General Manager

The Food, Beverage and Kitchen Manager will oversee the operations of the restaurant, kitchen, and banqueting services to ensure high-quality food service, customer satisfaction, and operational efficiency. Key Responsibilities: Oversee daily operations of the restaurant, kitchen, and banqueting services Lead and manage supervisors, chefs, and service teams Ensure high standards of food quality, presentation, and customer service Manage stock control, procurement, and supplier relationships Monitor sales performance, costs, and profitability Coordinate catering for conferences, events, and functions Ensure compliance with food safety, hygiene, and health regulations Train, mentor, and develop food and beverage staff Requirements - Diploma or Degree in Hospitality Management or a related field - Minimum 4–6 years’ experience in food and beverage operations, with at least 3 years in a managerial role - Proven experience managing both front-of-house and kitchen operations - Strong leadership and staff management skills - Solid understanding of stock control, cost management, and budgeting - Experience in banqueting, conferencing, and event catering - Knowledge of food safety and hygiene regulations (HACCP principles advantageous) - Excellent customer service and problem-solving skills - Strong organisational and communication abilities - Ability to work flexible hours, including weekends and public holidays.