Please note this position is based in Kuwait. All relocation costs will be covered. The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring high standards of service, food quality, customer satisfaction, staff performance, and profitability. This role requires strong leadership, operational excellence, and the ability to create a positive guest and employee experience. 2. Key Responsibilities A. Operational Management Oversee and manage all restaurant operations to ensure efficiency and compliance with company standards. Ensure cleanliness, organization, and maintenance of the restaurant, including dining area, kitchen, and storage. Monitor inventory levels; coordinate ordering and receiving of supplies. Maintain food safety, hygiene, and health regulations at all times. Implement and follow standard operating procedures (SOPs). B. Financial Management Achieve revenue and profitability targets. Monitor daily sales and control operational costs (labor, waste, inventory, utilities). Prepare financial reports including sales summaries, cost analysis, and performance metrics. Manage cash handling procedures and ensure compliance with financial policies. C. Customer Service Ensure exceptional customer service and guest satisfaction. Handle customer complaints and resolve issues promptly and professionally. Maintain a strong presence in the dining area during peak times. D. Staff Leadership & Development Recruit, train, supervise, and evaluate restaurant staff. Develop staff schedules and ensure adequate coverage. Conduct regular team meetings and training to enhance skills and knowledge. Foster a positive work environment that encourages teamwork, development, and performance excellence. E. Compliance & Safety Ensure all operations comply with local laws and company regulations. Maintain health, safety, and sanitation standards. Conduct regular inspections and ensure corrective actions are taken as needed. 3. Qualifications & Experience Bachelor’s degree in Hospitality Management or related field preferred. Minimum 3–5 years of restaurant management experience, preferably in a high-volume environment. Strong leadership and team-management skills. Excellent knowledge of food safety, hygiene, and quality standards. Proven ability to manage budgets, analyze financial reports, and control costs. Strong customer service orientation and problem-solving skills. Ability to work flexible hours, including evenings, weekends, and holidays. 4. Skills & Competencies Leadership & People Management – Ability to motivate, mentor, and supervise staff. Communication Skills – Effective verbal and written communication with guests and staff. Operational Excellence – Strong attention to detail and ability to optimize operations. Financial Acumen – Understanding of cost control, budgeting, and revenue management. Customer Focus – Passion for delivering exceptional guest experiences. Time Management – Ability to prioritize tasks and manage workflows efficiently. 5. Working Conditions Full-time role with shifting schedules based on operational needs. Fast-paced, guest-focused environment. Company-provided housing and transportation.

Duties: Capable of running service Understand the food that is being served. Train and roster their staff compliment. The Manager will be responsible for managing the following departments: Waiters / Runners / Baristas / Cleaners / Reception & hostesses Requirements: Grade 12 At least 2 years running a busy restaurant or bar A formal Certificate or Diploma would be an advantage Financial and management skills Flexible and able to work hospitality hours. Must be a team leader and excellent with staff Must have the ability to manage and lead a team Must be well groomed, reliable, courteous and flexible Ability to multi-task and work under pressure Problem-solving and attention to detail Charismatic