292 Restaurant jobs in the United Arab Emirates

Welcome to Apt Resources, a renowned recruitment company that puts its clients and candidates first. We are currently seeking a friendly and professional Restaurant Captain to join the team of our client who runs a group of award-winning restaurants in Dubai and help create a memorable dining experience for their guests. In this role, you will have the opportunity to showcase your leadership skills and contribute to the success of our restaurant.

• Create a warm and welcoming environment for guests
• Train, supervise, and mentor restaurant staff
• Manage inventory and order supplies when necessary
• Maintain a clean and organized restaurant
• Monitor guest satisfaction and address any issues
• Ensure compliance with local health and safety regulations
• Conduct performance evaluations for restaurant staff

• At least 5 years of experience in the hospitality industry
• Experience in a leadership role
• In-depth knowledge of food and beverage service
• Excellent communication and interpersonal skills
• Ability to multitask and work well under pressure
• Strong problem-solving skills
• Flexibility to work weekends and holidays when necessary

AED 3000, Food allowance 350 to 500 (Service charge Avg) 600-800, Credit card tips, free accommodation, transport, uniforms, health insurance, air ticket once every two years, and paid leave as per UAE laws.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

Job Description - Restaurant Manager (RES00044)

RES00044

• Recruit, train, motivate and evaluate his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
• Oversee the food preparation/presentation process, ensuring high-quality items and conformity with the set standards and techniques of the brand’s food specifications.
• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis.
• Ensure the effective implementation of service standards and operational procedures as per the brand set guidelines, in addition to health and safety regulations.
• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them.
• Greet customers when needed, guarantee them an excellent dining experience and handle their complaints appropriately.
• Promote, negotiate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders.
• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget.

• Bachelor’s Degree or equivalent in Hospitality Management.
• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role.
• Fluency in English; Arabic is a major plus.
• Proficiency in MS Office.
• Commercial Understanding: level 3.
• Customer Focus: level 4.
• Decision Making: level 3.
• Developing and Motivating Others: level 4.

As a Captain at our prestigious restaurant, you will be the leader of our front-of-house team, orchestrating a seamless dining experience for our guests. Your command over the service will be evident as you coordinate staff, ensure top-notch customer service, and maintain the flow of the dining room with precision. This dynamic role requires both leadership and charm, aiming to impress our guests with excellence in service. If you are passionate about hospitality and have a flair for managing a team, we invite you to lead our restaurant to new heights and leave an indelible impression on our discerning clientele.

As a Captain at our prestigious restaurant, you will be the leader of our front-of-house team, orchestrating a seamless dining experience for our guests. Your command over the service will be evident as you coordinate staff, ensure top-notch customer service, and maintain the flow of the dining room with precision. This dynamic role requires both leadership and charm, aiming to impress our guests with excellence in service. If you are passionate about hospitality and have a flair for managing a team, we invite you to lead our restaurant to new heights and leave an indelible impression on our discerning clientele.

• Lead the front-of-house team to deliver outstanding service to guests.
• Coordinate table assignments and manage the seating arrangement efficiently.
• Oversee the daily operations of the dining area to ensure an optimal flow.
• Assist with the training and development of new and existing restaurant staff.
• Address and resolve guest concerns promptly and effectively to ensure satisfaction.
• Provide informed recommendations on the menu, including specials and wine pairings.
• Ensure compliance with health and safety regulations at all times.
• Maintain cleanliness and organization of dining areas and service stations.
• Communicate effectively with kitchen staff to ensure timely and accurate orders.
• Monitor inventory levels and coordinate with management for supplies and equipment.
• Prepare and file daily reports on service performance and guest feedback.
• Foster a positive and collaborative team environment within the restaurant.

• Proven experience as a Captain or similar role in hospitality management.
• Excellent leadership and team management skills are essential for this position.
• Strong customer service skills with a focus on exceeding expectations.
• Ability to multitask and work efficiently in a fast-paced environment.
• Exceptional communication skills, both oral and written, are required.
• A keen eye for detail and a commitment to high-quality service standards.
• Knowledge of dining service operations and regulations is advantageous.

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