What Jobs are available for Restaurant Industry in Bahrain?

Job purpose:

The Restaurant Manager is responsible for overseeing both back and front of house operations, manages the customer experience, ensures profitability, and efficiently handles daily cooking and catering services

Responsibilities

• Oversee the food preparation and presentation process to ensure the production of high-quality items that adhere to the brand's food specifications, standards, and techniques, aiming to meet or exceed customer expectations.
• Analyze monthly P&L statements, providing explanations as needed, and set monthly and daily sales goals, taking proactive actions to achieve them. Interpret commercial data and offer insights and recommendations on trends.
• Adhere to all cash management and register policies, ensuring that staff follow proper cash-handling procedures.
• Ensure meticulous adherence to brand service standards, operational procedures, and health and safety regulations, leveraging deep knowledge of organizational policies and regulatory codes. Promote a safe and environmentally responsible workplace environment.
• Manage end-of-month inventory, oversee food costs for the brand's outlet, and compare them to the operational budget to ensure effective control.
• Ensure a superb dining experience by welcoming and assisting customers as needed, and effectively address and resolve any customer complaints promptly and professionally.
• Promote and facilitate catering orders for banquets and takeaways, managing custom requests, and coordinating with relevant teams for special deliveries.
• Examine and submit the wastage sheet, sales report, logbook, and requisition forms to relevant stakeholders for review.
• Recruit, train, motivate, and evaluate the team to ensure that the department has the necessary skill base, and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.

Qualifications

• Seven to nine years of experience in F&B Operations, or a similar role
• Three years of experience in a managerial role
• Bachelor's degree in Hospitality Management, or a related field
• Fluency in English, Arabic is a plus

Azadea Group is an Equal Employment Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.

Join Our Team at Pasta Express

Your next leadership opportunity is served

Are you a passionate leader with a taste for Italian cuisine and excellence in hospitality?

We're looking for an experienced Restaurant Manager to bring energy, creativity, and leadership to our team at Pasta Express.

What We're Looking For:

Currently residing in Bahrain

Minimum 4 years' experience as a Restaurant Manager

Deep knowledge of Italian cuisine & restaurant operations

A true people person — great with teams and guests alike

At Pasta Express, we believe great food starts with great people.

If you're ready to grow your career with a dynamic and fast-moving brand — we'd love to hear from you

Send your CV to:

Email Subject: Restaurant Manager – Bahrain

Job Type: Full-time

willing to join immediately

We are seeking a dynamic and experienced Restaurant Manager to lead our restaurant operations, ensure outstanding guest experiences, and achieve business goals. The ideal candidate will oversee daily activities, manage the team, control costs, and maintain high service and food quality standards in line with the company's hospitality values.

Key Responsibilities1. Operational Management

• Oversee all day-to-day restaurant operations to ensure smooth and efficient service.
• Ensure food quality, presentation, and service standards meet company expectations.
• Manage staff schedules, attendance, and performance.
• Monitor cleanliness, hygiene, and safety across all restaurant areas.
• Coordinate with kitchen, bar, and purchasing departments to ensure smooth workflow.

2. Financial & Cost Control

• Prepare and monitor daily sales reports, budgets, and profit targets.
• Control operating costs, wastage, and inventory to maximize profitability.
• Ensure accurate cash handling, billing, and POS operations.

3. Guest Relations

• Maintain a strong guest-focused approach, ensuring satisfaction at all times.
• Handle guest feedback, complaints, or special requests in a timely and professional manner.
• Build and maintain relationships with regular guests and VIP clients.

4. Staff Management & Training

• Recruit, train, and mentor restaurant staff and supervisors.
• Conduct daily briefings, performance evaluations, and on-the-job training.
• Promote teamwork, motivation, and a positive work environment.

5. Administration & Compliance

• Ensure compliance with health, safety, and food hygiene regulations.
• Oversee maintenance of restaurant equipment and facilities.
• Maintain accurate records and documentation as per company policy.

Requirements

• Bachelor's degree or diploma in Hospitality Management or related field.
• Minimum 3–5 years of experience in a supervisory or managerial role in restaurants or hotel F&B operations.
• Strong leadership, communication, and organizational skills.
• Excellent knowledge of restaurant service standards and guest relations.
• Sound financial acumen with experience in budgeting and cost control.
• Proficient in MS Office and POS systems.
• Flexible to work evenings, weekends, and holidays.

Job Type: Full-time

Job Summary

We are seeking an experienced and dynamic Restaurant Manager to oversee the daily operations of our restaurant, ensuring exceptional guest experiences and efficient management of staff, service, and resources. The ideal candidate will be a hands-on leader with strong operational expertise, excellent customer service skills, and the ability to drive both service quality and profitability.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and high customer satisfaction.
• Lead, train, and manage front-of-house and back-of-house staff.
• Monitor and maintain service quality, food safety, hygiene, and health standards.
• Handle guest feedback, resolve complaints promptly, and ensure a positive dining experience.
• Manage scheduling, payroll, and staff performance evaluations.
• Monitor inventory, control costs, and work with suppliers to ensure timely procurement.
• Track and analyze financial performance (sales, P&L, budgets) and implement strategies to maximize revenue.
• Ensure adherence to company policies, SOPs, and brand standards.
• Support in planning and executing promotions, events, and marketing initiatives.
• Coordinate with the kitchen team to maintain menu quality, consistency, and timely service.
• Maintain compliance with local labor, health, and safety regulations.

Qualifications & Requirements

• Bachelor's degree or diploma in Hospitality Management, Business Administration, or related field.
• 3–5 years of experience in restaurant or F&B management (preferably in fine dining).
• Strong leadership and people management skills.
• Excellent customer service and communication abilities.
• Good financial acumen with experience in budgeting, P&L, and cost control.
• Knowledge of food safety, hygiene, and local F&B regulations.
• Proficiency in MS Office and restaurant management/POS systems.
• Ability to thrive in a fast-paced environment and handle pressure effectively.

Job Type: Full-time

· Provide effective leadership to the team and oversee the Restaurant Operations during operating hours.

· Ensure the Restaurant is optimally manned to meet business demands.

· Liaise with the Chef for the procurement of supplies, storage and preparation of all menu items.

· Ensure all Safety and Hygiene standards are followed in the Kitchen, Back Areas and Dining Room.

· Ensure timely service to all customers in the restaurant. Monitor the service team performance levels. Interact with all Customers and track customer satisfaction through Call backs and comment forms.

· Track Sales to meet monthly Budgets. Take action as and when required to meet monthly targets.

· Liaise with local authorities to ensure compliance with local health and safety standards.

· Provide feedback to the Ops Manager

· on Store performance, Market Trends and Conditions.

· Prepare and submit all reports as required by Management.

· Responsible for maintaining COS, wastage within pre determined levels.

· Monitor staff daily performance. Ensure all staff are following house rules as laid out by the Management.

· Report all incidents pertaining to customers and staff to the management.

· Initiate disciplinary proceeding when necessary, in co-ordination with the line manager and HR.

· Update performance appraisals annually.

· Attend all Management meetings when required.

Job Types: Full-time, Permanent

• Manage day-to-day restaurant operations, ensuring efficiency and profitability.
• Lead, train, and motivate a team of front-of-house and back-of-house staff.
• Develop and implement strategies to enhance customer satisfaction and loyalty.
• Monitor and control inventory levels, minimizing waste and maximizing profitability.
• Manage the restaurant's budget, including labor costs, food costs, and operational expenses.
• Ensure compliance with all health, safety, and sanitation regulations.
• Oversee menu planning, pricing, and promotional activities.
• Handle customer inquiries, complaints, and feedback in a professional and timely manner.
• Foster a positive and collaborative team culture.
• Continuously evaluate and improve operational processes and service standards.
• Conduct regular performance reviews and provide ongoing coaching to staff.
• Manage relationships with suppliers and vendors.
• Analyze sales data and financial reports to identify areas for improvement.
• Ensure the restaurant maintains its brand reputation and standards.
• Plan and execute special events and promotions.

• Minimum of 3-5 years of experience in restaurant management or a supervisory role in the hospitality industry.
• Proven ability to manage staff, control costs, and drive revenue growth.
• Excellent leadership, communication, and interpersonal skills.
• Strong understanding of food and beverage operations, inventory management, and cost control.
• Knowledge of health and safety regulations in the food service industry.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in POS systems and restaurant management software.
• A passion for providing outstanding customer service.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field is a plus.
• Strong problem-solving and decision-making abilities.
• Ability to remain calm and effective under pressure.

• Oversee daily restaurant operations, ensuring smooth and efficient service delivery.
• Manage, train, schedule, and motivate front-of-house and back-of-house staff.
• Ensure high standards of customer service and guest satisfaction.
• Manage inventory, including food and beverage ordering, receiving, and stock rotation.
• Control operational costs, including labor and food costs, to meet budgetary targets.
• Implement and enforce restaurant policies and procedures.
• Handle customer feedback and resolve any issues or complaints promptly and professionally.
• Collaborate with the kitchen team to ensure menu quality and consistency.
• Maintain a safe and sanitary work environment, ensuring compliance with health and safety regulations.
• Monitor sales performance and implement strategies to increase revenue.
• Develop and execute marketing initiatives to attract and retain customers.
• Contribute to strategic planning and menu development discussions.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent experience.
• Minimum of 4 years of progressive experience in restaurant management, with a proven track record of success.
• Strong knowledge of restaurant operations, including F&B management, staff supervision, and customer service.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage effectively in a hybrid work environment.
• Proficiency in restaurant management software and point-of-sale (POS) systems.
• Strong problem-solving and decision-making abilities.
• Experience in budget management and cost control.
• Passion for hospitality and delivering exceptional guest experiences.
• Flexibility to work evenings, weekends, and holidays as needed.