Restaurant Manager - Premium Dining

About Momofuku Abu DhabiMomofuku Abu Dhabi is part of the Momofuku group founded by chef and restaurateur David Chang, bringing its distinctive approach to food, beverage, hospitality, and guest experience to Abu Dhabi.As part of Chinese Palace Group (CPG), Momofuku Abu Dhabi represents an exciting addition to CPG’s growing portfolio of premium and internationally recognized F&B concepts.We are looking for an experienced and passionate Restaurant Manager to join the opening team and play a key role in establishing and operating the restaurant to a high international standard.Role PurposeThe Restaurant Manager will be responsible for the day-to-day operation and overall performance of the restaurant, ensuring exceptional guest experiences, operational excellence, team performance, and commercial results.The role will play a key part in the pre-opening and launch of Momofuku Abu Dhabi, supporting the General Manager in establishing operational standards, developing the restaurant team, coordinating training, and ensuring the restaurant is fully prepared for a successful opening.Key ResponsibilitiesPre-Opening & Restaurant SetupSupport the General Manager in all aspects of the restaurant pre-opening process.Assist in establishing operating procedures, service standards, checklists, and workflows.Support the setup of front-of-house operations, including service stations, dining areas, reservations, POS, and guest flow.Coordinate operational readiness for mock services, tastings, soft openings, and the official launch.Work closely with the culinary, bar, and support teams to ensure seamless coordination across all areas.Identify operational gaps during the pre-opening phase and implement corrective actions.Restaurant OperationsOversee the daily restaurant operation, ensuring smooth, efficient, and professional service.Maintain consistently high standards of food quality, service, presentation, cleanliness, and guest experience.Ensure all company and brand standards are followed throughout the operation.Monitor restaurant flow, table management, reservations, guest seating, service timing, and overall floor performance.Conduct daily briefings and ensure the team is fully prepared for each service.Be highly visible on the floor and actively lead the operation during service.Ensure effective communication between Front of House, Kitchen, Bar, and support teams.Guest ExperienceDeliver a distinctive and memorable guest experience aligned with the Momofuku concept.Build strong relationships with guests and ensure a high level of personalized service.Monitor guest feedback, online reviews, and service recovery opportunities.Handle guest concerns professionally and ensure appropriate follow-up.Identify opportunities to enhance the guest journey and service experience.Maintain strong awareness of VIP guests, regular guests, special occasions, and guest preferences.Team Leadership & DevelopmentLead, coach, and develop the restaurant team to achieve high standards of service and performance.Support recruitment, selection, onboarding, and training of Front-of-House team members.Establish a strong culture of hospitality, teamwork, accountability, and continuous improvement.Conduct regular briefings, training sessions, and performance discussions.Monitor team performance and provide constructive feedback and coaching.Prepare and manage staff schedules according to business requirements.Ensure appropriate manpower deployment during peak and off-peak periods.Identify high-potential employees and support their career development.Sales & Commercial PerformanceDrive restaurant revenue and profitability through strong operational and service performance.Monitor daily sales, covers, average check, table turnover, and other key performance indicators.Identify opportunities to increase revenue through upselling, menu knowledge, guest engagement, and operational initiatives.Work closely with the General Manager and Marketing team on promotions, activations, events, and commercial initiatives.Monitor operational costs and support effective cost-control measures.Review performance reports and implement actions to improve business results.Inventory & Cost ControlMonitor Front-of-House inventory, operating supplies, and consumables.Ensure appropriate stock levels and minimize wastage and loss.Support regular inventory counts and investigate discrepancies.Work closely with Purchasing, Finance, Bar, and Kitchen teams on stock and cost-control matters.Ensure proper handling, storage, and utilization of restaurant supplies and equipment.Service Standards & TrainingEstablish and maintain high service standards across all Front-of-House areas.Develop and implement training programs covering service sequence, product knowledge, guest interaction, upselling, and restaurant standards.Conduct regular service observations and provide feedback to team members.Ensure all staff demonstrate strong knowledge of the menu, beverages, ingredients, allergens, and restaurant concept.Conduct regular pre-shift briefings and post-service reviews.Compliance, Health & SafetyEnsure compliance with UAE regulations, company policies, food safety requirements, and health and safety standards.Maintain high standards of restaurant cleanliness, hygiene, and sanitation.Ensure responsible service practices are followed where applicable.Monitor compliance with operational procedures and immediately address any risks or deficiencies.Collaboration & CommunicationWork closely with the General Manager and Executive Chef to ensure seamless restaurant operations.Maintain strong communication between Front of House, Kitchen, Bar, and support departments.Collaborate with Marketing on campaigns, events, activations, and guest engagement initiatives.Work with Finance, Purchasing, HR, and other support functions on operational requirements.Represent the restaurant professionally when dealing with suppliers, partners, guests, and external stakeholders.QUALIFICATIONS & REQUIREMENTSEducationDiploma or Bachelor's degree in F&B Management, Hospitality Management, Business Administration, or a related field is preferred.ExperienceMinimum 5–7 years of F&B experience, with at least 2–3 years in a Restaurant Manager or equivalent leadership position.Strong experience in premium, upscale, luxury, or high-end dining environments.Previous pre-opening experience is highly desirable.Experience managing a high-volume or internationally branded restaurant is an advantage.UAE or GCC F&B experience is preferred.International restaurant experience is highly desirable.