Restaurant General Manager

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Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.

Job Title: Restaurant General Manager

Department: Food & Beverage

Reports To: Cluster F&B Director / F&B Manager

Property: Adrena

About Us

Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration-values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.

The Role

The Restaurant General Manager (RGM) leads the full operations of a high-volume, upscale casual dining restaurant within a resort / entertainment environment. This role ensures exceptional guest experience, maintains brand standards, drives profitability, and leads a multicultural team through daily operations, training, and performance development.

The Restaurant General Manager acts as the primary business owner of the venue, responsible for operational excellence, financial performance, guest satisfaction, compliance, and strategic planning.

At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.

Key Areas of Responsibilities

Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As the Restaurant General Manager
, you will need to:

Guest Experience & Service Excellence

• Ensure consistently exceptional service aligned with resort / entertainment expectations.
• Maintain high standards of hospitality, greeting VIP guests and handling escalated service recovery.
• Monitor guest feedback through daily reports, Medallia, comment cards, and resolve issues promptly.
• Implement guest-journey improvements, upselling programs, and signature service rituals.
• Ensure ambiance, music levels, lighting, and cleanliness meet brand and luxury standards.

Operational Leadership

• Oversee daily restaurant operations including FOH and BOH coordination.
• Conduct daily briefings, reviewing menu updates, special requests, and operational priorities.
• Ensure full compliance with resort SOPs, Forbes, HACCP standards, and municipality regulations.
• Maintain stock levels, ordering procedures, and control waste, breakage, and shrinkage.
• Review and approve floor plans, table allocations, and staff station setup.
• Check opening & closing procedures, side duties, and shift handovers.
• Achieve monthly and yearly targets for Revenue, GOP, Food Cost, Beverage Cost, Payroll %, and OPEX.
• Monitor daily revenue performance, average check, and guest capture rate.
• Lead cost-control initiatives in collaboration with finance (wastage control, portion compliance).
• Review and approve weekly schedules within budgeted manning guides.
• Analyze P&L statements, identify variances, and develop corrective action plans.
• Optimize menu engineering by working closely with the Executive Chef and Beverage Manager.
• Lead recruitment, onboarding, and training of all FOH team members.
• Develop team skills through structured training: service standards, upselling, product knowledge, grooming.
• Conduct performance appraisals and create Individual Development Plans (IDPs).
• Ensure teamwork, motivation, and high morale across multicultural staff.
• Manage disciplinary actions and promote a positive, respectful work culture.
• Create succession planning for Supervisors, Assistant Managers, and Captains.

Sales, Marketing & Promotions

• Support the creation of marketing strategies, promotions, and special events.
• Collaborate with PR, Marketing, and F&B on launches, activations, collaborations, and campaigns.
• Identify opportunities to increase revenue through themed nights, beverage promotions, and seasonal menus.
• Build relationships with regular guests, VIPs, and partners.

Quality & Brand Standards

• Maintain full compliance with brand guidelines for service, plating, uniforms, and guest journey.
• Conduct weekly self-audit inspections using SOP checklists and inspection tools.
• Ensure hygiene and food safety standards exceed regulatory requirements.
• Conduct OS&E inventories monthly and maintain equipment in excellent condition.

Administration & Reporting

• Prepare weekly and monthly operational reports (revenue, staffing, issues, action plans).
• Ensure accurate submission of timesheets, duty rosters, attendance, leave planning.
• Review daily Micros/POS…