Description:
Please note this position is based in Kuwait. All relocation costs will be covered.
The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring high standards of service, food quality, customer satisfaction, staff performance, and profitability. This role requires strong leadership, operational excellence, and the ability to create a positive guest and employee experience.
2. Key Responsibilities
A. Operational Management
Oversee and manage all restaurant operations to ensure efficiency and compliance with company standards.
Ensure cleanliness, organization, and maintenance of the restaurant, including dining area, kitchen, and storage.
Monitor inventory levels; coordinate ordering and receiving of supplies.
Maintain food safety, hygiene, and health regulations at all times.
Implement and follow standard operating procedures (SOPs).
B. Financial Management
Achieve revenue and profitability targets.
Monitor daily sales and control operational costs (labor, waste, inventory, utilities).
Prepare financial reports including sales summaries, cost analysis, and performance metrics.
Manage cash handling procedures and ensure compliance with financial policies.
C. Customer Service
Ensure exceptional customer service and guest satisfaction.
Handle customer complaints and resolve issues promptly and professionally.
Maintain a strong presence in the dining area during peak times.
D. Staff Leadership & Development
Recruit, train, supervise, and evaluate restaurant staff.
Develop staff schedules and ensure adequate coverage.
Conduct regular team meetings and training to enhance skills and knowledge.
Foster a positive work environment that encourages teamwork, development, and performance excellence.
E. Compliance & Safety
Ensure all operations comply with local laws and company regulations.
Maintain health, safety, and sanitation standards.
Conduct regular inspections and ensure corrective actions are taken as needed.
3. Qualifications & Experience
Bachelor’s degree in Hospitality Management or related field preferred.
Minimum 3–5 years of restaurant management experience, preferably in a high-volume environment.
Strong leadership and team-management skills.
Excellent knowledge of food safety, hygiene, and quality standards.