Restaurant Manager

Role summary

Operations and staff management

• Oversee daily operations from opening to closing and coordinate servers, hosts, cashiers, and kitchen teams.
• Monitor peak service, maintain equipment, arrange repairs, and keep dining, kitchen, and storage areas clean, safe, and organized.
• Recruit, hire, onboard, schedule, train, coach, and evaluate staff; manage labor costs, briefings, team culture, and turnover.

Guest experience and financial management

• Provide warm, fast, consistent service; resolve complaints and feedback, monitor online reviews, and manage reservations, VIP guests, events, and catering.
• Achieve sales and profit targets, control food, beverage, labor, and other operating costs, prepare budgets, and review P&L reports.
• Oversee cash handling, daily sales reconciliation, and deposits; run promotions and marketing activities to increase revenue.

Inventory, compliance, and reporting

• Order food, beverages, and supplies; manage suppliers and negotiate pricing; check deliveries, count stock, and control waste and spoilage.
• Enforce food safety and hygiene standards, ensure staff health cards and training, and prepare for municipality and health inspections.
• Maintain licenses, permits, fire safety, and first-aid procedures.
• Prepare sales and performance reports, track sales, covers, average check, costs, and guest satisfaction, and maintain staff, inventory, and incident records.

Qualifications and requirements

• Diploma or degree in Hospitality, Hotel, or Restaurant Management preferred.
• 4–6 years of restaurant experience, including at least 2 years in a management role.
• Food safety certification such as 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.

Pay

• AED 4,000–AED 4,500 per month.

Work location

• Work location is in person.