Restaurant general manager
Job Description
Posted on 28 May 2025
GENERAL MANAGER / EXECUTIVE CHEF
Control day-to-day operations by scheduling, ordering, and developing the restaurant team members.
Monitoring restaurant finances, including sales and expenses.
Promoting the restaurant, service teams to deliver world-class and finding ways to bring in more customers.
Enforcing food halding regulations and other guidelines to increase guest safety.
Ensures that the Occupational Safety and Health Act, local health and safety codes, as well as the company safety and security policies are being adhered to.
Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
Handling customer complaints.
Ensures that the restaurant is in compliance with the preventative maintenance program with regards to facility, equipment, and grounds maintenance.
Streamlining the restaurant process to improve the guest experience.
Scheduling employees to ensure shifts have proper coverage.
Recruiting, hiring and training all restaurant staff, including servers and hosts.
Train management/direct reports and hourly team members on proper product preparatuon, guest service techniques, and daily equipment maintenance procedures, brand identity and operation standards.
Ensures a safe working and customer experience environment by facilatating safe work behaviors of the team.
Qualifications/Requirements
oThe General Manager must possess intimate knowledge of Korean business practices, hospitality standards, and cultural expectations.
oUnderstanding of Korean customer preferences, dining etiquette, and service expectations that cannot be adequately replicated without lived cultural experience.
oAbility to navigate relationships with Korean suppliers, business partners, and community organizations.
oKorean language proficiency for managing business documentation, communications, and marketing materials aimed at our Korean demographic.
oAuthentic Korean cuisine requires in-depth knowledge of traditional cooking techniques, ingredient selection, and regional specialties that can only be acquired through immersion in Korean culinary culture.
oUnderstanding of the subtle flavor profiles, presentation styles, and seasonal menu planning essential to genuine Korean gastronomy.
oExpert knowledge of specialized Korean ingredients, cooking equipment, and preparation methods.
oAbility to train kitchen staff in authentic Korean culinary techniques and quality standard.
Work location
ANGELES CITY, PAMPANGA
Remarks- Excellent time management, leadership, and communication skills
- Formal training in culinary arts, including apprenticeships and mentoring, is a valuable path.
Apply now