RESTAURANT GENERAL MANAGER

The Restaurant General Manager is the No.1 leader with the overall responsibility for directing the daily operations of a restaurant. Your role will involve ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, and ensuring the highest quality products and services are delivered to each customer. Additionally, you will be responsible for creating value for shareholders through efficient operations, appropriate cost controls, and profit management. Your core responsibilities will include effectively managing a Yum-owned restaurant within the company's policies and guidelines to ensure 100% customer satisfaction at all times. You will be in charge of controlling day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team. Managing profit & loss, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions will also be part of your duties. As the Restaurant General Manager, you will be responsible for interviewing and hiring team members, conducting performance appraisals, taking disciplinary action, motivating, and training employees. Ensuring the maintenance of equipment, facility, and grounds through a preventative maintenance program, food quality, and timely execution of corporate & local marketing programs will be crucial. You will also be responsible for creating a safe working and customer experience environment by facilitating safe work behaviors of the team and championing recognition and motivation efforts. The ideal candidate for the Restaurant General Manager position will possess a passion for hospitality, a people focus on training & development, be a custodian of culture, have a thirst for knowledge, and dedication to providing exceptional customer service. The qualifications required for this role include being a graduate (any stream) or having a 3-year Degree/Diploma in Hotel Management with a minimum of 5 years of work experience, including at least 1 year in a senior supervisory role (Hotel) or unit manager role (Retail) and an age range of 24 - 35.,