General Manager jobs in Saudi Arabia

POSITION SUMMARY:

The General Manager will be responsible for all aspects of operations at the Restaurant, including day-to-day staff management and guest relations. He/She should be an ambassador for the brand and the Restaurant, providing leadership and strategic planning to all departments in support of our service culture, maximized operations, and guest satisfaction. The General Manager will work closely with the Restaurant owners and other stakeholders.

Responsible for managing the Restaurant's management team (HODs) and overall Restaurant targets to deliver an excellent guest experience.

GM DUTIES AND RESPONSIBILITIES:

1. Oversee the operations functions of the Restaurant, as per the Organizational chart.
2. Hold regular briefings and meetings with all heads of departments.
3. Ensure full compliance with Restaurant operating controls, SOPs, policies, procedures, and service standards.
4. Lead all key property issues including capital projects, customer service, and refurbishment.
5. Handle complaints and oversee the service recovery procedures.
6. Responsible for the preparation, presentation, and subsequent achievement of the Restaurant's annual Operating Budget, Marketing & Sales Plan, and Capital Budget.
7. Manage ongoing profitability of the Restaurant, ensuring revenue and guest satisfaction targets are met and exceeded.
8. Ensure all decisions are made in the best interest of the Restaurant and management.
9. Deliver Restaurant budget goals and set other short- and long-term strategic goals for the property.
10. Develop improvement actions and carry out cost savings.
11. A strong understanding of P&L statements and the ability to react with impactful strategies.
12. Closely monitor the Restaurant's business reports on a daily basis and take decisions accordingly.
13. Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General are on target and accurate.
14. Maximize room yield and Restaurant revenue through innovative sales practices and yield management programs.
15. Prepare monthly financial reporting for the owners and stakeholders.
16. Draw up plans and budgets (revenues, costs, etc.) for the owners.
17. Help in the procurement of operating supplies and equipment, and contract with third-party vendors for essential equipment and services.
18. Act as the final decision maker in hiring key staff.
19. Coordinate with HODs for the execution of all activities and functions.
20. Oversee and manage all departments and work closely with department heads on a daily basis.
21. Manage and develop the Restaurant Executive team to ensure career progression and development.
22. Be accountable for the responsibilities of department heads and take ownership of all guest complaints.
23. Provide effective leadership to Restaurant team members.
24. Lead in all aspects of business planning.
25. Respond to audits to ensure continual improvement is achieved.
26. Handle corporate clients and participate in new client acquisition along with the sales team when required.
27. Assist in residential sales as needed and develop strong sales prospects.
28. Responsible for safeguarding the quality of operations during internal and external audits.
29. Responsible for legalization, Occupational Health & Safety Act, fire regulations, and other legal requirements.

PREREQUISITES:

The ideal candidate should be a highly intelligent Restaurant professional with outstanding management skills and extensive hands-on experience. Must be available to work when needed, including weekends, holidays, and nights.

EDUCATION:

A university degree in Hospitality or a related field with experience in opening, managing, or repositioning a Restaurant with a clear track record. Excellent computer system skills are required.

EXPERIENCE:

At least 15 to 20 years of experience in the hospitality industry, with significant luxury and international experience. A minimum of 5 to 10 years of experience as a General Manager or Assistant General Manager.