Job Openings General Manager - Restaurant - Lifestyle high-end concept

About the job General Manager - Restaurant - Lifestyle high-end concept


General Manager - Preopening - Spanish Restaurant 

Lifestyle high-end concept


  • 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


  • 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.


  • 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
  • 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