التقدم الى Restaurant Manager in Manama

Were looking for a Manager to join the team!

The Restaurant Manager is accountable for service quality, cost control, staff performance, compliance with food safety and labor regulations, and overall guest satisfaction. They are expected to lead from the front, enforce standards without compromise, and act as the primary decision-maker on-site while maintaining clear communication with head office.

This role covers front-of-house and back-of-house coordination, financial oversight, HR management, customer experience, reporting, and continuous operational improvement.

Full Operational Management

-Take complete ownership of daily restaurant operations, ensuring smooth, efficient service across all shifts.

-Ensure all SOPs, policies, and procedures are followed consistently without exception.

-Plan, coordinate, and oversee opening, mid-shift, and closing operations.

-Ensure proper coordination between FOH and BOH to maintain service flow and order accuracy.

-Anticipate operational challenges during peak hours and proactively manage staffing, service pace, and guest expectations.

-Maintain a strong, visible presence on the floor, particularly during busy periods.

-Ensure the restaurant is fully operational at all times, including equipment readiness, cleanliness, and staff preparedness.

-Identify operational gaps and implement corrective actions immediately.

Leadership, People Management & Accountability

-Lead, manage, and develop all restaurant staff, including supervisors, FOH teams, BOH teams, and support staff.

-Ensure supervisors are competent, trained, and capable of managing shifts independently.

-Recruit, onboard, and train new employees in line with approved company training programs.

-Set clear performance expectations and ensure staff understand their roles and responsibilities.

-Monitor staff attendance, punctuality, grooming, behavior, and productivity daily.

-Conduct regular performance reviews, coaching sessions, and corrective actions.

-Address disciplinary issues professionally and in accordance with company HR policies.

-Handle staff grievances, conflicts, and escalations in a fair and structured manner.

-Build a culture of accountability, professionalism, and teamwork.

Service Quality & Customer Experience

-Ensure consistent delivery of high-quality service and hospitality.

-Monitor guest interaction, service timing, staff communication, and overall guest satisfaction.

-Personally manage escalated customer complaints and ensure effective service recovery.

-Review customer feedback (in-store, online, delivery platforms) and identify recurring issues.

-Implement service improvements based on feedback and operational data.

-Ensure all staff maintain professional language, demeanor, and service etiquette.

Uphold brand standards and ensure the restaurant environment reflects the company’s values.

Financial Management & Cost Control

-Take full responsibility for restaurant profitability and cost control.

-Monitor daily sales, revenue trends, and performance against targets.

-Control labor costs through effective scheduling and productivity management.

-Monitor food cost, beverage cost, and wastage closely.

-Ensure accurate cash handling, POS usage, discounts, voids, and refunds.

-Review daily cash-ups, sales reports, and discrepancies; investigate and report issues immediately.

-Ensure all financial records and reports are accurate and submitted on time.

-Work closely with head office on budgeting, forecasting, and financial planning.

Identify cost-saving opportunities without compromising quality or service.

Stock Control, Purchasing & Inventory Oversight

-Oversee ordering, receiving, storage, and usage of all food, beverage, and operating supplies.

-Ensure receiving procedures are followed, including quantity checks, quality checks, and documentation.

-Enforce FIFO, proper labeling, and correct storage at all times.

-Monitor stock levels to prevent shortages, over-ordering, or wastage.

-Ensure accurate recording and reporting of wastage, breakages, and variances.

-Conduct regular stock counts and investigate discrepancies.

-Coordinate with purchasing, warehouse, and suppliers to resolve supply issues.

-Ensure all equipment, tools, and assets are used correctly and maintained in good condition.

Food Safety, Hygiene & Compliance

-Ensure strict compliance with food safety standards, hygiene regulations, and company policies.

-Enforce cleanliness and sanitation across all service and preparation areas.

-Ensure staff follow correct food handling, storage, and preparation procedures.

-Monitor expiry dates, temperature logs, cleaning schedules, and safety checklists.

-Prepare for and manage inspections, audits, and regulatory visits.

-Immediately address and report any food safety risks, hazards, or violations.

-Ensure corrective actions are implemented and documented.

Reporting, Documentation & Communication

-Prepare and submit daily, weekly, and monthly operational reports.

-Ensure incidents, customer complaints, cash discrepancies, and staff issues are documented properly.

-Maintain clear and accurate shift handovers and communication logs.

-Escalate operational risks, staffing concerns, and compliance issues to head office promptly.

-Act as the main point of contact between the restaurant and head office.

-Ensure accurate record-keeping for HR, operations, and financial documentation.

Planning, Improvement & Business Growth

-Analyze operational data to identify trends, inefficiencies, and improvement opportunities.

-Implement continuous improvement initiatives to enhance service quality and operational efficiency.

-Support menu launches, promotions, and operational changes.

-Ensure staff are trained and prepared for new initiatives.

-Contribute ideas to improve guest experience, productivity, and profitability.

Requirements & Qualifications

Minimum 5–8 years’ experience in restaurant or F&B management.

-Proven experience managing full restaurant operations.

-Strong leadership and people management skills.

-Solid understanding of financial controls, cost management, and reporting.

-Strong knowledge of food safety and hygiene regulations.

-Excellent communication skills in English (Arabic is an advantage).

-High level of organization, discipline, and attention to detail.

-Ability to work under pressure and manage multiple priorities.

-Flexible availability, including weekends and holidays.

Key Competencies

-Leadership & accountability

-Operational excellence

-Financial discipline

-Strong decision-making

-Customer-focused mindset

-Problem-solving & crisis management

High standards & consistency