Restaurant Manager

Job Summary

The Restaurant Manager runs the whole restaurant, covering both front-of-house and back-of-house. They lead the team, make sure guests have a great dining experience, control costs, and drive profitability. They are responsible for meeting food safety, hygiene, and company standards at all times.

Key Duties and Responsibilities

Operations Management

• Oversee daily operations from opening to closing.
• Coordinate front-of-house (servers, hosts, cashiers) and kitchen teams so service runs smoothly.
• Monitor service flow during peak hours and step in where needed.
• Make sure equipment is maintained, and arrange repairs when required.
• Keep the dining area, kitchen, and storage clean, safe, and organized.

Staff Management

• Recruit, hire, and onboard staff.
• Prepare weekly schedules and manage labor costs against sales.
• Train staff on service standards, menu knowledge, upselling, and hygiene.
• Conduct performance reviews, coaching, and disciplinary actions.
• Hold pre-shift briefings and team meetings.
• Build a positive, motivated team culture and reduce staff turnover.

Guest Experience

• Ensure guests receive warm, fast, and consistent service.
• Handle guest complaints and feedback professionally and resolve issues on the spot.
• Monitor online reviews and guest feedback, and act on recurring issues.
• Manage reservations, VIP guests, and private events or catering.

Financial Management

• Achieve sales and profit targets.
• Control food cost, beverage cost, labor cost, and other operating expenses.
• Prepare and manage the budget, and review P&L reports.
• Oversee cash handling, daily sales reconciliation, and deposits.
• Run promotions and marketing activities to increase revenue.

Inventory and Purchasing

• Order food, beverages, and supplies based on sales forecasts.
• Build and manage relationships with suppliers and negotiate pricing.
• Check deliveries for quality, quantity, and correct pricing.
• Conduct regular stock counts, and control waste and spoilage.

Health, Safety and Compliance

• Enforce food safety and hygiene standards (HACCP or local food code).
• Ensure staff hold valid health cards and food safety training.
• Prepare for and pass municipality and health inspections.
• Maintain licenses, permits, and safety procedures, including fire safety and first aid.

Reporting and Administration

• Prepare daily, weekly, and monthly sales and performance reports.
• Track KPIs such as sales, covers, average check, food cost %, labor cost %, and guest satisfaction.
• Keep accurate records of staff, inventory, and incidents.

Qualifications and Requirements

• Diploma or degree in Hospitality, Hotel, or Restaurant Management preferred.
• 4–6 years of restaurant experience, with at least 2 years in a management role.
• Food safety certification (e.g. HACCP, Person-in-Charge, or equivalent).
• Strong knowledge of POS systems, inventory software, and MS Excel.
• Understanding of budgeting, cost control, and P&L.
• Flexibility to work evenings, weekends, and public holidays.

Key Skills

• Strong leadership and people management
• Excellent customer service and communication
• Financial and business awareness
• Problem solving and decision making under pressure
• Organization and multitasking
• Attention to detail and high standards

Reporting Line

• Reports to: Operations Manager

Pay: AED4,000.00 - AED4,500.00 per month

Work Location: In person