Restaurant Manager

Key Responsibilities

Operational Management

• Oversee daily front-of-house and back-of-house operations.
• Ensure restaurants run smoothly during shifts (service speed, cleanliness, food quality, and presentation).
• Implement and maintain standard operating procedures (SOPs).

Team Leadership & Staff Development

• Hire, train, schedule, coach, and evaluate staff (servers, hosts, cooks as applicable).
• Maintain a positive, professional workplace and enforce discipline when needed.
• Ensure staff follow grooming standards, attendance policies, and service procedures.

Guest Experience

• Ensure high levels of customer satisfaction and address guest complaints promptly and professionally.
• Monitor service quality and dining experience; take corrective actions as needed.

Financial & Inventory Control

• Monitor daily sales, labor costs, and controllable expenses.
• Track inventory levels and coordinate ordering to prevent shortages or waste.
• Ensure proper handling of cash, tips, invoices, and deposits.

Compliance & Safety

• Ensure compliance with all local health codes and food safety standards.
• Maintain cleanliness and sanitation procedures (including temperature logs where required).
• Ensure required certifications and staff training are up to date.

Reporting & Communication

• Provide updates to the General Manager/Owner regarding operations, staffing, and issues.
• Maintain required records (incident reports, schedules, inventory logs, etc.).

Required Qualifications

• 2+ years of restaurant management experience (or equivalent leadership experience).
• Proven ability to manage staff, schedules, and shift operations.
• Strong knowledge of food safety, sanitation, and basic cost controls.
• Excellent communication, problem-solving, and customer service skills.
• Ability to work in a fast-paced environment and remain calm under pressure.
• Proficiency with POS systems and basic computer programs (spreadsheets, scheduling tools).

Preferred Qualifications

• Experience with multi-location or high-volume restaurants.
• Certifications in food safety/managerial food handling (if applicable).
• Knowledge of labor scheduling, forecasting, and inventory systems.

Competencies & Skills

• Leadership and team management
• Guest-focused mindset
• Time management and organizational skills
• Attention to detail
• Financial awareness
• Conflict resolution and professionalism

Pay: AED4,000.00 - AED6,000.00 per month

Work Location: In person