Resturant manager recruitment | one of the best opportunity | grab it fast

Job Information

  • Location
  • Employee Type Part Time
  • Offer Salary Handsome salary
  • Industry Restaurant Apparel Group
  • Job Level Senior
  • Deadline Soon
  • Academic Degree Graduate
  • Total Yrs Experience 0-2
  • No. of Openings 8
  • Working Hours 8 hrs
  • Dress Code Casual
  • Benefits & Perks Provident Fund, Food allowance
  • Skills Manager
  • Shift Day

We are seeking a Restaurant Manager to oversee and direct all facets of our company’s operations. You are going to develop a menu of exceptional quality and motivate our personnel to provide outstanding service to our customers.


The maintenance of the restaurant’s revenue, profitability, and quality standards are included in the responsibilities of the Restaurant Manager. You will be responsible for ensuring that the restaurant is operating effectively while also maintaining high production, productivity, quality, and customer service standards.


You’ll need experience working both in the front and the back of the house to be successful in this profession, as well as strong management abilities. We want you to be able to supervise the dining room, check in with patrons, and maintain proper seating capacity at all times. Experience in managing the back of the house is also required because you will be responsible for hiring skilled cooks and waiting for staff, establishing work schedules, supervising food preparation, and ensuring that we comply with all applicable health and safety rules governing restaurants.


During times of high activity in our fast-paced environment, we will want you to set a positive example for our team and encourage them. In the end, you will be responsible for ensuring that our restaurant works efficiently and that our patrons have a positive eating experience.

Manager – Restaurant

Apparel Group


Job details

Job Type


Full Job Description

“Apparel Group is a global fashion and lifestyle retail conglomerate residing at the crossroads of the modern economy – Dubai, United Arab Emirates. Today, the Apparel Group caters to thousands of eager shoppers through its more than 1750+ stores and 75+ brands across all platforms employing 17,000 multicultural staff covering four continents.


The apparel group has carved its strong presence not only in the UAE, Kuwait, Bahrain, Oman, and Saudi Arabia but opened thriving gateways to market in India, South Africa, Singapore, Indonesia, Thailand and Malaysia. Additionally, clear strategies are in place to enter emerging markets such as Hungary, Pakistan, Egypt and the Philippines. Also, Apparel Group provides customers with the experience of shopping from the comfort of their own homes with ease and convenience via our E-Commerce site


Apparel Group Operates Brands from around the world, originating from USA, Canada, Europe, Australia, and Asia and including leading names in Fashion, Footwear & Lifestyle such as Tommy Hilfiger, Charles & Keith, Skechers, Aldo, Nine West, Aeropostale, Jamie’s Italian to name a few and other key brands include Tim Hortons, Cold Stone Creamery, Inglot, Rituals etc.


The Apparel Group owes its amazing growth to the vision and guidance of its dynamic Chairman, Nilesh Ved, who has taken the company from strength to strength since its inception in the last two decades.”



A restaurant manager’s primary role is to manage and control the day-to-day restaurant operations


Key Responsibilities

  • Ensure that FOH and BOH staffs are familiar with the day’s requirements.
  • Ensure training of all staff is done before restaurant opening and whenever needed to maintain the excellence of operation standards.
  • Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations.
  • Ensure that all staff is treated fairly and with commonly accepted courtesy.
  • Ensure that timetables, leave roasters and attendance registers are up-to-date.
  • Coordinate with the executive chef and bartender for new menus as needed and create a wide variety of new dishes and beverage lists.
  • Ensure that all communications between the restaurant and kitchen run smoothly.
  • Ensure that all purchased orders have been delivered and stored.
  • Responsible for the Profit and loss statement of the restaurant.
  • Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors.
  • Managing the prompt efficient and courteous serving of food and beverage in the restaurant.
  • Schedules working hours of all Service staff, taking into consideration the volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of HR.
  • Ensure that all staffs are under control and are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
  • Ordering supplies and ensuring that all stocks are ordered to the correct quantities, quality and price.
  • Managing all administration procedures and ensuring that all documents are sent to the appropriate accounts department immediately for processing.
  • Ensure that expenses are within budget limits.
  • Managing the Tips division.
  • Control and manage the monthly inventory.
  • Managing the day-to-day function of all restaurant employees, facilities, daily stock checks/stock takes and sales.
  • Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
  • Managing the daily briefing with the staff to ensure the smooth running of the service sequences
  • Hold weekly meetings with the Managing Partner to ensure that the operation is going as it should and to ensure that any special arrangements are properly communicated.
  • Responsible for the PR and Marketing activities and communication to maximize exposure, footfall and sales revenues of both levels of the Restaurant.
  • Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security
  • Maintain the required standard of operational hygiene according to cleaning rotas at all times.
  • Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
  • Familiarise with emergency exits and evacuation procedures. Financial Management
  • To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
  • On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures was necessary to produce positive business results.


  • Comply with the company’s corporate code of conduct.
  • Familiarise yourself with the company values and model desired behaviours.
  • Perform tasks as directed by the Management in pursuit of the achievement of business goals.

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