Restaurant General Manager

RecruitMe Plus; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality group in Dubai seeks a Restaurant General Manager to oversee operations, drive profitability, and enhance guest satisfaction. Responsibilities include managing daily operations, optimizing financial performance, and developing a motivated team. Candidates should have 3-5 years of leadership experience in the restaurant sector and hold HACCP certification. This role requires strong communication skills and the ability to enforce high standards of service.

Qualifications

• Minimum 3-5 years of experience in restaurant leadership.
• HACCP certification required.
• GCC/UAE experience preferred.

Responsibilities

• Oversee daily restaurant operations.
• Optimize sales performance and manage costs.
• Recruit and develop a high-performing team.
• Ensure high-quality food and service standards.
• Enforce health and safety compliance.

Skills

Team leadership

Financial performance management

Customer experience delivery

Problem solving

Communication skills

Education

Bachelor's degree in Hospitality Management or related field

Job description

Position Title: Restaurant General Manager

Department: Food & Beverage

Reports to: Director / Manager of Operations

About the Company

Our client is a leading homegrown hospitality group renowned for its creative culinary concepts and lifestyle dining experiences across the GCC. The company operates multiple award-winning brands celebrated for innovation, quality, and a deep connection to community and culture. With a focus on consistency, creativity, and guest experience, it continues to redefine contemporary dining while maintaining strong operational excellence and team-driven values.

Role Purpose

The General Manager oversees the complete operational, financial, and guest‑experience performance of the assigned restaurant. This role ensures brand standards are upheld while driving profitability, team engagement, and guest satisfaction. The GM acts as the key leader responsible for operational efficiency, cost control, quality assurance, and team development to achieve the brands strategic goals.

Key Responsibilities

Operational Leadership

• Oversee and manage all aspects of daily restaurant operations, ensuring efficiency, consistency, and adherence to company standards.
• Make sound operational decisions that drive guest satisfaction and business growth.
• Ensure compliance with food safety, sanitation, and occupational safety standards at all times.
• Maintain a professional restaurant image, including cleanliness, staff appearance, and service excellence.

Financial & Business Management

• Optimize sales performance while managing costs across food, beverage, labor, and utilities.
• Ensure accurate and timely completion of financial reporting, invoices, and payroll‑related tasks.
• Supervise inventory management, ordering, and supplier coordination in collaboration with the corporate team.
• Implement cost‑control measures, monitor budgets, and identify opportunities to enhance profitability.

People Management & Development

• Recruit, train, and develop a motivated and high‑performing team aligned with brand culture.
• Conduct performance reviews, identify development needs, and provide ongoing coaching and recognition.
• Foster a positive and respectful workplace culture that encourages teamwork and accountability.

Guest Experience & Service Quality

• Ensure consistent, high‑quality food and service standards.
• Handle guest feedback promptly and professionally, converting challenges into opportunities to build loyalty.
• Lead by example in creating a welcoming, guest‑centric atmosphere.

Health, Safety & Compliance

• Enforce hygiene, safety, and operational standards in accordance with company policies and legal regulations.
• Oversee compliance with HACCP and all relevant authority guidelines.
• Complete and document incident or accident reports promptly when required.

Qualifications & Experience

• Bachelors degree preferred (Hospitality Management, Business Administration, or related field).
• Minimum 3-5 years of successful multi‑unit or full‑service restaurant leadership experience.
• Proven track record in team leadership, financial performance management, and customer experience delivery.
• GCC / UAE experience strongly preferred.
• HACCP certification required.
• Arabic fluency is an advantage.

Core Competencies

• Strategic thinker with a hands‑on approach to problem solving.
• Strong communication and interpersonal skills.
• High energy, resilience, and adaptability in a fast‑paced environment.
• Strong analytical ability to interpret operational metrics and drive improvement.
• Proven skills in conflict resolution, coaching, and performance management.

Additional Information

• Flexibility to work varied shifts, including weekends and holidays, as required by business needs.
• Travel may be required up to 50% of the time.
• Must maintain a neat and professional appearance in line with company grooming standards.