The General Manager ensures the restaurants achieve and exceeds the targeted growth, profitability, staffing, brand consciousness, and customer satisfaction metrics. He / She will be responsible for the company's Profit/Loss and would act as an advisor to the Director on all aspects of the operations.
Objectives of this Role
• Collaborate with directors in the development of performance goals and long-term operational plans
• Maximize efficiency and productivity through extensive process analysis and interdepartmental collaboration
• Set strategic goals for operational efficiency and increased productivity
• Work close with the finance department in the development of financials and budgetary plans
• Analyze current operational processes and performance, recommending solutions for improvement when necessary
• Coordinate with different government entities to avail the necessary approvals and licenses related to the operations
Daily and Monthly Responsibilities
• Develop, implement, and monitor day-to-day operational systems and processes that provide visibility into goals, progress, and obstacles for our key initiatives
• Build and maintain relationships with all department heads, external partners, and vendors to make decisions regarding operational activity and strategic goals
• Plan, monitor, and analyze key metrics for the day-to-day performance of the operations to ensure efficient and timely completion of tasks
• Devise strategies to ensure the growth of programs enterprise-wide, identifying and implementing process improvements that will maximize output and minimize costs
• Uphold organization policies and standards, ensuring legislative regulations are followed
• Work closely with human resources to lead the team with integrity and establish and maintain a trusting, inclusive, and productive environment
• Manage the induction and ongoing training of all team members, providing them SOPs with information and skills that will enable them to work safely and knowledgeably within the system.
• Ensure that any discipline, grievance, termination, or resignation process is managed so that people are treated clearly, fairly, and without prejudice.
• Motivate others to deliver quality customer service in a fast-paced and stressful environment.
Knowledge, Skills, Abilities, and Behaviors
• Education: Bachelors / Masters in Hospitality Management or a similar discipline
• Certifications: Certifications in Food Safety and Finance
• Experience: Minimum 10 - 12 years as a GM of a Multi-Unit Restaurant Company or a similar role in Bahrain / G.C.C. Must have experience in being responsible for the Company's Profit/Loss, managing multiple departments, nationalities, f&b brands, etc.
• Skills: Negotiation, Contract Management, Brand Development, KPI Setting, Food Costing, Customer Retention Strategy, People Management and pre-opening
• Abilities: Must be able to handle situations with strong leadership behavior, Must be able to set accurate performance standards for staff and departments, Must be able to manage timelines and schedules in a calm and collected manner
• Behaviors: Diligent, Time-Bound, Calm, Patient
Job Type: Full-time
Salary: Based on the candidate experience and skills
Transport: Company provided car
Ability to commute/relocate:
• Manama: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
• Multi-Restaurant Management: 10 years (Preferred)
• Restaurant Staffing (across the Middle East): 10 years (Preferred)
• Restaurant and Brand Profit / Loss Responsibility: 10 years (Preferred)
• Multi-Cuisine Management: 10 years (Preferred)
• Food Costing: 15 years (Preferred)
• Restaurant Operations Management: 15 years (Preferred)
• Marine experience will be an additional advantage