General Manager

Responsibilities:

Manage daily restaurant operations and enforce SOPs. Recruit, train, and manage staff. Drive sales, profitability and customer retention. Monitor inventory, food and labour costs. Maintain food quality, hygiene, and compliance standards. Handle customer feedback and resolve complaints. Develop promotions and new revenue opportunities, including catering and events. Implement continuous improvements to restaurant operations.

Requirements:

Minimum of a BSC qualification Minimum of 2 years of experience in a similar role