30 Restaurant Operations jobs in Bahrain

• Oversee all aspects of restaurant operations, including front-of-house and back-of-house.
• Manage, train, and mentor restaurant staff to ensure high performance and excellent customer service.
• Develop and implement operational strategies to improve efficiency and guest satisfaction.
• Monitor inventory, control food and labor costs, and manage vendor relationships.
• Ensure compliance with all health, safety, and sanitation regulations.
• Handle customer inquiries, feedback, and complaints in a professional and timely manner.
• Collaborate with the culinary team to maintain menu quality and consistency.
• Analyze sales data and operational reports to identify areas for improvement and growth.
• Schedule staff effectively to meet operational needs while controlling labor costs.
• Contribute to marketing and promotional efforts to drive business.

• Proven experience as a Restaurant Manager or in a similar leadership role.
• Strong understanding of restaurant operations, including P&L management, inventory control, and staff management.
• Excellent leadership, communication, and interpersonal skills.
• Ability to motivate and manage a diverse team.
• Knowledge of food safety and sanitation standards (e.g., HACCP).
• Proficiency in restaurant management software and POS systems.
• Bachelor's degree in Hospitality Management or a related field is a plus.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• A passion for exceptional food and guest service.
• Problem-solving aptitude and a proactive approach to challenges.

• Oversee all aspects of daily restaurant operations, ensuring smooth and efficient service delivery.
• Manage, train, and motivate front-of-house and back-of-house staff to maintain high performance standards.
• Develop and implement work schedules, ensuring adequate staffing levels for peak and off-peak periods.
• Ensure compliance with all health, safety, and sanitation regulations.
• Manage inventory, ordering of supplies, and cost control measures for food, beverages, and other operational necessities.
• Monitor food quality and presentation, ensuring consistency and adherence to menu standards.
• Handle customer inquiries, complaints, and feedback with professionalism and efficiency.
• Develop and implement marketing and promotional strategies to attract and retain customers.
• Manage the restaurant's budget, ensuring profitability and financial targets are met.
• Maintain positive relationships with suppliers and vendors.
• Contribute to menu development and planning.
• Implement operational improvements to enhance efficiency and guest experience.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent experience.
• Minimum of 5 years of progressive experience in restaurant management.
• Proven leadership and team management skills.
• Strong understanding of food and beverage operations, inventory control, and cost management.
• Excellent customer service and interpersonal skills.
• Knowledge of health and safety regulations in the food service industry.
• Proficiency in POS systems and restaurant management software.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem-solving and decision-making abilities.
• Passion for the hospitality industry and delivering exceptional dining experiences.
• Financial acumen and experience managing budgets.

• Oversee daily restaurant operations, ensuring smooth and efficient service delivery.
• Manage and mentor the restaurant team, including FOH and BOH staff, fostering a culture of excellence and teamwork.
• Develop and implement strategies to enhance customer satisfaction and loyalty.
• Control operational costs, including labor, inventory, and supplies, to achieve financial targets.
• Ensure compliance with all health, safety, and sanitation regulations.
• Manage inventory, ordering, and supplier relationships to maintain optimal stock levels and quality.
• Develop and execute marketing and promotional initiatives to drive business growth.
• Conduct regular performance reviews and provide ongoing training and development opportunities for staff.
• Handle customer inquiries, complaints, and feedback in a professional and timely manner.
• Collaborate with the executive chef and culinary team to maintain menu quality and consistency.

• Proven experience as a Restaurant Manager or Operations Manager, preferably in a high-volume establishment.
• Strong leadership and team management skills.
• In-depth knowledge of restaurant operations, including P&L management, inventory control, and staff scheduling.
• Excellent understanding of food and beverage operations, and relevant health and safety standards.
• Exceptional customer service and interpersonal skills.
• Ability to work under pressure and make sound decisions in a fast-paced environment.
• Proficiency in relevant restaurant management software.
• A passion for hospitality and a commitment to delivering exceptional dining experiences.
• Bachelor's degree in Hospitality Management or a related field is preferred.

• Manage all aspects of restaurant operations, including front-of-house service, kitchen operations, and bar management.
• Lead, train, and mentor a team of service staff, chefs, and support personnel, fostering a positive and productive work environment.
• Ensure the highest standards of food quality, presentation, and service delivery are consistently met.
• Oversee inventory management, including ordering, receiving, and controlling stock to minimize waste and maximize cost-efficiency.
• Develop and manage departmental budgets, P&L statements, and financial forecasts.
• Implement and enforce all health, safety, and hygiene regulations, ensuring compliance with local laws.
• Handle guest feedback, concerns, and complaints promptly and professionally, ensuring customer satisfaction.
• Collaborate with the Executive Chef on menu development and seasonal specials.
• Manage staff scheduling, payroll, and performance reviews.
• Implement strategies to increase revenue, guest satisfaction, and operational efficiency.
• Maintain positive relationships with suppliers and vendors.
• Conduct regular operational assessments and implement corrective actions as needed.
• Uphold the restaurant's brand identity and service philosophy in all interactions.

• Proven experience of at least 5 years in a senior management role within the hospitality industry, preferably in fine dining or high-volume restaurants.
• Strong understanding of restaurant operations, including FOH, BOH, and bar management.
• Excellent leadership, team management, and motivational skills.
• Proficiency in P&L management, budgeting, and financial reporting.
• Knowledge of food safety standards and local health regulations.
• Exceptional customer service and problem-solving abilities.
• Strong communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Experience with POS systems and inventory management software.
• A passion for food, wine, and delivering memorable guest experiences.

Responsibilities include:

• Overseeing daily operations
• Enhancing employee productivity and professional development
• Managing recruitment and training new employees
• Ensuring all staff complies with health and safety regulations
• Supervising shifts
• Training new and current employees
• Maximizing customer satisfaction and responding to customer complaints
• Tracking employee work hours and recording payroll data
• Appraising staff performance and providing feedback
• Interviewing and recruiting new employees
• Managing daily front- and back-of-house restaurant operations
• Ensuring all cashouts are completed correctly at the end of the day
• Maintaining safety and food quality standards
• Create reports on weekly, monthly, and annual revenues and expenses
• Controlling operational costs and finding ways to reduce waste
• Reviewing product quality and researching new vendors
• Finding creative solutions when issues arise

Job Qualifications:

• Prior experience as a restaurant manager or supervisor
• Excellent leadership and communication skills
• Strong desire to create high-quality dining experiences

We are looking to hire a customer-oriented Floor Supervisor to ensure that all restaurant operations run smoothly.

Restaurant Supervisor Responsibilities:

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Reviewing customer surveys to develop and implement ways to improve customer service.

Restaurant Supervisor Requirements:

• Bachelor's degree in business administration or hospitality.
• Proven experience working as a supervisor in the hospitality industry.
• The ability to work in a fast-paced environment.

willing to join immediately

We are looking for an experienced and motivated Restaurant Supervisor to oversee the daily operations of our restaurant and ensure an exceptional dining experience for every guest. The ideal candidate will have strong leadership skills, a passion for hospitality, and the ability to manage both staff and service standards efficiently.

Key Responsibilities

• Supervise and coordinate the daily restaurant operations, including staff, service, and cleanliness.
• Ensure high standards of food quality, service, and guest satisfaction are consistently maintained.
• Train, guide, and motivate service staff to deliver professional and courteous service.
• Oversee opening and closing duties, ensuring all checklists are completed.
• Manage table reservations, seating arrangements, and guest flow.
• Handle guest inquiries, complaints, or feedback promptly and professionally.
• Monitor and control operational costs, wastage, and stock levels.
• Ensure compliance with health, hygiene, and safety regulations.
• Coordinate with kitchen, bar, and purchasing departments to maintain smooth operations.
• Prepare daily sales reports and assist in staff scheduling.

Requirements

• Diploma or degree in Hospitality Management or a related field.
• Minimum 2–4 years of experience in a restaurant or hotel, with at least 1 year in a supervisory role.
• Strong leadership and communication skills.
• Excellent customer service and problem-solving abilities.
• Ability to work under pressure and manage a diverse team.
• Good computer literacy (POS systems, MS Office).
• Flexible to work on shifts, weekends, and holidays.

Job Type: Full-time