Restaurant Manager (FEMALE)

Role overview

Commercial and financial performance

• Own revenue, COGS, labour, and controllable expenses; forecast monthly, analyze variances, and take corrective action.
• Prepare weekly and monthly reports on sales, covers, average spend, retail sell-through, food and beverage costs, payroll, and wastage.
• Build the annual budget with the General Manager and set café and retail pricing for local market positioning.
• Drive revenue through menu engineering, merchandising, upselling, corporate gifting, and seasonal campaigns.
• Manage supplier contracts, purchasing, payment terms, inventory, stock takes, and shrinkage.

Product and team leadership

• Maintain product storage, temperature, humidity, shelf-life, rotation, presentation, traceability, hygiene, and handling standards.
• Partner with culinary teams on daily production planning, product launches, seasonal collections, and tasting protocols.
• Train staff to describe and sell product range, origins, cocoa percentages, ganache and praliné families, allergens, and pairings.
• Recruit, onboard, train, retain, and develop the front-of-house and retail teams.
• Run briefings, weekly training, and quarterly performance reviews; roster to demand while controlling labour cost.
• Coach teams and foster craftsmanship, expertise, and consistent guest service.

Guest experience and compliance

• Deliver Maison-standard service across the café, boutique, and private or event spaces; resolve escalated guest feedback and complaints.
• Comply with UAE food safety and Abu Dhabi authority requirements, including applicable food control, licensing, Civil Defence, HACCP, and hygiene audits.
• Maintain health, safety, and fire-safety standards; lead internal audits and corrective actions.
• Manage POS, inventory, and reservation systems and keep records audit-ready.
• Keep staff permit, medical, and food-handler certification records current.

Requirements

• At least 5 years in food and beverage operations, including at least 2 years in a management role, in upscale, fine-dining, or luxury retail F&B.
• Proven P&L ownership and experience controlling food cost, labour cost, and wastage.
• Strong chocolate and pastry background; specialist knowledge of bean-to-bar chocolate, ganache, praliné, tempering, and cold-chain handling is highly valued.
• Fluency in Arabic and English; French is a distinct advantage.
• Strong leadership, coaching, professional presentation, and commercial instincts.
• Experience with retail merchandising, pricing, promotions, corporate gifting, POS, inventory, reservations, reporting tools, and spreadsheets.
• Familiarity with Abu Dhabi licensing and food safety requirements; the source description is truncated at this point.

Work location

• The role is full-time, permanent, and on-site in Abu Dhabi, United Arab Emirates.