Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Job Description

Restaurant General Manager – Steakhouse

As the Restaurant General Manager, you will be responsible for overseeing all aspects of restaurant operations, ensuring high standards of service, and driving financial success.

• Provide strong leadership to the restaurant team, fostering a positive and collaborative work environment.
• Recruit, train, and develop a high-performing team that consistently delivers outstanding service.
• Oversee day-to-day restaurant operations, including staffing, inventory management, and compliance with health and safety regulations.
• Implement and enforce standard operating procedures to maintain consistency in service and food quality.
• Collaborate with kitchen staff to ensure efficient and timely food production.
• Uphold the steakhouse’s commitment to delivering an exceptional dining experience.
• Monitor and respond to guest feedback, addressing concerns and continuously improving service standards.
• Train staff to provide knowledgeable and attentive service to enhance the overall guest experience.
• Develop and manage budgets, forecasts, and financial reports to achieve revenue and profitability goals.
• Control costs through effective inventory management, labor scheduling, and waste reduction strategies.
• Implement sales and marketing initiatives to drive revenue growth.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience as a Restaurant or General Manager in an upscale Steakhouse for at least 2 years
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house processes.
• Financial acumen with the ability to analyze financial reports and make data-driven decisions.
• Familiarity with industry trends, customer preferences, and competition.
• Certification in food safety and sanitation is a plus.