Job Summary:

As Restaurant General Manager, the job incumber will be required to run the restaurant to its highest profitability, working closely with the MD / VP of Food Business and following the budget agreed. The job incumber will be assisted by the Restaurant Manager and Head Sommelier to provide excellent customer service, exceeding guests expectations.

Roles andResponsibilities:

• Ensure and perfect relationship and smooth collaboration with the kitchen team, the Sommelier team via head sommelier, the FOH via the restaurant team and the reservation team

• Create a team environment, driven by passion for excellence

• Build a team of genuine individuals and great personalities dedicated to create a unique dining experience

• Contribute to a good economic and human resources management of the restaurant, maintaining high moral standards

• Secure the welfare of the restaurant team

• Work alongside the BD and Operation Manager to take advantage of every sales opportunity to maximize restaurant revenue

• Maximize the food and beverage profit by a direct and indirect marketing

• Have a hands-on approach to the success of the wine and beverage program

• Build excellent internal relationships, streamlining the operation

• Be available for any member of staff and offer support where required

• Increase our regular clientele by networking and obtaining repeat custom

• Secure current service standards and strive to improve them

• Handle complaints with humility and empathy, following up if required

• Anticipate any guests requests

• Work and convey a positive image of the restaurant

• Conduct staff interviews and recruitments alongside HR

• Secure the loyalty of the employees and limit the turnover

• Ensure that the restaurant and equipment are constantly in excellent condition

• Ensure fair and equitable discipline, in line with company regulations

• Ensure Ducasse Pariss standards and image are respected at all times

• Prepare financial reports / Daily report Weekly report

• Set budgets (P&L) / agree them with senior management

• Maintain the relationship with Ducasse Paris

• Keep a kind relation with the partners F&B Department

Qualifications:

• Previous experiences in similar establishment (same standing) at least 4 5 years

• Experience in establishing recruitment, training and leadership systems in restaurants

• Project management skill

• Accounting & administrative management

• Legal obligation (labor law, food safety)

• Rigorous anticipation & reactivity

• Customer care skills and attention to detail

• Commitment in delivering high quality service and maintain the brand standard

• Ability to work under pressure

• Ability to handle a complex and multi-faceted role

• Ability to lead teams

• Autonomy & initiative

• Computing

• Fluent in English

• Motivational skills