Restaurant General Manager

The Role

The Restaurant General Manager is accountable for the commercial and operational success of ULA driving revenue growth profitability guest satisfaction and consistent service excellence.

The role is to position ULA as a leading beachfront dining and lifestyle destination attract both in-house and external guests build loyalty and develop experiences that keep the venue competitive.

Working closely with Marketing Culinary and Food & Beverage teams the Restaurant General Manager will drive business development events and promotions optimize performance and lead a motivated high-performing team.

Key Deliverables and Responsibilities

1. Business Development & Revenue Growth

1. Achieve revenue and profit targets by growing covers average guest spend beverage sales and repeat business.

2. Strengthen ULAs reputation as a leading dining and beachfront lifestyle destination in Ras Al Khaimah and the wider UAE market.

3. Develop commercial action plans with Marketing including targeted promotions brunches events and seasonal activations with measurable results.

4. Proactively generate external business through relationships with UAE residents corporate clients event organizers and relevant partners.

5. Grow guest loyalty through personalized service guest recognition and relationship management.

6. Monitor competitors trends demand patterns and guest preferences; develop strategies for weekdays and off-peak periods.

7. Partner with Culinary and Beverage teams on menu engineering seasonal offerings new concepts and profitable dining experiences.

8. Monitor reservations conversion table utilization and campaign or event performance to identify revenue opportunities.

2. Restaurant Operations & Service Quality

1. Oversee ULAs daily restaurant bar and assigned beach/poolside guest operations ensuring efficient and coordinated service.

2. Maintain high standards of food and beverage quality presentation service cleanliness and the overall guest experience.

3. Maintain a strong presence on the floor actively engaging with guests and supporting the team.

4. Ensure consistent service standards operating procedures and brand requirements across all assigned guest areas.

5. Handle guest complaints professionally and ensure effective service recovery.

6. Monitor guest feedback online reviews and satisfaction scores implementing corrective actions when necessary.

7. Coordinate with Kitchen Bar Entertainment and supporting teams to deliver seamless events and peak-period operations.

8. Ensure compliance with food safety hygiene responsible alcohol service health and safety and applicable venue requirements; coordinate pool/beach safety with designated teams.

9. Maintain venue ambience music guest flow facilities and equipment to create an attractive safe and welcoming environment.

3. Team Leadership Training & Development

1. Lead motivate and inspire the restaurant team to deliver exceptional service and achieve business objectives.

2. Create a positive working environment based on teamwork respect accountability and employee engagement.

3. Ensure effective manpower planning duty scheduling and productivity management.

4. Identify training needs and organize regular training sessions covering service standards product knowledge upselling and guest engagement.

5. Coach and develop team members through continuous feedback performance reviews and on-the-job training.

6. Identify high-potential employees and support their career development and internal promotion.

7. Participate in recruitment selection and onboarding in collaboration with People & Culture.

8. Conduct regular team briefings to communicate business performance guest feedback and operational priorities.

9. Address performance issues promptly and fairly maintaining professional standards and discipline.

10. Lead by example demonstrating professionalism integrity and Accor values.

4. Financial Management & Cost Control

1. Take ownership of outlet revenue controllable profitability and achievement of approved budgets and targets.

2. Prepare and review budgets forecasts and daily weekly and monthly performance reports with the Director of Food & Beverage.

3. Monitor payroll labour productivity food and beverage costs operating expenses and profit margins.

4. Ensure effective inventory management purchasing controls and stock accuracy.

5. Analyze budget variances product mix and event profitability implementing timely corrective action.

6. Ensure compliance with cash handling billing discount and complimentary procedures.

7. Optimize resources without compromising service quality or guest satisfaction.

5. Administration & Coordination

1. Maintain accurate operational records reports attendance and payroll documentation.

2. Coordinate leave plans and staffing requirements in line with business demand.

3. Attend Food & Beverage departmental meetings and contribute to business planning.

4. Coordinate with Marketing Culinary Finance Engineering Security and other departments to support venue objectives.

5. Ensure required operational documentation licences event approvals and safety procedures are maintained.

6. Carry out any other reasonable duties assigned by the Director of Food & Beverage.

Key Performance Indicators

• Performance will be evaluated against agreed objectives including:
• Revenue & Profitability: Revenue versus budget growth average spend beverage sales staff and F&B costs and controllable profit.
• Business Development: External guest covers repeat business reservations event and promotion results and new partnerships.
• Guest Experience & Quality: Guest satisfaction online reputation service recovery and service standards.
• People & Culture: Employee engagement retention training development and team productivity.
• Operational Excellence: Service consistency seat utilization hygiene safety and brand compliance.

Required Qualifications & Competencies

• Minimum 57 years of progressive F&B experience including 23 years in a senior Restaurant General Manager role.
• Proven commercial success in a premium high-volume restaurant lifestyle venue beach club or comparable dining operation.
• Demonstrated ability to grow external business manage revenue and profitability and deliver successful events or promotions.
• Strong knowledge of restaurant and bar operations budgeting forecasting cost control and guest experience.
• Proven ability to lead coach and develop multicultural teams.
• Commercially proactive creative guest-focused and results-oriented.
• Excellent communication organizational financial and problem-solving skills; familiarity with POS and reservations systems.
• Knowledge of the UAE F&B market particularly Ras Al Khaimah and Dubai is an advantage.
• Fluency in English; additional languages are an advantage. Flexibility to work evenings weekends and peak periods.