

1. Operations ManagementOversee complete daily restaurant operations (Front of House & Back of House).

• Ensure smooth service during peak and non-peak hours.
• Maintain SOP compliance and brand standards.
• Monitor food quality, presentation, hygiene, and service excellence.
• Ensure adherence to FSSAI and local statutory regulations.

• 2. Financial & Commercial ManagementDrive revenue growth and achieve monthly/annual sales targets.
• Control costs (food cost, beverage cost, manpower cost, overheads).
• Maintain optimal P&L performance.
• Analyze MIS reports and take corrective action.
• Improve average billing value and table turnover.

• 3. Team Leadership & People Management
• Lead, train, and mentor restaurant managers and outlet staff.
• Conduct performance reviews and drive productivity.
• Manage staffing levels, rostering, and attrition control.
• Build a high-performance and guest-centric culture.

• 4. Guest Experience & Brand Management
• Ensure exceptional guest service standards.
• Handle escalated guest complaints and ensure quick resolution.
• Maintain strong online reputation (Zomato, Google reviews, etc.).
• Implement guest engagement and loyalty initiatives.

• 5. Inventory & Supply Chain Management
• Ensure proper inventory control and stock management.
• Monitor vendor performance and procurement processes.
• Reduce wastage and pilferage through strong controls.

• 6. Compliance & SafetyEnsure compliance with FSSAI, fire safety, labor laws, and local licenses.
• Maintain hygiene and sanitation standards at all times.
• Conduct periodic audits and implement corrective actions.
• Key Skills & CompetenciesStrong P&L and cost control knowledge
• Leadership and team-building skills
• High guest orientation
• Strong operational command of restaurant systems
• Excellent communication and interpersonal skills
• Crisis management capability

• Educational Qualification:
• Bachelor’s Degree in Hotel Management / Hospitality Management preferred.
• MBA (Operations / Hospitality) is an added advantage.
• Mandatory RequirementCandidate must have prior experience strictly in the restaurant / QSR / casual dining / fine dining industry.
• Candidates from retail, hotel-only (non-F&B focused), or non-restaurant industries will not be considered.