Restaurant Manager at SPF Foods Restaurant LLC
Dubai, , United Arab Emirates -
Full Time


Start Date

Immediate

Expiry Date

29 Nov, 25

Salary

0.0

Posted On

29 Aug, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Quality, P&L Management, Customer Experience, Cost Control, Leadership

Industry

Restaurants

Description

Restaurant Manager – The Monk (SPF Foods Restaurants LLC )
Location: Dubai
SPF Foods, the company behind The Monk restaurant brand, is looking for a dynamic Restaurant Manager to oversee daily operations, drive growth, and ensure consistent customer service and food quality across our outlets.

Key Responsibilities

  • Lead FOH & BOH recruitment, training, and performance management.
  • Implement SOPs, service manuals, and monthly performance reviews.
  • Drive sales growth through upselling, cross-selling & promotions.
  • Ensure compliance with HACCP, HSE, and sustainability practices.
  • Standardize menus, recipes, and quality control across outlets.
  • Manage vendor negotiations, inventory & cost control.
  • Oversee new unit openings, expansion, and budget planning.
  • Foster a strong company culture and mentor team leaders.

Requirements

  • 5+ years of F&B / hospitality operations experience (multi-unit preferred) in UAE.
  • Strong knowledge of restaurant operations, HSE & HACCP compliance.
  • Proven track record in leadership, cost control & P&L management.
  • Excellent communication and negotiation skills.
  • Passion for food quality, customer experience & innovation.

What We Offer

  • Competitive salary + performance incentives.
  • Leadership role in a fast-growing restaurant brand.
  • Opportunities for career growth and expansion projects.

Job Types: Full-time, Permanent
Pay: From AED4,000.00 per month

Ability to commute/relocate:

  • Dubai: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

  • Must have driving license
Responsibilities
  • Lead FOH & BOH recruitment, training, and performance management.
  • Implement SOPs, service manuals, and monthly performance reviews.
  • Drive sales growth through upselling, cross-selling & promotions.
  • Ensure compliance with HACCP, HSE, and sustainability practices.
  • Standardize menus, recipes, and quality control across outlets.
  • Manage vendor negotiations, inventory & cost control.
  • Oversee new unit openings, expansion, and budget planning.
  • Foster a strong company culture and mentor team leaders
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