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.