Restaurant General Manager & Sommelier

An independent, craft-led dining and natural wine concept in is seeking a hands-on to lead operations and service at floor level. This is a senior front-of-house leadership role for a commercially sharp hospitality professional who thrives in high-volume, high-expectation environments and combines strong restaurant management with solid wine expertise.

The venue is not corporate or scripted. It is service-driven, fast-paced, and built around quality, craft, and consistency. The successful candidate will take ownership of the guest experience, team performance, and commercial results, acting with the mindset of an operator rather than an employee.

Key Responsibilities

Lead daily restaurant operations, ensuring smooth, structured service during peak volume
Actively manage the floor, guest flow, reservations, queue management, and table allocation
Deliver warm, confident guest engagement and resolve service issues in real time
Oversee and curate a natural / low-intervention wine program, including list management and menu engineering
Train, coach, and motivate FOH staff, including structured wine and service training
Communicate wine stories in an accessible, non-pretentious manner to guests
Manage beverage stock control, supplier relationships, ordering, and inventory rotation
Own restaurant financial performance, including food and beverage cost control
Track sales mix, margins, and weekly performance metrics; adjust strategy accordingly
Conduct monthly financial reviews, budgeting, and forecasting with ownership visibility
Identify and execute commercial opportunities such as upselling, events, and activations
Build and maintain SOPs, service standards, and training systems
Lead by example during shifts and high-pressure service periods

Proven experience as a Restaurant General Manager in premium or independent hospitality concepts
Strong Sommelier background with a focus on natural or craft-driven wine programs
WSET Level 3 or equivalent professional wine certification required
Solid understanding of restaurant P&L, budgeting, and cost control (non-negotiable)
Commercial mindset with the ability to translate data into operational action
Fluent English required; Arabic is an advantage but not mandatory
Calm under pressure, service-driven, and highly resilient
Ambitious, growth-oriented, and motivated to build with a brand long term
Key Requirements/strong>3 5+ years experience in restaurant leadership roles within busy, high-volume venues