General Manager

GENERAL MANAGER

As the General Manager (COO In-training) of a food industry, you shall be responsible for providing strategic direction, driving growth, and overseeing all aspects of the company operations, including but not limited to:

1. Operational Oversight: provides leadership and direction to all departments, ensuring efficient and effective operations across the organization.
2. Financial Management: oversees financial planning, budgeting, and forecasting activities. Monitor financial performance and implement measures to achieve profitability targets and financial sustainability.
3. Business Development: identifies and pursue new business opportunities, partnerships, and strategic alliances to expand the company's market presence and revenue streams. Foster relationships with key stakeholders and industry leaders.
4. Talent Management: builds a high-performing team culture and provide mentorship and support to employees at all levels of the organization.
5. Customer Satisfaction: drives a customer-centric approach to business, ensuring that products and services meet or exceed customer expectations.
6. Compliance and Risk Management: ensures compliance with relevant laws, regulations, and industry standards. Identify and mitigate risks to the business, proactively addressing issues as they arise.
7. Communication and Stakeholder Engagement: serves as the primary spokesperson for the company, representing its interests to external stakeholders, including customers, investors, partners, and the media.

Qualifications and Preferences:

1. Bachelor's degree in Business Administration, Hospitality Management, Food Science, or a related field (Master’s degree or MBA preferred).
2. At least 5-10 years of progressive leadership experience in the food and beverage (F&B) or hospitality industry.
3. Proven track record of managing operations, driving profitability, and achieving growth in a food service or retail setting.

1. In-depth understanding of restaurant operations, including kitchen management, food safety standards, and customer service excellence.
2. Strong knowledge of financial planning, budgeting, and cost control specific to the F&B sector.
3. Familiarity with market trends, particularly in Cebu City or the Philippine F&B market, and the ability to adapt to local customer preferences.

1. Demonstrated ability to lead and inspire teams, with strong skills in coaching, mentoring, and performance management.
2. Experience in implementing organizational changes and fostering a culture of collaboration and continuous improvement.

1. Ability to create and execute strategic plans to achieve business goals, including revenue growth and market expansion.
2. Exceptional decision-making and problem-solving skills, with a hands-on approach to managing day-to-day operations.

1. Excellent communication and negotiation skills to manage relationships with suppliers, partners, and stakeholders.
2. Strong customer focus with the ability to build loyalty and enhance the overall guest experience.

1. Proficiency in using modern restaurant management systems, POS software, and data analytics for operational efficiency.

1. Willingness to work in Mandaue City and adapt to the fast-paced demands of the food industry.
2. Strong entrepreneurial mindset with a passion for food and hospitality.
3. High level of integrity, professionalism, and commitment to the brand’s values and mission.

• Hybrid – ”work from anywhere” model (onsite and remote options)

Benefits:

• Day 1 HMO Coverage - Comprehensive Healthcare Program and Benefits for Employees and Extended Healthcare Benefits and Assistance for Dependents
• Group Life & Accident Insurance Coverage
• Generous Leave Credits - Vacation Leaves, Sick Leaves, and Birthday Leave
• Sick Leave Conversion - Unutilized sick leave credits convertible to cash
• Work Tools (i.e., Company-provided SIM Card Mobile Data Plan, and Laptop and accessories)