Hotel / General Manager

The General Manager (GM) is responsible for the overall operations, profitability, and guest satisfaction of the restaurant and banquet division. This includes ensuring excellent food quality, superior service standards, efficient event execution, team leadership, financial management, and maintaining brand reputation. The GM will oversee daily restaurant operations as well as plan, coordinate, and execute banquet/events to maximize revenue and customer satisfaction.

Key Responsibilities:

• Manage daily restaurant and banquet operations
• Lead, train, and supervise staff
• Ensure high standards of food quality, service, and hygiene
• Handle guest feedback and ensure customer satisfaction
• Oversee banquet bookings, event coordination, and execution
• Manage budgets, P&L, inventory, and cost control
• Develop promotional strategies to grow revenue
• Maintain compliance with safety and regulatory standards

Requirements:

• 5–7+ years of F&B leadership experience
• Strong knowledge of restaurant and banquet/event operations
• Excellent communication, leadership, and problem-solving skills
• Ability to work flexible hours, including weekends/holidays
• Hospitality degree preferred