Fine Dining Restaurant Manager: Lead Service & Growth

Independent food company; Riyadh; On-site; SAR 180,000 - 240,000; Full time

Job summary

The Independent Food Company in Riyadh is seeking a Restaurant Manager/Assistant Restaurant Manager to lead a premium dining concept on-site. The role focuses on delivering exceptional guest experiences and maintaining the brand’s luxury service standards.

You will oversee daily operations, optimize performance, and guide front-of-house and back-of-house teams to achieve high-quality service, food quality, and meticulous attention to detail.

Qualifications

• Minimum 3–5 years of experience as a Restaurant Manager/Assistant Restaurant Manager in upper-casual/fine dining environment.
• Fluency in English required.
• Strong leadership, interpersonal, and communication skills.
• Hands-on knowledge of restaurant financials, cost control, and team management.

Responsibilities

• Oversee day to day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and inspire the front-of-house and back-of-house teams.
• Maintain high standards of food quality, presentation, hygiene, and service.
• Handle guest feedback with professionalism and resolve issues promptly.
• Monitor inventory, manage costs, and control P&L performance.
• Drive sales through up-selling, customer engagement, and local marketing initiatives.
• Ensure compliance with company standards, health & safety, and UAE regulations.
• Work closely with the culinary team to align service delivery with menu and concept.
• Manage staff scheduling, performance reviews, and development plans.

Skills

Leadership

Customer service

Operations management

English fluency

Job description

The Independent Food Company in Riyadh is seeking a Restaurant Manager/Assistant Restaurant Manager to lead a premium dining concept on-site. The role focuses on delivering exceptional guest experiences and maintaining the brand’s luxury service standards.

You will oversee daily operations, optimize performance, and guide front-of-house and back-of-house teams to achieve high-quality service, food quality, and meticulous attention to detail.