Key Responsibilities:

• Oversee the daily front-of-house restaurant operations.
• Lead, coach, and motivate the service team to deliver exceptional customer experiences.
• Ensure smooth coordination between the dining area and kitchen.
• Handle guest inquiries and resolve complaints professionally.
• Monitor service quality, cleanliness, and compliance with company standards.
• Conduct staff briefings, training, and performance monitoring.
• Support sales growth while maintaining operational efficiency.
• Ensure compliance with food safety, hygiene, and health regulations.

Requirements:

• 3–5 years of restaurant experience, including at least 2 years in a supervisory or floor management role.
• Strong leadership, communication, and customer service skills.
• Ability to work in a fast-paced environment.
• Knowledge of POS systems and restaurant operations.
• Fluent in English (Arabi...