Restaurant Manager

Role Overview

The restaurant manager will be responsible for overseeing daily operational activities within the restaurant to ensure excellent service quality, adherence to food safety, customer satisfaction, and achievement of business targets.

Key Duties

• Manage the restaurant's daily functioning ensuring a seamless workflow.
• Lead and guide the restaurant team, supervising staff performance.
• Maintain high standards in food quality and service while enforcing food safety protocols.
• Drive sales performance to reach targets while controlling costs and minimizing waste.
• Oversee inventory management, including purchasing and stock maintenance.
• Plan staff schedules, handle shifts, and manage leave approvals.
• Professionally address customer grievances and resolve issues.
• Conduct staff training sessions to enhance capabilities and service quality.
• Generate and deliver daily and weekly sales and operational performance reports.
• Ensure full compliance with company regulations, hygiene policies, and safety requirements.

Candidate Requirements

• At least five years of experience in restaurant management or within the food and beverage sector.
• Demonstrated skills in managing teams and supervising staff effectively.
• Strong leadership abilities combined with excellent communication and customer service skills.
• Capability to handle the pressures of daily operations efficiently.
• Comprehensive understanding of food hygiene and safety standards.
• Experience working with POS systems and restaurant management software.
• Proficiency in Arabic is mandatory; working knowledge of English is advantageous.
• Educational background includes a Bachelor's degree or equivalent in Business Administration, Hospitality, Hotel Management, or a related discipline.