36 Restaurant Industry jobs in Egypt

We're Hiring: Restaurant Manager

Lazib Inn Resort & Spa, a five-star boutique eco-hotel in Fayoum, is seeking an experienced Restaurant Manager to join our team and maintain the highest standards of service and hospitality.

Key Responsibilities

• Oversee daily restaurant operations
• Ensure excellent guest service and food quality
• Lead, train, and manage restaurant staff
• Collaborate with chefs and hotel leadership

Requirements

• Fluent in Arabic and English
• Minimum 5 years of experience in F&B management within upscale hotels or restaurants
• Strong leadership, organisational, and communication skills
• Willingness to live on-site in Fayoum (200 km from Cairo)

Qualifications:

• Competitive salary plus incentives
• Private accommodation, meals, and utilities included
• A unique opportunity in one of Egypt's top boutique eco-hotels

Please send your CV to: (

)

• Or contact us via: ( )

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Lead, train, and motivate front-of-house and back-of-house staff to achieve performance and service standards.
• Monitor food quality, presentation, and customer satisfaction, addressing any issues promptly.
• Manage inventory, ordering, and supplier relationships to ensure optimal stock levels and cost control.
• Develop and implement operational policies and procedures to enhance efficiency and guest experience.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Analyze financial reports, track sales, and manage budgets to achieve profitability targets.
• Handle guest feedback, resolve complaints, and foster positive relationships with customers.
• Coordinate with marketing and promotional teams to drive restaurant traffic and brand awareness.
• Support company initiatives to engage with and support military veterans through community programs.

• Minimum of 6 years of experience in restaurant management or a related hospitality role.
• Proven ability to lead and develop high-performing teams in a fast-paced environment.
• Strong understanding of restaurant operations, including inventory, budgeting, and scheduling.
• Excellent communication and interpersonal skills for effective team and guest interactions.
• Demonstrated problem-solving abilities and a proactive approach to operational challenges.
• Experience with point-of-sale (POS) systems and restaurant management software.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• Commitment to upholding health, safety, and sanitation standards.
• Track record of delivering exceptional customer service and driving guest satisfaction.
• Passion for community engagement and supporting charitable initiatives.

To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurants Manager provides a courteous, professional and efficient service in accordance with the outlets, hotel and Kempinski standards, driving sales and maximises profit.

Responsibilities

• Responsible to the Head of Department/ Assistant Head of Department.
• Responsible for Assistant Restaurant Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, and Outlet Cashier.
• Set an example by reporting to duty punctually, wearing business attire according to the hotel's 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 the surrounding area are kept clean and organised at all times.
• Execute and demand that the team 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 in operating the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlet and present the 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 the preparation of the outlet's budget.
• Conduct a 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-time employees in conjunction with the hotel's People Services Department.
• Ensure an effective payroll control through a flexible workforce, 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 foster teamwork to constantly develop the restaurant/outlet for more success.
• Attend all required trainings as described by the department.
• Conduct daily pre-shift meetings with employees on preparation, guest profile, service, and menu served.
• Report incidents that require disciplinary actions immediately to the Head of Department.
• Prepare and review the 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 the quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
• Organise all required outlet-specific training 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 courteously and efficiently, and report to the 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.

Qualifications

• Minimum of 2 to 3 years of experience in a similar position, preferably in an international, luxury five-star hotel.
• English - excellent communication skills.
• Ability to multitask, organize, and prioritize work
• Ability to operate a computer and office equipment.
• Excellent written and verbal communication skills.
• Excellent organizational and time management skills.

About the job

We're seeking a
Restaurant Manager who is
experience in the food and hospitality industry. They must be highly organized, detail-oriented, and possess excellent communication and problem-solving skills. The profile of a successful Area Manager includes a blend of strategic planning, financial acumen, and people management.

Who are we?

Lychee is the leading player in the rapidly growing healthy food industry in Egypt, with a unique and highly scalable position in the market that combines a healthy fast- food retail arm and a manufacturing arm for healthy packaged foods. Most notably fresh juices and Greek yogurt.

As part of our greater mission to make healthier food choices accessible and sustainable for people's everyday lifestyle - we're extending our commitment to the region with our entry into the Saudi Arabian market, with a substantial retail expansion plan and on-ground operations starting Q2, 2025 in Riyadh.

Lychee relies on both its manufacturing capabilities and brand recognition built over a decade to expand its retail operations seamlessly based on customer demand and to scale its existing presence in modern trade, traditional trade and quick commerce.

• What will you be doing?
• Lead and manage the day-to-day restaurant operations.
• Manage weekly and shift schedules to ensure adequate staffing coverage for efficient operations.
• Ensure the delivery of superior customer service and maintain high standards for food quality.
• Ensure strict adherence to all food safety, sanitation, health, and safety regulations,
• Manage stock levels, estimate future needs for goods and supplies.
• Appraise staff performance, provide coaching, and offer constructive feedback to improve productivity.
• Create detailed reports on weekly, monthly, and annual revenues and expenses metrics (e.g., sales, labor costs).
• Analyze the weekly and monthly P&L statement to assess the restaurant's profitability
• Monitor inventory through tracking waste and ensuring strict portion control to maintain target cost.

What are we looking for?

• A minimum of 3-5 years of experience in multi-unit restaurant management, with a track record of driving sales growth and operational efficiency.
• A bachelor's degree in hospitality management, Business Administration, or a related field is often preferred. Advanced certifications in restaurant management are a plus.
• Ability to lead, mentor, and motivate a team of restaurant managers and staff to achieve company goals.
• Excellent verbal and written communication skills to interact effectively with corporate executives, restaurant managers, and front-line staff.
• The ability to identify operational challenges, resolve conflicts, and make critical decisions under pressure.

At Lychee, we value the unique strengths each individual brings, fostering a diverse, inclusive workplace that thrives on varied perspectives. We celebrate differences as drivers of innovation, creativity, and growth, ensuring every team member can contribute their best

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Job Description

Main Duties:

• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To manage and coach in the operation and be visible
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped.
• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that all outlet cashiering procedures are strictly adhered to.
• To ensure that a supervisor is always visible and on duty.
• To identify in conjunction with the Director of Food and Beverage / Assistant Food & Beverage Manager market needs and trends.
• To monitor and analyze the menus and product of competitive restaurants.
• To assist the Executive Chef in developing menu "specials" and to prepare recipes and specifications for Beverage signatures items
• To plan and implement an effective sales plan and promotional activities.
• To provide the Director of Food and Beverage / Assistant Food & Beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.

Qualifications

To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

To ensure rosters are posted and timesheets submitted on time.

To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.

Additional Information

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Nile side Egyptian glamour; a sleek setting, our Hotel embodies modern Cairo and its unique cosmopolitan flare. On one side, the Nile glistens in the sun; on the other, a garden view buzzes with life. This stunning r hotel opened in 2002 and has a combination of classic hotel design. Our hotel is connected to a shopping mall, it has 269 unit, a heated swimming pool , Spa and Fitness Center, and 11 food and beverage venues.

Restaurant Manager

Four Seasons Hotel Cairo at The First Residence

Four Seasons Hotel Cairo at The First Residence is flanked by zoological gardens and the western bank of the Nile, our address in Giza's prestigious First Mall complex puts you in the center of it all. Catch a glimpse of the river or the Great Pyramids from your room as you head out to explore the ancient wonders, or spend the day by the pool, indulging in an aromatic massage once reserved for Egyptian royalty. Or opt for shopping in the high-end boutiques at the First Mall or experience the best of gastronomy aboard our newly opened First Nile Boat, offering panoramic Nile views and brilliant international cuisine.

Four Seasons Hotel Cairo at The First Residence is looking for a talented and experienced Restaurant Manager who shares our passion for excellence and is enthusiastic about creating the ultimate service experience.

About The Role

Restaurant Manager who shares our passion for excellence and is enthusiastic about creating the ultimate service experience.

What You Will Do

Restaurant Manager is expected to direct and oversee all aspects of the Outlet including food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

What You Bring

• Have college degree preferably specializing in hotel/restaurant management or equivalent experience is required.
• Have knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
• Have the ability to operate computer equipment and other food & beverage computer systems.
• Have reading, writing and oral proficiency in the English language.
• 2+ years of previous experience in similar role in five-star luxury hotels

What We Offer

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
• Complimentary stays at FS properties (based on availability), with discounted meals.
• Dental and medical/disability/life insurance
• Retirement benefits/pension
• Employee service awards
• Annual employee party/social and sporting events

Schedule & Hours

• Full – Time Job with 5 working days a week.

Restaurant Operations Manager

Saudi Arabia – Leading Restaurant Chain | Full-time

We are hiring an experienced Restaurant Operations Manager to oversee day-to-day operations across multiple branches (e.g. KFC, McDonald's, Pizza Hut, Hardee's, Burger King, etc. experience is highly preferred).

Requirements:

4+ years as Restaurant Operations Manager at (McDonald's, Burger King, KFC, Subway, Pizza Hut, Domino's Pizza, Taco Bell, Wendy's, Hardee's, Five Guys, Olive Garden, TGI Friday's, Chili's, Applebee's, Red Lobster, Outback Steakhouse, Texas Roadhouse, Cheesecake Factory, P.F. Chang's, Buffalo Wild Wings, Starbucks, Costa Coffee, Dunkin', Tim Hortons, Pret A Manger, Gloria Jean's Coffees, Papa John's, Little Caesars, Sbarro, Vapiano, Shake Shack, Nando's, Jamie's Italian, Nobu, Gordon Ramsay Restaurants,.)

Bachelor's degree or higher.

Experience managing multiple branches & large teams.

Strong leadership, customer service, and financial skills.

Benefits: Competitive salary + accommodation + transportation + medical insurance.

``html

Company Description

We suggest you enter details here.

Role Description

This is a full-time on-site role for a Restaurant Manager located in Cairo, Egypt. The Restaurant Manager will be responsible for overseeing daily operations, ensuring excellent customer satisfaction and service, managing staff hiring, and delivering high-quality food and beverages. The Restaurant Manager will also handle scheduling, inventory, and maintaining health and safety standards.

Qualifications

• Strong Customer Satisfaction and Customer Service skills
• Experience in hiring and managing staff
• Excellent Communication skills
• Proficiency in managing Food & Beverage operations
• Leadership skills and the ability to work well in a team
• Knowledge of health and safety regulations
• Previous experience in a similar role is a plus
• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred