The deli, open for breakfast and lunch, will feature a counter piled with pastries (like za’atar croissants and halva brownies), dips, breads, wraps and salads, and a bar serving coffees and Syrian mint tea. This room will also house a shop selling products, like jalapeno shatta, dates and chilli jam, from across the Med. 

Job Summary:

As a Restaurant Manager, you will oversee the daily operations of the restaurant, ensuring

efficiency, high-quality service, and customer satisfaction. You will lead the team, manage

budgets, optimize performance, and uphold health and safety standards while fostering a

positive and professional work environment.

Key Responsibilities:

• Oversee daily restaurant operations, ensuring smooth and efficient service.

• Lead, train, and motivate staff to provide exceptional customer service.

• Develop and implement operational strategies to improve efficiency and

profitability.

• Monitor and manage budgets, costs, and financial performance.

• Ensure compliance with all health, safety, and licensing regulations.

• Handle customer feedback and complaints professionally, ensuring guest

satisfaction.

• Maintain high standards of cleanliness and organization in all areas of the

restaurant.

• Manage inventory, supplier relationships, and ordering processes.

• Create staff schedules and ensure appropriate coverage for smooth operations.

• Work closely with the kitchen and bar teams to maintain consistency in food and

beverage service.

• Drive marketing initiatives and promotional events to increase restaurant visibility

and sales.

Requirements:

• Previous experience as a Restaurant Manager or in a similar leadership role within

hospitality.

• Strong leadership, communication, and problem-solving skills.

• Proven ability to manage budgets, control costs, and drive profitability.

• Excellent customer service skills with a passion for hospitality.

• Ability to work under pressure in a fast-paced environment.

• Knowledge of health and safety regulations in food service.

• Flexible availability, including evenings, weekends, and holidays.

• Experience with POS systems and restaurant management software is a plus.

Benefits:

• Staff discounts on food and beverages.

• Opportunities for career growth and professional development.

• Supportive and dynamic team environment.

• Flexible working conditions.

The deli, open for breakfast and lunch, will feature a counter piled with pastries (like za’atar croissants and halva brownies), dips, breads, wraps and salads, and a bar serving coffees and Syrian mint tea. This room will also house a shop selling products, like jalapeno shatta, dates and chilli jam, from across the Med. 

Job Summary:

As a Restaurant Manager, you will oversee the daily operations of the restaurant, ensuring

efficiency, high-quality service, and customer satisfaction. You will lead the team, manage

budgets, optimize performance, and uphold health and safety standards while fostering a

positive and professional work environment.

Key Responsibilities:

• Oversee daily restaurant operations, ensuring smooth and efficient service.

• Lead, train, and motivate staff to provide exceptional customer service.

• Develop and implement operational strategies to improve efficiency and

profitability.

• Monitor and manage budgets, costs, and financial performance.

• Ensure compliance with all health, safety, and licensing regulations.

• Handle customer feedback and complaints professionally, ensuring guest

satisfaction.

• Maintain high standards of cleanliness and organization in all areas of the

restaurant.

• Manage inventory, supplier relationships, and ordering processes.

• Create staff schedules and ensure appropriate coverage for smooth operations.

• Work closely with the kitchen and bar teams to maintain consistency in food and

beverage service.

• Drive marketing initiatives and promotional events to increase restaurant visibility

and sales.

Requirements:

• Previous experience as a Restaurant Manager or in a similar leadership role within

hospitality.

• Strong leadership, communication, and problem-solving skills.

• Proven ability to manage budgets, control costs, and drive profitability.

• Excellent customer service skills with a passion for hospitality.

• Ability to work under pressure in a fast-paced environment.

• Knowledge of health and safety regulations in food service.

• Flexible availability, including evenings, weekends, and holidays.

• Experience with POS systems and restaurant management software is a plus.

Benefits:

• Staff discounts on food and beverages.

• Opportunities for career growth and professional development.

• Supportive and dynamic team environment.

• Flexible working conditions.