Restaurant Manager

The Restaurant Manager leads all daily operations of The Dose Kitchen, flagship outlet at SEVEN Wellness Club, ensuring service quality, guest experience, hygiene, and commercial performance.

They make sure the team delivers the brand promise in every interaction, while maintaining operational efficiency, cost control, and full compliance with food safety standards.

This role owns the floor, the front of house team, and the financial health of the outlet, and upholds the brand standards that the rest of the business looks to.

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.