Restaurant General Manager

Raffles Al Areen Palace Bahrain As a Restaurant General Manager at Raffles Al Areen palace Bahrain , you are responsible for leading the overall operation of the restaurant, ensuring exceptional guest experiences, commercial performance, and operational excellence. Key Responsibilities Restaurant Operations & Guest Experience Oversee the daily operations of the restaurant, ensuring smooth, efficient, and high-quality service delivery. Create a warm, personalised, and memorable dining experience for every guest. Maintain exceptional service standards aligned with Banyan Tree luxury hospitality expectations. Conduct regular floor presence and engage with guests to understand their experience and feedback. Handle guest feedback, complaints, and service recovery with professionalism and a solutions-focused approach. Ensure restaurant ambience, presentation, cleanliness, and overall guest journey are consistently maintained. Leadership & Team Management Lead, motivate, and develop the restaurant team to deliver exceptional service standards. Build a culture of teamwork, accountability, and continuous improvement. Manage recruitment, onboarding, training, coaching, and performance development of team members. Conduct regular briefings and ensure the team is fully aligned on daily operations, promotions, and guest expectations. Identify training needs and support ongoing learning and development initiatives. Promote a positive and engaging working environment. Financial Performance & Commercial Management Drive restaurant revenue, profitability, and overall financial performance. Monitor sales performance, guest spend, and operational costs. Support menu engineering, promotions, and revenue-generating initiatives. Manage labour costs, productivity, and resource planning effectively. Ensure compliance with budgetary objectives and financial targets. Work closely with the Executive Chef and Food & Beverage leadership team to maximise business opportunities. Food & Beverage Standards Ensure consistent delivery of food and beverage quality in collaboration with culinary teams. Maintain strong knowledge of menus, ingredients, allergens, and beverage offerings. Support upselling and suggestive selling initiatives to enhance guest experience and revenue. Ensure compliance with food safety, hygiene, and HACCP standards. Review operational procedures and identify opportunities for improvement. Communication & Collaboration Maintain strong relationships with suppliers and external partners where required. Participate in operational meetings and contribute to broader Food & Beverage strategies. Communicate effectively with senior leadership regarding performance, challenges, and opportunities. Health, Safety & Compliance Ensure compliance with all hotel policies, operational standards, and local regulations. Maintain high standards of cleanliness, hygiene, and workplace safety. Ensure responsible service of alcohol in accordance with regulations and company policies. Promote safe working practices across the restaurant team.

Qualifications & Experience Previous experience as a Restaurant Manager, Assistant Restaurant Manager, or Restaurant General Manager within a luxury hotel, resort, or high-end restaurant environment. Strong knowledge of premium dining operations and luxury guest service standards. Proven experience managing teams and driving operational performance. Strong financial acumen with experience managing budgets, costs, and revenue targets. Experience in pre-opening environments is an advantage. Excellent command of spoken and written English; additional languages are beneficial. Competencies Strong leadership and people management skills Passion for food, beverage, and guest experiences Commercially driven with strong business acumen Excellent communication and interpersonal skills High attention to detail and service excellence mindset Ability to inspire and motivate teams Strong organisational and problem-solving skills Ability to work effectively under pressure Professional presence and discretion Commitment to delivering exceptional luxury hospitality experiences

Restaurant Operations & Guest Experience: Oversee daily operations of the restaurant, ensuring smooth, efficient, and high-quality service delivery. Create a warm, personalised, and memorable dining experience for every guest. Maintain exceptional service standards aligned with Banyan Tree luxury hospitality expectations. Conduct regular floor presence and engage with guests to understand their experience and feedback. Handle guest feedback, complaints, and service recovery with professionalism and a solutions-focused approach. Ensure restaurant ambience, presentation, cleanliness, and overall guest journey are consistently maintained. Leadership & Team Management: Lead, motivate, and develop the restaurant team to deliver exceptional service standards. Build a culture of teamwork, accountability, and continuous improvement. Manage recruitment, onboarding, training, coaching, and performance development of team members. Conduct regular briefings and ensure the team is fully aligned on daily operations, promotions, and guest expectations. Identify training needs and support ongoing learning and development initiatives. Promote a positive and engaging working environment. Financial Performance & Commercial Management: Drive restaurant revenue, profitability, and overall financial performance. Monitor sales performance, guest spend, and operational costs. Support menu engineering, promotions, and revenue-generating initiatives. Manage labour costs, productivity, and resource planning effectively. Ensure compliance with budgetary objectives and financial targets. Work closely with the Executive Chef and Food & Beverage leadership team to maximise business opportunities. Food & Beverage Standards: Ensure consistent delivery of food and beverage quality in collaboration with culinary teams. Maintain strong knowledge of menus, ingredients, allergens, and beverage offerings. Support upselling and suggestive selling initiatives to enhance guest experience and revenue. Ensure compliance with food safety, hygiene, and HACCP standards. Review operational procedures and identify opportunities for improvement. Communication & Collaboration: Maintain strong relationships with suppliers and external partners where required. Participate in operational meetings and contribute to broader Food & Beverage strategies. Communicate effectively with senior leadership regarding performance, challenges, and opportunities. Health, Safety & Compliance: Ensure compliance with all hotel policies, operational standards, and local regulations. Maintain high standards of cleanliness, hygiene, and workplace safety. Ensure responsible service of alcohol in accordance with regulations and company policies. Promote safe working practices across the restaurant team.