Restaurant Manager (FEMALE)

Role and outlet

Commercial and financial performance

• Own revenue, COGS, labour, and controllable expenses, including monthly forecasting, variance analysis, and corrective action plans.
• Prepare weekly and monthly management reports covering sales, covers, average spend, retail sell-through, food and beverage cost, payroll, and wastage.
• Build the annual budget with the General Manager and set café and retail pricing in line with Maison guidelines and local positioning.
• Drive revenue through menu engineering, retail merchandising, upselling, corporate gifting, and seasonal campaigns.
• Manage supplier contracts, purchasing, payment terms, inventory, stock takes, and shrinkage.

Chocolate, pastry, and product standards

• Maintain correct chocolate and pastry storage temperatures and humidity, shelf-life and rotation discipline, and counter and boutique presentation.
• Partner with the Chef Chocolatier, Pastry Chef, and Bakery team on production planning, launches, seasonal collections, and tasting protocols.
• Ensure team members can describe and sell product origins, cocoa percentages, ganache and praliné families, allergens, and pairings.
• Safeguard traceability, hygiene, and handling requirements for chocolate and chilled pastry products.

Team leadership and guest experience

• Recruit, onboard, train, and retain the front-of-house and retail team and build a succession pipeline.
• Run daily briefings, weekly training, and quarterly performance reviews; manage rosters to match demand and control labour cost.
• Coach the team and foster a culture of craftsmanship and sharing expertise.
• Deliver service consistent with Maison standards across the café, boutique, and private or event spaces.
• Handle guest feedback and complaints as the senior escalation point and turn feedback into training and process fixes.

Compliance and administration

• Ensure compliance with UAE food-safety legislation and Abu Dhabi authority requirements, including ADAFSA or Abu Dhabi Municipality food control, trade 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.
• Ensure staff permits and records, including visa, medical, and food-handler certification records, are current.

Experience and qualifications

• Requires 5+ years of food and beverage operations experience, including at least 2 years in a management role in upscale, fine-dining, or luxury retail F&B.
• Requires proven P&L ownership and experience controlling food cost, labour cost, and wastage.
• Requires a strong chocolate and pastry background in a chocolaterie, pâtisserie, bakery, dessert concept, or pastry-driven luxury operation.
• Requires fluency in Arabic and English; French is a distinct advantage.
• Requires a calm leadership presence, strong presentation, and the ability to coach and serve as a role model.
• Requires commercial ability in retail merchandising, pricing, promotions, and corporate gifting sales.
• Requires literacy with POS, stock-management, reservations, and reporting systems, and confidence with spreadsheets.
• The source begins a qualification about Abu Dhabi licensing and food-safety familiarity but is truncated before completing it.

Work arrangement

• The posting specifies an on-site role in Abu Dhabi, UAE.
• The role reports to the Area Manager / VP: Food & Beverage Operations.

Employment