Restaurant Manager (FEMALE)

Role overview

Commercial and financial performance

• Own revenue, COGS, labour, controllable expenses, monthly forecasting, variance analysis, and corrective action plans.
• Prepare weekly and monthly reports covering sales, covers, average spend, retail sell-through, costs, payroll, and wastage.
• Build the annual budget and set café and retail pricing with the General Manager.
• Drive revenue through menu engineering, merchandising, upselling, corporate gifting, and seasonal campaigns.
• Manage suppliers, purchasing, payment terms, inventory, stocktakes, and shrinkage.

Product, team, and guest experience

• Maintain chocolate and pastry storage, shelf-life, rotation, counter presentation, traceability, hygiene, and handling standards.
• Coordinate daily production, launches, seasonal collections, and tasting protocols with culinary teams.
• Train teams to explain product origins, cocoa percentages, ganache and praliné families, allergens, and pairings.
• Recruit, onboard, train, and retain the front-of-house and retail team; manage rosters, briefings, training, and performance reviews.
• Deliver service standards across the café, boutique, and private or event spaces; handle escalated guest feedback and complaints.

Compliance and administration

• Maintain compliance with UAE food safety law and Abu Dhabi authority requirements, including ADAFSA, 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, including current staff permit records.

Experience and qualifications

• At least 5 years of F&B operations experience, including at least 2 years in restaurant, assistant, or outlet management.
• Upscale, fine-dining, or luxury retail F&B experience and proven P&L ownership, including food cost, labour cost, and wastage control.
• Chocolate or pastry experience in a chocolaterie, pâtisserie, bakery, dessert concept, or pastry-driven luxury operation.
• Bean-to-bar chocolate, ganache and praliné production, tempering, and cold-chain knowledge are highly valued.
• Fluent Arabic and English; French is an advantage.
• Strong coaching, retail merchandising, pricing, promotion, and corporate gifting sales capabilities.
• Familiarity with POS, inventory, reservation, and reporting systems and spreadsheets.