Restaurant Manager - Outlet Operations
Posted date [2026-07-28]
(ID: 48717)
 |
For more than half a century, Accor has been continuously reinventing the hospitality business by making daring moves and challenging the status quo. Innovation, adaptability, and resilience are part of our DNA. Hand in hand with our partners, owners and all stakeholders, we anticipate and respond to global shifts and clients’ evolving needs, fostering growth and building value while honoring our responsibility and working in harmony with our commitment to a sustainable future.... |
Job Description and Requirements
Restaurant Manager - Outlet OperationsJob Snapshot
Role: Restaurant Manager - Outlet Operations
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Restaurant Management
Experience: 7-8 years in a 4-5 star hotel
Job Type: Full-time
Position Overview
Accor has an opening for a Restaurant Manager - Outlet Operations in Dubai, United Arab Emirates, within the Hospitality industry. This leadership role is responsible for revenue delivery, cost control, restaurant service, workforce planning, guest satisfaction and the commercial development of the outlet.
Role Context
The Restaurant Manager directs the complete front and back of house operation while supporting the Director of Food and Beverage with budgeting, forecasting and business planning. The position requires visible leadership during service, close coordination with culinary and support departments, and consistent attention to profitability, operating standards and team development.
Key Responsibilities
* Contribute to the annual operating budget, including projected revenue,
expenses, equipment and supply requirements.
* Achieve monthly food and beverage revenue forecasts while controlling operating expenses.
* Manage the restaurant according to its approved concept, service standards and departmental procedures.
* Remain visible throughout meal periods and provide operational support during peak service.
* Allocate responsibilities to employees and review their performance at appropriate intervals.
* Conduct daily pre-shift briefings covering menu knowledge, preparation priorities and service expectations.
* Establish par-stock levels and ensure sufficient operating equipment and supplies are available.
* Complete monthly, quarterly, semiannual and annual inventories of equipment and outlet supplies.
* Control the requisitioning, storage, movement and proper use of restaurant assets.
* Coordinate inventory checks with the Back of House Manager and Chief Steward.
* Work closely with culinary and beverage teams to maintain product quality and service consistency.
* Resolve guest complaints, requests and enquiries with professionalism and appropriate follow-up.
* Build relationships with guests and help maintain accurate preference and visit histories.
* Monitor cashiering practices and ensure outlet financial procedures are followed.
* Study market demand, dining trends, competitor menus and comparable restaurant products.
* Collaborate with the Chef de Cuisine on menu specials and targeted promotional opportunities.
* Develop sales initiatives, restaurant promotions and monthly concierge engagement activities.
* Support advertising plans, marketing briefs and annual outlet marketing activities.
* Maintain operating manuals, opening and closing procedures, outlet policies, menus and pricing structures.
* Prepare monthly outlet, training and performance reports for the Food and Beverage Office.
* Produce weekly rosters based on forecasted demand and submit schedules to Human Resources.
* Maintain outlet records, logbooks, bulletin boards and guest or employee incident reports.
* Coordinate cleaning schedules with Stewarding and Housekeeping for front and back of house areas.
* Submit repair and maintenance work orders to protect outlet presentation and functionality.
* Organize training sessions, develop departmental trainers and assign coaching responsibilities.
* Conduct employee performance appraisals and identify talented team members for future advancement.
Ideal Profile
The successful candidate will hold a diploma or degree in vocational hospitality and bring 7-8 years of restaurant or food and beverage experience within a 4-5 star hotel. The role requires confident leadership, commercial awareness and the ability to balance guest-facing service with reporting, inventory, staffing and financial responsibilities.
Skill Set
* Restaurant and outlet management
* Revenue forecasting and expense control
* Annual budgeting and business planning
* Food and beverage service standards
* Inventory and par-stock management
* Workforce scheduling and labour planning
* Menu analysis and competitor research
* Restaurant sales and promotional planning
* Cashiering and financial procedure control
* Guest complaint resolution
* Performance appraisal and talent development
* Training coordination and team coaching
* Point-of-sale and outlet reporting systems
* Maintenance and cleaning coordination
* Cross-department operational communication
Why Join Us
This position offers the opportunity to manage a high-profile restaurant operation while developing broader commercial and leadership capabilities. Accor provides discounted hotel rates through its employee benefit card, structured learning through its Academies, international career mobility and participation in corporate social responsibility initiatives.
About the Company
Accor is an international hospitality group with hotel brands and properties across global markets. Its workplace culture supports continuous learning, internal career progression and responsible hospitality while giving operational leaders opportunities to grow across different properties.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Restaurant Management
Salary: 10000-15000
Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
* Achieve monthly food and beverage revenue forecasts while controlling operating expenses.
* Manage the restaurant according to its approved concept, service standards and departmental procedures.
* Remain visible throughout meal periods and provide operational support during peak service.
* Allocate responsibilities to employees and review their performance at appropriate intervals.
* Conduct daily pre-shift briefings covering menu knowledge, preparation priorities and service expectations.
* Establish par-stock levels and ensure sufficient operating equipment and supplies are available.
* Complete monthly, quarterly, semiannual and annual inventories of equipment and outlet supplies.
* Control the requisitioning, storage, movement and proper use of restaurant assets.
* Coordinate inventory checks with the Back of House Manager and Chief Steward.
* Work closely with culinary and beverage teams to maintain product quality and service consistency.
* Resolve guest complaints, requests and enquiries with professionalism and appropriate follow-up.
* Build relationships with guests and help maintain accurate preference and visit histories.
* Monitor cashiering practices and ensure outlet financial procedures are followed.
* Study market demand, dining trends, competitor menus and comparable restaurant products.
* Collaborate with the Chef de Cuisine on menu specials and targeted promotional opportunities.
* Develop sales initiatives, restaurant promotions and monthly concierge engagement activities.
* Support advertising plans, marketing briefs and annual outlet marketing activities.
* Maintain operating manuals, opening and closing procedures, outlet policies, menus and pricing structures.
* Prepare monthly outlet, training and performance reports for the Food and Beverage Office.
* Produce weekly rosters based on forecasted demand and submit schedules to Human Resources.
* Maintain outlet records, logbooks, bulletin boards and guest or employee incident reports.
* Coordinate cleaning schedules with Stewarding and Housekeeping for front and back of house areas.
* Submit repair and maintenance work orders to protect outlet presentation and functionality.
* Organize training sessions, develop departmental trainers and assign coaching responsibilities.
* Conduct employee performance appraisals and identify talented team members for future advancement.
Ideal Profile
The successful candidate will hold a diploma or degree in vocational hospitality and bring 7-8 years of restaurant or food and beverage experience within a 4-5 star hotel. The role requires confident leadership, commercial awareness and the ability to balance guest-facing service with reporting, inventory, staffing and financial responsibilities.
Skill Set
* Restaurant and outlet management
* Revenue forecasting and expense control
* Annual budgeting and business planning
* Food and beverage service standards
* Inventory and par-stock management
* Workforce scheduling and labour planning
* Menu analysis and competitor research
* Restaurant sales and promotional planning
* Cashiering and financial procedure control
* Guest complaint resolution
* Performance appraisal and talent development
* Training coordination and team coaching
* Point-of-sale and outlet reporting systems
* Maintenance and cleaning coordination
* Cross-department operational communication
Why Join Us
This position offers the opportunity to manage a high-profile restaurant operation while developing broader commercial and leadership capabilities. Accor provides discounted hotel rates through its employee benefit card, structured learning through its Academies, international career mobility and participation in corporate social responsibility initiatives.
About the Company
Accor is an international hospitality group with hotel brands and properties across global markets. Its workplace culture supports continuous learning, internal career progression and responsible hospitality while giving operational leaders opportunities to grow across different properties.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Restaurant Management
Salary: 10000-15000
Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
