وظائف مطاعم في مصر

<p>WE'RE HIRING | SUPERVISOR</p><p>Young male graduates only... No student hiring available</p><p>Work location: Maadi – Road 9</p><p>No accommodation provided for non-residents; preference given to those living in or near Maadi</p><p>&nbsp;</p><p>- Experience in restaurants and cafes</p><p>- Experience in supervision and team management</p><p>- Graduates only</p><p>- No dining area, takeaway and delivery only</p><p>&nbsp;</p><p>Salary: 8,000 – 9,000 EGP</p><p>Work hours: 9 hours + one day off</p><p>Shifts: 3:00 PM – 12:00 AM or 7:00 PM – 4:00 AM</p>

<p>About the role</p><p>We are looking for a young and ambitious professional to join our management team at one of our branches in Giza, to contribute to providing an exceptional experience for our customers. This role focuses on developing leadership skills in a dynamic and fast-paced work environment, where you will work closely with the restaurant manager to ensure the efficiency of daily operations and achieve the highest standards of quality and service.</p><p>Key responsibilities and duties</p><ul><li>Directly supervise the staff and guide them to ensure a high level of customer service is provided.</li><li>Monitor daily inventory and raw materials, ensuring they comply with quality standards.</li><li>Assist in preparing shift schedules and assigning tasks among staff to ensure operational needs are met.</li><li>Monitor compliance with occupational health and safety standards within the dining area and kitchen.</li><li>Contribute to resolving customer complaints effectively and professionally to ensure their satisfaction.</li><li>Prepare periodic reports on sales and team performance and provide suggestions for improvement.</li></ul><p>Qualifications and requirements</p><ul><li>Bachelor's degree in Hotel Management, Business Administration, or any relevant field.</li><li>Proven work experience in the restaurant sector ranging from 4 to 6 years in supervisory or operational roles.</li><li>Proficiency in dealing with Point of Sale (POS) systems and basic computer programs.</li><li>Deep understanding of food safety rules (HACCP) and international quality standards.</li></ul><p>Required skills</p><ul><li>Strong leadership skills and the ability to motivate the team.</li><li>High ability to solve problems and make quick decisions under work pressure.</li><li>Excellent communication skills with customers and team members.</li><li>Attention to detail and accuracy in executing administrative and operational tasks.</li><li>Ability to work in shifts and flexibility in working hours.</li></ul><p>Benefits and perks</p><ul><li>Professional work environment that encourages professional growth and career advancement.</li><li>Opportunities for continuous training and development of management and leadership skills.</li><li>Competitive salary package commensurate with experience and qualifications.</li><li>Additional allowances and incentives linked to operational performance.</li></ul>

Job Responsibilities <br>Operations and Quality: Direct supervision of the daily restaurant workflow and ensuring the application of food safety standards and preparation quality.<br>Team Leadership: Distributing tasks and shifts, training and developing staff performance, and motivating them to achieve goals.<br>Inventory Management: Monitoring inventory movement, reducing waste, and ensuring the availability of essential supplies.<br>Customer Experience: Effectively handling customer feedback and complaints to ensure the highest level of service is provided.<br>Financial Performance: Overseeing daily cashier closing operations and tracking the achievement of the branch sales targets.<br><br>Requirements <br>Previous experience in managing pizza restaurants or fast food establishments.<br>Excellent leadership, problem-solving, and communication skills.<br>Ability to work under pressure and manage the team efficiently

Very highly paid, social security, 4 days off per month, 9-hour shifts with variable shifts, annual vacations, periodic promotions. Administrative tasks... Supervising daily operations and assisting the restaurant manager in achieving operational and administrative goals, most notably: Supervising all restaurant departments during the shift and ensuring efficient operations. Assigning tasks to staff and following up on implementation. Preparing work and vacation schedules in coordination with the restaurant manager. Monitoring attendance, departure, and job discipline. Training new employees and periodically evaluating their performance. Ensuring implementation of company policies and labor regulations. Preparing daily reports on sales, expenses, and operational issues. Monitoring inventory and coordinating with supervisors to order needs before they run out. Ensuring compliance with quality, food safety, and cleanliness standards. Handling customer complaints and resolving them professionally. Monitoring revenues and cash handling to ensure proper delivery and receipt procedures. Coordinating with HR, Purchasing, Maintenance, and Accounting regarding branch needs. Following up on maintenance work and reporting any faults affecting operations. Participating in staff performance evaluations and recommending promotions or disciplinary actions when needed. Contributing to sales targets, reducing waste, and controlling costs. Fulfilling restaurant manager duties in their absence and making necessary operational decisions to ensure business continuity. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: morning and evening</li><li>Benefits: social security, transportation allowance, meals</li></ul>

Very well-paying salary, social insurance; 4 days off per month; 9 working hours; rotating shifts; annual leaves; periodic promotions; Administrative tasks... Supervising daily operations and assisting the restaurant manager in achieving operational and administrative goals, most notably: Supervising all restaurant sections during the shift and ensuring efficient workflow. Distributing tasks to staff and following up on their implementation. Preparing work schedules and vacations in coordination with the restaurant manager. Monitoring attendance, departure, and work discipline. Training new employees and evaluating their performance periodically. Following company policies and labor regulations. Preparing daily sales, expenses, and operational issue reports. Monitoring inventory and coordinating with responsible parties to order needs before they run out. Ensuring compliance with quality standards, food safety, and cleanliness. Handling customer complaints and working to resolve them professionally. Monitoring revenues and cash advances and ensuring the accuracy of delivery and receipt procedures. Coordinating with Human Resources, Purchasing, Maintenance, and Accounting departments regarding branch needs. Supervising maintenance work and reporting any malfunctions affecting operations. Participating in performance evaluation of employees and proposing promotions or disciplinary actions when needed. Contributing to achieving sales targets, reducing waste, and controlling costs. Performing the restaurant manager's duties in their absence and making necessary operational decisions to ensure business continuity. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: Morning and evening</li><li>Benefits: social insurance, transportation allowance, meals</li></ul>

Overseeing daily operations such as customer service, food quality, and cleanliness. Systematic inventory and orders management to avoid any shortage or delay in service. Monitoring sales and revenue reports to analyze performance and identify strengths and weaknesses. Organizing staff schedules and task distribution to ensure each person knows their role and timings. Handling customer complaints professionally and providing practical solutions to leave the customer satisfied and willing to visit the restaurant again. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: morning only</li><li>Benefits: meals, overtime</li></ul>

<p>Jadeer is hiring on behalf of one of our clients in the Food &amp; Beverage industry in Egypt. We re Hiring: HR Business Partner - (Chain of Restaurants) Location: Cairo, Egypt Industry: Food &amp; Beverage Factory We are hiring on behalf of a leading restaurant chain in Egypt seeking an experienced and strategic HR Business Partner (HRBP) to support operational functions across its restaurant network. The ideal candidate will act as a trusted advisor to operational leaders, driving HR initiatives that align with business objectives while fostering a high-performance, employee-focused culture across multiple locations. Role Overview The HR Business Partner will be responsible for partnering with operations management teams to deliver effective HR solutions, support workforce planning, enhance employee engagement, and ensure the implementation of HR policies and best practices in alignment with operational and organizational goals. Key Responsibilities Partner with operational leaders to understand business needs and provide strategic HR support Support workforce planning, organizational development, and succession planning initiatives across restaurant operations Drive performance management processes, including goal setting, performance reviews, and development planning Provide guidance and support on employee relations matters, ensuring fair and consistent application of HR policies Collaborate with recruitment teams to identify hiring needs and support talent acquisition efforts for operational roles Implement employee engagement and retention initiatives to enhance workplace culture and reduce turnover Monitor and analyze HR metrics and trends to support data-driven decision-making and operational effectiveness Ensure compliance with labor laws, company policies, and HR best practices across all restaurant locations Partner with operational managers to identify training and development needs and support capability-building initiatives Facilitate change management initiatives and support organizational transformation projects when required Act as a trusted advisor to managers and employees, promoting effective communication and a positive work environment What We Offer Competitive salary package Career development opportunities within a growing organization Dynamic and collaborative work environment Exposure to large-scale operations and safety management programs Opportunity to drive a culture of safety and operational excellence</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Human Resources, Business Administration, or a related field 5 10 years of experience in Human Resources, including experience as an HR Business Partner or a similar role Previous experience within the restaurant, hospitality, food service, or multi-site operations environment is highly preferred Strong knowledge of labor law, HR policies, and employee relations practices Experience supporting large operational workforces and frontline employees is preferred Strong stakeholder management, communication, and influencing skills Excellent problem-solving and conflict-resolution abilities Analytical mindset with the ability to interpret HR data and generate actionable insights Ability to work in a fast-paced environment and manage multiple priorities effectively</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Assisting in Management of Restaurant Team<br>• Handles employee questions and concerns.<br>• Monitors employees to ensure performance expectations are met.<br>• Provides feedback to employees based on observation of service behaviors.<br>• Assists in supervising daily shift operations.<br>• Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.<br>• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.<br>Conducting Day-to-Day Restaurant Operations<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.<br>• Ensures compliance with all restaurant policies, standards and procedures.<br>• Monitors alcohol beverage service in compliance with local laws.<br>• Manages to achieve or exceed budgeted goals.<br>• Performs all duties of restaurant employees and related departments as necessary.<br>• Opens and closes restaurant shifts.<br>Providing Exceptional Customer Service<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Encourages employees to provide excellent customer service within guidelines.<br>• Handles guest problems and complaints, seeking assistance from supervisor as necessary.<br>• Strives to improve service performance.<br>• Sets a positive example for guest relations.<br>• Assists in the review of comment cards and guest satisfaction results with employees.<br>• Meets and greets guests.<br>Conducting Human Resource Activities<br>• Supervises on-going training initiatives.<br>• Uses all available on the job training tools for employees.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Coaches and counsels employees regarding performance on an on-going basis.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Restaurant Manager.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

WELCOME TO NODD.<br>A new kind of experience is coming to life.<br>NODD is a Cultural & Guest Experience Hub created to bring together culture, community, entertainment, dining, and exceptional hospitality in one unique destination.<br>It is a place to meet, connect, discover, dine, celebrate, and belong — where the environment, programming, food, service, and people come together to create something memorable.<br>With a dedicated focus on personalized experiences, VIP service, community, and uncompromising attention to detail, NODD aims to create a standard that goes beyond traditional hospitality.<br>And now, we’re looking for the people who will make it happen.<br>ABOUT THE ROLE<br>The Restaurant Manager will be responsible for the overall day-to-day operation of the restaurant, ensuring exceptional service, strong team performance, operational efficiency, and commercial results.<br>The role requires someone who understands that a great restaurant is not only about food and service — it is about creating an experience that guests want to return to.<br>KEY RESPONSIBILITIES<br>* Lead and manage the restaurant’s daily operations from opening through closing.* Deliver consistently exceptional service and hospitality standards.* Create a warm, sophisticated, and memorable dining experience aligned with NODD’s identity.* Recruit, train, coach, and develop the restaurant team.* Manage daily staffing, scheduling, briefings, and team deployment.* Establish and maintain service standards, SOPs, and operational procedures.* Monitor restaurant performance, revenue, average check, covers, and other key KPIs.* Drive sales and identify opportunities to maximize revenue.* Control operating costs, wastage, inventory, and overall profitability.* Work closely with the culinary team to ensure seamless food and service delivery.* Ensure food safety, hygiene, health, and safety standards are consistently maintained.* Handle guest feedback, complaints, and service recovery professionally.* Build strong relationships with regular and VIP guests.* Coordinate closely with Guest Experience, CRM, Operations, and other NODD functions.* Support events, activations, and special dining experiences.* Maintain the restaurant’s presentation, ambiance, and readiness at all times.* Contribute to the continuous development of NODD’s dining concept and service culture.<br>⸻<br>JOB QUALIFICATIONS<br>Required<br>* 3–5+ years of experience in Restaurant Management or a similar leadership position.* Proven experience managing a high-volume or premium/luxury restaurant.* Strong knowledge of restaurant operations, service standards, and F&B procedures.* Demonstrated ability to lead, motivate, and develop a diverse team.* Strong commercial awareness and understanding of restaurant KPIs.* Excellent communication and interpersonal skills.* Strong problem-solving and decision-making abilities.* Excellent guest-service mindset and attention to detail.* Good understanding of food safety and hygiene requirements.* Ability to work under pressure in a fast-paced environment.* Strong English communication skills.<br>Preferred<br>* Experience in luxury hospitality, lifestyle concepts, premium restaurants, clubs, or destination venues.* Experience with restaurant openings or pre-opening operations.* Experience working with VIP clientele.* Strong knowledge of POS, reservations, and restaurant management systems.* Experience in developing and implementing SOPs and service standards.* Passion for food, dining, hospitality, and emerging lifestyle concepts.<br>⸻<br>THE NODD PERSON<br>We are looking for someone who is:<br>Guest obsessed. Commercially driven. Operationally sharp. A natural leader. Passionate about dining. And obsessed with the details that guests remember.<br>If you are ready to help build a new dining and hospitality experience from the ground up, we’d love to hear from you.<br>???? To apply: Send your CV through Linked In.<br>#NODD #Now Hiring #Restaurant Manager #Restaurant Jobs #Fand BJobs #Hospitality Jobs #Restaurant Management #Food And Beverage #Cairo Jobs #Egypt Jobs #Luxury Hospitality #Guest Experience

We’re Hiring: Restaurant Manager<br>We are looking for an experienced Restaurant Manager to join a well-established restaurant chain.<br>Key Responsibilities:• Manage daily restaurant operations and ensure smooth workflow.• Lead, supervise, and develop the restaurant team.• Maintain high standards of customer service, food quality, cleanliness, and hygiene.• Monitor staff performance, attendance, and scheduling.• Handle customer complaints and operational issues effectively.• Monitor inventory, costs, and restaurant performance.• Ensure compliance with company policies and procedures.<br>Requirements:• Previous experience as a Restaurant Manager or Assistant Restaurant Manager.• Strong leadership and team management skills.• Good communication and problem-solving skills.• Solid understanding of restaurant operations.• Ability to work under pressure in a fast-paced environment. Interested candidates can send their updated CV via Linked In DM.<br>#Hiring #Restaurant Manager #Restaurant Jobs #Fand B #Egypt Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ol><li>Assist F&amp;B manager in ensure and plan for excellent and uninterrupted services at the restaurants under his/her responsibility.<ol><li>Coordinate employees working at the restaurant.</li><li>Identify technical breakdowns in the units and make sure they are fixed.</li><li>Carry out and control preparations at hotels.</li><li>Ensure that preparations are made for special evenings and control the preparations.</li><li>Assist Restaurant manager Provide information about the adequacy of the operational materials during service.</li><li>Share work among employees.</li><li>Ensure that specific service styles are implemented in the department units.</li><li>Ensure protection and maintenance of departmental materials.</li><li>Control and ensure order of the departmental storage houses.</li><li>Inform the Food and Beverage Manager of the details of cooperation between the service department and the kitchen.</li><li>Ensure that instructions, procedures and internal correspondence received from the Food and Beverage Manager is communicated to his/her employees and follow-up on this.</li><li>Ensure that the department functions orderly, in line with the operational rules.</li><li>Monitor the work carried out by supervisors and employees that are under his/her responsibility and inform the Food and Beverage Manager of their performance.</li><li>Prepare&nbsp;training programmes for the F&amp;B Department and delivering the trainings of employees in his/her department.</li><li>Attend meetings and seminars that enhance professional knowledge and skills.</li><li>Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li><li>Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the F&amp;B facilities</li></ol></li></ol><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a vocational diploma.</li><li><strong>Experience: </strong>At least 6 years of experience in the industry.</li><li><strong>Foreign Language:</strong> Good command of English to communicate well and keep track of technical information in the related field of expertise.</li><li><strong>Courses and Training:</strong>&nbsp; Vocational training and seminars.</li><li><strong>Computer Literacy:</strong> MS Office applications.</li><li><strong>Skills:</strong> Knowledge of products and services in the related field, and good command of process related to other departments. Advanced knowledge and monitoring of guests, the industry, and market developments. Expected to integrate, coordinate and manage the operations related to this important unit in the facility.</li></ul><br>Additional Information<br><br><ul><li><strong>Education:</strong> At least a technical high school or vocational diploma</li><li><strong>Experience: </strong>At least 3 years of practical experience required by the job.</li><li><strong>Foreign Language: </strong>Not required.</li><li><strong>Courses and Training:</strong>&nbsp; Not required.</li><li><strong>Computer Literacy:</strong> Not required.</li><li><strong>Skills:</strong> Expected to use basic tools and equipment related to the job. If necessary, expected to possess certification in the related field.</li></ul> </div>

Restaurant Manager Lazib Inn Resort | Tunis Village, Fayoum<br>Lazib Inn Resort is looking for a passionate and experienced Restaurant Manager to lead the restaurant team and deliver refined, memorable dining experiences to our guests.<br>Key Responsibilities:• Manage the restaurant’s daily operations and service flow• Lead, train, schedule, and motivate the restaurant team• Ensure consistently high standards of service, cleanliness, and presentation• Welcome guests and handle requests or feedback professionally• Coordinate closely with the kitchen and F&B teams to ensure smooth service• Monitor inventory, supplies, and operational requirements• Ensure compliance with hygiene, health, safety, and food-service standards• Identify opportunities to improve service quality and overall guest satisfaction<br>Requirements:• Previous experience in the same position within a hotel or resort• Strong leadership and restaurant-management skills• Excellent command of spoken and written English• Excellent communication and interpersonal skills• Strong attention to detail and the ability to work under pressure• A guest-focused approach and passion for exceptional hospitality To apply, please send your CV to:???? hisham.mahmoud@lazibinn.com???? 01092295043Please mention “Restaurant Manager” in the email subject line.#Lazib Inn #Hiring #Restaurant Manager #Hospitality Careers #Hotel Jobs #Fayoum Jobs

My client is a prestigious International fine dining restaurant group who operate an extremely successful and busy outlet in a prime location in Cairo.<br>They require an experienced and ultra luxury Restaurant General Manager who has extensive experience running all aspects of a fine dining, large restaurant operations.<br>The ideal candidate will have a high-end dining background ideally working with large brands so they have an in depth understanding of company brand standards along with alcohol beverage knowledge, speaking exceptional English with French an added advantage.<br>Exceptional salary, benefits etc within an award winning international restaurant group.<br><br><br><br>If you have not heard back from Eagles Spearing within 10 working days then unfortunately your application has been unsuccessful on this occasion.

Job Summary We are seeking an experienced Restaurant Manager to lead operations at our upscale Indian restaurant. The role involves delivering exceptional dining and a la carte experiences while managing the overall restaurant performance, team, and guest satisfaction.<br>Key Responsibilities Oversee daily restaurant operations, ensuring high standards of food quality, service, and ambiance Manage a la carte and dining service, including table management, reservations, and guest flow Lead, train, and motivate the front-of-house and service teams Maintain excellent guest relations and handle complaints professionally Control costs, manage inventory, and achieve revenue and profitability targets Coordinate closely with the kitchen team to ensure seamless service Ensure compliance with health, safety, and hygiene standards Drive upselling and enhance the overall guest dining experience<br>Qualifications & Experience Minimum 2–5 years of experience as a Restaurant Manager in an upscale or fine-dining restaurant Proven experience in a la carte service operations Strong understanding of upscale dining standards and hospitality protocols<br>Skills & Competencies Excellent leadership and team management skills Strong guest service orientation and problem-solving ability Good financial and operational acumen Effective communication and interpersonal skills Ability to work under pressure in a fast-paced environment Passion for delivering high-quality dining experiences

The Assistant Restaurant Manager will support daily restaurant operations, including supervising staff, coordinating shifts, and ensuring high standards of food quality and service. This role will focus on maintaining an excellent guest experience, handling customer inquiries and concerns, and promoting customer satisfaction. Responsibilities include assisting with hiring and onboarding team members, monitoring performance, supporting training initiatives, and ensuring compliance with health, safety, and hygiene regulations. The Assistant Restaurant Manager will also help manage inventory, support cost control efforts, and collaborate with the Restaurant Manager to meet sales and operational targets. Qualifications Candidates should possess strong Customer Service and Customer Satisfaction skills, with the ability to handle guest feedback professionally and maintain a positive dining experience. Candidates should possess effective Communication skills, including clear verbal communication with guests and team members and the ability to relay instructions and policies accurately. Candidates should possess Hiring and basic people management skills, including assisting with recruitment, onboarding, and supporting staff development. Candidates should possess Food & Beverage knowledge, including familiarity with menu items, food safety standards, and restaurant service procedures. Relevant experience in restaurant or hospitality management, preferably in a supervisory role. Strong organizational and time-management abilities, with attention to detail in operations and reporting. Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations. Diploma or degree in Hospitality Management, Business Administration, or a related field is preferred but not mandatory.

<p>Jadeer is hiring on behalf of one of our clients in Egypt's restaurant industry. We re Hiring: HR Specialist Restaurant (Area) Location: Cairo, Egypt Department: Human Resources Industry: Restaurant Chain / Food &amp; Beverage We are hiring on behalf of a leading restaurant chain seeking an experienced HR Specialist (Area) to support and manage HR operations across multiple branches. The ideal candidate will play a key role in employee relations, recruitment, performance management, and ensuring compliance with company policies and labor regulations. Role Overview The HR Specialist (Area) will be responsible for overseeing HR activities across assigned branches, acting as a business partner to operations teams, and ensuring smooth execution of HR processes that support organizational goals and employee engagement. Key Responsibilities Support day-to-day HR operations across multiple restaurant branches Manage recruitment and onboarding activities for assigned locations Handle employee relations issues and provide HR guidance to managers Monitor attendance, leave management, and employee records Ensure compliance with labor laws, company policies, and HR procedures Support performance management and employee development initiatives Conduct branch visits and provide HR support to operational teams Assist in resolving workplace conflicts and employee concerns Prepare HR reports and maintain accurate employee documentation Contribute to employee engagement and retention initiatives</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Human Resources, Business Administration, or a related field</li><li>3 5 years of HR experience, preferably within the Restaurant, Hospitality, Retail, or F&amp;B industry</li><li>Strong knowledge of Egyptian Labor Law and HR best practices</li><li>Experience supporting multiple branches or operational sites is highly preferred</li><li>Excellent communication and interpersonal skills</li><li>Strong organizational and problem-solving abilities</li><li>Ability to work in a fast-paced environment and manage multiple priorities</li></ul>

Company Description The Alcove Egypt is a contemporary dining destination located in Cairo, offering guests a curated food and beverage experience in a welcoming atmosphere. The restaurant focuses on high-quality cuisine, attentive service, and consistent standards to create memorable visits for every guest. Team members are encouraged to contribute ideas that enhance operational efficiency and guest satisfaction. Working at The Alcove Egypt provides opportunities for professional growth in a dynamic, customer-focused environment.<br>Role Description The Restaurant Manager is responsible for overseeing day-to-day operations, including supervising staff, monitoring service quality, and ensuring a smooth guest experience throughout each shift. This full-time, on-site role in Cairo includes managing reservations and seating, coordinating with the kitchen and bar, and maintaining cleanliness and safety standards. The Restaurant Manager will handle staff scheduling, support hiring and onboarding, and provide ongoing training and coaching to team members. The role also involves monitoring inventory, coordinating with suppliers, managing cash handling procedures, and addressing guest feedback to drive customer satisfaction and repeat business.<br>Qualifications<br> Strong focus on Customer Service and Customer Satisfaction, with the ability to handle inquiries, feedback, and complaints professionally. Experience in Hiring and team supervision, including interviewing, onboarding, and performance management. Excellent Communication skills for clear interaction with guests, staff, and vendors. Knowledge of Food & Beverage operations, including menu understanding, quality standards, and basic cost control. Previous experience as a Restaurant Manager or in a similar leadership role in hospitality. Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations. Strong organizational and problem-solving skills, with attention to detail and a hands-on approach. Familiarity with POS systems and basic administrative tasks such as reporting and scheduling. Relevant diploma or degree in Hospitality Management, Business, or a related field is preferred.

Application Deadline: 1 September 2026Department: Food & Beverage Location: Egypt - Cairo<br><br>Description<br><br>To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximizes profit.<br><br>Key Responsibilities<br><br>The Restaurant Manager is responsible of the following Talent Development tasks for their outlet:Support and implement new Talent Development initiatives. Identify internal and external talents* that match Kempinski’s DNA values. Support career development by training and assigning multi-tasking. Grow talent in order to present candidates in quarterly Talent Transfer Calls. Give constant feedback to all employees of the outlet. Conduct yearly performance appraisals and TTTT’s for all employee of the outlet (unless Head of Department is able to do it), providing feedback on their job performance. Responsible to Head of Department/ Assistant Head of Department. Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example. Ensure that the place of work and surrounding area is kept clean and organised at all times. Execute and demand the team to execute the highest level of service and set-up standards at all times. Be knowledgeable of all services and products offered by the hotel. Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept. Set an example in terms of service, products and guidance of the team that reflects the concept. Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier. Organise tastings of daily dishes and new menus. Know the restaurant scene and gastronomic character of the destination and be recognized in the market. Perform up selling for all items offered by the department assigned as well as offering alternatives. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. Produce reports and analysis of the outlet and present report in the monthly performance meeting. Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Assist in preparation of the outlet’s budget. Conduct monthly inventory of operating supplies and equipment together with the stewarding department. Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required. Identify errors and correct them as required during set-up, service and breakdown of operations. Implement a flexible work schedule based on business patterns. Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department. Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments. Monitor operating supplies, equipment and reduce spoilage and wastage successfully. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings. Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success. Attend all required trainings as described by the department. Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served. Report incidents that require disciplinary actions immediately to the Head of Department. Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department. Constantly improve the product quality by sourcing the best available products. Support activities and cooperation with the suppliers. Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey). Organise all required outlet specific trainings as described by the department. Undertake reasonable tasks and secondary duties as appointed by the Head of Department. Respond to any changes in the department as dictated by the hotel management. Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest. Ensure that the opening and closing procedures established for the outlet are followed. Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department. Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.<br><br>Job Requirements<br><br>NATIONALITY:<br>Egyptian.<br>EDUCATION: <br>BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.<br>EXPERIENCE: <br>Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.<br>LANGUAGE: <br>Ability to work and communicate in a multinational environment Local language – excellent oral and written skills. English – excellent oral and written skills. Additional language – beneficial. COMPETENCIES:Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions. Excellent written and verbal communication skills. Ability to establish and retain effective working relationships with hotel staff and clients/vendors. Ability to identify and delegate tasks effectively. Excellent organizational and time management skills. Applies a professional, confidential and ethical approach at all times. Works in a safe, prudent and organized manner. TECHNICAL COMPETENCIES:Ability to operate computer and office equipment. Proficiency in Excel and Word.<br><br>About Kempinski<br><br>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant</strong> </p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.</p> <p> Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Maintains food preparation handling and correct storage standards.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Plans and manages food quantities and plating requirements for the specialty restaurant.</p> <p> Communications production needs to key personnel.</p> <p> Assists in developing daily and seasonal menu items for the specialty restaurant.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Estimates daily specialty restaurant production needs.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented and creates decorative food displays.</p> <p> </p> <p> <strong>Leading Kitchen Team</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Leads shift teams while personally preparing food items and executing requests based on required specifications.</p> <p> Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensuring and maintaining the productivity level of employees.</p> <p> Ensures employees are cross-trained to support successful daily operations.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> </p> <p> <strong>Establishing and Maintaining Specialty Restaurant Kitchen Goals</strong> </p> <p> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</p> <p> Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</p> <p> Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</p> <p> Effectively investigates, reports and follows-up on employee accidents.</p> <p> Knows and implements company safety standards.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Sets a positive example for guest relations.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Handles guest problems and complaints.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.</p> <p> Manages employee progressive discipline procedures.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Uses all available on the job training tools for employees.</p> <p> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p> <p> </p> <p><br></p>