Position: RESTAURANT MANAGER
Location: DUBAI
About
Results-driven Restaurant Manager with deep, hands-on expertise across restaurant, pizza, and bakery operations, combined with practical knowledge of building and franchising restaurant concepts. Brings an operator's mindset to daily execution and a builder's lens to scalability, systems, and replication.
Known for running high-volume outlets with discipline, consistency, and financial control while also contributing to franchise model development from SOP creation and kitchen workflows to staffing structures and training playbooks.
Owns the floor end-to-end: food quality, service standards, hygiene, team performance, and daily P&L. Calm under pressure. System-led. Standards-obsessed. Built for scale.
Core Competencies
- End-to-End Restaurant Operations
- Pizza & Bakery Production Management
- Restaurant Franchising & Concept Replication
- SOP Development & Operating Manuals
- Food Cost Control & Margin Optimisation
- Staff Hiring, Training & Multi-Unit Readiness
- Inventory, Vendor & Waste Management
- Hygiene, Food Safety & Audit Compliance
- Guest Experience & Service Recovery
- POS Systems, Cash Control & Reporting
- Store Launches & Expansion Support
Key Responsibilities
Operations & Kitchen Leadership
- Lead day-to-day operations across kitchen, pizza, bakery, service, and delivery
- Maintain food consistency, portion control, and presentation across all shifts
- Enforce hygiene, cleanliness, and food safety standards at all times
- Stabilise operations in high-pressure, high-volume environments
Franchise Model Development & Scalability
- Contribute to structuring restaurant franchise models from an operational standpoint
- Help document and refine SOPs, kitchen processes, service standards, and training modules
- Support development of replicable store formats, staffing models, and workflows
- Assist promoters and leadership in preparing the business for multi-store rollout
- Participate in franchise onboarding, knowledge transfer, and new store readiness
Team Leadership & Training
- Recruit, train, and manage kitchen and front-of-house teams
- Build training systems designed for easy replication across franchise locations
- Prepare efficient staff rosters aligned with peak and off-peak demand
- Conduct performance reviews and on-floor coaching
- Create structure and culture that reduces attrition and improves accountability
Inventory, Cost & Commercial Control
- Manage inventory planning, ordering, and FIFO-based stock rotation
- Control food costs, reduce wastage, and protect margins
- Work with vendors and suppliers to standardise inputs for scale
- Conduct daily and monthly stock audits with zero pilferage tolerance
Customer Experience & Brand Consistency
- Deliver consistent guest experience across service touchpoints
- Handle customer feedback and service recovery with professionalism
- Ensure speed, accuracy, and brand-aligned presentation
- Build repeat business and local loyalty
Sales, Reporting & Administration
- Track daily sales, average order value, and operational KPIs
- Manage POS systems, cash handling, and end-of-day reconciliation
- Prepare daily, weekly, and monthly performance reports
- Support management in operational reviews and expansion decisions
Key Requirements
- 48 years of experience managing restaurants, pizza outlets, or bakery cafs
- Hands-on understanding of how to franchise and scale a restaurant concept
- Strong operational and commercial acumen
- Experience building teams and systems, not just running shifts
- Clear communicator with leadership presence
- Comfortable working weekends, holidays, and peak service hours
Preferred Background
- Experience supporting restaurant expansion or franchise rollout
- Exposure to central kitchen or commissary operations
- QSR or casual dining pizza and bakery brands
- Familiarity with food safety audits and multi-unit operations
