General Manager

Direct and manage all back-of-house (BOH) operations across multiple locations. Ensure consistent delivery of high-quality, luxury-level food and presentation standards. Develop, design, and update menus in line with concept, seasonality, and market trends. Monitor and control cost of goods sold (COGS), driving profitability and minimizing waste. Maintain strict adherence to hygiene, food safety, and regulatory compliance standards. Mentor and lead senior kitchen teams, fostering leadership development and accountability. Recruit, train, and retain culinary talent across all locations. Collaborate with senior management and or other teams on business strategy, special events, promotions, brand growth. Oversee supplier relationships, procurement, and inventory management. Implement and standardize recipes, systems, and operational procedures. Drive continuous improvement, innovation, and operational excellence across all kitchens.

Requirements:

• Minimum 8 years in a senior culinary leadership role (Head Chef/ Corporate Chef/ Culinary Consultant), preferably multi-site
• Proven record in opening new restaurants and kitchen operation setup
• Expertise in menu creation for new concepts
• Strong leadership, communication, and organizational skills
• Ability to manage multiple teams and work in a fast-paced environment