Restaurant General Manager

General Manager

Progressive Cantonese Restaurant — Eros, Churchgate, Mumbai

Role:

General Manager

Location:

Eros, Churchgate, Mumbai

Cuisine:

Progressive Cantonese

Experience:

8–12 years in premium / fine-dining restaurant management

Reporting to:

Founder / Director of Operations

Direct Reports:

Restaurant Manager, Head Sommelier / Bar Manager, FOH Supervisors, Events & Reservations

The Restaurant

Situated within the iconic Eros building at Churchgate — one of Mumbai's most storied addresses — this is a progressive Cantonese restaurant that marries the depth and precision of classical Cantonese technique with a contemporary, ingredient-led sensibility. The restaurant offers an elevated dining experience: thoughtful tasting menus, a refined bar programme, and a service culture rooted in warmth, knowledge, and discretion.

This is not a large-format restaurant. It is an intimate, curated space where every cover matters, every interaction is intentional, and the team's collective craft is the product. We are looking for a General Manager who understands this distinction and leads accordingly.

The Role

The General Manager is the custodian of the restaurant — commercially, operationally, and culturally. You will own the full business: P&L accountability, front-of-house operations, team hiring and development, and the guest experience from first reservation to final farewell. You will work in close partnership with the Head Chef to ensure that the front and back of house operate as a single, seamless unit.

This role demands someone who leads from the floor, not the office — someone who can read a room, anticipate a guest's need before it is voiced, develop a junior team member's confidence over months, and hold a strict P&L conversation the next morning. Equal parts host, operator, and leader.

Key Responsibilities

•    P&L & Commercial Ownership: Own the restaurant's full P&L — revenue targets, covers, average spend, payroll ratios, COGS, and controllable costs. Present weekly and monthly performance reviews to the Founder. Identify revenue opportunities including private dining, events, and seasonal menus.

•    Front of House Operations: Set and hold the standard for all FOH operations — reservations management, floor flow, service sequence, mise en place, and closing procedures. Ensure every service runs with precision, warmth, and consistency regardless of cover count or occasion.

•    Guest Experience & Hospitality: Own the guest experience end-to-end. Build relationships with regulars, handle VIP and high-profile covers personally, and resolve any guest concerns with speed and grace. Drive a culture where anticipatory hospitality — not reactive service — is the standard.

•    Team Hiring, Development & Culture: Hire, onboard, and develop a high-performing FOH team. Lead structured monthly reviews, build individual development plans, and create a culture of craft, pride, and continuous improvement. Manage attrition proactively and build a pipeline of strong internal candidates for senior roles.

•    Beverage & Bar Programme Oversight: Collaborate with the Head Sommelier / Bar Manager to ensure the beverage programme reflects the restaurant's progressive identity. Oversee wine list curation input, cocktail menu alignment with food, and team-wide beverage knowledge training.

•    Reservations & Revenue Management: Own the reservations system and yield strategy — manage covers, waitlists, cancellations, and private dining enquiries. Maximise covers during peak periods and drive revenue from special occasions, corporate dining, and events.

•    Brand, PR & Community: Represent the restaurant externally with media, PR partners, food critics, and the wider hospitality community. Manage the restaurant's presence on dining platforms (Dineout, EazyDiner, Google), respond to reviews, and support marketing and social media initiatives.

•    Kitchen & Cross-functional Partnership: Maintain a close operational partnership with the Head Chef — align on covers, pacing, staff briefings, menu changes, and service feedback. Ensure the FOH team is fully briefed on every dish and can articulate the menu with knowledge and confidence.

•    Compliance & Standards: Ensure full compliance with FSSAI, fire, health, and safety regulations. Maintain all licenses, certifications, and documentation. Oversee hygiene standards in the FOH and coordinate with BOH on service area standards.

What We Are Looking For

•    Experience: 8–12 years in premium, fine-dining, or progressive restaurant management; at least 3 years as GM or Deputy GM of a single high-end venue. Experience in Cantonese, Chinese, or East Asian cuisine environments is a strong advantage.

•    Commercial Acumen: Has owned a P&L. Understands the relationship between covers, spend, labour, and cost of goods. Can read a weekly P&L and identify corrective action without being prompted.

•    Hospitality Instinct: Genuinely loves people and the act of hosting. Has an innate ability to read a room, anticipate needs, and create moments that guests remember. Knows the difference between service and hospitality.

•    Leadership Presence: Leads from the floor. Commands respect without hierarchy. Able to develop junior team members with patience and hold senior ones accountable with directness. Creates a culture of pride in craft.

•    Beverage Knowledge: Confident knowledge of wine, spirits, and cocktail culture. Able to converse fluently with guests and lead team training. WSET Level 2 or above is preferred.

•    Communication & Composure: Articulate, calm under pressure, and fluent in English. Able to represent the restaurant with the media, with high-profile guests, and with ownership with equal ease.

•    Systems & Detail: Operationally rigorous. Comfortable with reservation systems (Dineout, Resy, or similar), cost tracking, and roster management. Does not leave execution to chance.