Role Description As the Assistant General Manager (Nammos Restaurant) at Nammos Resort AMAALA, is responsible for the strategic leadership and overall management of the restaurant's operation. The Assistant Restaurant General Manager will direct the restaurant, bar, and beach front operations to achieve the highest standards of operational excellence and guest satisfaction. This position is accountable for the financial success, service quality, and brand reputation of the outlet, ensuring all offerings contribute positively to the guest journey and the resort's profitability.
Skills Excellent communication skills, proficient in reading, writing, and oral English. Fluency in additional languages will be considered an asset. Highly organized with the ability to interact confidently and with good general knowledge. Able to work on a flexible schedule, including weekends and holidays, according to team and operational needs. Demonstrated expertise in budgeting, P&L management, forecasting, and comprehensive cost control. Exceptional leadership, mentorship, and team-building skills. A strong, unwavering commitment to superior guest service. Excellent interpersonal, and problem-solving capabilities. Advanced strategic thinking, business planning, and analytical skills. Proficiency in Point-of-Sale (POS) systems, Seven Rooms, inventory management software, and the Microsoft Office suite. Experience in revenue analysis and yield management. Self-motivated, enthusiastic, and customer oriented. Professional grooming standards and courteous demeanor always. Able to inspire, motivate, develop talent and lead by example. Knowledge of company loyalty programs (VIP levels, corporate benefits, etc.)
Key Duties and Responsibilities Develops, implements, and manages the annual budget, P&L statements, and financial forecasts for the restaurant financial performance. Drives revenue and maximizes profitability through the implementation of effective pricing structures, menu engineering, promotional activities and marketing strategies. Establishes, implements, and monitors stringent cost-control measures and labour efficiency, ensuring targets are met without compromising quality. Analyses sales data, market trends, and guest feedback to identify and pursue new revenue opportunities. Oversees all day-to-day operations of the outlet to ensure a seamless service flow and adherence to established brand standards. Champions and maintains a culture centred on delivering an exceptional guest experience. Addresses and resolves escalated guest complaints and service issues in a timely and professional manner. Ensures all Restaurant operations comply with applicable health, safety, and sanitation regulations. Provides leadership, mentorship, and inspiration to the restaurant team and all subordinate staff. Manages all departmental human resources functions, including recruitment, training, scheduling, and performance evaluations. Fosters a positive, collaborative, and high-performance work culture within the outlet. Identifies and develops high-potential employees for future leadership roles. Collaborates with the EAM and Head Chef on the design, development, and implementation of creative and profitable menus. Maintains current knowledge of global food and beverage trends to ensure the resort’s offerings remain competitive and innovative. Directs the planning and execution of special events, promotions, and unique dining experiences. Ensures the accuracy of all guest checks and the proper functioning of the Point-of-Sale (POS) system and Seven Rooms software.