Restaurant General Manager - Casea 101

Restaurant General Manager - Casea 101 (15748) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a Restaurant General Manager - Casea 101 to join Food & Beverage team at One&Only The Palm Resort in Dubai. With the global growth of our brands, you will be an integral part of the Resort’s success and your role goes beyond developing potential relationships with our guests and colleagues where you will be responsible for maximizing profitability, analyzing menu and products of the restaurant. Oversee colleague training and ensure guest service standards are met. Inspect the cleanliness and physical condition of equipment and furniture in the restaurant. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists colleagues on the floor during peak meal periods. Strives to continually improve guest and colleague satisfaction and maximize financial performance in areas of responsibility. Key Duties and Responsibilities - Manage, motivate, and mentor restaurant staff to ensure exceptional customer service and a positive work environment. - Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs. - Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally. - Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability. - Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness. - Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment. - Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets. - Develop and implement training programs to enhance staff skills, product knowledge, and service standards. - Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation. - Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies. - Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers. - Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed. - Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws. - Understand the internal/external customer and meet the needs of both the customer and the department. - Always provide a systematic plan to upgrade the service. - All HACCP standards are followed and improved consistently. Skills Experience & Educational Requirements - Bachelor’s degree in hospitality management, business administration, or a related field, with proven experience as a Restaurant Manager or in a senior restaurant leadership role. - Strong leadership and operational management skills, including team development, financial management, P&L responsibility, budgeting, food cost control, inventory management, and menu engineering. - Excellent communication and interpersonal abilities, with strong business English skills, a customer-focused mindset, and the ability to lead by example in a fast-paced environment. - Solid knowledge of restaurant operations, including food safety regulations, health codes, restaurant management systems, POS platforms, and current global F&B industry trends. - Professional, dynamic, and results-driven personality, with high standards of grooming, adaptability, analytical thinking, creativity, accountability, and a passion for delivering exceptional guest experiences. Experience in a

Bachelor’s degree in hospitality management, business administration, or a related field, with proven experience as a Restaurant Manager or in a senior restaurant leadership role. Strong leadership and operational management skills, including team development, financial management, P&L responsibility, budgeting, food cost control, inventory management, and menu engineering. Excellent communication and interpersonal abilities, with strong business English skills, a customer-focused mindset, and the ability to lead by example in a fast-paced environment. Solid knowledge of restaurant operations, including food safety regulations, health codes, restaurant management systems, POS platforms, and current global F&B industry trends. Professional, dynamic, and results-driven personality, with high standards of grooming, adaptability, analytical thinking, creativity, accountability, and a passion for delivering exceptional guest experiences.

Manage, motivate, and mentor restaurant staff to ensure exceptional customer service and a positive work environment. Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs. Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally. Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability. Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness. Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment. Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets. Develop and implement training programs to enhance staff skills, product knowledge, and service standards. Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation. Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies. Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers. Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed. Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws. Understand the internal/external customer and meet the needs of both the customer and the department. Always provide a systematic plan to upgrade the service. All HACCP standards are followed and improved consistently.