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Under the general guidance and direction of the Chief Executive Officer or designate, and within the limits of the established Company’s policies and procedures, the General Manager is responsible for all the food and beverage operations in all dining outlets, essentially by being the face of these operations using a hands-on approach.
General
Adopt an appropriate attire that reflects the company brand image
Comply with the company’s code of conduct and ethics
Promote the company’s vision, values and model desired behaviors
Perform tasks as directed in the pursuit of the achievement of business goals
Offer highest levels of Service Experience and eye for details, exceeding guests’ expectations
Hygiene, Safety and Security
Familiarize self with the company health and safety standards as well as the first aid, the fire and emergency procedures and ensure compliance, communication to team members and active enforcement
Comply with personal and work-related hygiene standards and processes
Rectify hazardous situations and report them promptly
Ensure security incidents are reviewed and corrective measures implemented to prevent recurring incidents
Develop an operating budget for each of the division’s revenue outlets, monitor and take corrective action as necessary to help assure that budget goals are attained
Assures that all standard operating procedures for revenue and cost control are in place and utilized
Ensure that all safety, sanitation, preventive maintenance and other standards are consistently met
Helps plan and approve external and internal marketing and sales promotion activities
Plan and approve the organizational chart, staffing and scheduling procedures and job description / specifications for all the outlet staff
Approve the food menus proposed by the Chef and beverage menus proposed by Bar Managers for all outlets and special events
Ensures that all legal requirements are consistently adhered to including wage and laws pertaining to alcoholic, beverages and food safety and sanitation
Research new products and develop an analysis of the cost / profit benefits
Develop and implement policies and procedures for food and beverage departments
Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
Review new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs
Develop on-going professional development and training programs for food production, service and bar production / service personnel
Address guests’ complaints and advise the outlet Manager about appropriate corrective actions
Monitor employee dress codes according to policies and procedures
Supervise the remodeling, refurbishment and other building design enhancements applicable to food and beverage service
Bachelor’s Degree in Hospitality Management, Business Administration or alternative
Seven (7) to ten (10) years of experience in a similar role
Computer Skills: Proficient in Microsoft Office Tools
Languages: Fluent in English and Arabic, French is a plus
Bachelor’s Degree in Hospitality Management, Business Administration or alternative Seven (7) to ten (10) years of experience in a similar role Computer Skills: Proficient in Microsoft Office Tools Languages: Fluent in English and Arabic, French is a plus
Full Time
Call Center / BPO / KPO / Outsourcing
Chefs / F&B / Housekeeping / Front Desk