RESTAURANT MANAGER
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Key skills for this role
Role Overview
Oversee all aspects of restaurant operations to deliver exceptional service and memorable dining experiences.
Manage front-of-house operations, food quality, service standards, profitability, and collaboration with the executive or head chef.
Key Skills for This Role
Full Job Posting
Role Overview
Oversee all aspects of restaurant operations to deliver exceptional service and memorable dining experiences.
Manage front-of-house operations, food quality, service standards, profitability, and collaboration with the executive or head chef.
Operations and Guest Experience
- Oversee dining room service, kitchen operations, guest experience, service quality, cleanliness, and presentation.
- Monitor guest satisfaction, sales, labor costs, and operational performance, and take corrective action.
- Interact with guests, address concerns, and implement strategies to exceed guest expectations.
People and Performance
- Train, supervise, coach, and evaluate front-of-house staff.
- Foster teamwork, professionalism, and employee engagement.
- Provide daily, weekly, and monthly reports covering sales, expenses, customer feedback, and operational performance.
Budget and Profitability
- Develop and manage revenue projections, expense controls, and restaurant cost management strategies.
- Analyze profit and loss statements and sales forecasts to identify improvement and revenue growth opportunities.
- Implement pricing strategies, menu engineering, and promotional initiatives to maximize profitability.
Menu and Inventory
- Collaborate with the executive or head chef and kitchen team on seasonal menus, special offerings, and dining experiences.
- Monitor menu performance and guest feedback to inform menu and pricing decisions.
- Oversee inventory, order supplies, and manage food and beverage costs.
Qualifications and Experience
- A bachelor's degree in hospitality, business administration, or an equivalent qualification is required.
- The role requires 8-10 years of restaurant management experience in fine dining.
- Strong leadership, interpersonal, customer service, communication, problem-solving, and financial skills are required.
- Knowledge of restaurant operations, food and beverage service, kitchen management, and front-of-house procedures is required.
Additional Requirements
- Understanding of MS Office, restaurant management software, and POS systems.
- Willingness to work evenings, weekends, holidays, and other flexible hours.
- A valid food handling certificate and immediate availability are required.
Work Location
- Work location is in person.
Pay
- Pay is QAR 6,500-7,500 per month.
Employment Type
- The job type is full-time.
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