Restaurant Manager

Job PurposeThe Restaurant Manager is responsible for ensuring that the restaurant operates smoothly, efficiently, and profitably. This role involves coordinating a wide range of activities by combining strategic planning with day-to-day management. The manager plays a critical role in enhancing sales performance, ensuring exceptional food and service standards, and maintaining full compliance with health and safety regulations. In addition to operational leadership, the role includes creative involvement in marketing initiatives and business development to drive growth and customer engagement.Key Responsibilities1. Planning & OrganizingDevelop the Annual Operating Plan (AOP) and monthly business plan with the Operations Manager.Set restaurant performance objectives and regularly review them with the team.Schedule labor, order supplies, and control daily operations.Analyze restaurant sales and profitability.Prepare shift and weekly reports covering staff, food, and sales control.Plan and implement departmental sales and staff development initiatives.2. Sales ManagementExecute corporate and local marketing programs on time and in full.Develop local store marketing plans in coordination with the marketing department.Support and analyze the Home Delivery (HD) service to improve sales.Achieve and monitor SOS (Sales per Operating Shift) and delivery driver productivity targets.Track competitor activities and adjust sales strategies accordingly.Build PR relationships to increase brand visibility and event participation.Manage outlet finances, including sales transactions, petty cash, and revenue forecasts.Sales KPIs:Total Sales vs PlanUp-Selling Success vs Plan3. Financial ExcellenceAnalyze Profit & Loss (P&L) to identify variances and take corrective actions.Monitor and maintain proper inventory levels.Coordinate purchasing plans with Procurement & Store Departments.Implement cost control across labor, inventory, and wrapping materials.Financial KPIs:Food Cost % vs PlanLabor Cost % vs PlanWaste & Damage % vs PlanWrapping Material Cost % vs PlanTransaction GrowthSales Growth vs Last Year4. Restaurant ExcellenceEnforce local health & safety codes and company safety policies.Oversee all operations during shifts, including scheduling and team management.Maintain equipment, facilities, and ensure preventive maintenance schedules are followed.Drive food quality and guest satisfaction; resolve complaints promptly.Implement action plans to maintain high service standards.Promote "Customer Mania" culture; empower team members to solve problems.Participate in new product development with the QA Department.Work with Area Manager on optimal staff nationality mix. Qualifications, Experience & SkillsRequired:Minimum 5 years’ experience in a similar managerial role within the food and beverage or hospitality industry.Demonstrated ability to adapt quickly and integrate into new work environments and team cultures.Solid understanding of the local market and customer preferences.Proven knowledge and practical skills in F&B retail operations.Maintains an active guest portfolio and strong business relationships.Presentable, confident, and customer-oriented with excellent interpersonal and communication skills in both English and Arabic.Team players with a strong work ethic, able to perform under pressure in fast-paced environments.Highly self-motivated with the ability to inspire and lead others to achieve high performance.