Job description

The Candidate must be a Lebanese National
The Restaurant General Manager is responsible for leading all operational, commercial, and guest experience aspects of the hotel’s flagship Lebanese restaurant. This role demands a balance of 5-star luxury service standards (e.g., Forbes) with traditional Levantine hospitality.


The ideal candidate brings deep culinary knowledge of authentic Lebanese/Middle Eastern dining, a proven track record in P&L management, exceptional team leadership, and the finesse to build lasting relationships with high-profile guests, locals, and international travelers.


1. Operational Excellence & Luxury Standards

• Oversee day-to-day front-of-house (FOH) operations and collaborate closely with the Lebanese Executive Chef to ensure seamless back-of-house (BOH) alignment.
  
• Maintain rigorous 5-star hotel service standards across all touchpoints (greeting, mezza presentation, traditional tableside service, shisha service if applicable, and departure).
  
• Ensure full compliance with hotel SOPs, local food safety regulations, and HACCP standards.

• Take full accountability for the restaurant’s P&L, budget forecasting, revenue generation, and cost control (food, beverage, labor).
  
• Drive revenue through strategic marketing, seasonal promotions (e.g., Ramadan, Levantine food festivals), yield management, and corporate/private event bookings.
  
• Analyze sales data, guest footfall, and average check sizes to optimize menu engineering and profitability.
  

• Act as the ambassador of the venue, personally greeting regular guests, VIPs, and dignitaries to foster a warm, authentic, and memorable environment.
  
• Proactively resolve guest feedback and ensure service recovery meets 5-star standards.
  
• Cultivate local guest loyalty while capitalizing on hotel room guest capture rates.
  

• Lead, mentor, and inspire a multicultural team, instilling a deep appreciation for authentic Lebanese food, beverage history (including Arak and Levantine wines), and hospitality traditions.
  
• Conduct regular training programs focusing on menu knowledge, upsell techniques, tableside etiquette, and luxury service protocols.
  
• Manage staff scheduling, performance reviews, succession planning, and talent retention.