<p>Ladurée Philippines is looking for an exceptional <strong>Restaurant Store General Manager</strong> to lead the day-to-day operations of a Ladurée restaurant, salon, café, or boutique.</p><p>The Store General Manager is the <strong>overall leader of the location</strong>, responsible for delivering sales and profitability while maintaining the exceptional service, product quality, operational discipline, and luxury standards expected of the Ladurée Maison.</p><p>This is a hands-on leadership position requiring strong commercial awareness, operational discipline, people management, and a genuine passion for hospitality.</p><p>The successful candidate must be able to lead both the <strong>front and back of house</strong>, develop a strong team, drive sales, control costs, and ensure that every guest experiences Ladurée at the highest possible standard.</p><p><br></p><p><br></p><ol><li>KEY RESPONSIBILITIES</li></ol>1. Overall Store Leadership<ul><li>Take full ownership of the daily operation and performance of the restaurant/store.</li><li>Act as the primary leader and point of accountability for the location.</li><li>Ensure the restaurant operates efficiently, professionally, and consistently every day.</li><li>Lead by example and maintain a strong presence on the floor.</li><li>Ensure all departments work together effectively.</li><li>Establish a culture of accountability, professionalism, teamwork, and exceptional hospitality.</li><li>Ensure all company policies, procedures, and operational standards are followed.</li></ul>2. Sales & Commercial Performance<ul><li>Take full responsibility for achieving and exceeding monthly and annual sales targets.</li><li>Develop strategies to increase sales, average check, table turnover, product mix, and customer frequency.</li><li>Monitor daily, weekly, and monthly sales performance.</li><li>Analyze sales trends and identify opportunities to improve revenue.</li><li>Drive upselling and cross-selling across food, beverages, pastries, macarons, chocolates, retail products, and other Ladurée offerings.</li><li>Work closely with the Operations and Marketing teams on promotions, events, seasonal campaigns, and commercial initiatives.</li><li>Understand the commercial performance of each revenue stream and take immediate action when performance is below target.</li></ul>3. Profitability & Cost Control<ul><li>Take ownership of the store's overall profitability.</li><li>Monitor food and beverage costs, labor costs, wastage, utilities, operating expenses, and other controllable costs.</li><li>Ensure the restaurant operates within approved budgets.</li><li>Identify opportunities to improve margins without compromising product or service quality.</li><li>Review daily and weekly cost indicators.</li><li>Work closely with Finance to understand P&L performance and implement corrective actions.</li><li>Control unnecessary expenses and prevent operational leakage.</li></ul>4. Guest Experience & Luxury Service<ul><li>Ensure every guest receives an exceptional Ladurée experience.</li><li>Maintain the highest standards of hospitality, service, presentation, and professionalism.</li><li>Personally oversee guest experience during key operating periods.</li><li>Handle VIP guests, important clients, celebrities, partners, and special occasions professionally.</li><li>Resolve guest complaints quickly and appropriately.</li><li>Monitor guest feedback and identify recurring service issues.</li><li>Ensure the team understands the importance of discretion, elegance, attentiveness, and personalized service.</li><li>Build relationships with regular and high-value customers.</li></ul>5. Ladurée Brand Standards<ul><li>Ensure the restaurant consistently reflects the image and standards of the Ladurée Maison.</li><li>Maintain standards across:</li><li>Service</li><li>Food presentation</li><li>Beverage preparation</li><li>Product quality</li><li>Uniforms</li><li>Grooming</li><li>Music</li><li>Lighting</li><li>Cleanliness</li><li>Table presentation</li><li>Retail displays</li><li>Packaging</li><li>Overall ambiance</li><li>Ensure all brand guidelines and operational standards are properly implemented.</li><li>Work with management and Ladurée representatives on maintaining brand consistency.</li><li>Ensure the restaurant always looks and feels like a luxury Ladurée destination.</li></ul>6. Food & Beverage Operations<ul><li>Work closely with the Executive Chef / Kitchen Team to maintain consistent product quality.</li><li>Ensure recipes, portion sizes, presentation, and product specifications are followed.</li><li>Monitor food quality and consistency throughout service.</li><li>Ensure proper receiving, storage, preparation, and handling of products.</li><li>Monitor food safety and sanitation standards.</li><li>Review menu performance and provide feedback to management.</li><li>Ensure the kitchen and front-of-house teams communicate effectively.</li><li>Address operational issues immediately during service.</li></ul>7. Inventory & Stock Management<ul><li>Ensure accurate daily inventory management.</li><li>Monitor stock levels and product availability.</li><li>Ensure proper receiving and storage procedures.</li><li>Control wastage, spoilage, breakage, and product losses.</li><li>Conduct regular inventory checks.</li><li>Investigate inventory discrepancies.</li><li>Ensure appropriate stock levels without unnecessary over-ordering.</li><li>Coordinate with Purchasing and Warehouse teams to avoid stock-outs.</li><li>Pay particular attention to high-value and imported Ladurée products.</li></ul>8. Cash & Financial Controls<ul><li>Ensure strict compliance with cash-handling procedures.</li><li>Monitor daily sales reconciliation.</li><li>Review POS transactions, discounts, voids, refunds, and complimentary items.</li><li>Ensure all transactions are properly recorded and authorized.</li><li>Monitor cash deposits and daily financial closing procedures.</li><li>Work with Finance and Internal Audit to maintain strong financial controls.</li><li>Immediately report significant discrepancies or irregularities.</li></ul>9. People Management<ul><li>Recruit, train, develop, and retain high-performing restaurant teams.</li><li>Set clear expectations and performance standards.</li><li>Conduct regular team briefings and performance reviews.</li><li>Develop supervisors and future management talent.</li><li>Manage staffing levels according to business requirements.</li><li>Prepare and monitor staff schedules.</li><li>Ensure labor costs remain within budget.</li><li>Address performance issues promptly and fairly.</li><li>Build a positive and professional working environment.</li><li>Ensure employees understand and represent Ladurée values and standards.</li></ul>10. Training & Development<ul><li>Ensure all new employees receive proper onboarding.</li><li>Maintain continuous training programs covering:</li><li>Ladurée brand knowledge</li><li>Product knowledge</li><li>Service standards</li><li>Selling techniques</li><li>Food safety</li><li>POS procedures</li><li>Guest relations</li><li>Operational procedures</li><li>Conduct regular coaching during service.</li><li>Develop team members through structured feedback and performance management.</li><li>Ensure employees are knowledgeable about all Ladurée products and able to confidently explain them to guests.</li></ul>11. Scheduling & Operational Planning<ul><li>Prepare staffing schedules based on forecasted business levels.</li><li>Ensure adequate staffing during peak periods, weekends, holidays, events, and VIP visits.</li><li>Optimize labor productivity.</li><li>Plan staffing requirements for special events and promotional periods.</li><li>Coordinate with other Ladurée locations when staff support is required.</li></ul>12. Health, Safety & Compliance<ul><li>Ensure full compliance with Philippine health, safety, sanitation, labor, and regulatory requirements.</li><li>Maintain HACCP and food safety standards where applicable.</li><li>Ensure proper hygiene and sanitation throughout the restaurant.</li><li>Conduct regular safety inspections.</li><li>Ensure all licenses, permits, and required documentation are properly maintained.</li><li>Report incidents and accidents according to company procedures.</li><li>Maintain emergency and safety procedures.</li></ul>13. Maintenance & Store Presentation<ul><li>Ensure the restaurant is maintained to the highest standard at all times.</li><li>Conduct daily opening and closing inspections.</li><li>Monitor furniture, equipment, fixtures, lighting, signage, and décor.</li><li>Immediately report maintenance issues.</li><li>Coordinate repairs and preventive maintenance.</li><li>Ensure the restaurant remains visually impeccable throughout the day.</li><li>Protect Ladurée's investment in the store and equipment.</li></ul>14. Reporting & Communication<ul><li>Prepare daily, weekly, and monthly operational reports.</li><li>Report sales, labor, food cost, inventory, guest feedback, staffing, and operational issues.</li><li>Participate in regular management meetings.</li><li>Communicate important issues to senior management immediately.</li><li>Provide recommendations to improve sales, profitability, service, and operations.</li><li>Maintain clear communication between the store and Head Office.</li></ul><p><br></p><p><br></p>KEY PERFORMANCE INDICATORS<p>The Store General Manager will be measured on:</p>Commercial<ul><li>Sales vs. budget and target</li><li>Sales growth</li><li>Average check</li><li>Product mix</li><li>Upselling performance</li><li>Customer frequency</li></ul>Profitability<ul><li>Store EBITDA / operating profit</li><li>Food & beverage cost</li><li>Labor cost</li><li>Controllable expenses</li><li>Wastage</li><li>Inventory variance</li></ul>Operations<ul><li>Service standards</li><li>Product quality</li><li>Store cleanliness</li><li>Operational compliance</li><li>Audit scores</li><li>Stock availability</li></ul>Guest Experience<ul><li>Customer satisfaction</li><li>Guest complaints</li><li>Online reviews</li><li>VIP guest experience</li><li>Repeat customer development</li></ul>People<ul><li>Staff retention</li><li>Training completion</li><li>Employee productivity</li><li>Team engagement</li><li>Management development</li><li>Attendance and discipline</li></ul><p><br></p><p><br></p>QUALIFICATIONS & EXPERIENCE<ul><li>Bachelor's degree in Hospitality Management, Business Administration, Hotel & Restaurant Management, or a related field preferred.</li><li>Minimum <strong>5–7 years of restaurant or hospitality experience</strong>, with at least <strong>2–3 years in a management or General Manager position</strong>.</li><li>Experience managing a premium, luxury, fine-dining, hotel, international restaurant, or high-end café concept strongly preferred.</li><li>Experience managing both front-of-house and back-of-house operations.</li><li>Strong knowledge of restaurant P&L and financial management.</li><li>Experience managing teams of 30+ employees is an advantage.</li><li>Strong understanding of food safety, service standards, inventory, and cost control.</li><li>Strong computer and POS knowledge.</li></ul><p><br></p><p><br></p>PERSONAL ATTRIBUTES<p>The ideal candidate is:</p><ul><li>A natural leader.</li><li>Highly present and hands-on.</li><li>Commercially driven.</li><li>Guest-focused.</li><li>Extremely organized.</li><li>Detail-oriented.</li><li>Calm under pressure.</li><li>Professional and well-presented.</li><li>Confident managing large teams.</li><li>Strong in communication.</li><li>Able to make decisions quickly.</li><li>Comfortable taking accountability for results.</li><li>Passionate about luxury hospitality.</li><li>Able to maintain high standards even during extremely busy periods.</li></ul><p><br><br></p>