chef de partie

branch manager

hr manager

restaurant supervisor

waiter / waitress

assistant manager restaurant

Apparel Group

<div>
 POSITION OBJECTIVE
 
 
 A assistant restaurant manager&rsquo;s primary role is to manage and control the day to day restaurant operations
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Ensure that FOH and BOH staffs are familiar with the day&rsquo;s requirement.
 </li>
 <li>
 Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards.
 </li>
 <li>
 Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations.
 </li>
 <li>
 Ensure that all staff is treated fairly and with commonly accepted courtesy.
 </li>
 <li>
 Ensure that time tables, leave roasters and attendance registers are up-to-date.
 </li>
 <li>
 Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list.
 </li>
 <li>
 Ensure that all communications between restaurant and kitchen run smoothly.
 </li>
 <li>
 Ensure that all purchased order have been delivered and stored.
 </li>
 <li>
 Responsible for the Profit and loss statement of the restaurant.
 </li>
 <li>
 Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors.
 </li>
 <li>
 Managing the prompt efficient and courteous serving of food and beverage in the restaurant.
 </li>
 <li>
 Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR.
 </li>
 <li>
 Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
 </li>
 <li>
 Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price.
 </li>
 <li>
 Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing.
 </li>
 <li>
 Ensure that expenses are within budget limits.
 </li>
 <li>
 Managing the Tips division.
 </li>
 <li>
 Control and manage the monthly inventory.
 </li>
 <li>
 Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales.
 </li>
 <li>
 Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
 </li>
 <li>
 Managing the daily briefing with the staff to ensure smooth running of the service sequences
 </li>
 <li>
 Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated.
 </li>
 <li>
 Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant.
 </li>
 <li>
 Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security
 </li>
 <li>
 Maintain the required standard of operational hygiene according to cleaning rotas at all times.
 </li>
 <li>
 Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
 </li>
 <li>
 Familiarize with emergency exits and evacuation procedures. Financial Management
 </li>
 <li>
 To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
 </li>
 <li>
 On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results.
 
 
 </li>
 </ul>
 
 General
 
 
 
 <ul>
 <li>
 Comply with the company's corporate code of conduct.
 </li>
 <li>
 Familiarize yourself with the company values and model desired behaviors.
 </li>
 <li>
 Perform tasks as directed by the Management in pursuit of the achievement of business goals.
 </li>
 </ul>
</div>

Assistant Manager - Restaurant

Em Sherif Group

<div>
 
 The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food &amp; Beverage quality and service.
 
 
 
 
 
 
 General
 
 
 <ul>
 <li>
 Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
 </li>
 <li>
 Stay updated on all Em Sherif daily formulas
 </li>
 <li>
 Report to the Head chef/ Restaurant manager
 
 
 
 
 any required BOH maintenance issue
 </li>
 <li>
 Attend and participate in daily briefings and other meetings as scheduled
 </li>
 <li>
 Report to the Service chef/Head chef
 
 
 
 
 any required BOH maintenance issues
 </li>
 <li>
 Respect safety and hygiene of Em Sherif premises
 </li>
 <li>
 Respect grooming standards
 </li>
 <li>
 Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
 </li>
 </ul>
 
 
 
 
 
 Daily operations
 
 
 <ul>
 <li>
 Responsible for the daily preparation of food items in the designated kitchen area
 </li>
 <li>
 Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
 </li>
 <li>
 Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Prepare items for grilling, frying and/or heating (if required)
 </li>
 <li>
 Follow standard recipes, portion controls, and storage specifications as set by Em Sherif&rsquo;s Corporate Chef
 </li>
 <li>
 Acknowledge orders and prepare them according to specifications
 </li>
 <li>
 Ensure the correct quantities are prepared to meet daily needs
 </li>
 <li>
 Serve food in the proper portion size and at the proper temperature as per set recipes
 </li>
 <li>
 Prepare all food items as directed in a sanitary and timely manner
 </li>
 <li>
 Clean and maintain station while practicing food safety, sanitation and organizational skills
 </li>
 <li>
 Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif&rsquo;s standards and checklists
 </li>
 <li>
 Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
 </li>
 <li>
 Set up respective stations with the appropriate utensils and equipment according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Frequently check on respective section&rsquo;s fridge and freezer&rsquo;s temperature and record them using the appropriate form
 </li>
 <li>
 Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
 </li>
 <li>
 Stock food items in the proper portion size and at the proper temperature
 </li>
 <li>
 Work at efficient and consistent pace
 </li>
 <li>
 Ensure timely preparation of all food items at lowest level
 </li>
 <li>
 Restock all items as needed throughout the shift
 </li>
 <li>
 Assist in opening and closing of the kitchen
 </li>
 <li>
 Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
 </li>
 <li>
 Ensure that daily Finishing kitchen checklists are completed
 </li>
 <li>
 Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
 </li>
 <li>
 Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
 </li>
 <li>
 Help in any area of the Finishing kitchen/BOH when circumstances dictate
 </li>
 </ul>
 
 
 
 
 
 Procurement
 
 
 <ul>
 <li>
 Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
 </li>
 <li>
 Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary
 </li>
 </ul>
 
 
 
 
 
 Personal skills and abilities
 
 
 <ul>
 <li>
 High commitment to ethics and confidentiality
 </li>
 <li>
 Team player
 </li>
 <li>
 Highly motivated and self-starter
 </li>
 <li>
 Excellent multi-tasking skills
 </li>
 <li>
 Attentive to details
 </li>
 <li>
 Good written, oral and interpersonal communication skills
 </li>
 <li>
 Able to cope under pressure
 </li>
 <li>
 Basic knowledge about Microsoft office, POS system, etc.
 </li>
 <li>
 Basic knowledge about fire, health and safety procedures
 </li>
 <li>
 Able to work standing for several hours
 </li>
 <li>
 Neat, clean and well-groomed
 </li>
 </ul>
 
 
 
 
 
 Work experience requirements
 
 
 <ul>
 <li>
 Minimum of 1 year of experience as a Line cook or 2 years in the F&amp;B industry, preferably in a Lebanese/Oriental restaurant
 </li>
 </ul>
 
 
 
 
 
 Education requirements
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management preferred, or accumulated years of experience
 </li>
 </ul>
 
 Good command of English. Arabic is a plus
 
</div>

Chef De Partie

Trading & Construction Group

We are seeking a highly motivated and experienced Restaurant Manager to join our team. The ideal candidate will have a passion for the hospitality industry and a proven track record of managing a successful restaurant. You will be responsible for overseeing all aspects of our restaurant operations to ensure an outstanding guest experience, efficient operations, and a motivated team.Job Category: Hospitality ManagementJob Type: Full TimeJob Location: Doha - QatarKey ResponsibilitiesStaff Management&middot; Recruit, train, and supervise restaurant staff.&middot; Schedule employees and manage shifts effectively.&middot; Provide leadership and motivation to the team.&middot; Conduct performance evaluations and address any issues or concerns.Customer Service&middot; Ensure high customer satisfaction by maintaining excellent service standards.&middot; Handle customer complaints and concerns professionally.&middot; Train staff in customer service best practices.Operational Management&middot; Oversee day-to-day operations, including opening and closing procedures.&middot; Monitor and manage inventory levels, ordering supplies as needed.&middot; Ensure compliance with health and safety regulations.&middot; Implement and enforce standard operating procedures.Financial Management&middot; Monitor and manage budgets, expenses, and revenue.&middot; Control costs and maximize profitability.&middot; Prepare financial reports for management.&middot; Implement pricing strategies to optimize sales and profit margins.Marketing and Promotion&middot; Develop and implement marketing strategies to attract customers.&middot; Coordinate with the marketing team to promote special events or offers.&middot; Utilize social media and other platforms for advertising.Quality Control&middot; Ensure food, beverages, and service meet established standards.&middot; Monitor food preparation and presentation.&middot; Address quality issues promptly.Training and Development&middot; Provide ongoing training to staff to enhance skills and performance.&middot; Stay updated on industry trends and share knowledge with the team.Menu Development&middot; Collaborate with the chef to create and update menus.&middot; Monitor customer preferences and industry trends.&middot; Adjust menu items based on availability and pricing.Vendor Relations&middot; Establish and maintain relationships with suppliers.&middot; Negotiate contracts and terms for cost-effectiveness.&middot; Monitor supply quality and address issues.Reservation and Event Management&middot; Coordinate and manage reservations and events.&middot; Promote and attract bookings for events.Technology Integration&middot; Implement and manage POS systems.&middot; Train staff on technology tools for efficiency.Community Engagement&middot; Establish a presence in the local community.&middot; Respond to community feedback and participate in events.Staff Morale and Team Building&middot; Foster a positive work environment.&middot; Organize team-building activities.&middot; Recognize and reward outstanding performance.Waste Management and Sustainability&middot; Implement waste reduction and recycling programs.&middot; Source environmentally friendly products.Health and Safety Compliance&middot; Ensure compliance with all regulations.&middot; Conduct safety training for staff.Crisis Management&middot; Develop contingency plans for emergencies.&middot; Train staff on emergency procedures.Continuous Improvement&middot; Assess restaurant operations and customer feedback regularly.&middot; Implement improvements based on feedback and performance metrics.Qualifications<ul><li>Bachelor&rsquo;s degree in Hospitality Management, Business Administration, or related field preferred.</li><li>Minimum of 5 years of experience in a Restaurant Manager role or similar position.</li><li>Proven experience as a Restaurant Manager or in a similar role.</li><li>Strong leadership and communication skills.</li><li>Excellent organizational and time management abilities.</li><li>Knowledge of food safety and sanitation regulations.</li><li>Ability to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Type: Full-timeWork Location: In person

Restaurant Manager

Noir KSA

Position Title: Restaurant / Cafe ManagerDepartment: Food &amp; Beverage OperationsLocation: QatarStarting Salary: QAR 9,000 (Full package / Live Out)Reports To: Operations Manager / General ManagerCompany Overview: We are a dynamic hospitality and wellness organization operating restaurants and wellness facilities in Qatar. We are committed to delivering exceptional dining experiences while maintaining the highest standards of quality, service, and customer satisfaction.Position Summary: We are seeking an experienced Restaurant Manager to oversee daily operations, lead our team, and ensure outstanding guest experiences. The ideal candidate will have a proven track record in the Qatar F&amp;B industry, strong leadership skills, knowledge of local regulations, and a passion for hospitality excellence.Key Responsibilities:Operations Management<ul><li>Oversee all aspects of daily restaurant operations including opening and closing procedures</li><li>Ensure smooth service delivery during all shifts and peak periods</li><li>Maintain high standards of food quality, presentation, and taste consistency</li><li>Monitor inventory levels and coordinate with suppliers for timely procurement</li><li>Implement and maintain standard operating procedures (SOPs)</li><li>Optimize operational efficiency and reduce waste</li><li>Manage cash handling, POS systems, and daily financial reconciliation</li></ul>Team Leadership &amp; Development<ul><li>Recruit, train, and supervise restaurant staff (servers, hosts, kitchen support, cashiers)</li><li>Create staff schedules ensuring adequate coverage for all shifts</li><li>Conduct regular team meetings and briefings</li><li>Provide ongoing coaching, mentoring, and performance feedback</li><li>Handle staff conflicts and disciplinary matters professionally</li><li>Foster a positive work environment that promotes teamwork and excellence</li><li>Ensure staff compliance with uniform standards and grooming policies</li></ul>Customer Service Excellence<ul><li>Ensure exceptional customer service and guest satisfaction</li><li>Handle customer complaints and resolve issues promptly and professionally</li><li>Gather customer feedback and implement improvement initiatives</li><li>Build and maintain relationships with regular customers</li><li>Monitor and respond to online reviews and ratings</li><li>Create memorable dining experiences that encourage repeat business</li></ul>Health, Safety &amp; Compliance<ul><li>Ensure strict compliance with Qatar Municipality health and safety regulations</li><li>Maintain HACCP standards and food safety protocols</li><li>Conduct regular inspections of kitchen and dining areas</li><li>Ensure proper food storage, handling, and hygiene practices</li><li>Manage health permit renewals and municipality inspections</li><li>Implement and monitor cleaning schedules and sanitation standards</li><li>Ensure compliance with Qatar Labor Law regarding staff welfare</li></ul>Financial Management<ul><li>Achieve revenue targets and profitability goals</li><li>Monitor and control operational costs (food cost, labor cost, overhead)</li><li>Analyze sales reports and identify opportunities for revenue growth</li><li>Manage budget allocations and expenditure approvals</li><li>Conduct regular inventory counts and stock reconciliation</li><li>Minimize waste and implement cost-saving measures</li><li>Prepare financial reports and forecasts for management</li></ul>Quality Control<ul><li>Maintain consistent food quality standards across all menu items</li><li>Conduct regular quality checks on ingredients and finished dishes</li><li>Ensure compliance with recipes, portions, and presentation standards</li><li>Monitor cleanliness and maintenance of premises, equipment, and facilities</li><li>Coordinate with maintenance team for equipment repairs and upkeep</li></ul>Menu &amp; Marketing Support<ul><li>Collaborate with management on menu development and pricing strategies</li><li>Monitor customer preferences and market trends</li><li>Support promotional activities and special events</li><li>Implement upselling strategies and train staff accordingly</li><li>Coordinate special orders, catering requests, and group bookings</li></ul>Vendor &amp; Supplier Relations<ul><li>Manage relationships with food suppliers and service providers</li><li>Negotiate pricing and ensure timely deliveries</li><li>Verify quality of incoming supplies and reject substandard products</li><li>Maintain approved supplier list and evaluate vendor performance</li></ul>Qualifications &amp; Requirements:Education<ul><li>Bachelor's degree in Hospitality Management, Business Administration, or related field preferred</li><li>Diploma in Hotel/Restaurant Management is acceptable with strong experience</li></ul>Experience<ul><li>Minimum 5 years of restaurant management experience in Qatar</li><li>Proven track record in casual dining, fine dining, or quick service restaurants</li><li>Experience managing teams of 15+ staff members</li><li>Demonstrated success in achieving financial targets and KPIs</li></ul>Skills &amp; Knowledge<ul><li>Thorough knowledge of Qatar Municipality regulations and health standards</li><li>Understanding of Qatar Labor Law and employment practices</li><li>Proficiency in restaurant POS systems and management software</li><li>Strong financial acumen and budget management skills</li><li>Excellent knowledge of food safety and HACCP principles</li><li>Understanding of inventory management and cost control</li><li>Skilled in customer relationship management</li><li>Crisis management and problem-solving abilities</li></ul>Language<ul><li>Arabic speaker strongly preferred</li><li>Excellent English communication skills (written and verbal)</li><li>Additional languages are an advantage in serving diverse clientele</li></ul>Technical Skills<ul><li>Proficient in MS Office (Excel, Word, PowerPoint)</li><li>Experience with restaurant management systems (POS, inventory software)</li><li>Knowledge of reservation and table management systems</li><li>Familiarity with online ordering platforms (if applicable)</li></ul>Personal Attributes:<ul><li>Strong leadership presence and ability to inspire teams</li><li>Excellent interpersonal and communication skills</li><li>Customer-focused with high service orientation</li><li>Calm under pressure and able to handle high-stress situations</li><li>Detail-oriented with strong organizational skills</li><li>Professional appearance and demeanor</li><li>Flexible and adaptable to changing business needs</li><li>Hands-on approach with willingness to lead by example</li><li>High energy level and stamina for long shifts</li><li>Cultural sensitivity in managing diverse teams</li></ul>Working Conditions:<ul><li>Full-time position with flexibility required for evenings, weekends, and holidays</li><li>Must be able to stand for extended periods</li><li>Fast-paced environment requiring multitasking abilities</li><li>May require occasional travel between multiple restaurant locations</li></ul>Job Type: Full-timePay: QAR9,000.00 - QAR10,000.00 per monthApplication Question(s):<ul><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>What is your age now?</li><li>Have you read the job description and salary details that we mentioned for this role?</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of restaurant management experience in Qatar or GCC do you have?</li><li>If selected for this role, are you willing to be assigned in Saudi Arabia?</li><li>Please make sure to have a photo in your CV when applying for this role.</li></ul>Work Location: In person

Restaurant / Cafe Manager (Fine Dining Experienced)

Americana Restaurants

<div>
 
 
 Job Purpose
 
 
 
 
 
 
 As an Assistant Production Manager, you will oversee daily operations at the Commissary Centre, ensuring food products are produced to the highest quality and safety standards and delivered on time to our restaurants. This role directly impacts branch revenue and is key to managing budgets, maintaining quality protocols, developing teams, and ensuring full food safety compliance. You will collaborate with QA, Operations, Finance, Warehouse, and Purchasing teams, while also engaging external stakeholders such as suppliers, vendors, and municipalities. Reporting to the Commissary Manager, this role supports operational excellence and regulatory alignment. Join our team and help deliver top-quality food products across the region.
 
 
 
 
 
 
 Key Responsibilities
 
 
 
 
 
 <ul>
 <li>
 Supervise and manage day-to-day food production, ensuring compliance with standardized quality, safety, and franchisor protocols.
 </li>
 <li>
 Control production levels to prevent underproduction or overproduction and reduce waste.
 </li>
 <li>
 Lead raw material and inventory control, ensuring FIFO compliance, proper storage, sanitation, and waste reduction.
 </li>
 <li>
 Oversee commissary/central kitchen operations, including scaling supply chains to manage volumes exceeding 100 metric tons of raw material.
 </li>
 <li>
 Support new product development and recipe standardization in coordination with franchisors.
 </li>
 <li>
 Set and enforce standards for procurement, storage, and hygiene compliance.
 </li>
 <li>
 Ensure all facilities, assets, and equipment are maintained, efficient, and cost-effective.
 </li>
 <li>
 Lead and implement food safety management systems (ISO 22000, FSSC, Codex Alimentarius, HACCP), embedding food fraud prevention and food defense best practices.
 </li>
 <li>
 Oversee audits, documentation, and compliance with municipal inspections, customer feedback, and international standards.
 </li>
 <li>
 Handle recipe compliance, distribution issues, and equipment-related challenges, taking corrective action when needed.
 </li>
 <li>
 Provide strong leadership across production teams, managing supervisors and driving efficiency, accountability, and performance.
 </li>
 <li>
 Deliver training, coaching, and clear communication to align supervisors and frontline staff with operational and safety standards.
 </li>
 <li>
 Apply analytical and problem-solving skills to identify process improvements, ensuring innovation and out-of-the-box solutions.
 </li>
 <li>
 Support scaling operations in line with business needs, including preparation for transfer to larger factory operations within the next two years.
 </li>
 <li>
 Apply expertise in meat, dairy, poultry, slaughterhouse, and protein industries to optimize production processes.
 </li>
 <li>
 Ensure restaurant supply routes are well organized and deliveries are timely.
 </li>
 </ul>
 
 
 
 
 
 Qualifications, Experience &amp; Skills
 
 
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Veterinary Medicine, Microbiology, Agriculture, or Food Technology.
 </li>
 <li>
 7&ndash;10 years of experience in food production, processing, or commissary operations.
 </li>
 <li>
 Proven track record in leading large-scale food production and processing facilities.
 </li>
 <li>
 ISO 22000:2018 and ISO 9001:2015 certified Lead Auditor.
 </li>
 <li>
 Strong leadership presence with a demonstrated ability to drive production excellence and efficiency.
 </li>
 <li>
 Highly organized, adaptable, and effective under pressure.
 </li>
 <li>
 Flexible to work night shifts or in a shift-based environment.
 </li>
 <li>
 Proficient in Microsoft Office.
 </li>
 </ul>
</div>

Assistant Production Manager

Arabian HR Consultancy

Job Description: WaitressPosition: WaitressExperience Required: 1&ndash;2 YearsDepartment : Restaurant OperationsReporting To : Restaurant Incharge / ManagerJob Summary:We are looking for a polite, energetic, and customer-focused Waitress to join our restaurant team. The ideal candidate should have 1&ndash;2 years of experience in the hospitality industry and be capable of providing excellent customer service, taking orders accurately, and ensuring a pleasant dining experience for guests.Key Responsibilities:<ul><li>Greet customers warmly and escort them to their tables.</li><li>Present menus and explain daily specials or recommendations.</li><li>Take food and beverage orders accurately and communicate them to the kitchen.</li><li>Serve food and drinks promptly while maintaining service standards.</li><li>Ensure tables are clean, organized, and properly set before and after service.</li><li>Check on customers regularly to ensure satisfaction and handle basic requests.</li><li>Coordinate with kitchen and cashier for smooth service operations.</li><li>Handle bills and payments when required.</li><li>Maintain cleanliness and hygiene standards in the dining area.</li><li>Follow company policies, service procedures, and safety guidelines.</li></ul>Requirements:<ul><li>1&ndash;2 yearsof experience as a waitress or in a similar role.</li><li>Basic knowledge of food and beverage service.</li><li>Good communication and interpersonal skills.</li><li>Ability to work in a fast-paced environment.</li><li>Presentable appearance and positive attitude.</li><li>Ability to work flexible shifts including weekends and holidays.</li></ul>Job Type: Full-timePay: Up to QAR1.00 per monthEducation:<ul><li>Bachelor's (Preferred)</li></ul>

Waitress

SPHC

<div>Join our extraordinary world!
Thoughtful design, contemporary comfort, and warm, genuine service define this premium hotel experience, delivering quality and consistency for today&rsquo;s travelers.
As IHG Hotels &amp; Resorts continues its strategic growth in Qatar, exceptional guest experiences start with great service. We&rsquo;re looking for a passionate and experienced Restaurant Supervisor to support our Food &amp; Beverage team and help deliver memorable dining moments.
Welcome to Doha Central Plaza Hotel, where comfort, convenience, and understated elegance converge in the heart of the city. Ideally located on Airport Road, just minutes from Hamad International Airport, the hotel offers easy access to Doha&rsquo;s cultural highlights, including Souq Waqif, the Museum of Islamic Art, and the iconic Doha Corniche.
Our thoughtfully designed rooms and suites provide a serene retreat from the city&rsquo;s vibrancy, equipped with modern amenities such as complimentary Wi-Fi, flat-screen TVs, and tea/coffee facilities. For an elevated stay, indulge in the Grand Suite featuring a private in-room Jet tub.
After exploring, unwind in the tranquil indoor pool, rejuvenate at the fully equipped fitness centre, or enjoy pure relaxation at the spa. During summer, complimentary transfers and access to Doha Sands Beach let you savour the sea breeze and golden sands.
Dining at Doha Central Plaza Hotel is a delightful journey of flavours and ambience. From carefully crafted international cuisine to relaxed moments with handcrafted beverages and indulgent desserts, every experience delights the senses in a warm, inviting setting.
With versatile meeting spaces, an elegant wedding venue for up to 200 guests, and proximity to key business and shopping districts, Doha Central Plaza Hotel is the perfect welcoming escape for leisure and business travellers alike.
A little taste of your day-to-day
Every day is different, but you&rsquo;ll mostly be:<ul><li>
Supervise restaurant operations during service periods</li><li>
Lead, motivate, and support front-of-house team members</li><li>
Deliver a warm, professional, and memorable guest experience</li><li>
Ensure service standards align with hotel brand expectations</li><li>
Assist with staff training, rotas, and performance monitoring</li><li>
Handle guest feedback and resolve complaints effectively</li><li>
Support opening and closing procedures</li><li>
Maintain health, safety, and food hygiene standards</li><li>
Work closely with the Restaurant Manager / in charge and wider F&amp;B team</li></ul>
What we need from you<ul><li>
Degree or Diploma in Hospitality Management or a related discipline (preferred)</li><li>
2&ndash;4 years&rsquo; experience in hotel or restaurant Food &amp; Beverage operations</li><li>
Previous supervisory experience is an advantage</li><li>
Strong leadership and interpersonal skills</li><li>
High standards of presentation and professionalism</li><li>
Ability to remain calm and organised in a busy service environment</li><li>
Excellent guest service and problem-solving skills</li><li>
Flexible availability, including evenings, weekends, and holidays</li><li>
Food safety or hospitality qualifications (an advantage)</li></ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Restaurant Supervisor

Explore 279+ Assistant manager restaurant in Doha this April. Find roles across top companies and apply now to boost your career.