Restaurant Manager

About the Role

We are seeking a dedicated Restaurant Manager located in Jeddah to oversee the day-to-day functioning of our restaurant branch. The ideal candidate will ensure operational efficiency, exceptional customer service, adherence to company standards, and attainment of sales and operational objectives. This leadership role demands operational expertise and the ability to manage and inspire a dynamic team within a fast-paced setting.

Key Responsibilities

• Manage front and back of house operations ensuring smooth, efficient service delivery.
• Complete all operational checklists—including opening, closing, Baladiyah, hygiene, and management protocols—with accuracy and punctuality.
• Submit required operational documentation remotely within established deadlines.
• Create weekly staffing schedules and allocate personnel optimally based on business demands.
• Produce daily, weekly, and monthly reports for management review.
• Enforce company policies, procedures, and standard operating procedures (SOPs).
• Maintain high standards in food quality, presentation, cleanliness, and service delivery.
• Recruit, train, and supervise all restaurant staff including supervisors, cashiers, servers, kitchen crew, and cleaners.
• Implement ongoing training initiatives to enhance employee skills and performance.
• Monitor employee attendance, punctuality, grooming, and overall job performance.
• Ensure customers consistently experience outstanding service and dining ambiance.
• Handle customer feedback, complaints, and special requests promptly and professionally.
• Oversee service efficiency during peak periods to reduce wait times and boost satisfaction.
• Drive sales targets and profitability goals for the branch.
• Support and execute marketing campaigns, promotions, and upselling strategies.
• Track and manage sales performance, labor and food costs, and key performance indicators (KPIs).

Required Qualifications and Skills

• Bachelor’s degree or diploma in Hospitality Management, Business Administration, or related disciplines preferred.
• 3 to 5 years of professional experience in restaurant management or comparable leadership roles.
• Proven leadership abilities coupled with strong communication and problem-solving skills.
• Comprehensive knowledge of restaurant operations, food safety standards, and inventory control practices.
• Flexibility to work varied shifts, including weekends and holidays.