Dining Manager

The Dine-In Manager plays a crucial role in ensuring the restaurant’s dining area operates smoothly while delivering an exceptional guest experience. This position involves overseeing the front-of-house team, working closely with kitchen staff, and maintaining high standards of cleanliness, professionalism, and hospitality throughout service hours. The manager is responsible for creating a welcoming atmosphere, resolving customer concerns, and ensuring operational efficiency during all shifts.

Key Responsibilities

Customer Service:
Ensure guests receive outstanding service by continuously monitoring service quality and promptly addressing any issues. Engage with customers to gather feedback and enhance overall satisfaction. Handle escalated complaints and special requests with professionalism and efficiency to maintain a positive dining experience.

Team Management:
Lead, train, and mentor front-of-house staff, including servers, hosts, and bussers. Develop and manage staff schedules to ensure adequate coverage during peak times. Conduct regular performance evaluations and address any concerns related to employee behavior or productivity to foster a motivated and effective team.

Operational Management:
Oversee the setup, cleanliness, and organization of the dining area before, during, and after service. Manage daily opening and closing procedures for front-of-house operations. Ensure strict compliance with health, safety, and hygiene standards at all times to maintain a safe and pleasant environment.

Coordination with Other Departments:
Work closely with kitchen staff to ensure smooth communication regarding food orders, special requests, and timing of service. Collaborate with the General Manager to support promotional activities and special events, contributing to the restaurant’s overall success.

Inventory and Financial Oversight:
Assist in managing front-of-house inventory, including tableware, linens, and other essential supplies. Monitor revenue and handle cash or credit transactions as needed. Support budgeting, forecasting, and cost-control efforts to optimize financial performance in the dining area.

Required Qualifications

Education:
A high school diploma is required. A degree in hospitality management or a related field is preferred.

Experience:
Candidates should have 1-2 years of experience in restaurant management or a similar supervisory role. Strong leadership, communication, and interpersonal skills are essential. The role demands excellent problem-solving abilities and attention to detail. Familiarity with restaurant management software, such as POS systems, is necessary. Knowledge of food safety and health regulations is mandatory.

Skills:
Excellent organizational skills with the ability to multitask effectively in a fast-paced environment. High emotional intelligence and a strong customer service focus. Ability to train, motivate, and lead staff to consistently deliver high-quality service. Must remain calm and composed under pressure, managing unexpected situations efficiently.

This is a full-time, in-person position offering a monthly salary range of 60,000 to 70,000 rupees.

Job Skills

CommunicationStress ManagementStaff Training and MotivationEmotional IntelligenceMultitaskingOrganizational SkillsKnowledge of food safety and health regulationsRestaurant management software (POS systems)Interpersonal SkillsCustomer ServiceLeadershipProblem-SolvingFinancial OversightInventory ManagementCoordination with kitchenOperational ManagementTeam Management

Job Details

Industry:

Business Development

Total Positions:

1 Post

Job Shift:

First Shift (Day)

Job Type:

First Shift (Day)

Job Location:

Karachi, Pakistan

Gender

No Preference

Age

18 - 65 Years

Minimum Education

Diploma

Career Level

Entry Level

Maximum Experience

Doesn't Matter

Apply Before:

Nov 02, 2025

Posting Date:

Oct 02, 2025