Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the QSR outlet, ensuring excellent customer service, maintaining high standards of food quality, hygiene, and team performance. The role focuses on achieving sales targets, controlling costs, and ensuring smooth and efficient restaurant operations.

Key Responsibilities:

1. Operations Management

• Oversee day-to-day restaurant operations to ensure service excellence and operational efficiency.
• Ensure compliance with company standards for food quality, preparation, hygiene, and presentation.
• Manage inventory, ordering, and stock levels to avoid shortages or wastage.
• Supervise food safety and hygiene practices as per local health regulations.

2. Staff Management & Training

• Supervise, train, and motivate restaurant team members (service crew, kitchen staff, and cashiers).
• Prepare staff schedules and ensure adequate manpower during peak hours.
• Conduct regular performance evaluations and identify training needs.
• Maintain discipline and promote a positive work culture.

3. Customer Service & Satisfaction

• Ensure every guest receives prompt and courteous service.
• Handle customer feedback and complaints professionally and effectively.
• Maintain cleanliness and ambiance of the dining and service areas.

4. Sales & Financial Performance

• Achieve sales and profitability targets as set by management.
• Analyze daily sales, food cost, and labor cost reports and take corrective actions as needed.
• Implement upselling and promotional activities to drive revenue.
• Control expenses and reduce operational wastage.

5. Compliance & Reporting

• Ensure adherence to company policies, QHSE standards, and local authority regulations.
• Maintain accurate records of sales, petty cash, staff attendance, and daily reports.
• Coordinate with Area Manager on operational and financial performance updates.

6. Equipment & Maintenance

• Ensure restaurant equipment and facilities are in proper working condition.
• Coordinate with maintenance teams for timely repairs and servicing.

Qualifications & Experience:

• Bachelor’s Degree or Diploma in Hospitality / Business Management or related field.
• Minimum 3–5 years of experience in QSR / fast food / casual dining industry, including at least 2 years in a supervisory or managerial role.
• Strong leadership, organizational, and customer service skills.
• Knowledge of POS systems, inventory control, and basic accounting principles.
• Familiarity with food safety and hygiene standards (e.g., FHC or equivalent certification).

Job Type: Full-time

Pay: Up to QAR5,000.00 per month