RESTAURANT MANAGER
Role Overview
Oversee restaurant operations to provide quality service and dining experiences while maintaining food quality and profitability.
Work with the Executive Chef or Head Chef and department heads to support the restaurant’s cuisine, ambiance, and hospitality standards.
Key Skills for This Role
Full Job Posting
Role overview
Oversee restaurant operations to provide quality service and dining experiences while maintaining food quality and profitability.
Work with the Executive Chef or Head Chef and department heads to support the restaurant’s cuisine, ambiance, and hospitality standards.
Responsibilities
- Manage daily dining room, kitchen, and guest experience operations; maintain service, cleanliness, and presentation standards.
- Monitor guest satisfaction, sales, and labor costs, and coach and supervise front-of-house staff.
- Manage guest concerns and improve the overall guest experience.
- Develop budgets, control expenses, review financial reports, and pursue revenue growth.
- Set pricing, manage menu engineering and promotions, and collaborate with the kitchen on menus and special offerings.
- Use guest feedback and menu performance to inform menu and pricing decisions.
- Ensure health, safety, food safety, and licensing compliance; inspect premises and address hazards and maintenance issues.
- Manage inventory, ordering, food and beverage costs, and operational issues.
- Report on sales, expenses, customer feedback, and performance; coordinate marketing initiatives and events.
- Maintain staff attendance records and send weekly rota schedules.
Qualifications and experience
- Bachelor’s degree in hospitality, business administration, or equivalent.
- 8 to 10 years of restaurant management experience in fine dining.
- Strong leadership, interpersonal, customer service, communication, and problem-solving skills.
- Financial acumen in budgeting, financial analysis, and cost control.
- Knowledge of restaurant operations, food and beverage service, kitchen management, and front-of-house procedures.
- Knowledge of MS Office, restaurant management software, and POS systems.
- Valid Food Handling Certificate.
Schedule
- Flexibility to work evenings, weekends, and holidays as required.
- The job posting states that the work location is in person.
Compensation
- QAR 6,500 to QAR 7,500 per month.
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