Hospitality Manager – Restaurant

About the role

The Hospitality Manager – Restaurant will lead both front‑of‑house and back‑of‑house operations, ensuring high‑quality service and compliance with brand standards. Reporting to the Operations Manager, the role oversees food preparation, service delivery, financial performance and team development.

Key responsibilities

• Oversee food preparation and presentation to meet brand specifications and quality standards.
• Implement service standards, operational procedures and health‑and‑safety regulations.
• Compile daily wastage sheets, sales reports, logbooks and requisition forms for the Operations Manager.
• Promote, negotiate and manage catering and banquet orders, as well as take‑away services.
• Review monthly P&L, set sales targets and take corrective actions to achieve objectives.
• Greet guests, ensure an excellent dining experience and address complaints promptly.
• Control end‑of‑month inventory, monitor food cost and compare against budget.
• Recruit, train, motivate and evaluate the restaurant team to maximise performance.

Required profile

• Bachelor’s degree in Hospitality Management or equivalent.
• 5‑6 years of F&B operations experience, including at least 3 years in a managerial role.
• Fluency in English; Arabic is a strong advantage.
• Strong commercial understanding and customer‑focused mindset.

Required skills

• Proficiency in Microsoft Office applications.