assistant relationship manager (qatarization)

chef de partie

assistant relationship manager (qatarization) Jobs in Doha

office manager

restaurant manager

restaurant supervisor

assistant restaurant manager

Radisson Hotel Group

<div>Company Description 
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group&rsquo;s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. 
 
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. 
Job Description 
<ul><li>
Support the Restaurant Manager in overseeing daily operations to ensure smooth and efficient service.</li><li>
Supervise and motivate team members to maintain high service standards and a positive work environment.</li><li>
Ensure excellent guest satisfaction by addressing feedback and resolving complaints promptly.</li><li>
Assist in staff scheduling, attendance monitoring, and ensuring proper shift coverage.</li><li>
Coordinate with kitchen and other departments to ensure timely and quality service delivery.</li><li>
Maintain cleanliness, hygiene, and safety standards in compliance with regulations.</li><li>
Monitor inventory levels, assist in ordering supplies, and control stock usage.</li><li>
Train and coach staff to improve performance and maintain service consistency.</li><li>
Support financial goals by controlling costs, minimizing waste, and encouraging upselling.</li><li>
Ensure all company policies, procedures, and service standards are consistently followed.</li></ul> 

Qualifications 
<ul><li>
Previous experience in a supervisory role within a restaurant or hospitality environment.</li><li>
Strong leadership skills with the ability to support and guide team members effectively.</li><li>
Good communication and interpersonal skills.</li><li>
Customer-focused attitude with a commitment to high service standards.</li><li>
Ability to work under pressure in a fast-paced environment.</li><li>
Basic knowledge of food safety, hygiene, and health regulations.</li><li>
Good organizational and multitasking abilities.</li><li>
Understanding of restaurant operations, including service flow and staff coordination.</li><li>
Flexibility to work shifts, weekends, and public holidays.</li><li>
Diploma or certification in Hospitality Management (preferred).</li></ul></div>

Assistant Restaurant Manager

Please submit the CV with the photo attached.We are seeking an experienced and energetic Assistant Restaurant Manager to join our team at a fine and casual dining restaurant in Qatar. The ideal candidate will have a strong background in restaurant operations, excellent leadership skills, and a passion for delivering top-quality service in an upscale dining environment.Key Responsibilities:<ul><li>Oversee all aspects of restaurant operations to ensure a smooth and efficient service.</li><li>Supervise and coordinate daily activities of restaurant staff, ensuring high performance.</li><li>Train, mentor, and coach team members to maintain service excellence and company standards.</li><li>Monitor inventory levels and order supplies as needed to meet business demands.</li><li>Ensure full compliance with health, safety, and sanitation regulations at all times.</li><li>Handle guest inquiries, complaints, and feedback in a professional and timely manner.</li><li>Collaborate with the management team on strategies to achieve revenue and profitability goals.</li><li>Conduct regular team meetings to communicate goals, performance updates, and expectations.</li><li>Assist in the development and implementation of marketing and promotional activities.</li><li>Maintain a clean, organized, and welcoming environment for both guests and staff.</li><li>Analyze performance reports and operational data to identify areas for improvement.</li><li>Ensure all service areas and workflows comply strictly with local municipality regulations.</li><li>Perform other duties as assigned by the restaurant manager or senior leadership.</li></ul>Qualifications &amp; Experience:<ul><li>Previous experience in a supervisory or managerial role within the restaurant industry.</li><li>Fine dining, casual dining, or upmarket restaurant experience is essential.</li><li>Excellent leadership, team management, and interpersonal communication skills.</li><li>Strong organizational skills with the ability to multitask effectively.</li><li>In-depth knowledge of food safety and sanitation regulations.</li><li>Ability to perform under pressure and handle difficult situations calmly and efficiently.</li><li>Proficiency in restaurant management software and Microsoft Office Suite.</li></ul>Please submit your CV with a recent photo attached. Only shortlisted candidates will be contacted for interviews.Job Types: Full-time, PermanentPay: QAR3,000.00 per monthApplication Question(s):<ul><li>Have you reviewed the salary and only apply if okay with salary?</li></ul>Experience:Work Location: In person

Assistant Manager

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

Pearl Design and Contracting

Restaurant preference must have worked in or has experience for Asian foodPackage All in Must Have NOCJob briefWe are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.Restaurant Manager responsibilities include maintaining the restaurant&rsquo;s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.To be successful in this role, you&rsquo;ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you&rsquo;ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.We&rsquo;ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.Responsibilities<ul><li>Coordinate daily Front of the House and Back of the House restaurant operations</li><li>Deliver superior service and maximize customer satisfaction</li><li>Respond efficiently and accurately to customer complaints</li><li>Regularly review product quality and research new vendors</li><li>Organize and supervise shifts</li><li>Appraise staff performance and provide feedback to improve productivity</li><li>Estimate future needs for goods, kitchen utensils and cleaning products</li><li>Ensure compliance with sanitation and safety regulations</li><li>Manage restaurant&rsquo;s good image and suggest ways to improve it</li><li>Control operational costs and identify measures to cut waste</li><li>Create detailed reports on weekly, monthly and annual revenues and expenses</li><li>Promote the brand in the local community through word-of-mouth and restaurant events</li><li>Recommend ways to reach a broader audience (e.g. discounts and social media ads)</li><li>Train new and current employees on proper customer service practices</li><li>Implement policies and protocols that will maintain future restaurant operations</li></ul>Requirements and skills<ul><li>Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role</li><li>Proven customer service experience as a manager</li><li>Extensive food and beverage (F&amp;B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff</li><li>Familiarity with restaurant management software, like OpenTable and PeachWorks</li><li>Strong leadership, motivational and people skills</li><li>Acute financial management skills</li><li>BSc degree in Business Administration; hospitality management or culinary schooling is a plus</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR4,500.00 per monthWork Location: In person

Restaurant Supervisor

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

WORK LOCATION: DOHA, QATARCV to be submitted with the photo attached is mandatory.We are looking for an experienced and results-driven restaurant manager with a hotelier background and strong skills in sales, business development, and guest relations.Job Title: Restaurant ManagerResponsibilities:1. Operational Management<ul><li>Oversee daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient service.</li><li>Maintain hygiene, safety, and quality standards as per company and local regulations.</li><li>Coordinate with kitchen and service teams to deliver consistent guest experiences.</li><li>Manage stock levels and supplier coordination to ensure timely availability of food and beverage items while minimizing wastage.</li></ul>2. Sales &amp; Business Development<ul><li>Take full ownership of restaurant sales and revenue growth.</li><li>Identify and secure new business opportunities such as private events, group bookings, and partnerships with hotels, corporate clients, and travel operators.</li><li>Actively network and build relationships to generate repeat and referral business.</li><li>Plan and execute promotions, collaborations, and special events to increase footfall and visibility.</li><li>Monitor sales performance and prepare reports for management review.</li></ul>3. Staff Leadership &amp; Development<ul><li>Recruit, train, and supervise restaurant staff to maintain service excellence.</li><li>Develop duty rosters and manage staffing levels efficiently.</li><li>Conduct regular briefings, training, and evaluations to enhance performance and motivation.</li><li>Build a strong team culture based on accountability, respect, and continuous improvement.</li></ul>4. Customer Experience Management<ul><li>Lead by example in delivering outstanding guest service.</li><li>Handle guest complaints and feedback promptly and professionally.</li><li>Maintain a welcoming and organized dining environment that enhances the overall guest experience.</li></ul>5. Financial &amp; Administrative Oversight<ul><li>Monitor restaurant P&amp;L performance and manage expenses to achieve financial targets.</li><li>Assist in preparing budgets and sales forecasts.</li><li>Implement cost control measures without compromising service quality.</li><li>Ensure accurate cash handling, billing, and recordkeeping.</li></ul>6. Collaboration &amp; Reporting<ul><li>Coordinate closely with the kitchen, accounts, and HR teams to align operational and business goals.</li><li>Communicate updates, feedback, and improvement plans regularly to management.</li><li>Represent the restaurant in meetings and external engagements when required.</li></ul>Preferred Skills &amp; Experience:<ul><li>Minimum 10 plus years of experience in restaurant or hotel operations, with at least 2 years in a managerial position.</li><li>Proven record in sales and business generation within the hospitality sector.</li><li>Strong understanding of guest service standards and fine dining operations.</li><li>Knowledge of HACCP or FAS food safety standards.</li><li>Excellent communication, leadership, and interpersonal skills.</li><li>Proficiency in POS systems and MS Office (Excel, Word, Outlook).</li><li>Analytical mindset with strong problem-solving and decision-making abilities.</li></ul>Job Types: Full-time, PermanentPay: Up to QAR5,000.00 per monthWork Location: In person

Restaurant Manager

SABROSO

We are hiring experienced staff for our restaurant.Positions available:<ul><li>Chef</li><li>Assistant Chef</li><li>Barista</li><li>Food Packager</li></ul>Requirements:<ul><li>Experience required</li><li>Ready to join immediately</li></ul>Contact:Send CV via WhatsApp only: 33293709(No calls, only WhatsApp message)Job Type: Full-timeWork Location: In person

Restaurant Staff (Chef, Assistant Chef, Barista, Food Packager)

Explore 296+ Assistant restaurant manager in Doha this April. Find roles across top companies and apply now to boost your career.