Restaurant General Manager

**Job Information**:
Industry
- Government & Public SectorCity
- DubaiCountry
- QatarZip/Postal Code
- 337-1500Number of Positions
- 1Job responsibilities:

- Ensures that the staff deliver the brand promise and always provide exceptional guest service.
- Ensures that the staff provide excellent service to internal customers in other departments.
- Observes employee-guest interactions and coaches staff in guest service skills as necessary.
- Ensures that all guest and internal customer complaints and enquiries are handled in a timely, courteous, and efficient manner, following through to ensure problems are resolved satisfactorily.
- Ensures that the outlet is operated in line with goals to maximizes profitability while delivering on the brand promise.
- Assists the Director of F&B Operations in preparing the Annual Business Plan and budget for the outlet.
- Supports the Director of F&B Operations in analysing outlet business performance to facilitate accurate and meaningful forecasting.
- Proactively manages outlet financial targets and costs based on key performance indicators.
- Ensures that the operation complies with company and regulatory policies relating to financial record keeping and money handling.
- Actively participates in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits across the entire operation.
- Seizes marketing and promotional opportunities to raise awareness and drive outlet revenues.
- Proactively supports the Director of F&B Operations and Head of Marketing & Communications to implement the Annual Marketing Plan for F&B operations.
- Manages the outlet, pursuing excellence and quality in all aspects of the operation.
- Coordinates proactively and collaboratively with consultant-partner organizations to implement restaurant concept and ensure full delivery of brand promise.
- Ensures that the outlet and surrounding area is always kept clean and organized.
- Oversees the preparation and implementation of outlet manpower rosters to effectively meet operational needs.
- Monitors outlet operations, especially during peak business periods, making resourcing adjustments where necessary.
- Ensures that the operation and its staff flexibly support and collaborate with other departments.
- Ensures that the staff are up to date with the availability of seasonal and new items on the menu.
- Collaborates closely with the Head Chef/Executive Chef and team to optimize the outlet’s operation.
- Monitors and maintains the quality standards of food and beverage products served in the outlet, providing feedback to the Head Chef/Executive Chef and Team where appropriate.
- Implements quality management and regulatory compliance strategies by ensuring that all internal and international standards are effectively implemented, e.g., HACCP, health and safety standards, etc.
- Manages inventory, placing orders for supplies as required by operational needs and building good relationships with external suppliers and vendors.
- Maintains equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.
- Establishes clear direction, prioritizes tasks, assigns, and delegates responsibility, monitors individual performance, provides regular feedback, and takes prompt action where necessary.
- Controls costs by ensuring that the outlet operation minimizes waste, spoilage, and breakages.
- Drives operational profitability by upselling when opportunities to do so arise.
- Ensures that the operation complies fully with the organization’s policies and procedures.
- Actively participates in F&B management meetings.
- Supports banqueting and other activities as assigned by the Director of F&B Operations.
- Performs any other duties assigned by the Director of F&B Operations as necessary.
- Encourages and motivates employees, building trust, respect, and cooperation within the team.
- Ensures that a positive and harmonious work environment is maintained within the operation.
- Reviews and approves all HR-related issues ranging from staff personal issues (leaves, loan approvals) to manpower planning.
- Supports the Director of F&B Operations with the recruitment, selection, and orientation of outlet staff.
- Oversees the punctuality and appearance of outlet staff, ensuring that the correct uniform is worn, and that staff maintain a high standard of personal appearance and hygiene, according to agree upon grooming standards.
- Maximizes the effectiveness of outlet staff by developing their skills and competencies through appropriate training, coaching, and/or mentoring.
- Conducts annual performance management reviews for outlet staff and supports them in their professional development goals.
- Plans and implements effective training programs for staff members.
- Ensures that staff follow all company and local policies, rules, and regulations, including those rela