Restaurant Manager

• Lead the daily operation of the flagship front of house and the guest facing side of the kitchen from opening to close.
  
• Ensure consistent service standards presentation packaging and hygiene in line with The Dose Kitchen philosophy.
  
• Maintain and enforce SOPs across service hygiene food safety and presentation and flag gaps to the Head of Operations.
  
• Conduct regular floor walks and service audits to protect brand standards.
  

• Oversee opening and closing checklists par levels and stock counts and keep the outlet audit ready at all times.
  
• Manage the Foodics POS day to day: floor setup menu accuracy voids and discounts and end of day reconciliation.
  
• Run smooth well paced service during peak periods troubleshooting flow staffing and equipment issues as they arise.
  
• Coordinate closely with the kitchen team to protect speed quality and consistency.
  

• Lead schedule and develop the front of house team including supervisors team leaders and F&B service staff.
  
• Build the shift manning structure to match projections and protect service quality while managing labour cost.
  
• Run pre shift briefings set daily targets and hold the team to brand standards on service grooming and packaging.
  
• Drive on the job training and support role specific development for new and existing staff.
  
• Conduct performance reviews manage conduct fairly and support succession planning on the floor.
  
  

• Set the standard for hospitality on the floor and lead by example during peak service.
  
• Own guest satisfaction handle escalations with care and turn feedback into operational improvement.
  
• Protect the brand experience end to end including the wellness positioning that makes Dose distinct.
  

• Take ownership of the outlet P&L including revenue food cost beverage cost and labour.
  
• Monitor daily sales and margins identify trends and act on opportunities to grow revenue and protect cost.
  
• Manage waste portioning and stock control to keep food cost on target.
  

• Ensure full compliance with Dubai Municipality food safety and HACCP requirements.
  
• Enforce brand packaging and presentation standards without exception.
  
• Maintain health safety and licensing standards across the outlet.
  

• Report directly to the Head of Operations with operational summaries cost analysis and performance insights.
  
• Maintain open communication between head office and the outlet team.
  
• Document improvements incidents and innovations in Asana to inform brand wide strategies.
  
  

Requirements

• Minimum 3 years restaurant management experience in UAE ideally in premium wellness or high volume hospitality.
  
• Solid commercial understanding of P&L food cost and labour management.
  
• Hands on experience with a POS system (Foodics experience is a strong advantage).
  
• A genuine interest in health wellness longevity and functional food and the credibility to represent the brand.
  
• Track record of building training and retaining strong front of house teams.
  
• Fluent English (additional languages are an advantage)
  

Benefits

• Competitive Salary: Based on experience and role responsibilities
  
• Club Access: Full access to SEVEN Wellness Club facilities
  
• F&B Discount: 50% off all in-house food and beverage items at The Dose Kitchen
  
• Career Growth: Opportunities to grow across SEVENs expanding group of brands
  
• Supportive Culture: A team-oriented environment that values initiative professionalism and well-being