I- General Manager - GCC - Hospitality

Position Name : General Manager

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for a General Manager for their business fast growing operations. The General Manager oversees the full café and restaurant operations across all branches, ensuring business growth, operational excellence, financial performance, and brand consistency. This role is responsible for strategic planning, staff leadership, menu development oversight, cost control, and driving customer satisfaction. The General Manager ensures that all departments function in alignment with company goals and maintains high standards in product quality, service, and overall business performance.

Location: Kuwait 

Years of Experience: Minimum 7-10 years of experience in the F&B or hospitality industry, with at least 3 years in a senior leadership role.

Education: Bachelors degree in Hospitality Management, Business Administration, or related field.

Reports To: Owner / Managing Director

Direct Reports: Operations Manager, Area Manager, Executive Chef, Head Chef, Finance
Manager, Marketing Manager, Quality Control Manager, HR, Store Managers

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

https://www.arbetecareers.com/Candidate-Portal

Job Description

1. Business Growth & Strategy

• Develop long-term business strategies to support expansion, revenue growth, and brand positioning.
• Analyze market trends and competitor activities to identify opportunities for improvement and innovation.
• Lead the planning and execution of new store openings or major operational initiatives.
• Ensure the brand remains competitive through menu updates, pricing decisions, and customer engagement strategies.

2. Financial Management

• Oversee the financial performance of all branches including sales, cost control, and profitability.
• Approve budgets for operations, marketing, purchasing, and manpower planning.
• Review P&L reports, variances, and financial forecasts to ensure effective cost management.
• Ensure proper cash handling, inventory control, and compliance with financial policies.

3. Operations Leadership

• Ensure smooth and efficient operations in all branches through direct supervision of key department heads.
• Establish and monitor operational policies, SOPs, and brand standards.
• Ensure strong coordination between kitchen, service, purchasing, HR, store managers, and support departments.
• Regularly conduct site visits to review service quality, cleanliness, staff performance, and customer satisfaction.

4. Product Quality & Kitchen Performance

• Work closely with Executive Chef, Head Chef, and Quality Control Manager to maintain food consistency and safety.
• Approve new menu items, costings, and seasonal promotions.
• Ensure compliance with food hygiene standards, kitchen productivity, and recipe accuracy.

5. Human Resources & Staff Development

• Provide leadership to all employees and department managers.
• Approve recruitment plans, training programs, and staff performance evaluations.
• Address employee concerns, disciplinary actions, and incentive programs when needed.
• Maintain a positive organizational culture based on teamwork, respect, and high standards.

6. Customer Experience & Brand Management

• Ensure that every branch delivers exceptional service and consistent brand experience.
• Respond to major customer escalations and implement corrective measures.
• Oversee marketing initiatives, campaigns, and brand identity with the Marketing Manager.
• Drive initiatives that increase customer loyalty and repeat visits.

7. Compliance & Company Policies

• Ensure compliance with all local laws, health and safety regulations, and internal company policies.
• Monitor adherence to operational SOPs, HR policies, and food safety procedures.
• Ensure documentation, audits, and company reports are accurate and submitted on time.

8. Reporting & Communication

• Provide clear and timely communication between the management team and the owners.
• Submit weekly, monthly, and quarterly performance reports.
• Lead management meetings and ensure all departments are aligned with company objectives.

QUALIFICATIONS & REQUIREMENTS

• Strong leadership, communication, and decision-making skills.
• Proven track record in multi-branch operations, financial analysis, and staff management.
• Excellent understanding of food safety, quality standards, customer service, and marketing principles.
• Ability to work under pressure, lead diverse teams, and meet business targets.

WORKING CONDITIONS

• Full-time position with flexible hours depending on operational needs.
• Requires regular visits to all branches and central kitchen operations.
• May involve extended working hours during peak seasons or special events.

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.