Key Responsibilities:

1. Operational Excellence:

o Oversee daily restaurant operations, including dining services, kitchen, bar and support

functions.

o Optimize workflow and resource allocation for peak performance

o Leverage technology for operational improvements, such as digital ordering systems,

inventory management software, or customer relationship management (CRM) tools.

o Ensure compliance with industry regulations and company policies.

2. Business and Financial Management:

o Develop and monitor budgets, ensuring profitability and cost control.

o Develop sales and profit improvement strategies, including pricing analysis and promotional

activities, to ensure financial targets are met or exceeded.

o Regularly assess operational costs (food, labor, supplies) to improve profit margins while

maintaining quality and guest satisfaction.

o Manage vendor relationships to maintain premium ingredients and supplies.

3. Marketing and Growth:

o Collaborate with Marketing team and Implement brand-building strategies to enhance

restaurant’s visibility across local and international markets.

o Develop digital and social media strategy like online presence, social media campaigns,

website content and digital advertising.

o Focus on Customer Experience innovation such as Launch creative events, promotions, and

seasonal offerings to engage guests and enhance brand loyalty.

o Collaborate with marketing teams for targeted campaigns, leveraging Yas Island’s tourism

and event-driven traffic to drive repeat business.

4. Strategic Planning and Growth:

o Develop and execute long-term growth strategies to position restaurant as a leader on Yas

Island and within the Abu Dhabi F&B scene.

o Identify new business opportunities such as catering, private events, or partnerships to

expand the brand’s reach.

o Responsible for innovation and product development-development of new menu offerings,

seasonal promotions, and exclusive experiences that enhance the guest experience and

attract new customers.

o Foster a culture of creativity in the kitchen and service areas to keep the concept fresh and

exciting.

5. Team Management:

o Foster a positive work environment that promotes employee motivation, satisfaction, and

retention.

o Recruit, train, and lead a diverse team of hospitality professionals.

o Continuously assess skill gaps and implement targeted training programs to ensure

professional development and enhance team performance.

o Address and resolve any employee conflicts or concerns promptly, maintaining a harmonious

and productive work environment.

Skills

• Strong leadership, motivational, and people skills
• Hands-on expertise in financial management pertaining to the restaurant business.
• Proficient in explaining the details of a dish, including the ingredients, content, and taste.
• Professional education in Administration, Hotel Management, or any relevant domain.