Outlet General Manager - Long's Bar

We are currently seeking for ambitious, dynamic, self motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality of Food & Beverage products with prompt, accurate and personalized service.

As an Outlet General Manager, you are responsible for effectively managing all aspects of the restaurant and bar concept, in order to ensure optimum results are achieved across all facets of the operation, in line with Departmental targets, policies and procedures and your role will include key responsibilities such as:

• Responsible for the business plan and strategy
• Develop a robust social media strategy to promote upcoming events and promotions, utilizing engaging content (images, videos, customer testimonials) to increase online presence and interaction.
• Promote a deep understanding of bar culture, emphasizing the tradition and spirit of hospitality
• Creativity and Innovation: Encourage employees to contribute ideas that enhance the pub experience, leading brainstorming sessions focused on unique customer engagement initiatives and service enhancements.
• Employee Engagement:Organize staff-led events and competitions to promote team cohesion and keep morale high, reinforcing a sense of ownership and pride among team members in delivering exceptional service.
• Develop a comprehensive hiring strategy to attract candidates who embody the pub's culture and values. Conduct interviews and selection processes aimed at building a diverse team.
• Implement ongoing training programs that focus not only on service skills but also on cultural alignment and pub identity. Establish mentorship opportunities for team members
• Supervise outstanding guest service and serve guests according to Hotel standard in order to ensure maximum guest satisfaction
• Develop a revised sequence of service that align with Longs bar identity.
• Propose regular seasonal changes and limited-time offerings based on guest feedback and current trends, ensuring continuous excitement around the menu.
• Take ownership for the up-keeping of the front and back-of-house areas with regards to all physical aspects of the area and the theme
• To develop and nurture a strong interdepartmental relationships in the Hotel such as Sales & Marketing, Housekeeping, Engineering and Materials
• Identify training needs and propose training plans in order to maintain standards of service
• Plan and conduct on and off job training on a regular basis in order to achieve Rotana service standards and good product knowledge of our colleagues Evaluate performance of team and initiate promotions or internal transfers
• Attend daily F&B briefings or meetings and ensure proper communication down to the team
• Prepare duty rota according to the forecast and business trend in order to ensure adequate manpower for operational needs

• Be aware of other events in town that may impact the business and maximize every opportunity
• Continuously analyse the market and the competition through regular competition checks
• Train personal grooming standard and monitor the weekly checklist in order to keep professional appearance
• Monitor hygiene and cleanliness standards in the outlet and upkeep of all service equipment as per Hotel standard
• Organize all Promotions and prepare Post-Mortems for the same
• Prepare an end of Month report
• Analyse and prepare a P&L statement for the Outlet
• Prepare and submit a ‘Furniture, Fixtures and Equipment’ Request
• Score a minimum of 90% on all Mystery guest Audits and Market Metrix, wherever below to prepare action plans and drive improvement
• Operate in a safe and environmentally friendly way to protect guests’ and colleagues’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures
• Budget Management: Create and manage budgets effectively, monitoring expenses against projections and adjusting operational practices to minimize costs without compromising guest experience.
• Revenue Optimization: Implement effective pricing strategies based on market analysis, product cost, and customer willingness to pay, enabling the pub to maximize profitability

Education, Qualifications & Experiences

You should be a college / university degree graduate with a minimum of two years experiences in a similar role. You must be a computer literate with effective communication skills and an excellent command of written and spoken English, along with excellent presentation skills.

Knowledge & Competencies

The ideal candidate will be a hands-on professional with a solid food & beverage background and the passion for quality and excellence. You will be outgoing, creative and eager to share your desire to achieve highest quality service standards with guests and team members and you should possess following competencies:

Understanding Hotel Operations
Effective Communication
Planning for Business
Supervising People
Understanding Differences
Supervising Operations
Teamwork
Adaptability
Customer Focus
Drive for Results