DIYALO Foodland Kathmandu
Hotels / Resorts / Restaurant

DIYALO Foodland Kathmandu is seeking to recruit a highly dedicated and qualified candidate for following position:

General Manager

Views: 2461 | This job is expired 1 month, 1 week ago

Basic Job Information

Job Category	:	General Mgmt. / Administration / Operations > Hospitality/ Travel/ Ticketing/ Tour
Job Level	:	Senior Level
No. of Vacancy/s	:	[ 4 ]
Employment Type	:	Full Time
Job Location	:	Butwal Chitwan Kathmandu
Offered Salary	:	Not Disclosed
Apply Before(Deadline)	:	Jun. 06, 2025 23:55 (1 month, 1 week ago)

Job Specification

Education Level	:	Under Graduate (Bachelor)
Experience Required	:	More than 5 years
Professional Skill Required	:	Leadership Planning Team Management Cost Controlling Problem Solving

Other Specification

Minimum of 5 years of experience in the hospitality industry, with at least 2 years in a senior management role.
Bachelor's degree in Hospitality, Business Management, or a related field.
Strong leadership and business acumen, with excellent communication and interpersonal skills.
Proven track record of achieving financial targets and providing exceptional guest service.
Demonstrated ability to develop and lead a high-performing team.
Sound knowledge of hotel, resort, and restaurant operations, including sales, marketing, HR, and financial management.
Passion for hospitality and a customer-focused mindset.
Fluent in English, both written and spoken.
Knowledge of local culture and market is preferred.

Note: Preference will be given to candidates who currently reside in the local area.

Job Description

We are seeking a highly motivated and experienced General Manager to oversee our operations at DIYALO Foodland Kathmandu. The ideal candidate will be a a Senior-level professional with a strong background in the hospitality industry, specifically in managing hotels, resorts, and restaurants.

Responsibilities:

Developing high-quality business strategies and plans, ensuring their alignment with short and long-term objectives.
Leading and motivating subordinates to advance employee engagement and develop a high-performing managerial team.
Preparing all the monthly operational and financial performance reports & reporting to the Board of Directors accordingly.
Ensuring that each department delivers a consistently high standard of service.
Achieving business objectives and maximizing profitability.
Maintain effective cost control in all areas.
Promoting the culture of excellence in customer care through a warm welcome and a desire to exceed expectations.
Menu planning with cost control.
Analyzing and planning sales level and profitability.
Understanding of the present marketing situation.
Maintaining high standards of quality control, hygiene, and Health and Safety.
Responding to customer complaints and enquiries to take proper action as needed.
Implementing Opening & Closing procedures for the restaurant and the Banquet.
Inventory control and waste management.
Providing Training and Motivating staff.