Group General Manager – Hospitality (Restaurants)

Job Description

• The Group General Manager is a senior executive responsible for the overall leadership, strategic direction, and operational performance of multiple restaurant outlets within the hospitality group.
• The role ensures that all restaurants operate profitably, consistently deliver exceptional guest experiences, and adhere to brand standards, operational policies, and financial objectives.
• This position plays a critical role in driving business growth, operational efficiency, team performance, and long-term sustainability across all outlets.

Key Responsibilities
Strategic Leadership & Business Growth:

• Develop and execute the overall business strategy for all restaurant outlets within the group.
• Identify opportunities for expansion, new revenue streams, and market growth.
• Set clear performance goals and KPIs for all restaurant units and ensure alignment with business objectives.
• Lead business transformation initiatives to improve efficiency, profitability, and competitiveness.
• Provide strategic direction to restaurant managers and senior leadership teams.

Operational Excellence:

• Oversee day-to-day operations across all restaurant outlets to ensure consistency and efficiency.
• Ensure all outlets comply with standard operating procedures SOPs and brand guidelines.
• Monitor service delivery standards to guarantee high-quality customer experience across all locations.
• Conduct regular operational audits and site visits to assess performance and compliance.
• Identify operational gaps and implement corrective action plans.

Financial Management & Performance Control:

• Oversee budgeting, forecasting, and financial planning for all restaurant outlets.
• Monitor and analyse P&L statements for each outlet and ensure profitability targets are achieved.
• Implement effective cost control measures across food, labour, and operational expenses.
• Review pricing strategies in alignment with market conditions and profitability goals.
• Approve major operational expenditures and ensure financial accountability at all levels.

Leadership & Team Management:

• Lead, mentor, and manage restaurant managers, chefs, supervisors, and department heads across all outlets.
• Establish clear performance expectations and conduct regular performance evaluations.
• Drive recruitment, onboarding, and training strategies to build high-performing teams.
• Develop succession planning and leadership development programs within the organisation.
• Foster a strong organisational culture focused on accountability, excellence, and teamwork.

Customer Experience & Brand Management:

• Ensure consistent delivery of excellent customer service across all restaurant locations.
• Handle escalated customer complaints and resolve high-level service issues.
• Strengthen brand reputation through quality control, service standards, and guest satisfaction initiatives.
• Oversee customer feedback systems and implement improvements based on insights.
• Ensure all outlets reflect the brand identity and hospitality standards.

Marketing, Sales & Revenue Generation:

• Collaborate with marketing teams to develop promotional campaigns and brand visibility strategies.
• Drive initiatives to increase footfall, customer retention, and average spend per customer.
• Identify upselling opportunities and enhance revenue performance across outlets.
• Analyse market trends and competitor activity to maintain competitive advantage.

Compliance, Health & Safety:

• Ensure all restaurants comply with health, safety, hygiene, and regulatory standards.
• Enforce strict food safety and sanitation policies across all outlets.
• Ensure compliance with labour laws, licensing requirements, and hospitality regulations.
• Conduct regular safety audits and risk assessments.

Supply Chain & Vendor Management:

• Oversee procurement processes and supplier relationships across all outlets.
• Ensure effective inventory control and minimise wastage.
• Negotiate contracts with vendors to ensure cost efficiency and quality standards.
• Coordinate with supply chain teams to ensure timely delivery of goods and services.

Reporting & Performance Management:

• Prepare and present regular operational and financial performance reports to senior management or owners.
• Track KPIs including revenue, cost ratios, customer satisfaction scores, and staff performance metrics.
• Provide data-driven insights and recommendations for business improvement.

Key Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or related field Master’s is an advantage.
• Minimum of 7–10 years’ experience in hospitality or restaurant management, with at least 3–5 years in a senior leadership role.
• Proven experience managing multiple restaurant outlets or large hospitality operations.
• Strong financial management and P&L accountability experience.
• Excellent leadership, communication, and organisational skills.
• Strong problem-solving ability and decision-making under pressure.
• Deep understanding of hospitality operations, customer service, and food service standards.