Manage day-to-day restaurant operations, including staff scheduling, floor supervision, and guest relations.
Ensure excellent guest service standards are consistently maintained.
Supervise, train, and motivate service staff to achieve performance goals.
Collaborate with the Executive Chef and F&B Manager to design and update menus, promotions, and special events.
Monitor inventory, control costs, and manage ordering of food, beverages, and supplies.
Enforce hygiene, health, and safety standards in line with local regulations and hotel policies.
Handle guest feedback and resolve complaints promptly and professionally.
Prepare reports on sales, costs, and profitability for management review.
Assist in budgeting, forecasting, and achieving revenue targets for the restaurant.
Drive upselling initiatives and guest engagement to enhance customer satisfaction and maximize revenue.
Requirements
Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
3–5 years of proven experience as a Restaurant Manager, Assistant Restaurant Manager, or similar role in 4 or 5-star hotels or upscale restaurants.
Strong knowledge of F&B operations, service standards, and restaurant financials.
Excellent leadership and team management skills.
Strong communication, interpersonal, and problem-solving abilities.
Ability to work under pressure and handle fast-paced operations.
Good knowledge of HACCP standards and food safety regulations.
Proficiency in MS Office and restaurant POS systems.
Fluency in English (Arabic and additional languages are a plus).
Flexibility to work evenings, weekends, and holidays.
