Restaurant General Manager & Sommelier

Radiant Hospitality Company

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