General Manager

Key Responsibilities

1. Oversee daily operations across the entire mixed-use precinct, including F&B outlets, al fresco dining areas, and gourmet retail.

2. Hold full P&L accountability, managing separate cost centers for F&B and retail while tracking daily and weekly revenue targets.

3. Control labor cost percentages and food/retail cost percentages in accordance with budgetary targets.

4. Lead visual merchandising strategies, high-margin product placement, specialty vendor negotiations, and the curation of gourmet and artisanal products.

5. Enforce strict shelf-life management across all packaged retail stock and fresh kitchen inventory.

6. Operate a dual-tracking inventory system to monitor kitchen yields per serving, perishables, and packaged retail stock to minimize shrinkage and spoilage.

7. Manage dual supply lines balancing daily fresh produce deliveries with imported or specialty retail goods requiring longer lead times.

8. Ensure full operational compliance with local food safety regulations, HACCP standards, retail sanitation guidelines, and municipal licensing.

9. Optimize integrated POS systems, multi-channel inventory tracking, and staff scheduling enterprise software.

Requirements & Qualifications

1. Bachelor’s degree in Hospitality Management, Business Administration, or a related field. 5–8 years of proven senior managerial experience in mixed-use developments, food halls, F&B/gourmet retail hybrid businesses, or lifestyle hospitality precincts.

2. Proficient in analyzing P&L statements, managing separate cost centers, tracking revenue targets, and controlling labor and food/retail cost percentages.

3. Experienced in visual merchandising, gourmet product curation, specialty vendor negotiations, and shelf-life management.

4. Skilled in operating dual-tracking inventory systems (kitchen yield efficiency vs. packaged retail stock) to minimize shrinkage and spoilage.

5. Capable of managing dual supply lines (daily fresh produce vs. imported/specialty retail goods).

6. Strong understanding of local food safety regulations, HACCP standards, retail sanitation, and municipal licensing.

7. Proficient with integrated POS platforms, multi-channel inventory tracking systems, and staff scheduling software.

8. Strong communication and leadership capabilities in both English and Bahasa Indonesia.

9. High commitment to sustainability and environmental principles.