Requirements
Requirements2–3+ years in restaurant or café operations, at least 1 year in a supervisory roleStrong leadership and people skills; able to manage a team under pressureFluent Arabic; working English is a plusSolid understanding of food safety and hygiene practicesComfortable with POS systems and basic reportingFlexible with evenings, weekends, and holidaysHigh school diploma minimum; hospitality qualification preferred
Description
Role summaryRun the daily floor operations of the restaurant, leading the service team to deliver a fast, warm, and consistent DipnDip guest experience while protecting brand standards, hygiene, and profitability.Reports to: Restaurant/Branch ManagerKey responsibilitiesOpen and close the restaurant; oversee shift readiness, staffing levels, and section assignmentsLead, coach, and schedule waiters, hosts, and baristas; run daily briefings and monitor performanceOwn the guest experience: greet and manage the room, handle complaints on the spot, monitor table turnaround and service timingCoordinate between kitchen, dessert bar, and floor to keep order accuracy and ticket times on targetEnforce food safety, hygiene, and cleanliness standards across the dining area and service stationsMonitor stock of floor supplies, coordinate inventory needs, and control waste and breakagesOversee cash handling, POS accuracy, end-of-shift reconciliation, and daily sales reportingEnsure menu presentation, plating, and brand standards are consistently appliedTrain new hires and support recruitment as the team grows