About the job

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Summary

At The Royal Stables Private Members Club in Abu Dhabi, we are looking for an accomplished and commercially minded Specialty Restaurant Manager to lead a distinctive dining concept and deliver exceptional experiences for our members and guests. The role combines refined service leadership, culinary collaboration, team development, and commercial performance to establish the restaurant as a signature dining destination within the Club.

Key Responsibilities

• Lead all aspects of daily restaurant operations, ensuring exceptional service, product quality, and operational excellence.
• Create personalized dining experiences by building strong member relationships, recognizing preferences, and anticipating individual needs.
• Lead, coach, and develop the restaurant team, fostering a culture of accountability, engagement, and service excellence.
• Collaborate closely with Culinary and Beverage teams to enhance menus, service concepts, and the overall dining experience.
• Drive restaurant performance through revenue optimization, upselling, cost management, productivity, and effective resource planning.
• Monitor member feedback and dining trends, translating insights into meaningful service and operational improvements.
• Manage reservations, table utilization, staffing, inventory, and operational requirements to optimize service flow and performance.
• Ensure compliance with food safety, hygiene, health and safety, licensing, and established Club standards.
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