The ideal candidate should have a minimum of 3 years of experience working in upscale hotel restaurants and standalone dining establishments, particularly specializing in Japanese cuisine in the UAE.

Responsibilities

General:

• Setting and maintaining standards to ensure that the customer experience is efficient, effective and hospitable. The Restaurant General Manager has overall responsibility of all aspects of the customer service, front and back of house.
• The Restaurant General Manager must fully understand and appreciate the different sections in the kitchen and the kitchen hierarchy.
• The Restaurant General Manager must be fully conversant with the current suppliers, ordering process, time scales to delivery and shelf life of all products.
• The Restaurant General Manager must have a technical understanding of the recipe costing, GP figures and menu planning and development.
• As the most senior brand ambassador the Restaurant General Manager must be fully versed in the brand standards and ensure that all colleagues are aware and also maintain these standards.
• Must ensure that all daily, weekly and monthly paperwork is completed and filed/forwarded correctly.
• Must ensure that all colleagues have attained and retained the correct knowledge to complete the paperwork required for their station.
• Is fully responsible and accountable for ensuring that all monies are safe guarded at all times and that all paperwork is completed in accordance with company policy.
• Ensures that all cash handlers have received the required training and follow the correct procedures for handling money.
• Has exposure and understanding of HD business margins and the effects on overall profit.
• Expected to sign off and approve any orders. To ensure that all orders are in line with the budget and stock requirements.
• The Restaurant General Manager must ensure that colleagues who are authorized to place orders following the correct procedures.
• Completes all forecasting for daily, weekly and monthly for both revenue and products. Drives the use of these tools to a high standard.
• Ensures that all rosters are in line with budget and business requirements and completed in time.
• Ensures that all maintenance issues are rectified as soon as possible by taking responsibility for any quotes required.
• Fully supports the Sous Chef or Head Chef with managing the kitchen team and operations.
• The Restaurant General Manager must be fully conversant with the local laws and customs regarding the serving of alcohol and in particular the variations regarding the license under which his/her restaurant operates. He must also ensure that all staff under the Restaurant General Manager 's leadership are aware of these laws and license requirements and practice responsible service of alcohol.
• The Restaurant General Manager will lead the team in food tastings, cocktail and wine list development and any other matters relating to the food and beverage offer. The Restaurant General Manager will be tasked to ensure that the food and beverage offer maintains the brand standard.
• Regularly sets targets and ensure the team are capable and incentivized to achieve these targets.
• Ensures that all complaints are dealt with correctly and in a timely manner.
• Ensure that reservations are managed well within the outlet and seating capacities are effectively maximised.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
• Observe the competition, current market and international trends, prices with the market and other new ideas and react accordingly.