Restaurant Manager
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Key skills for this role
About the Role
SEVEN seeks a Restaurant Manager to lead daily operations of The Dose Kitchen at SEVEN Wellness Club in Dubai. The role ensures service quality, guest experience, hygiene, and commercial performance.
Key Skills for This Role
Responsibilities
- Lead daily operations of the flagship outlet, including front of house and kitchen coordination
- Ensure consistent service standards, presentation, and hygiene in line with brand philosophy
- Manage opening and closing checklists, par levels, stock counts, and POS reconciliation
- Lead, schedule, and develop the front of house team
- Own guest satisfaction, handle escalations, and turn feedback into improvements
- Take ownership of outlet P&L, including revenue, food cost, beverage cost, and labour
- Ensure compliance with Dubai Municipality, food safety, and HACCP requirements
- Report to Head of Operations with operational summaries and performance insights
Requirements
- Proven experience in restaurant management
- Strong leadership and team development skills
- Knowledge of food safety and HACCP standards
- Experience with POS systems and cost control
- Excellent communication and guest service skills
Full Job Posting
Role Overview
- The Restaurant Manager leads all daily operations of The Dose Kitchen, flagship outlet at SEVEN Wellness Club, ensuring service quality, guest experience, hygiene, and commercial performance.
- They make sure the team delivers the brand promise in every interaction, while maintaining operational efficiency, cost control, and full compliance with food safety standards.
- This role owns the floor, the front of house team, and the financial health of the outlet, and upholds the brand standards that the rest of the business looks to.
Key Responsibilities
- Lead the daily operation of the flagship, front of house and the guest facing side of the kitchen, from opening to close.
- Ensure consistent service standards, presentation, packaging, and hygiene in line with The Dose Kitchen philosophy.
- Maintain and enforce SOPs across service, hygiene, food safety, and presentation, and flag gaps to the Head of Operations.
- Conduct regular floor walks and service audits to protect brand standards.
- Oversee opening and closing checklists, par levels, and stock counts, and keep the outlet audit ready at all times.
- Manage the Foodics POS day to day: floor setup, menu accuracy, voids and discounts, and end of day reconciliation.
- Run smooth, well paced service during peak periods, troubleshooting flow, staffing, and equipment issues as they arise.
- Coordinate closely with the kitchen team to protect speed, quality, and consistency.
- Lead, schedule, and develop the front of house team, including supervisors, team leaders and F&B service staff.
- Build the shift manning structure to match projections and protect service quality while managing labour cost.
- Run pre shift briefings, set daily targets, and hold the team to brand standards on service, grooming, and packaging.
- Drive on the job training and support role specific development for new and existing staff.
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