• Opening Procedures: Oversee the restaurant's opening and conduct a morning briefing with your team.
• Operations Management: Monitor dining operations, ensure quality control, and interact with guests.
• Staff Management: Create staff schedules and train new employees.
• Administrative Tasks: Manage inventory and financial performance.
• Collaboration: Work closely with the kitchen and events team to ensure service quality.
• Compliance and Safety: Ensure adherence to health and safety regulations.
• Evening Wrap-Up: Conduct closing procedures and review daily operations.

• Manage the daily operations of the restaurant, including staff management, customer service, and inventory control.
• Ensure excellent customer service and resolve any customer complaints in a professional and timely manner.
• Drive sales growth by implementing marketing strategies and promoting the restaurant's products.
• Manage staff performance, provide training and development opportunities, and conduct performance evaluations.
• Maintain high levels of cleanliness, hygiene, and safety standards in the restaurant.
• Control inventory and manage stock levels to minimize waste and maximize profitability.
• Analyze sales data and make recommendations for improvements.

• Bachelor's degree in Hospitality Management or a related field.
• Minimum 3 years of experience as a Restaurant Manager or in a similar role.
• Proven track record of success in managing a team and driving sales growth.
• Excellent communication and interpersonal skills.
• Strong leadership and problem-solving skills.
• Ability to work in a fast-paced environment and prioritize tasks effectively.
• Knowledge of food safety and hygiene regulations.

Job Overview:

The Restaurant Manager is responsible for the overall operation and success of the restaurant. This includes managing staff, ensuring high standards of service, maintaining inventory, overseeing budgets, and fostering a positive guest experience. 

Key Responsibilities:

• Staff Management:
• Interact frequently with Ownership of the restaurant to escalate issues and define corrective actions
• Supervise front of the house restaurant staff including waiters, receptionists and cleaners according to guidelines defined by the owners
• Support the schedule of the shifts and manage labor costs
• Motivate and inspire employees to maintain high levels of performance
• Conduct performance evaluations and provide feedback for improvement

• Customer Service:
• Ensure that guests have an exceptional dining experience according to the guidelines provided by the owner
• Address and resolve customer complaints or concerns in a timely and professional manner.
• Monitor the dining area to ensure service standards are met
• Maintain high standards of cleanliness and organization in the restaurant

• Operational Management:
• Oversee daily restaurant operations, including opening and closing procedures
• Ensure adherence to health and safety regulations
• Maintain inventory levels and place orders as necessary in particular with focus on beverages and drinks
• Manage beverage costs while maximizing profitability, scouting new suppliers 

• Financial Management:
• Analyze financial reports, including sales, labor costs, and profit margins and communicate those to the owners
• Control costs by tracking waste, inventory, and staffing needs
• Ensure accurate cash handling

• Marketing & Promotions:
• Collaborate with owners to develop and implement promotional campaigns to increase sales.
• Support the execution of special events, such as themed nights or private parties, to drive business.

• Vendor Relations:
• Establish and maintain relationships with suppliers and vendors

1. Mall stakeholders
2. Geidea
3. Food and Beverage suppliers
4. Marketing Agencies
5. Delivery Apps
6. Accounting Firms
7. HR firms

• Negotiate pricing and delivery schedules to ensure cost efficiency.
• Monitor stock levels and order supplies as needed

• Manage daily operations of the restaurant.
• Train staff for excellence before opening and continuously throughout the operation.
• Strategize with the executive chef to create innovative menu items.
• Ensure effective communication between the kitchen and service staff.
• Monitor the profit and loss statement and achieve sales targets.
• Conduct regular briefings with staff for smooth service sequences.
• Maintain health and safety standards.
• Prepare comprehensive reports on restaurant performance.

• Previous experience in a similar role
• Good English communication skills

• Premium accommodation and transportation provided
• 1 staff meal per shift

Managing the institution completely, including (in brief):

- Monitoring the accounting system (front to back), including the sales system, inventory management, and financial data 

- Cost management, calculation, and pricing of products and services

- Verifying all necessary licenses, reviewing and updating them in line with the institution's objectives 

- Managing daily operations and the necessary periodic reports 

- Managing suppliers and procurement mechanisms

- Developing and managing inventory mechanisms to achieve quality, efficiency, safety, and cost reduction

- Managing waste 

- Employee affairs completely, including costs, licenses, contracts, and related matters 

- Marketing

- Reviewing all current contracts, policies, and procedures and developing them to enhance the institution's business and facilitate future expansion

- Conducting a financial feasibility study of the current situation 

- Managing the tax and zakat files 

- Searching for a new location 

- Managing financial accounts