Restaurant Manager

Daily Operations Management: Overseeing the cleanliness and quality of the showroom and kitchen, and implementing strict food safety standards (HACCP).

Sales and Cashier Monitoring: Achieving sales targets, reviewing daily closing reports, and reconciling physical inventory with the electronic system (POS).

Minimizing waste and spoilage: Monitoring the shelf life of confectionery and sensitive raw materials, and implementing strict policies to reduce both actual and visual waste.

Inventory and Procurement Management: Requesting raw materials from central warehouses or suppliers based on order volume, and conducting periodic weekly and monthly inventory counts.

Team Organization and Training: Scheduling staff shifts (chefs, cashiers, and waitstaff) and training them on service quality and adherence to the uniform policy.

Season and Occasion Management: Operational and marketing preparation for peak seasons (such as Ramadan, Eid, and New Year’s) to ensure the capacity to handle high workloads.

Educational Qualification: A suitable higher education qualification, preferably in Hotel and Hospitality Management or Business Administration.

Practical Experience: At least 3 to 5 years of experience in a managerial role within the Food & Beverage (F&B) sector; preference is given to candidates with prior experience combining both restaurants and confectionery/dessert shops.

Leadership Skills: Strong ability to manage and direct the team (chefs, waitstaff, and cashiers) and to resolve problems and conflicts under pressure.

Technical and Supervisory Knowledge: Comprehensive knowledge of food safety and quality standards (HACCP), and an understanding of the lifecycle of sensitive products as well as storage methods for confectionery and food items.

Financial and technical skills: Proficiency in operating cashier and Point of Sale (POS) systems, as well as Excel software for reviewing accounts, profit reports, and waste ratios.

Flexibility and physical stamina: Full readiness to work variable shifts, including weekends, peak seasons, and public holidays (such as the busy periods for confectionery and restaurants).