Restaurant General Manager

Recruitment - Job Description: General Manager

Location: Kuala Lumpur, Malaysia (On-site)

Department: Operations

Reports To: Director / Managing Director, Continuum Hospitality Group

Experience: Minimum 8–10 years in Restaurant Operations Management, with at least 3–5 years in a General Manager or Senior Operations leadership role within premium dining, hospitality, or multi-outlet restaurant operations.

About Continuum Hospitality Group

Continuum Hospitality Group is one of Malaysia's fastest-growing F&B groups, managing a diverse portfolio of distinctive restaurant brands including Spice Guys, Cili Kampung, Kikyo, Stefania, Osteria Kyo KL, YKO, Benihana and more.

With a vision to expand across Southeast Asia, Continuum Hospitality Group is building a hospitality ecosystem that champions innovation, exceptional guest experiences, and operational excellence. Our brands span dining, nightlife, and lifestyle concepts—each designed to deliver memorable experiences and sustainable business growth.

About the Role

We are seeking an experienced, commercially driven, and hands-on General Manager to lead the overall operations and business performance of one or more premium restaurant concepts under Continuum Hospitality Group.

The General Manager is responsible for driving operational excellence, financial performance, guest satisfaction, and people development while ensuring the highest standards of food quality, service, and brand consistency.

This role requires a strong leader who can balance strategic thinking with daily operational execution, working closely with the Executive Chef, outlet management teams, and support departments to achieve sustainable growth and profitability.

Key Responsibilities

Operational Leadership

• Lead the overall operations of assigned restaurant(s), ensuring smooth daily operations and consistent delivery of exceptional guest experiences.
• Drive operational excellence by maintaining the highest standards in service, food quality, cleanliness, safety, and compliance.
• Develop and implement operational strategies that improve efficiency, productivity, and profitability.
• Monitor restaurant performance through key operational KPIs and implement corrective actions where necessary.
• Ensure all Company SOPs, policies, licensing requirements, food safety, and health regulations are consistently complied with.

Commercial & Financial Management

• Take full ownership of the restaurant's Profit & Loss performance, budgets, forecasting, and financial targets.
• Drive sales growth through strategic initiatives, guest engagement programmes, promotions, and business development activities.
• Monitor labour costs, food costs, operating expenses, inventory, and wastage to maximise profitability.
• Analyse sales trends and financial reports to identify opportunities for business improvement.
• Ensure effective stock control, purchasing practices, and cost management across operations.

Guest Experience & Brand Standards

• Champion exceptional hospitality by ensuring consistently high guest satisfaction across all service touchpoints.
• Build strong relationships with guests, VIPs, corporate partners, and stakeholders.
• Handle guest feedback and service recovery professionally while continuously improving guest experience.
• Protect and strengthen the Company's brand reputation through consistent operational excellence.

Leadership & People Development

• Lead, coach, mentor, and develop restaurant management teams and employees to achieve high performance.
• Foster a positive, accountable, and performance-driven working culture.
• Work closely with Human Resources on recruitment, succession planning, performance management, disciplinary matters, and employee engagement.
• Conduct regular operational reviews, coaching sessions, and team meetings to ensure alignment with business objectives.

Cross-Functional Collaboration

• Work closely with the Executive Chef to ensure menu quality, operational efficiency, and guest satisfaction.
• Collaborate with Marketing on promotional campaigns, events, and brand initiatives.
• Coordinate with Finance, Purchasing, Human Resources, and other support departments to ensure smooth business operations.
• Build strong relationships with landlords, suppliers, business partners, and regulatory authorities where required.

Business Growth & Strategic Planning

• Identify opportunities to improve operational performance, guest satisfaction, and revenue generation.
• Support new outlet openings, renovation projects, and operational improvement initiatives.
• Provide operational insights and recommendations to senior management to support business expansion and long-term growth.

Professionalism & Accountability (Ownership Mandate)

• Ownership & Leadership: Take full ownership of the assigned business, ensuring operational excellence, financial performance, and team accountability without requiring constant supervision.
• Decision Making: Demonstrate sound commercial judgment and make timely operational decisions that balance guest satisfaction with business objectives.
• Communication & Reporting: Ensure timely, accurate, and actionable reporting to Management, including weekly operational updates, WIP reports, and sales analysis
• Operational Leadership: Lead daily, weekly, and monthly operational meetings, driving accountability and ensuring action plans are executed effectively.
• Responsiveness: Maintain a high level of responsiveness during working hours, recognising that the role requires continuous engagement with operations, guests, and stakeholders.
• Problem Solving: Address operational issues proactively, implement solutions promptly, and continuously seek opportunities for improvement.

Working Hours & Flexibility.

• Operational Flexibility: As a senior operational leader within the hospitality industry, the General Manager is expected to maintain flexibility in working hours based on business requirements.
• The role requires attendance during weekends, public holidays, evenings, restaurant events, VIP functions, new menu launches, operational audits, and other business-critical activities whenever necessary.
• The General Manager is expected to be present during peak operating periods, major events, or operational emergencies to provide leadership and support.
• Where extended hours are required due to business operations, reasonable flexibility in reporting hours may be arranged with prior approval from Management, provided business continuity and leadership responsibilities are not affected.