Group General Manager (PCG)

Requirements

• Minimum:
• 5+ years in a multi-outlet restaurant group.
• Senior operational leadership experience.
• P&L responsibility.
• Experience opening new venues.
• Experience managing restaurant managers and outlet leaders.
• Experience with POS, reservations, inventory, procurement, and reporting systems.
• Preferred:
• Hotel F&B background.
• Luxury/lifestyle hospitality.
• Experience in competitive markets such as Singapore, Hong Kong, or Bangkok.
• Ideal Candidate Profile
• The successful candidate is:
• Commercially driven
• Financially literate
• Hands-on and operationally focused
• Strong leader and coach
• Calm under pressure
• Detail-oriented
• Guest-centric
• Able to balance hospitality excellence with profitability
• Passionate about building successful hospitality brands
• In One Sentence
• This is essentially a Group Director of Operations / Group General Manager role responsible for all operational, financial, c

Additional Information

This role is a senior group-level hospitality leadership position responsible for the overall success of all restaurants, bars, and hospitality businesses within PleasureCraft Group. The General Manager reports directly to the Founder & Managing Director and oversees outlet leaders across the group. Core Mission The General Manager must ensure every business delivers: Excellent guest satisfaction Sustainable revenue growth Strong profitability and financial discipline Main Responsibilities 1. Multi-Outlet Operations Oversee daily operations of all restaurants, bars, and hospitality concepts. Maintain service, cleanliness, safety, compliance, and operating standards. Conduct regular site visits and management reviews. Resolve operational issues and ensure SOPs are followed. Coordinate departments including operations, kitchen, bar, finance, HR, and marketing. 2. Financial Performance Own revenue, profit, and EBITDA targets. Review P&L statements and budgets. Monitor food cost, beverage cost, payroll, and operating expenses. Improve profitability through pricing, menu engineering, labour planning, and cost control. Work with finance on forecasts and capital expenditure planning. 3. Sales & Revenue Growth Set outlet revenue targets. Develop strategies for events, private dining, corporate bookings, partnerships, and promotions. Analyze sales trends and underperforming periods. Improve guest retention and repeat visitation. 4. Guest Experience Ensure each concept delivers its intended guest experience. Monitor reviews, complaints, and customer feedback. Lead service recovery and complaint resolution. Implement systems to recognize and retain repeat guests. 5. Leadership & Team Development Directly manage outlet GMs and Restaurant Managers. Conduct performance reviews and coaching. Develop leadership capabilities and succession plans. Hold managers accountable for results. 6. Training & Service Standards Establish onboarding and training programs. Ensure staff have strong service, menu, POS, and guest-recovery knowledge. Maintain standards in grooming, professionalism, and customer service. 7. HR & Recruitment Support hiring, retention, workforce planning, and performance management. Monitor turnover and employee engagement. Work closely with HR on disciplinary and development matters. 8. New Restaurant Openings Lead pre-opening planning and execution. Coordinate with designers, contractors, suppliers, chefs, and consultants. Oversee recruitment, training, procurement, licensing, and launch readiness. 9. Systems & Technology Responsible for selecting and managing: POS systems Reservation systems Inventory systems Procurement systems CRM platforms Payment gateways Workforce management software Reporting tools 10. Procurement & Supplier Management Negotiate supplier agreements. Control purchasing processes. Improve group buying power while maintaining quality. 11. Menu & Culinary Collaboration Work with chefs on menu design, pricing, profitability, and execution. Review menu performance and guest appeal. Support menu launches and staff training. 12. Design, Events & Marketing Review restaurant layouts and operating equipment. Oversee events and collaborations. Ensure marketing campaigns are operationally achievable and commercially effective. 13. Reporting Provide weekly and monthly performance reports. Present risks, opportunities, corrective actions, and recommendations to ownership. Key Performance Indicators (KPIs) Success will be measured by: Revenue growth Profitability and EBITDA Food & beverage cost control Labour productivity Guest satisfaction scores Repeat customer rates Employee retention Training completion New outlet performance Compliance with operating standards Candidate Requirements Education Bachelor's degree (or higher) in Hospitality, Hotel, Restaurant Management, or related field. Strong business and financial education preferred. MBA or postgraduate qualifications are advantageous.

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