Assistant General Manager

Business: Restaurant

Key Responsibilities

• Oversee and manage the operations of multiple restaurant brands and branches, ensuring smooth day-to-day operations and consistent service standards across all locations.
• Analyze operational and financial performance, including P&L, cost control, and budgeting, to improve business efficiency and profitability.
• Analyze operational processes and identify opportunities for improvement to enhance overall business efficiency and effectiveness.
• Lead, manage, and develop teams, including performance evaluation, coaching, and employee development.
• Maintain service standards and ensure a consistently positive customer experience across all branches.
• Coordinate with internal and external stakeholders to support business objectives and operational requirements.
• Identify and resolve operational issues effectively, making appropriate and timely decisions under various circumstances.

Qualifications

• Proven experience in managing multiple restaurant branches and/or multiple restaurant brands.
• Solid experience in the Food & Beverage (F&B) industry with a strong understanding of restaurant operations and management.
• Strong experience in cost control, budgeting, cost analysis, and P&L management.
• Strong leadership and people management skills, with the ability to lead and develop teams effectively.
• Strong analytical, problem-solving, and decision-making skills.
• Excellent communication and stakeholder relationship management skills.
• Service-minded with a strong focus on continuous operational improvement.
• Willing and able to work 6 days per week and travel to different branches and locations as required.