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assistant restaurant manager

assistant outlet manager

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
 
 
 Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East&rsquo;s only wellness centre in a resort setting, spread across lush botanical gardens.
 
 
 
 Job Description
 
 
 
 You will support the overall Food &amp; Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food &amp; Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 College diploma in Hotel Management or related field
 </li>
 <li>
 Previous experience in Food &amp; Beverage/Restaurant operation
 </li>
 <li>
 Passion for leadership and teamwork
 </li>
 <li>
 Eye for detail to achieve operational excellence
 </li>
 <li>
 Excellent guest service skills
 </li>
 </ul>
</div>

Assistant Outlet Manager

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East&rsquo;s only wellness centre in a resort setting, spread across lush botanical gardens. 
Job Description 
You will support the overall Food &amp; Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food &amp; Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment. 
Qualifications<ul><li> 
College diploma in Hotel Management or related field</li><li>Previous experience in Food &amp; Beverage/Restaurant operation</li><li>Passion for leadership and teamwork</li><li>Eye for detail to achieve operational excellence</li><li>Excellent guest service skills</li></ul></div>

ANdAZ

<div>
 
 Organization- Andaz Doha
 
 
 
 
 Summary
 
 
 
 
 Duties and responsibilities related to the Assistant Manager - Outlet (Asian Restaurant):
 
 
 
 <ul>
 <li>
 Supervise the entire restaurant floor during service, ensuring smooth operations, high service standards, and optimal guest satisfaction.
 </li>
 <li>
 Lead and motivate the front-of-house team by conducting daily pre-shift briefings, assigning duties, and providing continuous on-the-job training.
 </li>
 <li>
 Act as a key point of contact for guests, personally handling complaints, managing VIP reservations, and actively gathering feedback to improve service.
 </li>
 <li>
 Maintain an in-depth knowledge of the restaurant's Asian cuisine, including menu items, ingredients, and beverage pairings (e.g., sake, specialty teas), to assist guests and train staff.
 </li>
 <li>
 Drive restaurant revenue by training the team on upselling techniques and managing promotional activities.
 </li>
 <li>
 Assist the Outlet Manager with administrative tasks, including staff scheduling, daily sales reconciliation, and managing inventory for beverages and supplies.
 </li>
 <li>
 Ensure the restaurant is fully compliant with all health, safety, and HACCP standards, maintaining impeccable cleanliness and hygiene.
 </li>
 <li>
 Manage opening and closing procedures, including cash handling, shift reports, and ensuring the outlet is secure and ready for the next service.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management
 </li>
 <li>
 Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards
 </li>
 </ul>
</div>

Assistant Manager - Outlet (Asian Restaurant)

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 31 December 2025
 
 
 
 Department:
 
 Food &amp; Beverage
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 
 Description
 
 
 
 To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant General Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.
 
 
 
 Key Responsibilities
 
 
 
 - Responsible to Head of Department/ Assistant Head of Department.
 
 - Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.
 
 - Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
 
 - Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
 
 - Ensure that the place of work and surrounding area is kept clean and organised at all times.
 
 - Execute and demand the team to execute the highest level of service and set-up standards at all times.
 
 - Be knowledgeable of all services and products offered by the hotel.
 
 - Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
 
 - Set an example in terms of service, products and guidance of the team that reflects the concept.
 
 - Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
 
 - Organise tastings of daily dishes and new menus.
 
 - Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
 
 - Perform up selling for all items offered by the department assigned as well as offering alternatives.
 
 - Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
 
 - Produce reports and analysis of the outlet and present report in the monthly performance meeting.
 
 - Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
 
 - Assist in preparation of the outlet&rsquo;s budget.
 
 - Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
 
 - Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
 
 - Identify errors and correct them as required during set-up, service and breakdown of operations.
 
 - Implement a flexible work schedule based on business patterns.
 
 - Establish a pool of qualified and trained full and part time employees in conjunction with the hotel&rsquo;s People Services Department.
 
 - Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food &amp; Beverage departments.
 
 - Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
 
 - Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
 
 - Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
 
 - Attend all required trainings as described by the department.
 
 - Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
 
 - Report incidents that require disciplinary actions immediately to the Head of Department.
 
 - Prepare and review outlet&rsquo;s operations manual updates annually in accordance with the Assistant Head of Department.
 
 - Constantly improve the product quality by sourcing the best available products.
 
 - Support activities and cooperation with the suppliers.
 
 - Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
 
 - Organise all required outlet specific trainings as described by the department.
 
 - Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
 
 - Respond to any changes in the department as dictated by the hotel management.
 
 - Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
 
 - Ensure that the opening and closing procedures established for the outlet are followed.
 
 - Act as Food &amp; Beverage Duty Manager during the absence of the Food &amp; Beverage Head of Department and Assistant Head of Department.
 
 - Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
 
 
 
 Skills
 
 
 
 - Strong Food &amp; Beverage knowledge
 
 - Customer Resolution skills
 
 - Team Training skills
 
 - Appraisal training
 
 - Up selling skills
 
 - Strong personality
 
 - Ability to drive the team to provide high level of service and consistency
 
 - BA/BSc in Hospitality Management or related field, preferably from hotel school
 
 - Minimum 2 year in F&amp;B management role
 
 - Ability to work and communicate in a multinational environment
 
 - Ability to operate computer and office equipment
 
 - Proficiency in Excel and Word
 
 - Excellent written and verbal communication skills
 
 
 
 About Kempinski
 
 
 
 Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.
 
 Embrace an experience as individual as you are!
 
</div>

Restaurant General Manager - Public House

<div>
 
 The Hostess works as a team member to create the most professional service team in F&amp;B operations, providing high-quality customer service that emphasizes and projects a positive, high-quality image of QC+ and the outlet.
 
 
 
 
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Emphasize and project a positive, high-quality image for the outlet.
 </li>
 <li>
 Greet and seat customers and serve them in a professional, discreet, and personalized way.
 </li>
 <li>
 Maintain a good relationship with guests and attend to their complaints and queries satisfactorily.
 </li>
 <li>
 Answer guest telephone queries according to F&amp;B restaurant standards.
 </li>
 <li>
 Take reservations and provide guests with information regarding F&amp;B outlets.
 </li>
 <li>
 Observe and anticipate guests&rsquo; needs and requirements.
 </li>
 <li>
 Handle customer requests and complaints according to the F&amp;B guidelines and exceed customer expectations.
 </li>
 <li>
 Assist the Restaurant Manager with additional service as required.
 </li>
 <li>
 Ensure that the Restaurant Manager is kept informed of all guest feedback and complaints.
 </li>
 <li>
 Communicate actively with guests in the outlet and obtain their feedback.
 </li>
 <li>
 Increase revenue for the outlet through suggestive selling at all opportunities.
 </li>
 <li>
 Use up-selling techniques actively to exceed guest expectations and increase the revenue of the outlet.
 </li>
 <li>
 Maintain an up-to-date database of outlet guests.
 </li>
 <li>
 Acquire in-depth knowledge of the F&amp;B menu for the assigned outlet to assist and provide recommendations to guests.
 </li>
 <li>
 Take responsibility for all service preparations, before, during and after the service (mise-en-place and mise-en-scene).
 </li>
 <li>
 Control cost by minimizing wastage, breakage, and spoilage.
 </li>
 <li>
 Set up, stock, and maintain the working area.
 </li>
 <li>
 Report any misunderstanding, problem, or accident with guests or staff to the supervisors.
 </li>
 <li>
 Assist the Restaurant Manager during food and beverage events such as cocktail receptions, conferences, banqueting, and outside catering.
 </li>
 <li>
 Open the restaurant for business at the prescribed time of each shift.
 </li>
 <li>
 Inspect each menu to ensure that they are in a presentable condition.
 </li>
 <li>
 Develop a complete knowledge of the menus, ingredients, and unavailable items for the day.
 </li>
 <li>
 Set up the hostess desk, review reservations, and prepare the reservation floor chart.
 </li>
 <li>
 Operate cash register as directed by the Restaurant Manager.
 </li>
 <li>
 Perform any other duties assigned by the Restaurant Manager.
 </li>
 <li>
 Create a harmonious environment amongst all staff members.
 </li>
 <li>
 Communicate with the Restaurant Manager regarding any service problems or changes required.
 </li>
 <li>
 Assist the Restaurant Manager in maintaining guest records.
 </li>
 <li>
 Cooperate with the other departments as directed by the Restaurant Manager.
 </li>
 <li>
 Attend communication meetings, briefings, and training sessions as required by the Restaurant Manager.
 </li>
 <li>
 Maintain the cleanliness of work areas throughout the day and practice clean-as-you-go procedures.
 </li>
 <li>
 Maintain personal hygiene and cleanliness standards.
 </li>
 <li>
 Inspect each section of the outlet to ensure cleanliness standards are applied.
 </li>
 <li>
 Check each table to ensure that a proper setup is in place before allocating it to the guests. Take co-responsibility for the correct handling of equipment in the outlet.
 </li>
 </ul>
</div>

Hostess

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 #BeLimitless
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
 
 
 Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
 
 
 
 Job Description
 
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Ensure correct grooming standards are followed at all times
 </li>
 <li>
 Responsible for the smooth operation of the outlet
 </li>
 <li>
 Responsible of the Care Programme at all times
 </li>
 <li>
 Follow up on all financials, LQA, Forbes and TrustYou targets and cascade it down to the team
 </li>
 <li>
 Is aware of the daily, monthly and yearly financial targets
 </li>
 <li>
 Actively contributes towards the achievement of financial targets
 </li>
 <li>
 All issues and negative guest feedback need to be properly reported on Glitch system
 </li>
 <li>
 Following up on opening and closing checklists
 </li>
 <li>
 Maintains the HACCP &amp; FIFO standards as required by the regional governing body
 </li>
 <li>
 Handle financial procedures according to guidelines set by the finance department
 </li>
 <li>
 Responsible for linking all facets of service, cuisine and entertainment
 </li>
 <li>
 Assume the responsibility of daily operations
 </li>
 <li>
 Handles security incidents, guest complaints with confidence and in a professional manner and report it in timely manner to the Director of Food and Beverage
 </li>
 <li>
 Conducts daily briefings for all staff prior to commencement of each shift or assign it to the outlet Assistant Manager during the Restaurant Manager absence
 </li>
 <li>
 Ensure all appropriate equipment is on hand for each service period
 </li>
 <li>
 In charge of training, grooming and selection of casual labour (if needed)
 </li>
 <li>
 Should be creative, confident and prepared to think outside of the box
 </li>
 <li>
 Following the personal development plan set by the corporate office
 </li>
 <li>
 Following team&rsquo;s personal development and assign KPI&rsquo;s in accordance with Hotel/Departmental goals
 </li>
 <li>
 Ensure the operational inventory is always accounted for and in immaculate condition
 </li>
 <li>
 Ensure the outlet maintenance is ensured at all time
 </li>
 <li>
 Create opportunities for upselling products, establish sales goals and selling strategies
 </li>
 <li>
 Develop the restaurant team to strive for excellence
 </li>
 <li>
 Creates an efficient rostering system
 </li>
 <li>
 Inspires heartists to create a flow of new and &lsquo;improved&rsquo; ideas
 </li>
 <li>
 Follow Hotel Evacuation Policy in case of an Emergency
 </li>
 <li>
 Ensure awareness and delivers the optimum levels of service and guest satisfaction
 </li>
 <li>
 Establish and maintain effective communication across all divisions
 </li>
 <li>
 Lead by example through a passionate, hands on approach
 </li>
 <li>
 Assist with collecting information for the monthly P&amp;L review
 </li>
 <li>
 Planning and coordinate menus with the outlet Chef
 </li>
 <li>
 Ensure team&rsquo;s food and beverage knowledge at all time
 </li>
 <li>
 Carry out other duties as and when requested by the Director of Food and Beverage
 </li>
 <li>
 Organising marketing activities and promotional events in cooperation with the marketing department and F&amp;B Office
 </li>
 <li>
 Preparing reports at the end of the operations including guest&rsquo;s comments, sales report, general feedbacks
 </li>
 <li>
 Responsible of the team recruitment in cooperation with the HR department
 </li>
 <li>
 Responsible to cooperate with Masala Library corporate office and Chef
 </li>
 <li>
 Develop a strategy of handling special guest&rsquo;s re quests and VIPs (including but not limited to the Royal Family)
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree or diploma in Hospitality Management, Business Administration, or a related field (preferred).
 </li>
 <li>
 3&ndash;5 years of experience in restaurant management or a similar leadership role.
 </li>
 <li>
 Strong leadership, communication, and interpersonal skills.
 </li>
 <li>
 Excellent organizational and problem-solving abilities.
 </li>
 </ul>
</div>

Restaurant Manager

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