Restaurant Manager – Lebanese Cuisine

About the role

The Restaurant Manager will lead the daily operations of Em Sherif’s Lebanese cuisine outlet, ensuring efficient service, high guest satisfaction, and profitability in line with company standards.

Key responsibilities

• Oversee both front‑of‑house and back‑of‑house activities, including product quality, service standards, hygiene, and safety.
• Plan and execute daily action plans, staff schedules, and ensure adequate staffing during peak periods.
• Handle guest complaints, resolve team issues, and maintain strong communication between FOH and BOH teams.
• Implement and monitor operational SOPs, production, productivity, and quality standards.
• Prepare monthly performance reports covering sales, guest satisfaction, forecast vs. actuals, and operational concerns.
• Manage procurement cycle: purchasing, receiving, storing, and controlling waste and inventory to meet par levels.
• Control costs by reviewing waste sheets, inventory reports, and purchase orders.
• Identify and follow up on maintenance issues and ensure facility upkeep.
• Lead daily and weekly briefings, coordinate with the head chef, and attend monthly department meetings.
• Foster a positive work environment, motivate staff, and ensure fair treatment and retention.

Required profile

• Proven experience managing a full‑service restaurant or similar hospitality operation.
• Strong leadership and team‑building abilities across FOH and BOH.
• Excellent problem‑solving skills and ability to handle guest and staff issues promptly.
• Good numerical aptitude for budgeting, cost control, and reporting.
• Effective communication skills to convey updates, policies, and procedural changes.
• Commitment to health, safety, and hygiene standards.

Required skills