Job Description

Roles & Responsibilities

Key Responsibilities

• Manage overall restaurant operations and ensure smooth daily functioning

• Supervise front-of-house and coordinate with kitchen operations

• Ensure high standards of customer service and guest satisfaction

• Monitor staff performance, attendance, grooming, and discipline

• Handle customer complaints and resolve operational issues professionally

• Manage restaurant scheduling, manpower, and shift planning

• Monitor food quality, presentation, and service standards

• Control operational costs, wastage, and inventory

• Ensure compliance with hygiene, food safety, and company SOPs

• Prepare daily/weekly sales and operational reports

• Coordinate with suppliers and management team

• Drive sales growth and improve restaurant profitability

Desired Candidate Profile

Diploma/Degree in Hotel Management, Hospitality, or related field preferred

• Minimum 5 8 years of experience in restaurant operations
• At least 2 3 years of experience as Restaurant Manager or Assistant Restaurant Manager
• Strong leadership and team management skills
• Excellent customer service and communication skills
• Experience in high-volume or fine dining restaurants preferred
• Knowledge of restaurant POS systems and reporting
• Ability to work under pressure and manage operations efficiently
• Gulf experience preferred