Restaurant Manager

Overview

1. Operational Leadership & Brand Integrity

• Lead the daily operation of the flagship, front of house and the guest facing side of the kitchen, from opening to close.
• Ensure consistent service standards, presentation, packaging, and hygiene in line with The Dose Kitchen philosophy.
• Maintain and enforce SOPs across service, hygiene, food safety, and presentation, and flag gaps to the Head of Operations.
• Conduct regular floor walks and service audits to protect brand standards.

2. Front of House & Service Management

• Oversee opening and closing checklists, par levels, and stock counts, and keep the outlet audit ready at all times.
• Manage the Foodics POS day to day: floor setup, menu accuracy, voids and discounts, and end of day reconciliation.
• Run smooth, well paced service during peak periods, troubleshooting flow, staffing, and equipment issues as they arise.
• Coordinate closely with the kitchen team to protect speed, quality, and consistency.

3. Team Leadership & Development

• Lead, schedule, and develop the front of house team, including supervisors, team leaders and F&B service staff.
• Build the shift manning structure to match projections and protect service quality while managing labour cost.
• Run pre shift briefings, set daily targets, and hold the team to brand standards on service, grooming, and packaging.
• Drive on the job training and support role specific development for new and existing staff.
• Conduct performance reviews, manage conduct fairly, and support succession planning on the floor.

4. Guest Experience

• Set the standard for hospitality on the floor and lead by example during peak service.
• Own guest satisfaction, handle escalations with care, and turn feedback into operational improvement.
• Protect the brand experience end to end, including the wellness positioning that makes Dose distinct.

5. Commercial Performance & Cost Control

• Take ownership of the outlet P&L, including revenue, food cost, beverage cost, and labour.
• Monitor daily sales and margins, identify trends, and act on opportunities to grow revenue and protect cost.
• Manage waste, portioning, and stock control to keep food cost on target.

6. Quality Assurance & Compliance

• Ensure full compliance with Dubai Municipality, food safety, and HACCP requirements.
• Enforce brand packaging and presentation standards without exception.
• Maintain health, safety, and licensing standards across the outlet.

7. Reporting & Communication

• Report directly to the Head of Operations with operational summaries, cost analysis, and performance insights.
• Maintain open communication between head office and the outlet team.
• Document improvements, incidents, and innovations in Asana to inform brand wide strategies.

Requirements

• Minimum 3 years restaurant management experience in UAE, ideally in premium, wellness, or high volume hospitality.
• Solid commercial understanding of P&L, food cost, and labour management.
• Hands on experience with a POS system (Foodics experience is a strong advantage).
• A genuine interest in health, wellness, longevity, and functional food, and the credibility to represent the brand.
• Track record of building, training, and retaining strong front of house teams.
• Fluent English (additional languages are an advantage)

Benefits

• Competitive Salary: Based on experience and role responsibilities
• Club Access: Full access to SEVEN Wellness Club facilities
• F&B Discount: 50% off all in-house food and beverage items at The Dose Kitchen
• Career Growth: Opportunities to grow across SEVEN’s expanding group of brands
• Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being