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

COMPANIUM Hospitality