General Manager – F&B (Restaurants)

About the Role
The General Manager – Food & Beverage is responsible for building the operational structure across all locations and supervising performance through the local managers.
This is a hands-on leadership role, especially in the beginning. It requires being on-site, deeply understanding daily operations, and building structure before expecting results.
It is not a desk-based or purely strategic role — real operational involvement is essential.

Key Responsibilities

• Spend significant time on-site to understand real operational dynamics

• Build clear operational and performance structures per venue

• Analyze profitability, seasonality, labour planning and cost structures

• Implement structured historical reporting and forecasting discipline

• Oversee menu performance, pricing and margin optimization

• Analyze local competition and positioning

• Define operational standards, routines and training frameworks

• Supervise performance across locations through local managers

• Coach and challenge managers while preserving their ownership

Requirements

• Strong background in restaurant operations (multi-site experience is a plus)

• Hands-on leadership style and comfortable on the floor

• Strong financial and operational understanding (labour cost, margins, stock control)

• Structured, pragmatic and consistent

• Leadership capability without micromanaging

• Willingness to travel across locations

• Fluent in Spanish and English (Dutch is a plus)

Conditions

• Multi-site responsibility within a growing F&B group

• High operational exposure and impact

• Dynamic hospitality environment with constant evolution

• Competitive compensation aligned with experience

If this resonates with your experience, I would be happy to share more details and explore a conversation.