Restaurant Manager

Role overview

Education and experience

• Option one: high school diploma or GED and four years of experience in food and beverage, culinary, or a related professional area.
• Option two: a two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, and two years of related experience.

Operations and team leadership

• Supervise and manage employees and day-to-day operations; maintain restaurant, bar/lounge, and room-service standards.
• Review staffing levels and ensure guest-service, operational, and financial objectives are met.
• Lead, coach, mentor, and train the team; set goals, plans, performance standards, and expectations.
• Maintain employee productivity, collaboration, retention, and recognition; ensure ongoing training and fair treatment.
• Ensure compliance with food and beverage policies, applicable laws, food handling, sanitation, and local liquor laws.
• Monitor alcohol service and ensure staff understand local, state, and federal liquor laws.

Guest service and financial oversight

• Provide excellent guest service, address complaints, gather feedback, and take corrective action to improve service.
• Manage service delivery from guest arrival through departure and assist servers and hosts during busy periods.
• Analyze information and results to solve problems; recognize quality products and presentations.
• Oversee departmental purchasing and invoice payments and assist with menu planning.
• Supervise shifts when the Assistant Restaurant Manager is absent.

Workplace and schedule

• The listing specifies full-time work and says the position is not remote.
• The listed location is Riyadh, Saudi Arabia.

About the employer