Restaurant Manager – Fine Dining | DHA Phase 6

Job Summary

The Restaurant Manager will be responsible for overseeing restaurant operations and business performance, ensuring effective team management, sales growth, exceptional service standards, employee development, budgeting, and execution of business objectives.

The position requires an experienced fine dining hospitality professional with strong operational and commercial capabilities. The successful candidate will lead restaurant teams, maintain high service standards, monitor business performance, and ensure an excellent dining experience for customers.

Key Responsibilities

1. Oversee day-to-day restaurant operations and ensure consistent execution of operational standards.

2. Lead, supervise, and develop restaurant teams while maintaining accountability, productivity, and effective team coordination.

3. Drive sales development and ensure achievement of established business targets.

4. Prepare, monitor, and manage operational budgets while reviewing financial performance.

5. Monitor restaurant performance and identify opportunities to improve sales, customer experience, and operational efficiency.

6. Plan and deliver employee training initiatives to strengthen service delivery, product knowledge, operational discipline, and team performance.

7. Coordinate with marketing teams on local promotions, campaigns, and activities that support sales growth.

8. Review operational challenges, implement corrective actions, and provide management with regular performance updates.

9. Maintain consistent restaurant service standards and ensure an exceptional customer dining experience.

10. Ensure effective coordination across restaurant teams and relevant business functions.

Required Experience & Qualifications

• Proven professional experience in fine dining restaurant operations.

• COTHM training preferred.

• HSE training preferred.

• Demonstrated experience in team leadership and restaurant operations management.

• Experience in sales performance monitoring and target achievement.

• Working knowledge of budgeting, target setting, and business performance monitoring.

• Strong communication, planning, problem-solving, and people-management skills.

• Ability to manage restaurant operations in a fast-paced, customer-facing environment.

• Graduate degree required.

• MBA, relevant Master's degree, or culinary qualification will be considered an advantage.

Candidate Eligibility

• Male and female candidates are eligible.

• Maximum age: 35 years.

• Candidates must have relevant fine dining hospitality experience.

• COTHM and HSE training are required.

Preferred Candidate Profile

A professional and commercially driven hospitality manager with fine dining experience, capable of leading restaurant teams, maintaining premium service standards, improving sales performance, managing operational budgets, and ensuring effective restaurant operations.