Restaurant Manager - Premium Dining

About Momofuku Abu Dhabi

Role Purpose

Pre-Opening and Setup

• Support the General Manager with pre-opening activities, operating procedures, service standards, checklists, and workflows.
• Set up front-of-house operations including service stations, dining areas, reservations, POS, and guest flow.
• Coordinate mock services, tastings, soft openings, and the official launch.
• Work with culinary, bar, and support teams to identify operational gaps and implement corrective actions.

Restaurant Operations

• Oversee daily operations, service flow, table management, reservations, guest seating, service timing, and floor performance.
• Maintain standards for food quality, service, presentation, cleanliness, guest experience, and brand compliance.
• Conduct daily briefings, lead visibly during service, and coordinate communication between Front of House, Kitchen, Bar, and support teams.

Guest Experience

• Deliver a distinctive guest experience aligned with the Momofuku concept and build personalized relationships with guests.
• Monitor feedback, online reviews, service recovery opportunities, guest concerns, VIPs, regular guests, special occasions, and preferences.
• Identify opportunities to improve the guest journey and service experience.

Team Leadership and Development

• Lead, coach, recruit, onboard, train, and develop Front-of-House team members.
• Manage briefings, training sessions, performance discussions, feedback, schedules, and manpower deployment.
• Build a culture of hospitality, teamwork, accountability, and continuous improvement while supporting career development.

Commercial and Cost Control

• Drive revenue and profitability by monitoring sales, covers, average check, table turnover, upselling, and operational performance.
• Work with the General Manager and Marketing team on promotions, activations, events, and commercial initiatives.
• Monitor inventory, supplies, consumables, stock levels, wastage, loss, counts, discrepancies, and cost-control measures.

Service Standards and Compliance

• Develop and maintain service standards and training on service sequence, menu and beverage knowledge, guest interaction, upselling, and restaurant standards.
• Ensure staff understand menus, beverages, ingredients, allergens, and the restaurant concept.
• Ensure compliance with UAE regulations, food safety, health and safety, hygiene, sanitation, responsible service, and operational procedures.

Collaboration

• Coordinate with the General Manager, Executive Chef, Front of House, Kitchen, Bar, Marketing, Finance, Purchasing, HR, suppliers, partners, guests, and external stakeholders.
• Represent the restaurant professionally and maintain effective communication across departments.

Qualifications and Experience

• A diploma or bachelor's degree in F&B management, hospitality management, business administration, or a related field is preferred.
• The role requires 5–7 years of F&B experience, including 2–3 years in a Restaurant Manager or equivalent leadership position.
• Strong premium, upscale, luxury, or high-end dining experience is required.
• Previous pre-opening experience is highly desirable.
• High-volume or internationally branded restaurant experience is an advantage.
• UAE or GCC F&B experience is preferred, and international restaurant experience is highly desirable.