Restaurant Manager

Company Description Sofra Services is a market leader in retail, food services, hospitality, and business development, serving a dynamic and growing customer base. The company focuses on delivering high-quality dining experiences and efficient service operations across its portfolio. Team members join a fast-paced environment that values customer satisfaction, operational excellence, and continuous improvement.

Sofra

Services offers opportunities for professional growth within a regional leader in the hospitality sector.

Role Description This is a full-time, on-site Restaurant Manager role based in Benghazi Libya.

The Restaurant

Manager oversees daily restaurant operations, including staff scheduling, floor supervision, and coordination between front-of-house and back-of-house teams.

Responsibilities include maintaining service standards, monitoring food quality and presentation, resolving guest issues, and ensuring a clean and safe environment. The role also involves managing inventory, supporting hiring and training, tracking sales performance, and implementing initiatives to improve customer satisfaction and profitability.

The Restaurant

Manager collaborates with leadership to execute company policies and contribute to business development goals.

Qualifications

• Strong Customer Service and Customer Satisfaction skills, with a focus on creating positive guest experiences.
• Experience in Food & Beverage operations, including knowledge of menu items, hygiene standards, and service workflows.
• Proficiency in Hiring, including interviewing, onboarding, and supporting staff development.
• Effective Communication skills for interacting with guests, team members, and management.
• Previous experience in restaurant or hospitality management in a fast-paced environment.
• Ability to lead diverse teams, handle operational challenges, and make data-informed decisions.
• Strong organizational and time-management skills, with attention to detail and consistency.
• Working knowledge of POS systems, basic budgeting, and inventory management.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
• Relevant diploma or degree in hospitality, business, or a related field is preferred.