Restaurant General Manager

- Manage the day-to-day Operations of the Restaurant.

- Interact and build customer relationships with the restaurant clientele.

- Responsible for the Administrative tasks of the restaurant like attendance Report, Performance Report, Log Book, Payroll, etc.

- Controls and analyses the level of closing and opening check lists, cleaning check lists, Sales, GP, Quality level and presentation of Food and Beverage products, following of Service Standards, Level of sanitation and hygiene in the cleaning of Facilities and Equipment, Quality of entertainment, Guest Satisfaction, Marketing & Public Relation

- Establishes and maintains effective employee and inter-departmental working relationships.

- Conducts functions as employee orientation, performance, coaching, counselling and to ensure the appropriate staff productivity and efficiency.

- Allocate Staff on Stations according to Business forecast and available manpower.

- Implements the Restaurant & Company Regulations, Policies and - Procedures including but not limited to:

a. In house Rules and regulations

b. Health and Safety

c. Grooming & Appearance

d. Quality of Food

e. Quality of Service

f. Hygiene and Cleanliness

- Ensure that every sales article is registered in the system with appropriate Recipes system.

- Participates in service as necessary in accordance with the requirements and practices of the restaurant.

- Helping the Executive Chef Monitor the Stocks of all Food & Beverage, Material and Equipment and ensures that service requirements are met.

- Ensures that all guests are greeted and seated by the service staff or by him.

- Organize replacements for absence in case of vacation, holidays, (holiday schedule for one year), illness and off-days.

- Evaluates the performance of each of his employees every quarter. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.

- Is aware of the menu, beverage list, and other promotions in order to train his staff on the job and in classes.

- Solves daily operation problems with the daily training on the job.

- Gives everything within his/her capacity to achieve the yearly budgets and goals set by the management.

- For control purposes he/she continuously compares budgeted sales figures with actual figures and discusses the results with his Superior and with assistants and if necessary.

Effectively manages maintenance matters of the Restaurant.

• Bachelors in Hospitality management (preferable), or executive certified program in hospitality or food service management.

• Experience of minimum 3 years in Lebanese fine dining or well-known casual dining restaurant.

• Have led a team of at least 100 team member.

• Have managed a restaurant of above 200 seats.

• Fluent/Very good in spoken and written Arabic & English.

• Excellent interpersonal and organization skills.

• Self-motivated, positive attitude, and has personal development traits.

• Enthusiastic and success driven.

• Showing good people skills, supports learning culture and team development.

• Showing food business and financial knowledge (P&L, financial reporting).

• Professional self-presentation.

• Proficient in Microsoft office and other Hospitality POS systems

• Excellent customer service skills and knowledge.