Restaurant Manager - Em Sherif Sea Café

7 Management; Dubai; On-site; AED 335,000 - 502,000; Full time

Job summary

Em Sherif Sea Café in Dubai seeks a Restaurant Manager to oversee daily operations, ensuring top-tier food and beverage quality, service, and safety across front and back of house. You will lead staff, coordinate with the Head of Operations, and uphold standards to deliver exceptional guest experiences.

Reporting to the Head of Operations, you’ll drive cost control, staffing, and training, while maintaining strong communication with HR and procurement to ensure smooth restaurant performance.

Qualifications

• Bachelor’s degree in hospitality management or business management.
• Excellent command of English and Arabic (both oral and written).
• Minimum of 3 years as a Restaurant manager or 5 years as an Assistant restaurant manager, preferably in a Lebanese/Oriental restaurant.

Responsibilities

• Manage Em Sherif Sea Café daily operations to ensure efficient, profitable performance within budgets.
• Improve operational execution while maximizing profits and minimizing costs.
• Control FOH and BOH operations including staff safety, service standards, and hygiene.
• Ensure proper communication between BOH and FOH staff and adequate staffing.
• Lead monthly department head meetings and regular briefings with teams to discuss operations and goals.
• Oversee procurement, inventory, budgeting, and administrative tasks.
• Provide leadership, training, and development plans for staff; conduct performance appraisals.

Skills

Leadership

Customer service

Communication skills

Team management

Problem solving

Attention to detail

Bilingual English Arabic

Education

Bachelor’s degree in hospitality management / business management

Tools

Microsoft Office

POS System

Cash handling

Job description

Job Description:

Position Summary

Reporting to the Head of Operations of 7 Management and following all Em Sherif Sea Café policies and procedures, the Restaurant Manager is responsible for the overall performance of the assigned restaurant, including but not limited to maintaining high Food & Beverage, quality, excellent customer service and health and safety standards in both the Front of House and the Back of House sections.

DUTIES AND TASKS

Restaurant Management

• Manage Em Sherif Sea Café daily operations to ensure that it operates efficiently and profitably as per pre-set budgets and procedures: Generating information and recommendations to strategic plans and reviews Preparing and completing action plans for the team including daily responsibilities Implementing production, productivity, quality, and customer-service standards Resolving team issues and guest complaints Implementing changes as directed by Em Sherif Sea Café's senior management
• Continuously improve operational execution through attention to details and adherence to operating standards and philosophies, maximizing profits and minimizing costs
• Control both FOH and BOH operations (including but not limited to product quality and presentation, staff/workplace health and safety, service standards, maintenance and hygiene of facilities, equipment, entertainment, guest satisfaction, etc.)
• Ensure proper and efficient communication between BOH and FOH staff
• Always ensure adequate staffing of the restaurant
• Be present at the restaurant’s opening and closing
• Ensure that all operations procedures are in line with Em Sherif Sea Café standard operating procedures (opening, closing, service, cleaning, etc.)
• Stay updated on all Em Sherif Sea Café services, entertainment, Food & Beverage offering; communicate daily changes to the team
• Stay updated on all Em Sherif Sea Café policies, memos, procedures, promotions, etc. and communicate changes to the team
• Review the daily restaurant logbook and take action when necessary
• Submit to the Head of operations a monthly report including but not limited to sales, guest satisfaction, actual performance versus forecasted, operational concerns and suggestions for improvement
• Responsible for identifying and following up on all restaurant maintenance issues
• Help in any area of the restaurant when circumstances dictate
• Maintain a favourable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing morale, productivity and efficiency
• Supervise the reservations management

Procurement Management

• Responsible for the procurement cycle of the restaurant (purchasing, receiving and storing)
• Control costs by reviewing waste sheets, inventory reports and purchase orders
• Ensure that stock levels are always as per the set Em Sherif Sea Café par levels and operational requirements
• Estimate Food & Beverage consumption to anticipate amounts to be purchased

Personnel Management

• Ensure that employees are treated fairly and equitably; strive to improve employee retention
• Attend monthly meetings with all heads of departments to discuss and communicate general issues regarding operations, including monthly sales, budget, future goals, changes in management or structure
• Hold daily and weekly briefings with the FOH and BOH teams to discuss restaurants’ operations
• Responsible for employee motivation and provide recognition and guidance on conduct standards
• Supervise, train and evaluate assigned personnel in proper use of equipment, food preparation, menu, service, portion control, safety, sanitation standards, customer relations and related functions
• Manage staff and provide feedback
• Enforce Em Sherif Sea Café policies and procedures
• Participate in the recruiting and training process of new employees
• Communicate performance expectations in accordance with job descriptions for each position
• Regularly identify training needs and submit training plan(s) to the HR Department
• Hold regular performance appraisals with the staff and ensure corrective action is taken
• Create appropriate development plans based on employees’ individual strengths, development needs, career aspirations and abilities in coordination with the HR Department
• Observe service behaviours of employees and provide feedback to individuals and higher management
• When necessary, initiate disciplinary measures through payroll deduction or suggest employee termination when applicable
• Supervise FOH and BOH employees and ensure that daily checklists have been completed by the appropriate employees
• Coordinate with the HR Department on employee-related topics (reporting to work, payroll, leaves, absences, training, evaluations, etc.)

Accounting

• Meet restaurant financial objectives
• Assist with the preparation of the annual budget
• Control product inventory and order supplies and materials; control all supplier purchase invoices in coordination with the procurement department
• Secure all storage and cash handling areas to minimize risk and loss
• Monitor daily sales and compare revenues and expenses to the forecasted budget
• Review the daily POS sales report and approve any discounts/complimentary food offered to guests
• Approve of and sign the daily deposit of restaurant cash (daily sales)
• Over sign bank and other receipts, bills and checks for purchases to record expenses and available cash
• Maximize restaurant sales profitability by ensuring portion control and monitoring accuracy of charges
• Prepare cash drawers

Guest service

• Manage service delivery to ensure excellence from guest arrival to departure
• Ensure timely delivery of guest orders
• Visit tables to ensure guest satisfaction and handle complaints; respond promptly to special requests
• Identify guests’ preferences in order to anticipate their needs
• Obtain guest feedback on their overall experience, and take action/follow up when necessary
• Review guest satisfaction results (collected through multiple-visits guests’ feedback) with employees to develop appropriate corrective action

Administration

• Ensure that all daily administrative tasks are completed effectively and in a timely manner
• Responsible for approving employees’ weekly schedules and ensuring that all employees adhere to their schedule
• Ensure that disciplinary procedures and documentation are completed according to the set standards

JOB PROFILE

Personal Skills And Abilities

• High commitment to ethics and confidentiality
• Leadership skills
• Excellent customer service
• Excellent written, oral and interpersonal communication skills
• Highly motivated and self-starter
• Customer service-oriented
• Attentive to details
• Team player with proven record of team management
• Strong problem-solving skills
• Able to cope well under pressure
• Knowledgeable about Microsoft office and POS system handling, able to handle money and operate a cash register
• Knowledgeable about Food & Beverage safety and hygiene procedures, HACCP guidelines
• Knowledgeable in Finance and Accounting
• Able to work standing for several hours
• Neat, clean and well-groomed

Work Experience Requirements

• Minimum of 3 years as a Restaurant manager or 5 years as an Assistant restaurant manager, preferably in a Lebanese/Oriental restaurant

Education requirements

• Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management
• Excellent command of English and Arabic (both oral and written)

Requirements: