General Manager - Steakhouse by Alain Ducasse

Lead all aspects of restaurant operations, including culinary, service, and financial performance to maximize profitability. Ensure flawless execution of brand standards and lead the development of department heads and team members.

Requires 3-4 years of experience in a fine dining environment with a strong background in product knowledge and budgeting. A secondary school diploma is required, while a bachelor's degree in hospitality and WSET 2 certification are advantageous.