General Manager – Hunan Cuisine

3 weeks ago

Singapore DELIBOWL PTE. LTD. Full time
Roles & Responsibilities

Job Overview

We are seeking an accomplished and highly skilled General Manager with deep expertise in authentic Hunan cuisine to lead our multi-outlet operations and spearhead strategic expansion. The ideal candidate will have extensive experience in menu research and development (R&D), authentic recipe creation, and the establishment of high-capacity central kitchen facilities. This role requires a proven track record in operational leadership, P&L management, and the ability to scale operations while maintaining uncompromising quality and authenticity.

Key Responsibilities

  1. Lead the overall strategic planning, operational management, and expansion of Hunan cuisine outlets across multiple locations.
  2. Drive menu innovation, authentic recipe development, and seasonal menu rollouts, ensuring consistent quality and taste.
  3. Oversee sourcing and procurement of authentic regional ingredients from China, maintaining strong supplier relationships.
  4. Set up, manage, and optimise central kitchen operations with high-volume production capacity, ensuring compliance with HACCP and other relevant food safety regulations.
  5. Develop and manage budgets, P&L statements, procurement plans, and cost-control measures to maximise profitability.
  6. Recruit, train, and lead both culinary and operations teams, fostering a culture of excellence, teamwork, and continuous improvement.
  7. Implement and monitor operational SOPs to ensure consistency, efficiency, and quality across all outlets.
  8. Collaborate with marketing and business development teams to enhance brand positioning and market growth.

Requirements

  1. Minimum 10 years' proven experience in managing multi-outlet operations within the Hunan cuisine or broader Chinese F&B sector.
  2. Demonstrated expertise in menu R&D, recipe standardisation, and central kitchen setup for large-scale operations.
  3. In-depth knowledge of authentic Hunan culinary techniques, regional flavour profiles, and ingredient sourcing.
  4. Strong leadership skills with the ability to manage cross-functional teams across culinary, operations, and supply chain functions.
  5. Proficiency in multi-language to coordinate effectively with suppliers, chefs, and partners.
  6. Excellent business acumen with hands-on experience in budgeting, cost management, and profitability optimisation.
  7. Willingness to work on weekends and public holidays as required by operational needs.
Tell employers what skills you have

Strategic Planning
Budgets
Leadership
Ingredients
Food Safety
Cost Management
Business Acumen
Supply Chain
Research and Development
Procurement
Compliance
Budgeting
HACCP
Business Development
Sourcing

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