Restaurant Manager

About the role

The Restaurant Manager will lead both back‑of‑house and front‑of‑house operations for a premium pastry brand, ensuring an exceptional dining experience while driving profitability and efficient catering services.

Key responsibilities

• Oversee food preparation and presentation to meet brand standards and exceed customer expectations.
• Analyze monthly P&L statements, set sales targets and take proactive actions to achieve them.
• Interpret commercial data, provide insights on trends and recommend actions.
• Ensure strict cash‑handling procedures and compliance with register policies.
• Maintain brand service standards, operational procedures, health and safety regulations, and promote a safe, environmentally responsible workplace.
• Manage end‑of‑month inventory, control food costs and compare them to the operational budget.
• Deliver a superb dining experience, welcome guests, address complaints promptly and professionally.
• Promote and coordinate catering orders, banquets and take‑away services.
• Recruit, train, motivate and evaluate the team to maximize performance.

Required profile

• Bachelor’s degree in Hospitality Management or a related field.
• 7‑9 years of experience in Food & Beverage operations.
• At least 3 years in a managerial role.
• Fluency in English; Arabic is a plus.

Required skills

• Proficiency in MS Office.
• Food Safety Level 2 certification.