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 and Responsibilities:

• 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