Restaurant General Manager & Sommelier

Overview

Key Responsibilities

• Lead daily restaurant operations, ensuring smooth, structured service during peak volume
• Actively manage the floor, guest flow, reservations, queue management, and table allocation
• Deliver warm, confident guest engagement and resolve service issues in real time
• Oversee and curate a natural / low-intervention wine program, including list management and menu engineering
• Train, coach, and motivate FOH staff, including structured wine and service training
• Communicate wine stories in an accessible, non-pretentious manner to guests
• Manage beverage stock control, supplier relationships, ordering, and inventory rotation
• Own restaurant financial performance, including food and beverage cost control
• Track sales mix, margins, and weekly performance metrics; adjust strategy accordingly
• Conduct monthly financial reviews, budgeting, and forecasting with ownership visibility
• Identify and execute commercial opportunities such as upselling, events, and activations
• Build and maintain SOPs, service standards, and training systems
• Lead by example during shifts and high-pressure service periods
• Proven experience as a Restaurant General Manager in premium or independent hospitality concepts
• Strong Sommelier background
• with a focus on natural or craft-driven wine programs

• WSET Level 3

• or equivalent professional wine certification required
• Solid understanding of restaurant P&L, budgeting, and cost control (non-negotiable)
• Commercial mindset with the ability to translate data into operational action
• Fluent English required; Arabic is an advantage but not mandatory
• Calm under pressure, service-driven, and highly resilient
• Ambitious, growth-oriented, and motivated to build with a brand long term