Anantara Hotels & Resorts - Restaurant General Manager

Roles and responsibilities

The Beach House, a premier dining destination in Dubai, United Arab Emirates, is seeking a dynamic and experienced Restaurant General Manager to lead our team. As the Restaurant General Manager, you will be responsible for overseeing all aspects of our beachfront establishment, ensuring exceptional dining experiences for our guests while maximizing profitability and maintaining the highest standards of food quality and service.
Oversee daily restaurant operations, including front-of-house and back-of-house management.
Develop and implement strategies to increase revenue, control costs, and improve overall performance.
Manage and mentor a diverse team of staff, fostering a positive work environment and promoting professional growth.
Ensure compliance with food safety regulations, health codes, and UAE labor laws.
Create and maintain relationships with vendors, suppliers, and industry partners.
Analyze financial reports, manage budgets, and make data-driven decisions to optimize restaurant performance.
Collaborate with the culinary team to develop innovative menus and pricing strategies.
Handle customer feedback and resolve any issues to maintain the restaurant's reputation for excellence.
Implement and maintain quality control standards for food, beverage, and service.
Stay current with industry trends and implement best practices to keep the restaurant competitive.
Qualifications

Bachelor's degree in Hospitality Management, Business Administration, or related field.
Minimum 5 years of experience in restaurant management, preferably in high-end or beachfront dining establishments.
Proven track record of successfully managing restaurant operations and driving financial performance.
Strong leadership skills with the ability to motivate and develop staff.
Excellent communication and interpersonal skills.
Proficiency in restaurant management software and financial management tools.
Experience in menu planning, pricing strategies, and inventory control.
Strong problem-solving and conflict resolution abilities.
Food Safety Certification.
Knowledge of UAE food safety regulations and labor laws.
Familiarity with Middle Eastern and international cuisines.
Ability to work flexible hours, including evenings, weekends, and holidays.
Fluency in English; knowledge of other languages (Russian or German) is a plus.
Desired candidate profile

1. Leadership and Team Management
Ability to lead, motivate, and manage a team of chefs, servers, bartenders, and other staff members.
Strong interpersonal skills to resolve conflicts, address staff concerns, and maintain a positive work environment.
Experience in recruitment, training, and retaining talented staff while fostering a team-oriented atmosphere.
Ability to set clear goals, monitor staff performance, and provide constructive feedback.
2. Financial Management and Budgeting
Proficiency in managing budgets, forecasting, and tracking financial performance to ensure profitability.
Experience in cost control (e.g., food, labor, and overhead) and maximizing revenue while minimizing waste.
Ability to set and monitor financial targets for revenue, expenses, and margins, ensuring operational efficiency and profitability.
Experience with creating financial reports, managing cash flow, and making financial decisions that impact the restaurant's bottom line.
3. Customer Service Excellence
Ability to ensure customers receive an exceptional experience from the moment they enter until they leave.
Handling customer complaints, ensuring quick resolutions, and maintaining positive customer relationships to promote repeat business.
Promoting a positive dining experience through service excellence, quality food, and an inviting atmosphere.
4. Operational Management
Overseeing daily restaurant operations, ensuring smooth service and efficient work between kitchen, bar, and front-of-house teams.
Monitoring inventory, ensuring adequate stock levels, and coordinating with suppliers to ensure timely delivery of fresh products.
Ensuring health and safety regulations and cleanliness standards are consistently maintained.
Organizing daily work schedules, ensuring the restaurant is properly staffed during peak hours and special events.
5. Marketing and Promotion
Developing and implementing marketing strategies to promote the restaurant, including special events, promotions, and seasonal menu changes.
Collaborating with the marketing team (if available) to build social media presence, email campaigns, and local community engagement.
Utilizing customer feedback and trends to adjust marketing strategies and attract new customers.
6. Problem-Solving and Decision Making
Ability to think quickly and act decisively when challenges arise, whether related to staff issues, operational problems, or customer complaints.
Making key decisions regarding menu changes, promotions, pricing, staffing, and more based on both experience and data.
Adapting to unforeseen circumstances (e.g., supply chain disruptions, staff shortages) while maintaining service quality.
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