General Manager - Laguna Beach Taverna & Lounge at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

18 Jan, 26

Salary

0.0

Posted On

20 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hotel Operations, Guest Relations, Problem Solving, Time Management, Planning, Organizing, Communication, Cost Control, Revenue Management, Employee Supervision, Training Development, Performance Management, Market Trend Analysis, Food Promotions, Service Standards, Attention to Detail

Industry

Hospitality

Description

Company Description 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. A sanctuary by the sea, where firelight warms conversation, ocean breezes carry laughter, and every gathering becomes a ritual. Laguna is more than a destination: It’s a tribe! A shared state of being, where earth, sea, and sky inspire connection. Set on the edge of Palm Jumeirah, Laguna invites you to experience soulful living barefoot on sand, seated around hand-crafted tables, immersed in rhythms of nature. Job Description Ensures the highest level of service is delivered to Sofitel guests while adhering to service standards to achieve service excellence. Responsible for employee satisfaction within the department, cost control procedures, and revenue management. Ensures monthly forecasted food and beverage revenue targets are achieved. Participates in and assists with the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the Annual Business Plan. Manages team responsibilities, as well as their performance and growth. Assists with the day-to-day operation of the outlets and banquets when necessary. Plans the weekly roster and work schedules for the outlets. Liaises with the Kitchen and Beverage departments on daily operations and quality. Manages guest complaints, requests, and inquiries. Supports the Director of Food and Beverage with market trend analysis, sales plans, promotional activities, and provides recommendations for advertising campaigns. Assists in creating advertising briefs and meetings. Plans and organizes festive food promotions within the outlets and prepares P&L statements for promotional nights and events. Ensures the outlets are clean and organized, both front-of-house and heart-of-house. Implements guidelines, policies, and procedures for operating departments according to Sofitel Guidelines & Standards. Must apply the Sofitel Food & Beverage rituals. Develops departmental trainers and assigns training responsibilities. Conducts appraisals and identifies and develops young talent within the organization for potential growth in the service or within the group. Qualifications SKILLS Strong understanding / experience of Hotel Operations in a multi-cultural environment. High level of drive for results; adaptable and flexible with the ability to build relationships. Strong planning and organizing skills with great attention to details. Excellent guest relations, problem solving and time management skills. Excellent written and verbal communication in English. Working knowledge of Micros. EXPERIENCE At least five years’ experience in related field preferred. Hotel restaurant management experience preferred. Experience with supervision of employees required. Hospitality experience preferred.

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Responsibilities

The General Manager ensures the highest level of service is delivered to guests while managing employee satisfaction, cost control, and revenue management. They also oversee daily operations, manage guest complaints, and support the Director of Food and Beverage with market analysis and promotional activities.