Restaurant Manager

Company Description Granada Restaurant & Pub is a fine dining destination specializing in international cuisine, offering guests a refined yet welcoming atmosphere. The restaurant focuses on high-quality ingredients, thoughtful presentation, and attentive service to create memorable dining experiences. Guests enjoy a diverse menu that blends global flavors with contemporary culinary techniques. Granada Restaurant & Pub is committed to consistent excellence, guest satisfaction, and a collaborative workplace culture for hospitality professionals.Role Description The Restaurant Manager is a full-time, on-site role based in Hurghada, responsible for overseeing daily restaurant and pub operations to ensure an exceptional guest experience. This role manages front-of-house teams, including scheduling, training, and performance oversight, while maintaining high standards of service, cleanliness, and safety. The Restaurant Manager monitors reservations and table turns, coordinates closely with the kitchen and bar to ensure smooth service, and responds promptly to guest feedback. Responsibilities include managing inventory and ordering for food and beverage, controlling costs, and supporting sales initiatives and special events. The Restaurant Manager also ensures compliance with health, safety, and hygiene regulations, and upholds the brand standards of Granada Restaurant & Pub.QualificationsStrong focus on Customer Service and Customer Satisfaction, with a track record of resolving guest issues professionally and maintaining high service standards.Proficiency in Food & Beverage operations, including menu knowledge, coordination with kitchen and bar, and adherence to quality and safety standards.Experience with Hiring, onboarding, and training restaurant staff, as well as building an inclusive, collaborative team environment.Excellent Communication skills for interacting with guests, team members, and leadership, including clear verbal and written communication.Previous experience in restaurant or hospitality management, preferably in a fine dining or upscale casual environment.Strong organizational and time-management abilities, with capability to manage multiple priorities in a fast-paced setting.Knowledge of basic budgeting, cost control, and inventory management practices.Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.Relevant hospitality or business education or certifications are a plus.