General Manager

Al Khozama Investment; Riyadh; On-site; SAR 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to lead operations, enhance profitability, and create an exceptional dining experience. This role involves overseeing restaurant management, ensuring compliance with health and safety standards, and fostering a strong team culture. The ideal candidate will have extensive experience in the hospitality sector, a keen financial acumen, and the ability to innovate and improve service delivery. Join a forward-thinking company that values creativity and operational excellence, and make a significant impact in a vibrant environment.

Qualifications

• 5-10 years experience in restaurant management.
• Strong understanding of the hospitality industry.
• Proficient in financial management and HR.

Responsibilities

• Lead and support business operations to improve profitability.
• Ensure outstanding dining experience and customer satisfaction.
• Develop and implement effective policies and procedures.

Skills

Restaurant Management

Financial Acumen

HR Management

Customer Service

Problem Solving

Communication

Education

Bachelor of Business Administration

Job description

Bachelor of Business Administration(Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

PURPOSE OF DUTY:

To lead and support the business, maintain, and improve company profitability. To support, supervise, manage, and administrate overall operations, proactively seeking business improvement to achieve business s performance goal

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

• Control operations by developing effective policies, creating high standards and working to adjust when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service, and atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Work to create a cohesive unit of people who effectively communicate.
• Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Lead the restaurant to achieve new and greater goals to stand above the competition within the industry.
• Maintains operations by implementing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards; determining and implementing system improvements.
• Maintains customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• co-ordinate restaurant operations during each shift
• monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• interact with customers
• To observe the Company s rules and procedures and carry out any reasonable request made by Senior Management

ADMINISTRATION:

• Set operating goals and objectives.
• Ensure to permanently keep SOP s, manual and recipes up to date
• Ensure that all legal requirements are met and properly communicated to the different team members
• Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Ensure compliance with restaurant security procedure
• Determine and execute operating improvement
• Prepare and implement standard operating procedures

COMMUNICATION:

• To attend/lead daily management briefing sharing relevant information
• Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.
• To attend weekly management meeting and provide all relevant information.
• To ensure and efficient communication interdepartmental
• To attend daily team briefing
• To communicate in a transparent, efficient, and proactive manner through communication tools
• To communicate daily and weekly report to management
• maintain business records
• To proactively work with all departments

FINANCE:

• Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue, and expenses.
• Set and monitor budgets
• Analyze budget variances and take corrective actions
• Establish and implement financial controls
• Implement and oversee cost cutting measures
• Plan and monitor restaurant sales and revenue
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending, check pricing goals and food costs
• To properly administer and achieve financial reports
• Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing, and adjust purchasing strategies if needed.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates
• Knowledge of budgets, inventories, and cost controls for FOH and BOH
• To ensure that operational budget is adhered and take corrective action if needed
• To monitor expenses and ensure respect of approval process
• To control and manage inventory

GUESTS RELATION:

• To understand and anticipate needs
• To handle complaints in a friendly and effective way
• To always look for the best solution to fulfil guests expectations
• To show genuine interest and built confidence with the guests
• To approach and recognise all regular guests
• Ensure warm welcome to first comers for them to become your next regulars

JOB ROLE SPECIFICATIONS:

• 5-10 years experience in a restaurant management position
• Strong understanding of the hospitality industry.
• Proficient in financial acumen.
• Skilled in HR and staffing.
• Ability to manage people and collaborate across different functions.
• Remain calm and solution-oriented under pressure.
• Stay informed on restaurant operations with a good understanding of food production.
• and basic knowledge of food preparation.
• Highly organized with the ability to multitask across various clients.

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