Company Description Granada Restaurant & Pub is a fine dining destination specializing in international cuisine, offering guests an elevated culinary and hospitality experience. The restaurant focuses on high-quality ingredients, refined dishes, and a welcoming atmosphere that appeals to both local guests and international visitors. With a commitment to attentive service and memorable dining, Granada Restaurant & Pub aims to create a sophisticated yet relaxed environment. Team members are encouraged to uphold high standards of professionalism, teamwork, and guest care.

Role Description The Assistant Restaurant Manager is a full-time, on-site role based in Hurghada. This position supports the Restaurant Manager in daily operations, including supervising front-of-house staff, overseeing service quality, and ensuring an exceptional guest experience throughout each shift. Responsibilities include coordinating reservations and seating, monitoring dining room flow, responding promptly to guest feedback or concerns, and maintaining service standards aligned with fine dining expectations. The role also involves assisting with staff scheduling, training, and performance oversight, as well as supporting inventory control, basic cost management, and collaboration with the kitchen team to ensure smooth food and beverage service. The Assistant Restaurant Manager is expected to lead by example on the floor, foster a positive team culture, and uphold health, safety, and hygiene regulations.

Qualifications

• Strong customer-facing abilities, including Customer Service and Customer Satisfaction skills, with a focus on creating a welcoming and professional guest experience.
• Solid Food & Beverage knowledge, especially in fine dining and international cuisine, with the ability to guide guests and support staff on menu and pairing recommendations.
• Effective Communication skills, including clear verbal communication, active listening, and the ability to coordinate smoothly with both front-of-house and back-of-house teams.
• Experience in Hiring and onboarding staff, including participation in interviews, training, and coaching to maintain service standards.
• Previous experience in restaurant or hospitality supervision or management, ideally in a fine dining environment.
• Strong organizational and problem-solving abilities, with attention to detail and the capacity to manage multiple tasks during busy service periods.
• Knowledge of basic restaurant administration, including scheduling, inventory support, and adherence to health, safety, and sanitation regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Proficiency in English; additional language skills are an advantage, particularly for serving international guests.