Restaurant Manager

Restaurant Manager - Kite and Beach Club – El Gouna Egypt

Introduction

We require a Restaurant Manager to run the restaurant and alcoholic bar at a Kite & Beach Club in El Gouna, Egypt . The Restaurant Manager is responsible for the overall management and operation of a food and beverage section of the business.

Key Responsibilities are as follows:

Operational Management:

• Oversee the day-to-day operations of the restaurant.
• Maintaining consistency in service quality throughout the day.
• Ensure that both areas meet health and safety regulations, maintaining cleanliness and proper organization.
• Manage opening and closing duties, handling cash and systems, and coordinating staff.

Team Leadership & Development:

• Lead, train, and manage a diverse team of employees, including waitstaff, kitchen staff, baristas, and sommeliers.
• Provide ongoing coaching and development to staff, particularly in areas such as customer service, upselling, and etiquette.
• Create schedules and ensure that the restaurant is appropriately staffed during peak times
• Foster a positive, efficient work environment that motivates staff and minimizes turnover.

Guest Relations & Experience:

• Create a positive and welcoming atmosphere for the guests
• Ensure that both guests receive excellent service tailored to their expectations - quick, casual service.
• Manage customer feedback, resolve complaints professionally, and anticipate guest needs to enhance their experience.
• Build long-term relationships with repeat guests, handling VIP or high-profile guests with care and professionalism.
• Manage reservations and accommodate guest preferences to ensure optimal seating arrangements.

Financial & Inventory Control:

• Monitor restaurant expenses, including food costs, staffing, and inventory, ensuring profitability
• Maintain inventory for both food and beverages, ensuring stock levels are appropriate without overstocking.
• Collaborate with suppliers to negotiate favorable pricing and ensure a consistent supply of high-quality ingredients.
• Review and analyze financial reports regularly to identify trends and areas for improvement.

Menu & Culinary Coordination:

• Work with chefs and kitchen staff to create a diverse menu that balances the needs of the customer
• Regularly update the menu to reflect seasonal changes, customer preferences, and new culinary trends.
• Oversee the execution of food and beverage quality, ensuring that every dish served meets the restaurant’s high standards for both quality and presentation.

Marketing & Promotion:

• Develop marketing strategies to attract and retain  
• Promote special events, seasonal menus, or new dishes through social media, partnerships, and in-house promotions.
• Organize events or experiences, such as wine tastings or brunch specials, to attract diverse clientele.

Compliance & Reporting:

• Ensure the restaurant complies with local regulations, including licensing, health codes, and employee safety.
• Submit regular performance reports to senior management, detailing financial performance, customer satisfaction, and operational improvements.