Total 3 job vacancies by Shoryu Pte. Ltd.

Restaurant General Managers play a key supervisory role in the food service industry, providing leadership and decision-making for the restaurant.

Job duties include:

• Leadership to guide and inspire the staff

• Understanding of how the food service industry works

• Strong organizational skills to keep things running smoothly

• Problem-solving skills for unexpected circumstances, such as staffing shortages or unhappy customers

• Financial knowledge to manage the budget effectively and keep the restaurant profitable

• Analytical skills to interpret reports and make data-driven decisions

• Experience using restaurant management software

• Customer service and interpersonal skills to create positive relationships

Restaurant General Manager are strongly required with previous experience in a food service supervisory role, such as a Shift Supervisor or Assistant Restaurant Manager. Fine dining restaurants often expect more experience than fast food restaurants. Managers from other industries might move over to the restaurant industry if have sufficient management experience that requirement.

Restaurant General Managers juggle a variety of responsibilities in a fast-paced environment, so ideal candidates stay calm under pressure and know how to switch gears easily. Strong interpersonal skills come in handy when dealing with difficult customers or resolving conflicts between staff members. It helps to have a passion for providing excellent customer service. An ideal candidate should know how to delegate tasks, lead by example and inspire employees to work hard.

Typically work for a variety of food establishments, from fast food and casual dining to trendy bistros and fine dining destinations, to ensure that diners have a positive experience. Shall work closely with upper management to implement various policies related to topics such as customer service, staffing, food safety, dress codes, tips and scheduling. Staffing is often the responsibility of the Restaurant Manager with duties including recruiting, hiring, training and evaluating employees for all areas of the restaurant. They typically handle scheduling, time off and payroll for the staff.

Another major part of the job is to oversee smooth operations in all areas, including the front of house, kitchen and bar areas. This might involve assigning Servers to tables, assisting front-of-house staff and helping out in different parts of the restaurant when it’s busy or understaffed. They may also be responsible for managing budgets and placing orders for products and supplies.

Managing a restaurant often means juggling several tasks at once, especially during the busiest parts of the day. Restaurant Managers should have the following qualifications to fulfill the role successfully:

• Previous restaurant experience

• Management or supervisory experience

• Customer service skills

• Training in food safety

• Financial literacy

• Inventory control skills

• Knowledge of restaurant management software

• Ability to handle a fast-paced work environment

A requirement of hold associate or bachelor’s degrees in restaurant management or hospitality management, which can help them handle complex job duties easily. Others may hold a Food Protection Manager Certification or have related degrees that help prepare them for this job. For instance, the Manager might hold a culinary arts degree, which gives them a better understanding of kitchen operations.

Oversee the culinary operations across multiple locations within our organization, ensuring the highest standards of food quality, presentation, and service. This role requires strong leadership skills, a passion for food, and the ability to innovate and maintain culinary excellence across diverse menus.