General Manager – Restaurant Full Time

About the job
JOB TITLE

General Manager – Preopening – Spanish Restaurant

Lifestyle high-end concept

Requirements

Have a solid experience in an international group of high-end entertaining stand-alone restaurant
Experience in the Middle East
Have an experience with an opening of restaurant
Please do not apply if this is NOT the case

JOB PURPOSE

To fulfil the Group Ideology with the knowledge, skills and attitude that contributes to create a unique restaurant service environment, which will always deliver great experience that colleagues and guests will never forget.

JOB ROLE

Responsible of the daily management, administration, and restaurant operation of all food, beverage & overall service functions providing high quality service whilst optimising business profits and market share.
(Pre-Opening): Responsibility in carrying out all pre-opening activities including sourcing, directing, recruiting, and providing pre-opening plan and successful opening execution

Main Duties And Responsibilities

Participates in formulating and administration company policies, directing and coordinating all Divisional department activities to develop and implement long range goals and objectives to meet business and profitability growth objectives.
Reviews analyses of activities, costs operations and forecasting date to determine department or division progress towards stated goals and objectives.
Oversees department to review production and operating reports and resolve operational and facility problems to ensure minimum costs and prevent operational delay to meet future growth.
Assists in developing, planning, and ensuring the implementation of service standards in the Restaurant
Reviews operations and plans to meet requirements for sales planning to develop new markets.
Continuously suggests innovation and improves existing processes that will benefit employees role, revenues, costs and guest satisfaction.
Maintains complete knowledge of the features, services, rates and promotions at the restaurants.
Aware of market and competitors offering and creating monthly analysis of the same.
Conducts effective periodical communication meetings with all restaurant team, and lead the daily pre-service briefing.
Resolves conflicts or issues in the restaurant and with supporting departments.
Responds promptly to guest concerns, offering effective solutions, then investigates further to understand root causes and implements/executes action plans with the support of the senior leaders and his team.
Meets with VIP guests, ensuring the team is fully aware of their needs and oversees their dining experiences then effectively communicates preference/dislikes etc.
Recognizes employees feedback on operations and any factors affecting their roles then finds solutions and follows up in a timely manner to ensure the team feels valued and supported.
Prepares periodic revenue forecasts, monitors ongoing performance on cost and revenue, takes corrective measures for the restaurant. Ensures actions and performance are communicated to the team.
Actively participates in the HR related matters of the department, recruitment, grooming, appraisal, training and development, succession plans and disciplinary procedures.
Possess full knowledge of emergency procedures.
Maintains the highest standard of professionalism, ethics and attitude towards clients and colleagues.
Develops strong, productive, professional relationships with internal and external guests.
Continuously suggests and improves existing processes that will benefit employees role, revenues, costs and guest satisfaction.
Maintains complete knowledge of the features, services, rates and promotions of market competitors.
Analyses outlets revenue trends, reservation projections and menu engineering, take corrective measures whenever necessary.
Possess full knowledge of emergency procedures.
Maintains per level of equipment and supplies.
Establishes annual entertainment, promotional and festive seasons plans.
Carries daily outlet inspections and set up periodic control measures.
Drives the implementation of HACCP standards in the division and take corrective actions for non-conformities