Restaurant General Manager - Laguna

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With  touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L’Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

• Ensure monthly forecasted food and beverage revenue goals are met.
• Control and manage operating expenses, ensuring cost efficiency.
• Participate in the formulation of the Annual Operating Budget and Business Plan.
• Manage the operation per established concepts and standards.
• Adhere to operating standards for service excellence.
• Supervise two assistant managers overseeing the operations, ensuring performance quality.
• Provide support and visibility during peak operation times.
• Establish and monitor par stocks for operating equipment and supplies.
• Assist in monthly inventory checks with the Stewarding Manager.
• Oversee requisitioning, storage, and proper use of supplies and equipment.
• Conduct daily pre-shift briefings for staff on preparation, service, and menu.
• Collaborate with Kitchen and Beverage departments on operations and quality.
• Address guest complaints, requests, and inquiries related to food, beverage, and service.
• Build rapport with guests and update guest history to maintain relationships.
• Ensure adherence to outlet cashiering procedures.
• Ensure supervisor and assistant outlet manager presence during service times.
• Identify market needs and trends in conjunction with Food and Beverage leadership.
• Monitor and analyze competitor restaurant and pool bar offerings.
• Assist Executive Chef in developing specials, a la carte options, and pool bar snacks.
• Implement effective sales plans and promotional activities for the outlet.
• Provide input on advertising campaigns and assist in planning.
• Revise and update Departmental Operations Manual as needed.
• Contribute to the Annual Marketing Plan with marketing activity recommendations.
• Submit necessary documents to Food and Beverage Office before outlet opening (Operations Manual, pricing, menu, etc.).
• Maintain Daily Log Book and submit required reports to Food and Beverage Office.
• Plan weekly staff rosters and work schedules in line with business levels.
• Maintain outlet bulletin boards and manage incident reports.
• Report lost and found items and attend meetings (Food and Beverage and Daily Operations).
• Prepare forecasted P&L for promotional events and nights.
• Ensure cleanliness and organization of the outlet.
• Conduct weekly inspections with Food and Beverage leadership.
• Oversee cleaning schedules with housekeeping and stewarding teams.
• Issue repair and maintenance work orders.
• Maintain high standards of personal appearance and hygiene.
• Conduct monthly ambassador meetings and provide performance summaries.
• Participate in Monthly Objective Review and communicate training needs.
• Develop and assign departmental training responsibilities.
• Conduct performance appraisals for ambassadors.
• Identify and nurture young talents for future growth within the organization.
• Carry out regular inventory checks for all three outlets.
• Perform any other reasonable duties as assigned by the Director or Assistant Director of Food and Beverage.

• Proven experience in food and beverage management, preferably in a similar role.
• Strong knowledge of food and beverage operations, including inventory management, budgeting, and cost control.
• Ability to lead and manage a team, with excellent supervisory skills.
• Excellent communication and interpersonal skills, with a focus on guest satisfaction and relationship building.
• Strong organizational skills and attention to detail.
• Ability to handle guest complaints and inquiries in a professional manner.
• Knowledge of operating standards and industry best practices.
• Ability to analyze market trends and competitive offerings.
• Experience in menu development, including specials and a la carte options.
• Strong problem-solving skills and the ability to make decisions under pressure.
• Flexibility and adaptability to rotate within different outlets of the Food and Beverage department.
• Ability to manage multiple tasks and meet deadlines.
• Proficiency in Microsoft Office and other relevant software.
• High standard of personal appearance and hygiene.
• Strong understanding of health and safety regulations in food and beverage operations.
• Previous experience in forecasting and preparing P&L statements for promotional events and outlets.
• Familiarity with training and developing staff, including performance appraisals and talent identification.