Restaurant Manager - Outlet Operations

Accor Group; Dubai; On-site; AED 133,920 - 200,880; Full time

Job summary

Accor Group in Dubai is seeking an experienced Restaurant Manager - Outlet Operations to lead a high-volume F&B outlet. You will drive revenue, service quality, staffing, and cost control while upholding Accor standards and guest satisfaction.

The role requires 7–8 years in a 4- or 5-star hotel, strong leadership, budget mastery, inventory control, and collaboration with culinary and marketing teams to deliver profitable outlet operations.

Qualifications

• Diploma or degree in hospitality or Hotel Management.
• 7–8 years of experience in a 4- or 5-star hotel.
• Experience managing a restaurant and F&B outlets.
• Experience with budgets, forecasts, revenue targets, and cost controls.
• Knowledge of inventory, par stock, and operating supplies.

Responsibilities

• Assist the Assistant Director of Food and Beverage and Director of Food and Beverage with preparation of the Annual Operating Budget.
• Provide projected outlet revenues, operating expenses, equipment requirements, and FF&E needs for the Annual Business Plan.
• Monitor monthly food and beverage revenue and take corrective action when performance falls below forecast.
• Control operating expenses and ensure all outlet costs remain within approved limits.
• Manage the restaurant according to its approved concept, positioning, service style, and operating standards.
• Ensure employees follow the Departmental Operations Manual and established service procedures.
• Assign responsibilities to team members and review their performance regularly.
• Maintain a visible leadership presence throughout each meal period.
• Support service operations during busy periods and address operational issues immediately.

Skills

Restaurant management

Outlet operations

Food and beverage leadership

Revenue forecasting

Annual budgeting

Expense control

Profitability management

Inventory control

Par stock management

Guest relationship management

Education

Diploma or degree in hospitality/Hotel Management

Job description

Job Snapshot

• Role: Restaurant Manager - Outlet Operations
• Location: Dubai, United Arab Emirates
• Industry: Hospitality
• Function: Restaurant Management
• Experience: 7-8 years in a 4-star or 5-star hotel
• Job Type: Full-time

Position Overview

Restaurant Manager - Outlet Operations in Dubai, United Arab Emirates is a hospitality hiring opportunity for an experienced food and beverage leader who can manage revenue, service quality, staffing, cost control, guest satisfaction, marketing activities, and daily restaurant performance. The role supports the Director of Food and Beverage in delivering profitable outlet operations while maintaining Accor service standards and a consistently strong guest experience.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Restaurant Management
• Salary: 12,000 – 18,000 (Estimated salary range based on similar jobs in the city; please confirm the final offer with the employer)
• Gender: Any
• Candidate Nationality: Any
• Job Type: Full-time

Role Context

The Restaurant Manager is responsible for the efficient operation, commercial performance, and service delivery of the assigned outlet. The role combines financial planning, employee supervision, guest relations, inventory control, marketing support, training, reporting, and coordination with culinary and beverage teams. Strong performance in this position directly supports outlet profitability, guest loyalty, service consistency, employee development, and achievement of monthly revenue targets.

The manager is expected to remain visible throughout meal periods, lead employees from the floor, and maintain full accountability for front-of-house and back-of-house standards.

Key Responsibilities

• Assist the Assistant Director of Food and Beverage and Director of Food and Beverage with preparation of the Annual Operating Budget.
• Provide projected outlet revenues, operating expenses, equipment requirements, and FF and E needs for the Annual Business Plan.
• Monitor monthly food and beverage revenue and take corrective action when performance falls below forecast.
• Control operating expenses and ensure all outlet costs remain within approved limits.
• Manage the restaurant according to its approved concept, positioning, service style, and operating standards.
• Ensure employees follow the Departmental Operations Manual and established service procedures.
• Assign responsibilities to team members and review their performance regularly.
• Maintain a visible leadership presence throughout each meal period.
• Support service operations during busy periods and address operational issues immediately.
• Establish appropriate par stock levels for operating equipment, supplies, and service materials.
• Control requisitioning, storage, issuance, and careful use of outlet equipment.
• Conduct monthly inventory checks with the Back of House Manager or Chief Steward.
• Complete monthly, quarterly, bi-yearly, and annual operating equipment inventories.
• Investigate shortages, damage, breakages, and unexplained inventory variances.
• Conduct daily pre-shift briefings covering preparation, service standards, menus, promotions, and guest requirements.
• Organize monthly employee meetings and submit summaries of issues, actions, and solutions.
• Attend Food and Beverage meetings, daily operations meetings, and meetings requested by Executive Management.
• Prepare for and participate in the Monthly Objective Review.
• Coordinate daily with Kitchen and Beverage teams regarding service, menu availability, and product quality.
• Handle guest complaints, requests, and enquiries related to food, beverages, and service.
• Build positive relationships with guests and contribute to accurate guest history records.
• Ensure outlet cashiering and payment procedures are followed correctly.
• Maintain sufficient employee coverage to respond promptly to guest enquiries.
• Identify market needs, dining trends, and customer preferences with the Director of Food and Beverage.
• Review competitor restaurant menus, pricing, concepts, promotion, and product offerings.
• Assist the Chef de Cuisine in creating and promoting menu specials.
• Develop and implement outlet sales plans and promotional activities.
• Arrange monthly hotel concierge visits to build awareness and promote the restaurant.
• Provide recommendations for advertising campaigns and support development of advertising briefs.
• Participate in marketing meetings related to outlet promotions and positioning.
• Contribute to the Annual Marketing Plan and proposed outlet activities.
• Maintain and update the Departmental Operations Manual when procedures change.
• Prepare opening and closing procedures, outlet policies, pricing structures, and food and beverage menus.
• Maintain the Sunny Bar Daily Log Book accurately.
• Submit monthly outlet reports, vacation plans, objective reviews, and training reports.
• Prepare weekly employee rosters according to forecast business levels.
• Submit approved work schedules to the Human Resources Department.
• Maintain an accurate and updated outlet bulletin board.
• Complete guest and employee incident reports when required.
• Report Lost and Found items according to hotel procedures.
• Ensure front-of-house and back-of-house areas remain clean, organized, safe, and guest‑ready.
• Coordinate with Stewarding and Housekeeping to maintain approved cleaning schedules.
• Raise repair and maintenance work orders for defective furniture, equipment, fixtures, or facilities.
• Inform the Food and Beverage and Human Resources departments about scheduled training sessions.
• Develop departmental trainers and assign clear training responsibilities.
• Conduct employee performance appraisals according to company requirements.
• Identify talented team members and support their preparation for future growth opportunities.
• Maintain professional grooming, conduct, and personal hygiene at all times.
• Complete reasonable duties assigned by Food and Beverage leadership.

Ideal Profile

• Diploma or degree in vocational hospitality, Hotel Management, or a related discipline.
• Minimum 7-8 years of experience in a 4-star or 5-star hotel.
• Strong experience managing a restaurant, bar, lounge, or comparable food and beverage outlet.
• Proven understanding of outlet budgets, forecasts, revenue targets, expenses, and cost controls.
• Experience managing restaurant inventories, par stocks, equipment, and operating supplies.
• Strong knowledge of front-of-house service, guest handling, cashiering, and outlet procedures.
• Ability to develop rosters, assign duties, conduct briefings, and evaluate employee performance.
• Experience planning restaurant promotions, sales activities, and local marketing initiatives.
• Practical knowledge of menu analysis, competitive benchmarking, and guest preference trends.
• Strong leadership ability with a visible and hands‑on management style.
• Excellent guest recovery and complaint‑resolution skills.
• Ability to work closely with culinary, beverage, stewarding, housekeeping, finance, marketing, and Human Resources teams.
• Strong written reporting, meeting, presentation, and documentation skills.
• Commercial awareness with the ability to balance service quality and profitability.
• Professional appearance, integrity, and commitment to luxury hospitality standards.
• Flexibility to work evenings, weekends, public holidays, opening shifts, and closing shifts.

Skills Set

• Restaurant management
• Outlet operations
• Food and beverage leadership
• Revenue forecasting
• Annual budgeting
• Expense control
• Profitability management
• Inventory control
• Par stock management
• Operating equipment control
• Restaurant cashiering
• Guest complaint resolution
• Service quality management
• Employee scheduling
• Shift briefings
• Performance appraisals
• Training coordination
• Departmental reporting
• Menu analysis
• Restaurant promotions
• Sales planning
• Marketing support
• Competitor analysis
• Guest relationship management
• Maintenance coordination/
• Incident reporting
• Departmental Operations Manual
• Monthly objective review
• Talent development
• Cross‑department coordination

Why Join Us

This opportunity offers an experienced food and beverage professional a senior operational role within Dubai’s competitive hospitality industry. The position provides broad responsibility across restaurant leadership, revenue performance, cost control, guest engagement, employee development, marketing, and outlet strategy.

Accor supports professional growth through company academies, internal mobility, employee hotel benefits, and progression opportunities across its international portfolio. Successful restaurant leaders can advance toward multi‑outlet management, Assistant Director of Food and Beverage, and senior hotel operations positions.

About the Company

Accor is an international hospitality group operating hotels, restaurants, resorts, and lifestyle destinations across global markets. Its Dubai properties combine professional food and beverage operations with structured service standards, employee development, responsible hospitality, and memorable guest experiences.