General Manager

About the Role

Landaus is seeking an experienced, commercially minded and service-led General Manager to lead a high-volume Western restaurant operation. The successful candidate will be a visible, hands-on leader with strong operational discipline, a genuine passion for hospitality, and the ability to consistently deliver excellent food, beverage and guest experiences. Reports to Director of Operations. Immediate start preferred.

Key Responsibilities

• Lead all daily restaurant operations to ensure smooth, efficient and profitable service across all meal periods
• efficient and profitable service across all meal periods
• Deliver consistently high standards of food, beverage, service, cleanliness, presentation and guest care
• service
• Lead, coach, motivate and develop a large front-of-house team, building accountability, engagement and strong service culture
• motivate and develop a large front-of-house team
• engagement and strong service culture
• Manage staffing levels, rosters, attendance, training, performance reviews and disciplinary matters in line with company policies
• Maintain a strong presence on the floor, personally managing VIPs, regular guests, service recovery and guest feedback
• service recovery and guest feedback
• Anticipate and manage guest expectations with confidence, professionalism and attention to detail
• Ensure all team members understand and uphold restaurant SOPs, service sequence, grooming, hygiene, health and safety, and standards

Requirements

• Minimum two years' experience as a Restaurant General Manager in a high-volume Western restaurant
• WSET Level 3 or above is required or strongly preferred
• Strong knowledge of cocktails
• spirits and beverage service
• Fine-dining or semi-fine-dining experience is preferred
• Hotel restaurant or hospitality experience is preferred
• Proven experience managing high-volume business and leading large
• diverse service teams
• Strong knowledge of international cuisine and confidence communicating menu, ingredient and beverage details to guests and staff
• Strong knowledge of international cuisine and confidence communicating menu
• Highly detail-oriented, standards-driven and proactive in identifying and resolving operational issues
• Demonstrated ability to manage guest expectations and resolve complaints with professionalism and sound judgement

Language Requirements