Restaurant General Manager

Ladurée Philippines is looking for an exceptional Restaurant Store General Manager to lead the day-to-day operations of a Ladurée restaurant, salon, café, or boutique.

The Store General Manager is the overall leader of the location, responsible for delivering sales and profitability while maintaining the exceptional service, product quality, operational discipline, and luxury standards expected of the Ladurée Maison.

This is a hands-on leadership position requiring strong commercial awareness, operational discipline, people management, and a genuine passion for hospitality.

The successful candidate must be able to lead both the front and back of house, develop a strong team, drive sales, control costs, and ensure that every guest experiences Ladurée at the highest possible standard.

1. KEY RESPONSIBILITIES

1. Overall Store Leadership

• Take full ownership of the daily operation and performance of the restaurant/store.
• Act as the primary leader and point of accountability for the location.
• Ensure the restaurant operates efficiently, professionally, and consistently every day.
• Lead by example and maintain a strong presence on the floor.
• Ensure all departments work together effectively.
• Establish a culture of accountability, professionalism, teamwork, and exceptional hospitality.
• Ensure all company policies, procedures, and operational standards are followed.

2. Sales & Commercial Performance

• Take full responsibility for achieving and exceeding monthly and annual sales targets.
• Develop strategies to increase sales, average check, table turnover, product mix, and customer frequency.
• Monitor daily, weekly, and monthly sales performance.
• Analyze sales trends and identify opportunities to improve revenue.
• Drive upselling and cross-selling across food, beverages, pastries, macarons, chocolates, retail products, and other Ladurée offerings.
• Work closely with the Operations and Marketing teams on promotions, events, seasonal campaigns, and commercial initiatives.
• Understand the commercial performance of each revenue stream and take immediate action when performance is below target.

3. Profitability & Cost Control

• Take ownership of the store's overall profitability.
• Monitor food and beverage costs, labor costs, wastage, utilities, operating expenses, and other controllable costs.
• Ensure the restaurant operates within approved budgets.
• Identify opportunities to improve margins without compromising product or service quality.
• Review daily and weekly cost indicators.
• Work closely with Finance to understand P&L performance and implement corrective actions.
• Control unnecessary expenses and prevent operational leakage.

4. Guest Experience & Luxury Service

• Ensure every guest receives an exceptional Ladurée experience.
• Maintain the highest standards of hospitality, service, presentation, and professionalism.
• Personally oversee guest experience during key operating periods.
• Handle VIP guests, important clients, celebrities, partners, and special occasions professionally.
• Resolve guest complaints quickly and appropriately.
• Monitor guest feedback and identify recurring service issues.
• Ensure the team understands the importance of discretion, elegance, attentiveness, and personalized service.
• Build relationships with regular and high-value customers.

5. Ladurée Brand Standards

• Ensure the restaurant consistently reflects the image and standards of the Ladurée Maison.
• Maintain standards across:
• Service
• Food presentation
• Beverage preparation
• Product quality
• Uniforms
• Grooming
• Music
• Lighting
• Cleanliness
• Table presentation
• Retail displays
• Packaging
• Overall ambiance
• Ensure all brand guidelines and operational standards are properly implemented.
• Work with management and Ladurée representatives on maintaining brand consistency.
• Ensure the restaurant always looks and feels like a luxury Ladurée destination.

6. Food & Beverage Operations

• Work closely with the Executive Chef / Kitchen Team to maintain consistent product quality.
• Ensure recipes, portion sizes, presentation, and product specifications are followed.
• Monitor food quality and consistency throughout service.
• Ensure proper receiving, storage, preparation, and handling of products.
• Monitor food safety and sanitation standards.
• Review menu performance and provide feedback to management.
• Ensure the kitchen and front-of-house teams communicate effectively.
• Address operational issues immediately during service.

7. Inventory & Stock Management

• Ensure accurate daily inventory management.
• Monitor stock levels and product availability.
• Ensure proper receiving and storage procedures.
• Control wastage, spoilage, breakage, and product losses.
• Conduct regular inventory checks.
• Investigate inventory discrepancies.
• Ensure appropriate stock levels without unnecessary over-ordering.
• Coordinate with Purchasing and Warehouse teams to avoid stock-outs.
• Pay particular attention to high-value and imported Ladurée products.

8. Cash & Financial Controls

• Ensure strict compliance with cash-handling procedures.
• Monitor daily sales reconciliation.
• Review POS transactions, discounts, voids, refunds, and complimentary items.
• Ensure all transactions are properly recorded and authorized.
• Monitor cash deposits and daily financial closing procedures.
• Work with Finance and Internal Audit to maintain strong financial controls.
• Immediately report significant discrepancies or irregularities.

9. People Management

• Recruit, train, develop, and retain high-performing restaurant teams.
• Set clear expectations and performance standards.
• Conduct regular team briefings and performance reviews.
• Develop supervisors and future management talent.
• Manage staffing levels according to business requirements.
• Prepare and monitor staff schedules.
• Ensure labor costs remain within budget.
• Address performance issues promptly and fairly.
• Build a positive and professional working environment.
• Ensure employees understand and represent Ladurée values and standards.

10. Training & Development

• Ensure all new employees receive proper onboarding.
• Maintain continuous training programs covering:
• Ladurée brand knowledge
• Product knowledge
• Service standards
• Selling techniques
• Food safety
• POS procedures
• Guest relations
• Operational procedures
• Conduct regular coaching during service.
• Develop team members through structured feedback and performance management.
• Ensure employees are knowledgeable about all Ladurée products and able to confidently explain them to guests.

11. Scheduling & Operational Planning

• Prepare staffing schedules based on forecasted business levels.
• Ensure adequate staffing during peak periods, weekends, holidays, events, and VIP visits.
• Optimize labor productivity.
• Plan staffing requirements for special events and promotional periods.
• Coordinate with other Ladurée locations when staff support is required.

12. Health, Safety & Compliance

• Ensure full compliance with Philippine health, safety, sanitation, labor, and regulatory requirements.
• Maintain HACCP and food safety standards where applicable.
• Ensure proper hygiene and sanitation throughout the restaurant.
• Conduct regular safety inspections.
• Ensure all licenses, permits, and required documentation are properly maintained.
• Report incidents and accidents according to company procedures.
• Maintain emergency and safety procedures.

13. Maintenance & Store Presentation

• Ensure the restaurant is maintained to the highest standard at all times.
• Conduct daily opening and closing inspections.
• Monitor furniture, equipment, fixtures, lighting, signage, and décor.
• Immediately report maintenance issues.
• Coordinate repairs and preventive maintenance.
• Ensure the restaurant remains visually impeccable throughout the day.
• Protect Ladurée's investment in the store and equipment.

14. Reporting & Communication

• Prepare daily, weekly, and monthly operational reports.
• Report sales, labor, food cost, inventory, guest feedback, staffing, and operational issues.
• Participate in regular management meetings.
• Communicate important issues to senior management immediately.
• Provide recommendations to improve sales, profitability, service, and operations.
• Maintain clear communication between the store and Head Office.

KEY PERFORMANCE INDICATORS

The Store General Manager will be measured on:

Commercial

• Sales vs. budget and target
• Sales growth
• Average check
• Product mix
• Upselling performance
• Customer frequency

Profitability

• Store EBITDA / operating profit
• Food & beverage cost
• Labor cost
• Controllable expenses
• Wastage
• Inventory variance

Operations

• Service standards
• Product quality
• Store cleanliness
• Operational compliance
• Audit scores
• Stock availability

Guest Experience

• Customer satisfaction
• Guest complaints
• Online reviews
• VIP guest experience
• Repeat customer development

People

• Staff retention
• Training completion
• Employee productivity
• Team engagement
• Management development
• Attendance and discipline

QUALIFICATIONS & EXPERIENCE

• Bachelor's degree in Hospitality Management, Business Administration, Hotel & Restaurant Management, or a related field preferred.
• Minimum 5–7 years of restaurant or hospitality experience, with at least 2–3 years in a management or General Manager position.
• Experience managing a premium, luxury, fine-dining, hotel, international restaurant, or high-end café concept strongly preferred.
• Experience managing both front-of-house and back-of-house operations.
• Strong knowledge of restaurant P&L and financial management.
• Experience managing teams of 30+ employees is an advantage.
• Strong understanding of food safety, service standards, inventory, and cost control.
• Strong computer and POS knowledge.

PERSONAL ATTRIBUTES

The ideal candidate is:

• A natural leader.
• Highly present and hands-on.
• Commercially driven.
• Guest-focused.
• Extremely organized.
• Detail-oriented.
• Calm under pressure.
• Professional and well-presented.
• Confident managing large teams.
• Strong in communication.
• Able to make decisions quickly.
• Comfortable taking accountability for results.
• Passionate about luxury hospitality.
• Able to maintain high standards even during extremely busy periods.