Restaurant General Manager(Dining)

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

Requirements

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