Eat Vite – South Lebanon (Nabatieh Area)
Eat Vite is seeking a highly experienced Restaurant Branch Manager to take full managerial responsibility for one of its branches in the Nabatieh area.
This role is designed for a strong operator with proven leadership skills, capable of managing operations, people, and performance while driving continuous improvement across all concepts within the branch.
Key Responsibilities
Operations & Leadership
• Oversee daily restaurant operations and ensure smooth, efficient service
• Ensure full compliance with health, safety, and hygiene regulations
• Maintain a professional, structured, and disciplined managerial environment
People Management & Training
• Lead, train, and develop restaurant teams to maintain service and operational standards
• Conduct regular training on customer service, food handling, and safety procedures
• Create and manage staff schedules to ensure adequate coverage while controlling labor costs
Policies, Controls & Compliance
• Develop, implement, and enforce operational policies and procedures
• Conduct regular inspections and follow up on corrective actions
• Oversee kitchen operations, including stock movement, transfers, cleanliness, and sanitation
Customer Experience
• Handle customer complaints promptly and professionally
• Ensure high levels of guest satisfaction and consistent dining experience
Commercial & Marketing Activities
• Develop and implement local marketing initiatives to drive traffic and increase sales
• Engage with the local community to promote the restaurant and brand
• Manage in-house and external catering operations, including pricing and execution
Technical & Reporting Skills
• Strong computer literacy with the ability to use restaurant systems and back-office tools
• Proficiency in Microsoft Office, particularly Excel and Word
• Comfortable with basic reporting, data tracking, and documentation
• Ability to work with POS systems, sales reports, and operational dashboards
• Capable of preparing structured daily, weekly, and monthly operational reports
• Basic understanding of systems related to inventory, scheduling, and cost control
Candidate Profile
• Minimum 6 years of experience in a restaurant management role
• Proven ability to manage high-performing teams and busy operations
• Strong leadership, communication, and problem-solving skills
• Ability to multitask and make decisions in a fast-paced environment
• Willingness to work long hours, weekends, and peak operational periods
• Valid food safety certification
Education
• Associate’s or Bachelor’s degree in Hospitality Management or a related field (preferred)