Our Story

RIKAS Hospitality Group is a collection of award-winning restaurants and cafes based principally in Dubai. The privately owned and operated Group has a rapidly growing portfolio of dining establishments.
Established with a philosophy based on creativity and boundary-pushing, RIKAS aims to nurture a culture of culinary innovation, authentic hospitality, and family values across the Group.
Founded seven years ago in Dubai, United Arab Emirates, RIKAS is the brainchild of the visionary young Parisian Rizwan Kassim, with who, Pierre Pirajean and Helena Paraboschi, would be the team to help thrust Rizwan into the field of restaurants. Ten years ago, the trio teamed up for the brand which is a solid name on the well-heeled Saint-Honore dining scene. Long before Dubai became the region’s dining capital, they had spotted the potential of the dynamic Gulf city from Paris. Since then, the Group has become vital in Dubai’s restaurant scene.
Having launched with a branch of Paris’s much-loved La Cantine du Faubourg, where Kassim had developed his passion for hospitality, the brand now consists of some of the Middle East’s most exceptional culinary projects, such as Mimi Kakushi, Ninive, and Lana Lusa. RIKAS Hospitality Group is thriving in a highly competitive landscape matched by no other in the region by its vast offering of elevated gourmet offerings. And with the recent addition of the Michelin Guide for Dubai, RIKAS now boasts a firm place, with multiple outlets making the cut.
With its diverse portfolio ranging from French and Portuguese to Japanese and Middle Eastern cuisines, the iconic brand is now expanding further afield into markets including Saudi Arabia, Bahrain, Europe, Morocco, United Kingdom.
While each restaurant in the RIKAS Hospitality Group has a very distinct personality, they share a devotion to quality, demonstrated in the sourcing, preparation and staging of their offering, as well as in the ingenuity of their design and the warmth and skill of their customer-obsessed service culture.

ABOUT Rizwan Kassim

Founder & Managing Partner at RIKAS Hospitality Group
Rizwan Kassim
Rizwan Kassim is a testament to the UAE’s spirit of entrepreneurship. Having started out with the long-established La Cantine du Faubourg in Paris ten years ago, the young Parisian saw a vision for the brand in Dubai and has since gone on to create the RIKAS Group which is now one of the giants in the Middle East’s dining scene. In just seven years, he has opened a staggering number of luxury restaurants in Dubai, many of which now gracing the pages of the inaugural Michelin Guide.
With expansion underway to countries including Saudi Arabia, Bahrain, Europe, Morocco, United Kingdom, there is no stopping the ambitious young entrepreneur as he takes the RIKAS Group – home to top name dining destinations such as Twiggy, Ninive and Lana Lusa, with cuisines ranging from Japanese to Middle Eastern and Portuguese – to the world stage.

ABOUT Rizwan Kassim

Founder & Managing Partner at RIKAS Hospitality Group
Rizwan Kassim is a testament to the UAE’s spirit of entrepreneurship. Having started out with the long-established La Cantine du Faubourg in Paris ten years ago, the young Parisian saw a vision for the brand in Dubai and has since gone on to create the RIKAS Group which is now one of the giants in the Middle East’s dining scene. In just seven years, he has opened a staggering number of luxury restaurants in Dubai, many of which now gracing the pages of the inaugural Michelin Guide.
With expansion underway to countries including Saudi Arabia, Bahrain, Europe, Morocco, United Kingdom, there is no stopping the ambitious young entrepreneur as he takes the RIKAS Group – home to top name dining destinations such as Twiggy, Ninive and Lana Lusa, with cuisines ranging from Japanese to Middle Eastern and Portuguese – to the world stage.

ABOUT PIERRE PIRAJEAN & HELENA PARABOSCHI

Partners at RIKAS Hospitality Group
Pierre Pirajean and Helena Paraboschi have been creating unique restaurant concepts for over 30 years: Durand Dupont in Neuilly-sur-Seine, Xu and La Cantine du Faubourg at 105 rue Saint Honoré in the 8th arrondissement of Paris.
With La Cantine du Faubourg, Pierre and Helena innovates once again by combining quality dining and a festive atmosphere with the presence of resident DJs.
This unique restaurant has been hosting international celebrities for over 15 years. Additionally, they created Eugène Eugène, a chic Parisian Brasserie in Puteaux just outside of Paris, adding another gem to their illustrious portfolio.
In Marrakech, this duo has left an indelible mark on the culinary landscape, with iconic venues such as BÔ ZIN under their belt. They’ve been the proud owners of Le Grand Café de la Poste since 2005. Their latest endeavors, Sahbi Sahbi and RMATT, continue to captivate locals and visitors alike, cementing their status as tastemakers in the city’s vibrant dining scene.
Entrepreneurs at heart, they embark on this F&B business journey at a very young age. Functioning as a duet, they like to imagine for each of their places a concept & a tailor-made visual identity.

© 2024, RIKAS Hospitality Group

This website is owned by RIKAS RESTAURANTS MANAGEMENT L.L.C

Head Sommelier | RIKAS

Place of work: RIKAS HOSPITALITY
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HR/Talent Acquisition Corodinator | RIKAS

Place of work: RIKAS HOSPITALITY
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Commis Pastry | RIKAS

Place of work: RIKAS HOSPITALITY
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Hostess | RIKAS

Place of work: RIKAS HOSPITALITY
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Housekeeping Attendant | RIKAS

Place of work: RIKAS HOSPITALITY
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General Manager | RIKAS

Place of work: RIKAS HOSPITALITY
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Finance Executive | RIKAS

Place of work: RIKAS HOSPITALITY
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Events Manager | RIKAS

Place of work: RIKAS HOSPITALITY
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Catering Manager | RIKAS

Place of work: RIKAS HOSPITALITY
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Sales Director | RIKAS

Place of work: RIKAS HOSPITALITY
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Head Waiter | RIKAS

Place of work: RIKAS HOSPITALITY
Responsible to: Supervisor / Assistant Manager

Scope and general description:

Scope and general purpose: responsible for the smooth running of service, supervising waiters, and runners and providing assistance to junior and senior management. Have excellent knowledge of service so able to ensure and provide high-quality customer service.
Must be knowledgeable of:
  • Health and safety requirements
  • Food and Hygiene requirements
  • First aid
  • Menus(food, wine, cocktail, cigar)
  • Allergies
  • Rota
  • Operation system
  • Rules and regulation
Responsibilities:
  • Ensure that service is up to organizational standards
  • Take care of patrons and ensure high-quality service at all time
  • Explain the menu in detail, If the customer requests
  • Introduce food when serve to guest
  • Ask for allergies when taking order
  • Perform and dbl check opening and closing duties
  • Fill in the opening and closing checklist
  • Perform set up / break down of the restaurant
  • Clean table, replace plates and silverware whenever needed
  • Suggestive upselling
  • Keep a friendly atmosphere at all time
  • Offer salt and pepper to serve
  • Greet and possibly welcome the guest
  • Take order, post it to EPOS system
  • If there is any enquiry for booking contact with reception
  • Communicate with runners and manager in charge all time
  • Organize the set-up before service
  • Attend daily briefing
  • Guide and help runners, waiters who are working within your section
Personal attributes:
  • Reading, writing and oral proficiency in the English language
  • Team player with a creative and outgoing personality
  • Must be well-presented and professionally groomed at all times
  • Good communication and customer contact skills; good problem resolution skills
  • Good Food and Beverage product knowledge. Good knowledge of beverage service styles and techniques, beverage preparation and specialized beverage orders of service is required. Good knowledge of all hard liquor, wines, mixes/cocktails. 
Experience:
  • Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment.
Before the service:
  • Sign in
  • Always make sure at least one manager on duty has acknowledged your presence.
  • Laptops to be installed charging, ensuring all telephone lines are properly connected.
  • Hosts/ Hostesses are to familiarize themselves with the daily booking prior to the service.
  • Check with the manager which waiter is working where and allocate sections on Quadrant.
  • Make sure a sheet with the allocated sections and floor information is handed to your colleagues and to the dispense bar.
  • Inform the restaurant manager and the Chef of potential parties, or tables reserved with special requests (e.g., cake required, handicapped guests…), using special request forms, as this will be reported to the waiter in charge during the pre-briefing shift.
  • All Food & Wine menus are to be cleaned and prepared for the shift.
  • The reception desk needs to be cleaned and tidy with no clutter
  • Reception desk to be refilled with: matches, napkins, breath mints, business &reservation cards, locker cards, pens, and note pads.
  • Arrange the table setup as per the days bookings and prepare stations ready for service (menu setup)
  • Answer incoming calls and take any future reservations
  • Check emails for any relevant updates and act accordingly
  • Ensure all of the day’s bookings have been called to Confirm
During the service:
  • Greet and check in guests, as per SOPs
  • Manage the cloakroom and phone charging equipment
  • Escort guests to appropriate tables using Quadrant
  • Keep good communication between both entrances and ensure the team is supported
  • Determine a potential wait period and keep customers informed
  • Communicate with floor staff to ensure tables are re-set and ready for use as needed, in a timely manner
  • Follow up any bill transfers when escorting guests between bar and dinner tables, liaising with floor staff
After the service:
  • Reorganize work area
  • Thank customers upon departure and hand out business cards
  • Update any guest profiles from feedback after service
  • Complete closing reports using excel and spreadsheets
  • Implement the lost and found the procedure
  • Report any feedback to duty managers
  • Sign out after the last guests leave the premises and with manager’s approval
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Head Hostess

Place of work: RIKAS HOSPITALITY
Reporting to: Reception Manager

Scope and general description:

The Head Hostess is the first point of contact for the restaurant; the employee must have an engaging and welcoming personality, in order to create a pleasant experience for the guests, from reservation through to departure. This role demands an impeccable appearance as well as a friendly and professional telephone manner. Leading by example, supporting the Reception Manager and overlooking the smooth execution of the reception and reservations team. Liaise with all other departments to ensure a rounded guest experience is achieved, in order to build and develop ongoing professional relationships with guests.
Key roles & responsibilities:
  • Distribute reservations among all servers equally, informing them of all information necessary. For example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
  • All the reservations are allocated as per the floor plan.
  • Always answer the phone politely using a friendly tone and being informative.
  • The telephone must be answered on a maximum of three rings.
  • If a customer has any questions, it is her responsibility to answer them accurately. Therefore, know your product and offerings.
  • You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the promotions, special events etc.
  • Understand the Server and runner tasks in the outlet and provide assistance as required.
  • Have a fair idea about general information around the city.
  • To be aware of all the policies and procedures in the Hotel.
Must be knowledgeable of:
  • Full knowledge of the Reservation System
  • All food & Beverage menus.
  • Operation hours & upcoming events
  • La Cantine du Faubourg rules & regulations (i.e. dress code, method of payment, age restrictions)
  • Floor plan & table numbers
  • La Cantine du Faubourg SOP
  • Hostess desk set up
  • Computer literate, excel and spreadsheet
Personal attributes:
  • Excellent reading, writing and oral proficiency in English
  • Well-presented and professionally groomed at all times
  • Strong interpersonal skills and ability to establish a good rapport with guests 
  • Possess full knowledge of the restaurant’s seating/table plan
  • Computer knowledge (Microsoft Excel, Word, PowerPoint) 
Experience:
  • Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment at the same capacity 
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Bartender | La Cantine

Place of work: RIKAS HOSPITALITY – La Cantine du Faubourg
Responsible to: Head bartender / Bar Manager

Scope and general description:

The bartender is responsible for crafting cocktails, pouring alcohol, pouring beer, pouring wine, and serving customers.
Key roles & responsibilities:
  • Read daily events to be aware of any VIP arrivals. 
  • Must have a complete working knowledge of bar items, ingredients and preparation
  • Ensure all details of service are performed properly for every guest
  • To understand and adhere to Beverage Department Standard Operating Procedures
  • Change ashtrays, serve cigarettes and wipe down bar area
  • Carry trays, bus and reset tables with linen, China, glass and silver
  • Ascertain guest satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved
  • When possible greet regular guests by name and note and serve preferences accordingly
  • Professionally set up the bar at the start of opening, including liquor, icing, glassware, juices and garnishes
  • Process drink orders in proper calling order both from guests directly and from service staff, checking for correct order and managing to bill quickly and efficiently
  • Make all cocktails in accordance with Hotel’s standard beverage manual
  • Receive and check liquor against the previous shift’s requisitions
  • Attempt to limit problems and liability related to customers’ excessive drinking
  • Serve snacks or food items to customers seated at the bar
  • Organize requisition, pick up and verification for F&B items used in the bar areas
  • Ensure that the bar is fully stocked and all side opening and closing duties are completed
  • Slice and pit fruit for garnishing drinks
  • Arrange bottles and glasses to make attractive displays
  • Keep the bar area neat and tidy at all times, regularly clearing dishes and glassware
  • Manage security in the work area, and at no time leave the bar area unless properly relieved by a colleague
  • Assist with the clean-up – mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins
  • Maintain complete knowledge of all F&B services, outlets, hotel services/features
  • Able to handle cash following established and proper accounting procedures
Must be knowledgeable of:
  • Ordering and inventory System
  • All food & Beverage menus.
  • Operation hours & upcoming events
  • La Cantine du Faubourg rules & regulations (i.e. dress code, method of payment, age restrictions)
  • Floor plan & table numbers
  • Organizational SOP
Personal attributes:
  • Reading, writing and oral proficiency in the English language
  • Team player with a creative and outgoing personality
  • Must be well-presented and professionally groomed at all times
  • Good communication and customer contact skills; good problem resolution skills
  • Good Food and Beverage product knowledge. Good knowledge of beverage service styles and techniques, beverage preparation and specialized beverage orders of service is required. Good knowledge of all hard liquor, wines, mixes/cocktails. 
Experience:
  • Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment.
Apply

Restaurant manager | RIKAS

Place of work: RIKAS Restaurants Management
Responsible to: General Manager

Scope and general description:

Responsible for the smooth running of the operation, maintaining a high level of service and a well-organized work atmosphere. The Restaurant Manager is in charge of hiring, managing the venue, supervising and continuously training staff and ensuring high-quality service at all times in favour of customer satisfaction.
Must be knowledgeable of:
  • Health and safety requirements
  • Food and Hygiene requirements
  • First aid
  • Menus(food, wine, cocktail, cigar)
  • Allergies
  • Risk assessment
  • Rota
  • Rules and regulations
  • Operating systems
Responsibilities:
  • Ensure 100 per cent compliance with all company policies and law
  • Lead by example
  • Oversee the operation of La Cantine du Faubourg
  • Ensure that smooth operation in all sections
  • Perform /supervise/control the daily opening and closing procedures
  • Maintain education program
  • Change the employee book as needed
  • Implement new rules and regulations
  • Co-ordinate with the General Manager for everyday operation
  • Staff evaluation
  • Stock control
  • Inventory control
  • Ensure excellent communication between all departments
  • Be present in everyday life and suggest development, and disciplinary action affecting team members
  • Create a strong team and take care of the employees to provide excellent customers service
  • Maintain proper sanitation, and hygiene standards and maintain effective store presentation
  • Motivate staff
  • Act in favour of the restaurant
  • Socialize with guest
  • Ensure a friendly work environment of all time
  • Handle and resolve complain
  • Controlling background music, lightning
  • Resolve customer complains about the food, quality of service
  • Holds daily briefing, attend and actively participates in weekly manager meetings
  • Adjust stock in EPOS during operation if necessary
Apply

Bar Manager

Place of work: RIKAS HOSPITALITY
Reporting to: Reception Manager

Scope and general description:

Bar Manager takes responsibility for the financial success of the bar they are in charge of. They have a range of duties, including administrative, leadership and practical tasks. Their main function is to ensure that they serve and run the bar efficiently and that the customer has the best possible experience.
Key roles & responsibilities:
  • Motivate, discipline, direct and supervise the work of all employees in the bar
  • Develop and maintain training programs to ensure a high degree of staff professionalism
  • Manage day-to-day operations of the Bar
  • Handle complaints and make effective service recovery
  • Ensure standards are being followed in accordance with F&B policies and procedures
  • Ensure all employees have full product knowledge
  • Regularly inspect food & beverage quality
  • Follow established and proper accounting procedures
  • Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
  • Conduct daily roll calls and ensure employees adhere to grooming standards
  • Develop maintenance schedules
  • Liaise with stewarding on inventory and breakage control
  • Maintain daily log book maintaining clear and concise information on the operations.
  • Establish a guest database with preference records of regular guest
  • Schedule employees to maintain service standards within budgeted labour costs
  • Assign responsibilities to subordinates and conduct regular performance checks
  • Implement weekly cleaning schedules for operating equipment
  • Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
  • Control stock of all equipment and alcoholic beverage in the Bar
  • Constantly monitor staff’s appearance, attitude and degree of professionalism
Must be knowledgeable of:
  • Health and Safety Requirements
  • Food and Hygiene
  • Fist Aids
  • Food Menu
  • Wine Menu
  • Cocktails Menu 
  • Allergies
  • Rota
  • Fire safety procedures
  • Organizational SOP’S
Personal attributes:
  • Excellent reading, written and oral proficiency in English
  • Experienced in all aspects of restaurant service
  • Must be well-presented and professionally groomed at all times
  • Excellent leader and trainer with strong motivational skills
  • Strong interpersonal skills and attention to detail
  • High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
  • Proven organizational skills, able to set and meet deadlines with quality results
  • Strong background in bartending and menu engineering with wine
  • Exceptional spirit and liquor knowledge
Experience:
  • Minimum of 3 Years’ experience in an upscale fast-paced and upscale establishment in a management role.
  • Mixology and menu creation and development experience
  • WSET Certification wine & Spirit 
Apply

Assistant Restaurant Manager

Place of work: RIKAS HOSPITALITY

Reporting to: Restaurant Manager

Scope and general description:

To manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as effective and fair personnel development.
Must be knowledgeable of:
  • Health and Safety Requirements
  • Food and Hygiene
  • Fist Aids
  • Food Menu
  • Wine Menu
  • Cocktails Menu 
  • Allergies
  • Rota
  • Fire safety procedures
  • La Cantine SOP’S
Key roles & responsibilities
  • Motivate, discipline, direct and supervise the work of all employees in the restaurant
  • Develop and maintain training programs to ensure a high degree of staff professionalism
  • Manage day-to-day operations of the restaurant
  • Handle complaints and make effective service recovery
  • Ensure standards are being followed in accordance with F&B policies and procedures
  • Ensure all employees have full product knowledge
  • Regularly inspect food & beverage quality
  • Follow established and proper accounting procedures
  • Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
  • Conduct daily roll plays and ensure employees adhere to grooming standards
  • Develop maintenance schedules
  • Liaise with stewarding on inventory and breakage control
  • Maintain daily log book maintaining clear and concise information on the operations.
  • Establish a guest database with preference records of regular guests
  • Schedule employees to maintain Hotel’s service standards within budgeted labour costs
  • Assign responsibilities to subordinates and conduct regular performance checks
  • Implement weekly cleaning schedules for operating equipment
  • Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
  • Control stock of all equipment in the restaurant
  • Constantly monitor staff’s appearance, attitude and degree of professionalism
Personal attributes
  • Excellent reading, written and oral proficiency in English
  • Experienced in all aspects of restaurant service
  • Must be well-presented and professionally groomed at all times
  • Excellent leader and trainer with strong motivational skills
  • Strong interpersonal skills and attention to detail
  • High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
  • Proven organizational skills, able to set and meet deadlines with quality results
Experience
  • Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment at the same capacity
Apply

Waiter/Waitress | RIKAS

Place of work: RIKAS Restaurants Management
Responsible to: Head waiter/ Assistant Manager

Scope and general description:

Take care of customers by delivering the lightest stand of service, taking orders and serving food and beverages to patrons while ensuring the smooth running of service at all times.
Must be knowledgeable of:
  • SOP s
  • Menus
  • Health and safety requirements
  • First aid
  • Allergies
  • Rota
  • Rules and regulations
  • Operating systems
  • Upcoming event/operations hours
Responsibilities:
  • Ensure that service is up to organizational standards
  • Ensure the highest stand of service at all time
  • Explain the menu in detail, If customer request
  • Introduce food when serve to guest
  • Ask for allergies when taking order
  • Perform opening and closing  duties
  • Fill in the opening and closing checklist
  • Perform set up / break down of the restaurant
  • Clean table, replace plates and silverware whenever needed
  • Suggestive upselling
  • Keep a friendly atmosphere at all time
  • Offer salt and pepper to serve
  • Greet and possibly welcome the guest
  • Take order, post it to EPOS system
  • If there is any enquiry for booking contact with reception
  • Communicate with runners and manager in charge all time
  • Organize the set-up before service
  • Attend daily briefing
  • Guide and help runners
Before the service:
  • Prepare station for operation
  • Set up the restaurant
  • Arrange the seating’s accordingly
  • Attend daily briefing (always wear your uniform)
  • Check salt and pepper refill if needed
  • Make sure have enough candles, rolls, notepads and all necessary items you need for running the service smoothly
  • Be presentable
  • Make sure your breath is fresh
During the service:
  • Welcome the guests
  • Maintain high-quality service and friendly atmosphere
  • Take orders
  • Punch orders properly ( EPOS )
  • Serve tables
  • Introduce every and each plat you put on the table
  • Collect plates when needed
  • Help the runners
  • Assist your superior
  • Make sure your work performance is always up to La Cantine du Faubourg standards
  • Keep track of breakage spoilage
  • Clean when necessary
  • Report manager when complaint has been filed
After the service:
  • Break down your section
  • Make sure all closing duties done
  • Fill in checklist
  • Consult with your superior regarding your feedback on the shift
  • Make sure that everything is clean and tidy
  • Polish cutlery
Apply