Leto Restaurant is expanding its team and currently hiring across five key roles: Hostess, Restaurant Manager, Senior Chef de Partie, Supervisor, and Waiter. This is a strong opportunity for hospitality professionals at various career stages to join a dynamic, guest-focused dining concept in Dubai.
About Leto
Leto is known for its refined dining atmosphere and consistent guest experience, and the brand is investing in a strong operational team to support its next phase of growth. Each of the five open roles plays a distinct part in delivering that experience — from the first smile at the door to plate execution in the kitchen.
3.1 Hostess
Responsibilities: Greet and seat guests warmly, manage reservations and waitlists, coordinate table turnover with the floor team, handle guest inquiries at the entrance, and maintain an organized, welcoming front-of-house presence.
Requirements: 1+ years of hostess or front-of-house experience, excellent presentation and communication skills, reservation system familiarity (OpenTable or similar), fluent English, flexible with shifts.
A day in the life: You’ll manage the reservation book, confirm bookings by phone, greet arriving guests, coordinate seating flow with servers, and handle occasional walk-in overflow — all while keeping the entrance area calm and welcoming even during peak rush.
3.2 Restaurant Manager
Responsibilities: Oversee daily restaurant operations, manage staff scheduling and performance, ensure guest satisfaction and service standards, control costs and inventory, handle guest complaints and escalations, and drive revenue through service excellence and upselling initiatives.
Requirements: 3–5+ years in restaurant management, proven leadership and P&L understanding, strong problem-solving skills under pressure, POS and inventory system experience, fluent English (Arabic a plus).
A day in the life: Mornings involve reviewing the previous night’s numbers, briefing supervisors, and checking stock levels. Through service, you’re on the floor resolving issues, supporting staff, and greeting key guests, before closing with reporting and staff feedback.
3.3 Senior Chef de Partie
Responsibilities: Run an assigned kitchen section independently, maintain food quality and consistency, supervise junior chefs and commis on the section, manage mise en place and stock rotation, and uphold hygiene and food safety standards.
Requirements: 3+ years of culinary experience with at least 1 year at Chef de Partie level, strong knife skills and section management ability, food safety certification, ability to work under pressure during service.
A day in the life: Prep begins hours before service — portioning, marinating, and setting up your station. During service, you’re firing dishes to order, checking plating consistency, and coordinating timing with other sections so every table’s dishes land together.
3.4 Supervisor
Responsibilities: Support the Restaurant Manager in daily operations, supervise floor staff during shifts, ensure service standards are maintained, handle guest issues escalated from waitstaff, and assist with training new team members.
Requirements: 2–3 years of F&B experience with prior team-lead exposure, strong communication and conflict-resolution skills, ability to multitask during peak service, fluent English.
A day in the life: You’re the go-between for the floor team and management — checking in with servers, jumping in during busy sections, resolving minor guest concerns before they escalate, and reporting shift performance at close.
3.5 Waiter
Responsibilities: Deliver attentive table service from seating to farewell, take accurate orders, coordinate with kitchen and bar, upsell menu items appropriately, maintain table and station cleanliness, and process guest payments.
Requirements: 1–2 years of waiter experience, good product knowledge and communication skills, ability to work under pressure, fluent English, flexible with rotational shifts.
A day in the life: From pre-shift briefing on specials to greeting your section’s guests, taking orders, timing courses, and turning tables efficiently without rushing guests — it’s a balance of warmth, pace, and precision through the shift.
FAQ (All Leto Roles)
Can I apply for more than one position? Yes, but please specify your primary role of interest in your application so it’s routed correctly.
Is experience in fine dining required? It’s preferred for Manager, Supervisor, and Senior CDP roles, but not mandatory for Hostess and Waiter positions if you show strong service aptitude.
What is the interview process like? Shortlisted candidates typically go through an initial screening call followed by an in-person interview and, for kitchen roles, a trial shift.
How to Apply
Submit your CV via leto group, clearly stating which Leto position you’re applying for (Hostess, Restaurant Manager, Senior Chef de Partie, Supervisor, or Waiter), along with your visa status and availability.
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