Restaurant Manager

AROUND THE BLOCK INVESTMENTS LLC; Dubai; Sur place; AED 240 000 - 360 000; Plein temps

Résumé du poste

AROUND THE BLOCK INVESTMENTS LLC in Dubai seeks an experienced Restaurant Manager to oversee daily operations of a fine dining venue and maintain exceptional service standards. You will lead front-of-house teams, manage staffing, and ensure profitability while upholding Japanese culinary standards.

The ideal candidate has 5–7 years in F&B, with proven experience in Japanese fine dining, strong leadership, menu knowledge, and a track record of guest engagement and operational excellence.

Qualifications

• Minimum 5–7 years of F&B experience, including at least 2–3 years in a Restaurant Manager or senior management position.

Responsabilités

• Oversee daily restaurant operations to ensure exceptional service.
• Lead front-of-house teams and drive service excellence.
• Manage manpower planning, scheduling and labor productivity.
• Maintain high standards of Japanese fine dining service.
• Drive sales and profitability through upselling and guest engagement.
• Monitor costs and financial performance.
• Collaborate with Head Chef on menus and promotions.
• Ensure compliance with UAE regulations and SOPs.

Connaissances

F&B experience

Restaurant management

Japanese fine dining

Menu knowledge

Leadership

Financial management

Description du poste

• Oversee daily restaurant operations, ensuring exceptional service, operational efficiency, and consistent execution of fine dining standards.
• Lead, manage, and develop front-of-house teams, maintaining strong leadership, accountability, professionalism, and service excellence.
• Manage manpower planning, staff scheduling, shift allocations, labor productivity, and workforce requirements according to business demands.
• Maintain high standards of Japanese fine dining service, including dining etiquette, menu knowledge, food presentation, and personalized guest experiences.
• Oversee reservations, table allocations, guest flow, and service coordination to ensure efficient operations during both peak and off-peak periods.
• Drive restaurant sales and profitability through effective upselling, suggestive selling, guest engagement, and revenue-generating initiatives.
• Monitor financial performance, including sales, labor costs, food and beverage costs, inventory, wastage, and operating expenses.
• Conduct daily briefings, communicate operational priorities, and ensure effective coordination between front-of-house and kitchen teams.
• Build and maintain strong guest relationships, manage VIP experiences, and handle complaints and service recovery with professionalism and discretion.
• Train, coach, and evaluate team members on fine dining service standards, Japanese cuisine knowledge, guest engagement, and operational procedures.
• Conduct regular operational inspections to maintain exceptional standards of cleanliness, restaurant presentation, maintenance, and attention to detail.
• Oversee inventory management, stock control, purchasing requirements, POS accuracy, cash handling, and daily financial procedures.
• Ensure compliance with company SOPs, food safety, hygiene, grooming standards, and applicable UAE regulations.
• Collaborate with the Head Chef and management on menu development, seasonal promotions, guest feedback, and service improvements.
• Prepare operational and financial reports, identify performance gaps, and implement corrective actions to improve efficiency and profitability.
• Coordinate with HR, Finance, Procurement, Marketing, and other departments to ensure smooth restaurant operations and timely resolution of requirements.
• Take full ownership of restaurant performance, team development, guest satisfaction, and overall operational standards.

Key Responsibilities

• Oversee daily restaurant operations, ensuring exceptional service, operational efficiency, and consistent execution of fine dining standards.
• Lead, manage, and develop front-of-house teams, maintaining strong leadership, accountability, professionalism, and service excellence.
• Manage manpower planning, staff scheduling, shift allocations, labor productivity, and workforce requirements according to business demands.
• Maintain high standards of Japanese fine dining service, including dining etiquette, menu knowledge, food presentation, and personalized guest experiences.
• Oversee reservations, table allocations, guest flow, and service coordination to ensure efficient operations during both peak and off-peak periods.
• Drive restaurant sales and profitability through effective upselling, suggestive selling, guest engagement, and revenue-generating initiatives.
• Monitor financial performance, including sales, labor costs, food and beverage costs, inventory, wastage, and operating expenses.
• Conduct daily briefings, communicate operational priorities, and ensure effective coordination between front-of-house and kitchen teams.
• Build and maintain strong guest relationships, manage VIP experiences, and handle complaints and service recovery with professionalism and discretion.
• Train, coach, and evaluate team members on fine dining service standards, Japanese cuisine knowledge, guest engagement, and operational procedures.
• Conduct regular operational inspections to maintain exceptional standards of cleanliness, restaurant presentation, maintenance, and attention to detail.
• Oversee inventory management, stock control, purchasing requirements, POS accuracy, cash handling, and daily financial procedures.
• Ensure compliance with company SOPs, food safety, hygiene, grooming standards, and applicable UAE regulations.
• Collaborate with the Head Chef and management on menu development, seasonal promotions, guest feedback, and service improvements.
• Prepare operational and financial reports, identify performance gaps, and implement corrective actions to improve efficiency and profitability.
• Coordinate with HR, Finance, Procurement, Marketing, and other departments to ensure smooth restaurant operations and timely resolution of requirements.
• Take full ownership of restaurant performance, team development, guest satisfaction, and overall operational standards.

Skills & Qualifications

• Minimum 5–7 years of F&B experience, including at least 2–3 years in a Restaurant Manager or senior management position.
• Proven experience in Japanese fine dining or premium Japanese restaurant concepts is highly preferred.
• Strong knowledge of Japanese cuisine, menu ingredients, preparation methods, dining etiquette, and service traditions.
• Extensive experience in fine dining service, luxury hospitality standards, and personalized guest experiences.
• Strong managerial, leadership, decision-making, and team development capabilities.
• Excellent understanding of restaurant financial management, including sales, profitability, labor cost, food cost, and operational expenses.