Job description

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations, ensuring service excellence, staff productivity, financial performance, and adherence to regulatory and brand standards. As the business leader of the branch, the role focuses on delivering guest satisfaction, optimizing operational efficiency, and cultivating a high-performing, engaged team. This role is available in key locations such as Riyadh, Mecca, and Jeddah

Operational Leadership & Compliance

• Supervise all operational activities including opening/closing, cleanliness, and shift execution.

• Conduct daily walkthroughs and audits to ensure adherence to safety, hygiene, and quality standards.

• Ensure smooth coordination between front-of-house and back-of-house functions.

• Maintain regulatory compliance with SFDA, Ministry of Health, and Municipality requirements.

• Utilize digital systems (POS, inventory, workforce management tools) to enhance productivity.

Team Management & Talent Development

• Lead hiring, onboarding, and structured training programs for restaurant staff.

• Implement performance reviews, mentoring plans, and recognition programs.

• Foster a collaborative and inclusive work environment focused on continuous improvement.

• Ensure compliance with HR regulations and Labor laws (e.g. GOSI, overtime, vacation entitlements).

• Support Saudization goals by identifying and developing Saudi talent.

Guest Experience & Brand Excellence

• Monitor guest feedback channels (e.g. Google, Hunger Station, Jahez) to ensure satisfaction and consistency.

• Resolve escalated guest complaints and implement preventive measures.

• Uphold visual brand standards in uniforms, décor, cleanliness, and service behaviors.

• Engage VIP guests, loyalty members, and repeat customers through personal touchpoints.

• Promote family-friendly and culturally respectful dining experiences.

Financial & Cost Management

• Assist devin eloping annual budgets and track performance against revenue and cost targets.

• Analyze P&L statements and initiate actions to control costs and boost margins.

• Monitor cash handling procedures and reconcile POS transactions accurately.

• Ensure proper documentation and compliance for VAT, and end-of-shift reports.

• Reduce waste and enhance profitability through cost-saving initiatives.

Inventory & Vendor Coordination

• Monitor daily inventory usage and coordinate replenishments to prevent stock-outs.

• Manage relationships with vendors and report any discrepancies or service gaps.

• Enforce proper storage, FIFO rotation, and wastage reduction strategies.

• Conduct regular stock counts and inventory reconciliation.

• Coordinate maintenance schedules and escalate equipment breakdowns.

Local Marketing & Sales Activation

• Execute local campaigns and seasonal offers in alignment with the marketing department.

• Analyze promotional effectiveness and provide feedback to improve future campaigns.

• Support digital activations and influencer collaborations to boost traffic.

• Organize small-scale in-restaurant events aligned with brand positioning.

• Build partnerships with nearby businesses and local community networks.

KEY RESULT AREAS (KRAs)

1. Customer Satisfaction: Maintain a minimum of 4.5-star ratings across platforms.

2. Sales Performance: Meet or exceed monthly revenue and footfall targets.

3. Cost Management: Control food, labor, and wastage costs within defined benchmarks.

4. Team Stability: Maintain turnover rate below 25% and staff satisfaction above 80%.

5. Regulatory Compliance: Achieve zero critical violations in external/internal audits.

6. Localization: Promote a minimum of one Saudi staff member annually to a supervisory role.

Skills

Qualifications: Diploma or Bachelor’s in Hospitality, Business Administration, or Restaurant Management. Certifications in Food Safety, HACCP, or Service Excellence are preferred.

Experience:

• Minimum of 3 years in restaurant operations, with 1+ years in a leadership role.
• Experience in Saudi Arabia’s F&B industry is preferred.
• Background in casual or QSR dining formats is a plus.

Skills:

• Leadership Skills: Proven ability to lead, coach, and inspire frontline teams.
• Operational Excellence: Deep knowledge of restaurant operations and workflow optimization.
• Customer Service Orientation: Strong focus on guest satisfaction and service recovery.
• Analytical Thinking: Ability to interpret sales, labor, and cost reports to drive decisions.
• Regulatory Awareness: Familiar with SFDA, Ministry of Tourism, and Municipality compliance.

WORKING CONDITIONS

• Environment: 100% on-site restaurant-based.

• Schedule: Flexible, including weekends, holidays, and evenings.

• Physical Requirements: Standing and moving for extended periods.

• Travel: Limited, unless supporting other branches or events.