Restaurant General Manager - Harry's Dolce Vita

Qatar·DohaPermanent - Full Timemid

OtherRestaurant General Manager

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Quick Summary

Key Responsibilities

Maintain a high-profile presence on the dining room floor during peak service hours, cultivating relationships with VIPs and regular guests.

Technical Tools

OtherRestaurant General Manager

We are seeking an experienced, passionate, and sophisticated Italian National General Manager to oversee all operations at our premier Italian fine dining restaurant. As the General Manager, you will be the custodian of our guest experience, brand identity, and financial performance. You will bridge the gap between back-of-house culinary artistry and front-of-house service excellence, ensuring an authentic, seamless, and high-end dining experience rooted in Italian hospitality.

Responsibilities

~1 min read

Ambassador of Hospitality: Maintain a high-profile presence on the dining room floor during peak service hours, cultivating relationships with VIPs and regular guests.
Service Excellence: Establish and enforce fine dining service standards (including table-side service, proper wine presentation, and seamless pacing).
Cultural Authenticity: Ensure the team accurately communicates the heritage, regionality, and ingredients of our menu items (e.g., explaining the origin of a specific olive oil or the tradition behind a regional pasta).
Ambience Control: Maintain meticulous standards for restaurant cleanliness, lighting, music, and temperature to preserve an upscale atmosphere.

Wine Program Collaboration: Partner with the Sommelier to manage an extensive, high-tier wine program, prioritizing Italian varietals and proper cellar management.
Menu Alignment: Work closely with the Executive Chef to align menu changes with inventory controls, seasonal ingredients, and pricing strategies that protect profit margins.

P&L Responsibility: Manage the restaurant’s profit and loss statement, driving revenue while controlling prime costs (labor and cost of goods sold).
Inventory & Purchasing: Oversee procurement of specialized Italian imports and local luxury ingredients, minimizing waste and theft.
Labor Optimization: Design efficient labor schedules that balance impeccable service with financial targets.

Recruitment & Training: Hire, train, and mentor a high-performing front-of-house team. Implement ongoing education on Italian cuisine, wine pairings, and fine dining etiquette.
Team Harmony: Foster a collaborative, respectful "one-house" culture between the kitchen (BOH) and service team (FOH).