General Manager

MINA Brasserie is a culinary oasis nestled amidst the sizzling foodie paradise that is Dubai. Created by James Beard-winning Chef Michael Mina, MINA Brasserie features a variety of hearty, flavor-rich dishes that are as inventive as they are painstakingly crafted and all from carefully-sourced ingredients. Guests can indulge in a variety of elevated craft dishes, including za’atar-spiced salmon and caviar with shallot-potato cake, pickled onion, and raita, and woodfired lamb chops.Restaurant General ManagerPOSITION SUMMARY:Responsible for all aspects of the management of restaurant MINA BRASSERIE. Oversees management staff. Coordinates the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication & awareness, guest service & satisfaction, food quality, and sanitation. Our Ideal Candidate is: A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all front-of-house operations, providing insight and guidance to every member of the team, and working closely with the assistant general manager and corporate operations teams to further the success of the restaurant. You have exceptional financial acumen, expertise in service, an impeccable eye for detail, and a high level of professionalism, and can execute the standards of a 2-star Michelin establishment. You have a proven track record of driving revenue, increasing team member engagement and retention, and developing and implementing systems. What you bring to the table: Personal AttributesExceptional communication and organizational skillsGracious spirit of hospitalityIntellectual curiosity and emotional maturityContinually strive to develop staff in all areas of food and service educationAbility to work clean, organized, and lead a team Have a strong eye towards development both personal and for your team Professional AttributesExperience with various industry specific software; Micros, Toast, open Table, Seven Rooms, Avero and othersAdept at team building across both back and front of houseAdaptability in both your leadership style and your business approach Advanced knowledge of Food and Wine. Level 1 Somm certification a big+ Desire to teach and mentor both your staff and interns Basic Qualifications 5-7 years experience in a fine dining high-volume restaurant, with at least 4 years in a leadership role Hospitality degree preferredKnowledge of safety and hygiene protocolsWorking knowledge of HR practices and labor laws Ability to frequently lift up to 40 poundsHave the stamina to work in excess of 40 hours per week