restaurant manager

restaurant supervisor

head chef

chef de partie

chef de partie - pastry

food and beverage director

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Assistant Director Of F&amp;B</div></div><div><div>
Full Time</div></div><div><div>
SALARY RANGE<div>
Competitive</div></div></div></div></div></div><div><div><div>
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
JOB PURPOSE:
We are seeking for an experienced and dynamic ASSISTANT DIRECTOR OF FOOD &amp; BEVERAGE to support the strategic and operational leadership of our diverse F&amp;B outlets. This role is ideal for a passionate hospitality professional with a strong background in luxury hotel operations and a hands-on leadership style..
RESPONSIBILITIES:<ul><li>
Assist the EAM-Operations in overseeing the daily operations of all food and beverage outlets</li><li>
Ensure exceptional guest experience in line with The Ned brand standards</li><li>
Support the development and implementation of F&amp;B strategies, budgets, and forecasts</li><li>
Monitor quality, service standards, hygiene, and compliance across all outlets</li><li>
Lead, coach, and motivate F&amp;B management teams to achieve performance and service excellence</li><li>
Drive revenue growth through effective cost control, upselling, and innovative concepts</li><li>
Handle guest feedback and resolve operational issues professionally and efficiently</li><li>
Collaborate closely with Culinary, Finance, HR, and other departments</li></ul>
QUALIFICATIONS &amp; COMPETENCIES:<ul><li>
Proven experience in a senior F&amp;B management role within a luxury hotel or high-end hospitality environment</li><li>
Strong leadership, communication, and organizational skills</li><li>
Solid understanding of F&amp;B financials, budgeting, and cost control</li><li>
Guest-focused mindset with attention to detail</li><li>
Ability to work in a fast-paced, multi-outlet operation</li><li>
International experience and Middle East exposure are an advantage</li></ul>
WHAT&rsquo;S IN IT FOR YOU?<ul><li>
One of the most iconic place to be and work</li><li>
Amazing learning and development program</li><li>
Discounted rates at The NED Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. 
Apply today and join us! 
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div></div></div>

Assistant Director Of F&B

Inspire Management Training Center

We are seeking a professional and experienced Food &amp; Beverage Captain with a background in luxury hotels or high-end hospitality. The ideal candidate will oversee service operations, lead the service team, ensure exceptional guest experiences, and uphold the highest standards of quality and presentation in all food and beverage outlets.Key Responsibilities:<ul><li>Lead and supervise service staff during daily operations, ensuring smooth and efficient service.</li><li>Ensure adherence to luxury service standards, including table settings, presentation, and etiquette.</li><li>Provide personalized and attentive service to guests, handling inquiries, special requests, and complaints professionally.</li><li>Train, mentor, and motivate service team members to maintain high levels of performance and guest satisfaction.</li><li>Coordinate with kitchen, bar, and other departments to ensure seamless service delivery.</li><li>Monitor service quality, portion control, and hygiene standards in all outlets.</li><li>Assist in inventory management, stock control, and reporting discrepancies to management.</li><li>Support the planning and execution of special events, banquets, and VIP services.</li><li>Maintain professional appearance and behavior in line with luxury hotel standards.</li></ul>Requirements:<ul><li>Proven experience as a Food &amp; Beverage Captain or Senior Supervisor in a luxury hotel, fine dining, or high-end hospitality environment.</li><li>Excellent knowledge of F&amp;B operations, luxury service etiquette, and guest relations.</li><li>Strong leadership, communication, and interpersonal skills.</li><li>Polished appearance and demeanor in line with luxury hotel standards.</li></ul>Preferred Qualifications:<ul><li>Diploma or degree in Hotel Management, Hospitality, or related field.</li><li>Experience in multi-outlet operations, fine dining, or VIP services.</li><li>Familiarity with POS systems, inventory, and reporting tools.</li><li>Multilingual skills are an advantage.</li></ul>Job Type: Full-timePay: QAR3,000.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Food and Beverage Captain in Luxury Hospitality : 2 years (Preferred)</li></ul>Location:<ul><li>Doha (Preferred)</li></ul>

Food and Beverage Captain

We are seeking an experienced Food &amp; Beverage Manager with a strong background in luxury hospitality to lead and oversee all food and beverage operations. The ideal candidate will be service-driven, detail-oriented, and experienced in delivering exceptional guest experiences in high-end environments.Key Responsibilities:<ul><li>Manage and oversee daily F&amp;B operations across luxury outlets</li><li>Ensure the highest standards of service, presentation, and guest experience</li><li>Implement and maintain luxury service standards and SOPs</li><li>Lead, train, and motivate F&amp;B teams to deliver exceptional service</li><li>Monitor budgets, cost control, inventory, and procurement</li><li>Ensure food quality, consistency, and compliance with hygiene standards</li><li>Handle VIP guests, feedback, and service recovery professionally</li><li>Coordinate closely with kitchen, bar, and other departments</li><li>Ensure compliance with health, safety, and regulatory requirements</li></ul>Requirements:<ul><li>Proven experience as a Food &amp; Beverage Manager in luxury hotels or high-end hospitality establishments</li><li>Strong leadership, communication, and people management skills</li><li>In-depth knowledge of luxury service standards and guest engagement</li><li>Experience with budgeting, costing, and operational controls</li><li>Ability to work flexible hours, including weekends and holidays</li><li>Degree or certification in Hospitality Management is preferred</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>F&amp;B Manager : 5 years (Required)</li><li>luxury hospitality : 8 years (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Food and Beverage Manager

We are seeking a proactive and experienced Food and Beverage Team Leader to supervise daily F&amp;B operations and support the delivery of exceptional guest service. The ideal candidate will have strong leadership skills, a guest-focused approach, and experience managing teams within high-end hospitality environments.Key Responsibilities<ul><li>Lead, supervise, and motivate the Food and Beverage team to ensure efficient and high-quality service</li><li>Monitor daily operations to maintain brand standards and ensure guest satisfaction</li><li>Assist in training and coaching team members to enhance skills and service levels</li><li>Coordinate with kitchen and other departments to ensure smooth service flow</li><li>Oversee setup, service, and breakdown of F&amp;B outlets and events</li><li>Handle guest feedback and resolve issues promptly and professionally</li><li>Maintain cleanliness, hygiene, and safety standards in compliance with regulations</li><li>Assist in inventory management, stock control, and minimizing wastage</li><li>Support managers in scheduling staff shifts and managing labor costs</li><li>Prepare daily reports on service performance and operational issues</li><li>Candidates currently based in Qatar are preferred.</li></ul>Qualifications, Experience &amp; Skills<ul><li>2&ndash;4 years of experience in Food and Beverage operations, with at least 1 year in a supervisory or team leader role within a luxury hotel or upscale restaurant (required)</li><li>Strong leadership and team management abilities</li><li>Excellent communication and interpersonal skills</li><li>Customer-oriented with a strong focus on delivering exceptional service</li><li>Ability to work in a fast-paced environment and handle multiple tasks effectively</li><li>Knowledge of health, hygiene, and safety standards in F&amp;B operations</li><li>Proficient in inventory control and basic administrative tasks</li><li>Fluent in English; additional languages (Arabic, French, Russian) are advantageous</li><li>Flexible to work shifts, including weekends, evenings, and holidays</li></ul>Benefits<ul><li>Competitive salary package</li><li>Accommodation, meals, and transportation provided by the employer</li><li>Opportunities for professional growth within an international luxury hospitality group</li><li>Access to ongoing training and development programs</li></ul>Job Type: Full-timePay: QAR2,500.00 per month

Team Leader (Food and Beverage)

Chedi Hospitality

<div>
 
 Job Qualifications
 
 
 
 <ul>
 <li>
 Degree or diploma in Hospitality or Tourism Management is preferred
 </li>
 <li>
 Minimum 2 years of experience in hotel operations
 </li>
 <li>
 Strong customer service, communication, and interpersonal skills
 
 
 </li>
 </ul>
 
 Key Areas of Responsibility
 
 
 
 <ul>
 <li>
 Customer Service
 </li>
 <li>
 Ensure consistent delivery of the brand promise and exceptional guest service
 </li>
 <li>
 Provide excellent service to both guests and internal colleagues
 </li>
 <li>
 Handle guest and internal inquiries or concerns professionally and ensure timely resolution
 </li>
 <li>
 Build strong relationships with guests and maintain positive interactions with colleagues
 </li>
 <li>
 Operations
 </li>
 <li>
 Ensure compliance with all brand standards and operational procedures
 </li>
 <li>
 Work closely with outlet teams and other departments to support overall hotel success
 </li>
 <li>
 Maintain proper stock levels of equipment and guest supplies
 </li>
 <li>
 Greet, seat, take orders, and serve food and beverages according to service standards
 </li>
 <li>
 Present menus, answer guest questions, and provide recommendations to enhance the dining experience
 </li>
 <li>
 Clear and reset tables efficiently throughout service
 </li>
 <li>
 Operate the Micros system confidently
 </li>
 <li>
 Prepare bills, process payments, and perform cashiering duties as required
 </li>
 <li>
 Ensure all cash and credit card transactions follow company and finance procedures
 </li>
 <li>
 Maintain thorough knowledge of menu items and actively upsell when appropriate
 </li>
 <li>
 People &amp; Culture
 </li>
 <li>
 Support and promote GHM's Values
 </li>
 <li>
 Maintain a professional, respectful, and cooperative working environment
 </li>
 <li>
 Additional Responsibilities
 </li>
 <li>
 Participate actively in training sessions and meetings
 </li>
 <li>
 Represent the hotel with professionalism at all times
 </li>
 <li>
 Maintain strong working relationships with industry partners and external stakeholders
 </li>
 <li>
 Follow hotel policies, procedures, and safety regulations, including hygiene and fire safety
 </li>
 <li>
 Maintain high standards of personal grooming and appearance
 </li>
 <li>
 Adapt to operational changes as required by the business
 </li>
 <li>
 Perform any other reasonable duties assigned by management
 </li>
 </ul>
</div>

Food & Beverage Captain

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

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>
 <li>
 Given the nature of the role and the restaurant&rsquo;s Italian concept, fluency or strong proficiency in Italian is preferred.
 </li>
 </ul>
</div>

Restaurant Manager - Alba (Italian Restaurant)

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