General Manager

About the Company

Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of the city together under one roof, showcasing the best chefs, restaurants, bars, and cultural experiences.

About the Role

Our Market General Manager is an integral part of the senior leadership team. The role is highly strategic and requires a blend of leadership, operational, and financial expertise alongside this, the General Manager should have a passion for hospitality and service excellence at the core.

Responsibilities

Inspirational Leadership:

• Inspire and manage a diverse team across management, front office, finance, back office and administration.
• Develop skills of the management team in accordance with the succession planning goals set by the company.
• Develop and implement operating standards, policies, and procedures to be followed by the management team.
• Partner with Marketing Manager and Event & Sales Manager to ensure TOM activations and events are achieving or exceeding targets and executed to TOM standards.
• Assists and conducts conflict resolution, corrective actions and coaching.
• Oversee and ensure that employee performance appraisals are completed in a timely manner.

Strategic and Commercial Decision Making:

• Oversee in house accounting role. Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts.
• Full P&L responsibility for the market and achievement of agreed budgeted KPIs.
• Consistently monitor sales and expenses, approving all purchase orders before they are executed.
• Work closely with SVP Operations, TOM FD in establishing annual outlet budgets.
• Oversee and develop beverage program including partnerships and Cocktail, beer and wine offerings on a regular basis.
• Support the delivery of monthly marketing and quarterly plans, working closely with the VP Global Marketing, PR agency (if in place) and Marketing Manager to ensure it is produced and implemented in a timely manner, addressing all specific needs of the market.
• Maintain an awareness of external factors (including competitors, Government business initiatives, current and proposed legislation in relation to operational activities) which could impact the business.
• In partnership with the AGM negotiate all initial concession agreements with new vendors in a timely manner.
• Review, improve and implement all concessions/vendors/partners/3rd party head of terms and contract.
• Actively pipeline and network with external vendors and chefs to ensure curation options are available.
• Work with the vendors and AGM for final menu selection, pricing strategy, and ongoing changes requests.
• Evaluate all vendor operations and meet with each vendor on a monthly basis to review their operations and ensure TOM remains the ‘soul of the city.”
• Communication with all vendors/partners/concessions to discuss renewals at least 3 months ahead of contract expiry.

Operational Excellence:

• Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs.
• Ensure that all products are received in accordance with the venues receiving policies and procedures.
• Ensure that talent and technical production are working smoothly; create special mood for the guests.
• Ensure health, safety, and sanitation requirements follow local health departments and local agency rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law.
• Develop Landlord and Concession relationships to ensure great working relationships and contract longevity.
• Work closely with the AGM on capex spend requirements for market, for yearly financial budgeting and implementation at local level within agreed budgets.
• Operational implementation of all cost saving measures – work with the AGM in the Market to identify cost saving opportunities at OPEX level.
• Ensure business continuity by consistently reviewing local implementation of maintenance and preventive maintenance, health and safety, food, hygiene and licensing regulations.
• Regular catch ups with the human resource team in the regional on local employment laws and ensuring the business is protected.
• Maintain an awareness of external factors (including competitors, Government business initiatives, current and proposed legislation in relation to operational activities) which could impact the business.
• In partnership with the AGM negotiate all initial concession agreements with new vendors in a timely manner.
• Review, improve and implement all concessions/vendors/partners/3rd party head of terms and contract.

Qualifications

• Proven experience leading cross-functional teams (operations, sales, finance, marketing).
• Track record of hiring, developing, and retaining talent.
• Experience managing senior managers.
• Full responsibility for profit & loss (P&L).
• Budgeting, forecasting, and cost control experience.
• Proven experience in driving revenue growth and profitability through events, sales and marketing initiatives.
• Experience setting and tracking KPIs and performance metrics.
• Leading organizations through change, turnaround, or transformation.
• Handling operational challenges or crises with professionalism.

Required Skills

• Leadership & People Management
• Proven track record of leading large, diverse teams across multiple properties or business units.
• Ability to inspire, coach, and develop leaders (not just line staff).
• Strong focus on organizational culture, retention, and employee engagement.
• Skilled in handling labor relations, conflict resolution, and workforce planning.
• Strategic & Commercial Acumen
• Experience in multi-unit or regional management ideally within hotels, resorts, or large-scale F&B groups.
• Demonstrated success in P&L management, budgeting, forecasting, and cost control.