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1. Job Purpose
The General Manager will be responsible for overseeing the overall business operations, strategic development, financial performance, and organizational management of the F&B business.

The role requires an experienced international F&B professional capable of leading multiple restaurant operations, developing operational standards, improving profitability, strengthening brand positioning, and building a high-performing management team.

The successful candidate must demonstrate strong commercial awareness, strategic leadership, operational excellence, and the ability to drive sustainable business growth in a competitive market.
2. Key Responsibilities
A. Strategic Business & Operational Management
- Develop and implement overall business strategies and operational plans.
- Oversee the daily operations of all restaurants, outlets, and F&B business units.
- Ensure consistent service quality, food quality, and customer experience across all outlets.
- Establish operational standards, policies, SOPs, and performance management systems.
- Identify business opportunities and develop expansion strategies.
- Ensure operational efficiency and sustainable business growth.
B. Financial & Commercial Management
- Take full responsibility for overall P&L performance.
- Develop annual budgets, sales forecasts, and operational financial plans.
- Monitor revenue, gross profit, operating expenses, and net profit.
- Control food costs, beverage costs, labor costs, and other operating expenses.
- Implement cost optimization and revenue enhancement strategies.
- Review financial reports and take corrective actions to achieve business targets.
- Maximize profitability and return on investment.
C. Restaurant Operations & Quality Control
- Supervise restaurant operations and ensure smooth daily business activities.
- Establish and maintain food safety, hygiene, sanitation, and quality standards.
- Monitor menu performance, food presentation, and product consistency.
- Ensure effective inventory, procurement, and supplier management.
- Improve kitchen and front-of-house operational efficiency.
- Conduct regular outlet inspections and operational performance reviews.
D. Human Resources & Leadership
- Lead, develop, and manage the overall F&B management team.
- Recruit, train, coach, and retain qualified management and operational staff.
- Develop organizational structures and manpower plans.
- Establish KPIs and performance evaluation systems.
- Build a strong service-oriented and performance-driven culture.
- Develop succession planning for key management positions.
- Transfer international F&B knowledge and expertise to local management teams.
E. Customer Experience & Brand Development
- Develop strategies to enhance customer satisfaction and retention.
- Maintain brand positioning and service standards.
- Monitor customer feedback, online reviews, and complaints.
- Collaborate with marketing teams on promotions and brand development.
- Develop customer loyalty and revenue growth initiatives.
- Ensure consistent brand identity across all outlets.
F. Procurement & Supply Chain Management
- Oversee procurement strategies and supplier relationships.
- Establish effective purchasing and inventory control systems.
- Negotiate supplier contracts and pricing.
- Ensure product quality and supply chain reliability.
- Minimize wastage, stock discrepancies, and operational losses.
G. Compliance & Risk Management
- Ensure compliance with applicable Myanmar laws and regulations.
- Maintain food safety, occupational health, and workplace safety standards.
- Ensure proper licensing and regulatory compliance.
- Identify operational risks and implement preventive measures.
- Maintain effective internal controls and accountability systems.
3. Key Performance Indicators (KPIs)
KPI Area Performance Measurement
Revenue Growth Achievement of annual sales targets
Net Profit Achievement of budgeted net profit
Food & Beverage Cost Cost percentage against approved budget
Labor Cost Labor cost efficiency
Operational Excellence SOP and operational compliance
Customer Satisfaction Customer feedback and complaint reduction
Food Quality Food safety and quality audit results
Employee Performance Staff productivity and retention
Business Expansion Successful new outlet development
Management Development Local management team development

4. Qualifications & Experience
Educational Qualifications
- Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or related fields.
- MBA or Master's degree in Hospitality / Business Management is an advantage.
Professional Experience
- Minimum 10–15 years of experience in the F&B or hospitality industry.
- Minimum 5 years in a senior management position, preferably as General Manager, Operations Director, or equivalent.
- Proven experience managing multiple restaurants or F&B outlets.
- Strong track record in P&L management and business profitability.
- Experience in international restaurant chains, restaurant groups, or multi-brand F&B operations is preferred.
- Experience in Asian markets or emerging markets is an advantage.
5. Required Competencies
- Strategic Leadership & Business Acumen
- Strong Financial and P&L Management
- Multi-Outlet Restaurant Operations
- Commercial and Revenue Management
- Operational Excellence
- People Management & Leadership Development
- Negotiation & Supplier Management
- Problem-Solving and Decision-Making
- Cross-Cultural Communication
- Change Management and Business Transformation
6. Language Requirements
- Fluent in English.
- Additional Asian languages are an advantage.
- Ability to communicate and work effectively with local Myanmar management and employees.
7. Expatriate Candidate Requirements
- Must have international F&B management experience.
- Must be willing to relocate to Yangon, Myanmar.
- Must demonstrate cultural adaptability and the ability to work in a developing market.
- Must be capable of developing local talent and transferring international operational expertise.
- Must demonstrate strong hands-on leadership rather than purely administrative management.