project manager

restaurant manager

demi chef de partie

marketing manager

housekeeping supervisor

food service manager

Tabrah Holding

Job Title: Restaurant Operation ManagerJob SummaryThe Operation Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, efficient staff performance, and achievement of financial targets. The role requires strong leadership, operational expertise, and a customer-focused approach to maintain high standards of quality and hospitality.Key Responsibilities1. Operations Management<ul><li>Oversee daily restaurant operations to ensure smooth service.</li><li>Ensure compliance with company policies, health, and safety regulations.</li><li>Monitor food quality, presentation, and service standards.</li><li>Manage opening and closing procedures.</li></ul>2. Staff Management<ul><li>Recruit, train, and supervise restaurant staff.</li><li>Prepare duty rosters and manage staff scheduling.</li><li>Conduct performance evaluations and provide coaching.</li><li>Maintain a positive and productive work environment.</li></ul>3. Customer Service<ul><li>Ensure high levels of customer satisfaction.</li><li>Handle customer complaints professionally and efficiently.</li><li>Maintain a welcoming and professional atmosphere.</li></ul>4. Financial Management<ul><li>Monitor sales, expenses, and profitability.</li><li>Control food and labor costs.</li><li>Prepare reports on revenue, expenses, and operational performance.</li><li>Manage inventory and order supplies as needed.</li></ul>5. Compliance &amp; Safety<ul><li>Ensure adherence to food safety and hygiene standards.</li><li>Maintain compliance with local labor laws and company policies.</li><li>Conduct regular inspections to ensure cleanliness and safety.</li></ul>Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree or Diploma in Hospitality Management or related field (preferred).</li><li>Minimum 3&ndash;5 years of experience in restaurant management.</li><li>Strong leadership and communication skills.</li><li>Knowledge of POS systems and inventory management.</li><li>Ability to work flexible hours, including weekends and holidays.</li><li>Strong problem-solving and decision-making skills.</li></ul>Key Skills<ul><li>Leadership &amp; Team Management</li><li>Customer Service Excellence</li><li>Financial &amp; Cost Control</li><li>Operational Planning</li><li>Conflict Resolution</li><li>Time Management</li></ul>Job Type: Full-time

Restaurant Manager

Trading & Construction Group

Food &amp; Beverage (F&amp;B) Operations Manager.Locally available in Qatar.Reports ToGeneral Manager / Director of OperationsJob SummaryThe Food &amp; Beverage Operations Manager oversees the daily operations of all food and beverage outlets within the organization. This includes restaurants, bars, room service, banquets, catering, and kitchen operations. The role ensures high-quality service, profitability, guest satisfaction, and compliance with health and safety standards.Key Responsibilities1. Operational Management<ul><li>Oversee daily F&amp;B operations across all outlets.</li><li>Ensure smooth coordination between kitchen and service teams.</li><li>Maintain high standards of food quality, presentation, and service.</li><li>Monitor inventory levels and manage supply chain processes.</li><li>Implement and enforce standard operating procedures (SOPs).</li></ul>2. Financial Management<ul><li>Prepare and manage budgets, forecasts, and financial reports.</li><li>Monitor revenue, cost control, and profit margins.</li><li>Analyze sales performance and implement strategies to increase revenue.</li><li>Control labor and food costs to maximize profitability.</li></ul>3. Staff Management &amp; Training<ul><li>Recruit, train, supervise, and evaluate F&amp;B staff.</li><li>Develop staff schedules and manage payroll within budget.</li><li>Conduct performance reviews and provide coaching.</li><li>Promote teamwork, motivation, and a positive work environment.</li></ul>4. Customer Service &amp; Guest Satisfaction<ul><li>Ensure exceptional guest experience and service delivery.</li><li>Handle customer complaints and resolve issues professionally.</li><li>Monitor customer feedback and implement improvement plans.</li></ul>5. Compliance &amp; Safety<ul><li>Ensure compliance with health, safety, and hygiene regulations.</li><li>Maintain food safety standards (e.g., HACCP).</li><li>Ensure compliance with local liquor licensing laws.</li></ul>6. Marketing &amp; Sales Support<ul><li>Collaborate with marketing teams to promote F&amp;B outlets.</li><li>Plan special events, promotions, and seasonal menus.</li><li>Build relationships with vendors and suppliers.</li></ul>Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Hospitality Management, Business Administration, or related field.</li><li>5 + years of experience in F&amp;B management or hospitality leadership roles.</li><li>Strong knowledge of restaurant and hospitality operations.</li><li>Financial acumen and budget management skills.</li><li>Excellent leadership and communication skills.</li><li>Strong problem-solving and decision-making abilities.</li><li>Ability to work flexible hours, including evenings, weekends, and holidays.</li></ul>Key Competencies<ul><li>Leadership &amp; Team Management</li><li>Financial Analysis</li><li>Customer Focus</li><li>Operational Excellence</li><li>Strategic Planning</li><li>Conflict Resolution</li><li>Time Management</li></ul>Job Type: Full-time

FOOD AND BEVERAGE (F&B) - OPERATIONS MANAGER

Chedi Hospitality

<div>
 
 Job Summary
 
 
 
 The Food &amp; Beverage Manager leads the Food &amp; Beverage operation by establishing its strategic and tactical positioning as a world-class operation, reporting to the EAM/DOP. The position is responsible for supervising the overall success of the day to day operation, the long-term positioning as well as achieving all set KPI's in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring the innovative and creative reputation of the division is upheld.
 
 
 
 Key Areas Of Responsibilities
 
 
 
 <ul>
 <li>
 Overseeing daily operations and achieving targets.
 </li>
 <li>
 Sets and clearly communicates the strategic direction for the Food &amp; Beverage department in coordination with Executive Assistant Manager &ndash; F&amp;B and Executive Chef.
 </li>
 <li>
 Clearly describes and assigns responsibility and authority for the operation of the various food and beverage outlets.
 </li>
 <li>
 Consistently improves the financial profitability, productivity, and efficiency of the food and beverage department.
 </li>
 <li>
 Prepares and monitors annual budget, revenue goals, and expenses for the Food and Beverage department and makes recommendations for adjustments if needed.
 </li>
 <li>
 Reviews and analyses various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed.
 </li>
 <li>
 Monitors international and local market conditions/trends that impact menu offerings, business volume, and profitability.
 </li>
 <li>
 Executes inventory control and calculation for monthly analysis and reconciliation.
 </li>
 <li>
 With the Executive Chef identifies opportunities to control food cost and other expenses.
 </li>
 <li>
 Works closely with the Finance Department on policies, procedures, compliance and the monthly inventory processes.
 </li>
 <li>
 Ensures that the quality of service provided in all Food &amp; Beverage Outlets is maintained to the highest level.
 </li>
 <li>
 Walks all Food &amp; Beverage front and back of the house areas on daily basis. Notes any shortcomings and takes appropriate action immediately.
 </li>
 <li>
 Ensures consistency of quality, taste, presentation, temperature of beverage served in all Food &amp; Beverage Outlets.
 </li>
 <li>
 Ensures maximum creativity and consistency in all Food &amp; Beverage presentations.
 </li>
 <li>
 Ensures application of procedure and regulation to colleagues concerning hygiene (HACCP or Food Safety) / Fire Safety / emergency procedures.
 </li>
 <li>
 Reviews daily financial reports.
 </li>
 <li>
 Shares information from Executive Committee with Food &amp; Beverage team.
 </li>
 <li>
 Conducts daily Food &amp; Beverage Briefing, monthly Food &amp; Beverage Meeting and other scheduled meetings for Food &amp; Beverage department.
 </li>
 <li>
 Attends daily Operations meetings, Executive Committee meetings, Business Review meetings (P&amp;L) and other scheduled meetings.
 </li>
 <li>
 Maintains proper and adequate control over purchase orders and requisitions.
 </li>
 <li>
 Reviews Food &amp; Beverage Cost and ensures it is in line with budget and forecast.
 </li>
 <li>
 Converses with guests in restaurants and bars to solicit comments and establish a loyal following and repeat business from the local market.
 </li>
 <li>
 Controls casual labor &amp; overtime requisitions submitted by Managers.
 
 
 </li>
 </ul>
 
 MARKETING PLAN AND REVENUE MANAGEMENT
 
 
 
 <ul>
 <li>
 Partners with Sales &amp; Marketing to increase exposure and coverage of the Food &amp; Beverage outlets in various local and international media.
 </li>
 <li>
 Accurately forecasts financial performance.
 </li>
 <li>
 Constantly reviews and controls operational costs without impacting product or service quality and guest experience.
 </li>
 <li>
 Works closely with Finance regularly in reviewing financial performance and taking corrective action as and when required.
 </li>
 <li>
 Establishes budget/forecast / CAPEX in a timely manner.
 </li>
 <li>
 Plans business strategy and reviews ongoing action plan progress.
 </li>
 <li>
 Establishes annual promotional calendar and menu plan with the Executive Assistant Manager.
 </li>
 <li>
 Reviews all Food &amp; Beverage Outlets' operation concepts and makes recommendations for changes as and when needed.
 </li>
 <li>
 Obtains maximum publicity to maintain a high profile for the Food &amp; Beverage department.
 </li>
 <li>
 Works closely with Marketing Communication on promotional strategies for the Food &amp; Beverage department.
 </li>
 <li>
 Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems in the best interest of the hotel as well as in a timely manner.
 
 
 </li>
 </ul>
 
 MANAGEMENT AND LEADERSHIP
 
 
 
 <ul>
 <li>
 Is a mentor and role model.
 </li>
 <li>
 Proactive, innovative with in depth Food &amp; Beverage and market knowledge.
 </li>
 <li>
 Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
 </li>
 <li>
 Leads and supports the team to be consistent in-service standards via collaborative and enabling leadership style. Provides regular team meetings, training and arranges examinations for all colleagues to achieve higher standards and skills.
 </li>
 <li>
 Drives the team to achieve established goals and builds strong team work.
 </li>
 <li>
 Uses the performance review process to identify and develop talent, and manages performance issues via coaching effectively and in a timely manner.
 </li>
 <li>
 Displays cultural affinity and shows empathy to all team members in a transparent and fair manner.
 </li>
 <li>
 Coaches and trains managers to prepare them to move to the next level within 12 &ndash; 24 months.
 </li>
 <li>
 Reviews the work performance of all colleagues to make sure established procedures and policies are being followed.
 </li>
 <li>
 Enforces and upholds highest standards of discipline, fairness, ethical values and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
 </li>
 <li>
 Observes colleague's individual performance, grooming and punctuality.
 </li>
 <li>
 Regularly solicits feedback from Managers on performance of individual colleagues and/or personally observes colleagues' performance.
 </li>
 <li>
 Performs colleague appraisals and executes disciplinary actions if required.
 </li>
 <li>
 Provides the highest level of Safety and Security for guests and colleagues.
 </li>
 <li>
 Leads Food &amp; Beverage recruitment.
 </li>
 <li>
 Ensures that grooming and hygiene practices of colleagues are in line with The Chedi Hotel standards.
 
 
 </li>
 </ul>
 
 TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM
 
 
 
 <ul>
 <li>
 Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions.
 </li>
 <li>
 Ensures that colleagues are aware of hotel rules and regulations.
 </li>
 <li>
 Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
 </li>
 <li>
 Follows and monitors departmental training plan and calendar.
 </li>
 <li>
 Works closely with F&amp;B Departmental Trainer to retain, develop and motivate team members.
 
 
 </li>
 </ul>
 
 Other Responsibilities
 
 
 
 <ul>
 <li>
 Develops own knowledge and skills to grow as business partner and leader.
 </li>
 <li>
 Ensures confidentiality of all matter.
 </li>
 <li>
 Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Meets regularly with key suppliers to ensure maximum service.
 </li>
 <li>
 Provides honest, transparent, fair and timely feedback to the Executive Assistant Manager.
 </li>
 <li>
 Adheres to the highest ethical values.
 </li>
 <li>
 Establishes productive, professional and collegial relationships with all other Exco and DH.
 </li>
 <li>
 Uses a Chedian approach &ndash; makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
 </li>
 <li>
 Ensures service standards and individual performances is aligned with The Chedi Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
 </li>
 <li>
 Contributes to the hotel's Corporate Social Responsibility efforts by supporting the Planet 21 program.
 
 
 </li>
 </ul>
 
 MAIN COMPLEXITY/CRITICAL ISSUES IN THE JOB
 
 
 
 <ul>
 <li>
 Establishes and clearly communicates the strategic direction of the food &amp; beverage department.
 </li>
 <li>
 Clearly describing, assigning and delegating responsibility and authority for the operation of the various food and beverage outlets.
 </li>
 <li>
 Consistently improving the financial profitability of the food and beverage department
 </li>
 <li>
 Management of guest experiences and feedbacks.
 </li>
 <li>
 Management of colleague issues, coaching for success and coaching for disciplinary.
 
 
 </li>
 </ul>
 
 GENERAL DUTIES
 
 
 
 
 Health &amp; Safety
 
 
 
 <ul>
 <li>
 Ensure that all potential and real hazards are reported and rectified
 </li>
 <li>
 Be fully conversant with all departmental Fire, Emergency and Bomb procedures
 </li>
 <li>
 Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
 </li>
 <li>
 Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.,
 </li>
 <li>
 Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others
 </li>
 <li>
 Use safe manual handling techniques and practice safe work habits following The Chedi Katara Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.
 
 
 </li>
 </ul>
 
 C
 
 
 onfidentiality
 
 
 
 <ul>
 <li>
 Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to The Chedi Internet and Email Policy.
 </li>
 <li>
 Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
 
 
 </li>
 </ul>
 
 To Be Fully Conversant With
 
 
 
 <ul>
 <li>
 Hotel fire procedures
 </li>
 <li>
 Hotel security procedures
 </li>
 <li>
 Hotel Health &amp; Safety policy procedures
 </li>
 <li>
 Hotel Facilities and attractions
 </li>
 <li>
 Hotel standards of operation and departmental procedures
 </li>
 <li>
 The Chedi Katara Grooming of Luxury and Appearance guidelines
 </li>
 <li>
 The Chedi Katara values and its corresponding strategies
 </li>
 <li>
 Methods of accepted payment of the company
 </li>
 <li>
 Short and long term company and marketing promotions
 
 
 </li>
 </ul>
 
 Carries out additional tasks from time to time, by request of senior team members which may not be directly related to the job role but necessary for smooth operation of the hotel
 
 
 
 
 PROFILE
 
 
 
 
 Knowledge And Experience
 
 
 
 <ul>
 <li>
 Bachelor Degree in Food &amp; Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
 </li>
 <li>
 Minimum of 5 to 10 years of relevant experience in the international deluxe hotel or free-standing restaurant and bar environment.
 </li>
 <li>
 Prior work experience in Middle East preferred.
 </li>
 <li>
 Accustomed to and comfortable with media exposure.
 </li>
 <li>
 Strong working knowledge of Microsoft Office.
 </li>
 <li>
 Oral and written fluency in English and an additional language.
 </li>
 <li>
 Involvement in reservations and understanding of Revenue Management processes.
 </li>
 <li>
 Thrives in large scale operation and high-volume operation.
 </li>
 <li>
 Enjoys working in multi-cultural environment.
 </li>
 <li>
 Pre-opening experience preferred.
 
 
 </li>
 </ul>
 
 Competencies
 
 
 
 <ul>
 <li>
 Extrovert, sociable, and avid representing Food &amp; Beverage and the The Chedi brand.
 </li>
 <li>
 Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
 </li>
 <li>
 Service oriented with an eye for details, passion and innovative for Food &amp; Beverage.
 </li>
 <li>
 Ability to work effectively and contribute in a team across divisional borders.
 </li>
 <li>
 Good presentation and influencing skills.
 </li>
 <li>
 Able to work and thrive within a culturally diverse environment.
 </li>
 <li>
 Flexible and able to embrace and respond to change effectively.
 </li>
 <li>
 Ability to work independently and has good initiative in dynamic environment.
 </li>
 <li>
 Self-motivated and energetic, able to set priorities.
 </li>
 <li>
 Flexible and adaptable to different working locations.
 </li>
 <li>
 Inspiring and people person.
 </li>
 <li>
 Commitment to professional values &ndash; brand conscious.
 </li>
 <li>
 Visionary - able to lead the team to continuous improvement.
 </li>
 <li>
 Innovates and sets trends.
 </li>
 <li>
 Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride.
 </li>
 <li>
 Builds strong rapport and coordinated approached with Director of Culinary.
 
 
 </li>
 </ul>
 
 Physical Aspects Of The Position
 
 
 
 Physical aspects of the position include but are not limited to the following:
 
 
 <ul>
 <li>
 Constant standing and walking throughout shift
 </li>
 <li>
 Frequent lifting and carrying up to minimum 30lbs
 </li>
 <li>
 Occasional kneeling, pushing, pulling and lifting
 </li>
 <li>
 Occasional ascending or descending ladders, stairs and ramps
 </li>
 </ul>
</div>

Food & Beverage Manager

Rowwad Advisory & Business Solutions WLL

We are looking for an experienced Restaurant Manager &ndash; Healthy Concept to oversee the daily operations of a healthy restaurant in Doha.The ideal candidate will be responsible for managing staff, ensuring smooth operations, controlling food cost and inventory, maintaining high quality and hygiene standards, and supporting sales growth through strong operational and basic marketing initiatives.Key Responsibilities:<ul><li>Manage day-to-day restaurant operations</li><li>Lead and supervise the restaurant team</li><li>Monitor sales, food cost, waste, and inventory</li><li>Ensure compliance with food safety and hygiene standards</li><li>Handle customer feedback professionally</li><li>Coordinate with delivery platforms and suppliers</li><li>Support marketing and promotional activities</li></ul>Requirements:<ul><li>Proven experience as a restaurant manager</li><li>Experience in healthy or diet-focused restaurants is a strong advantage</li><li>Strong leadership and operational skills</li><li>Knowledge of cost control and inventory management</li><li>Ability to work in a fast-paced environment</li></ul>Job Type: Full-timePay: QAR6,000.00 - QAR8,000.00 per monthApplication Question(s):<ul><li>Have you previously managed a healthy or diet-focused restaurant? Please explain briefly.</li><li>What is your experience in restaurant marketing?</li></ul>(Promotions, social media, influencer collaborations, increasing sales)<ul><li>When are you available to start?</li><li>What is the largest team you have managed?</li></ul>Experience:<ul><li>Restaurant Manager: 4 years (Preferred)</li></ul>License/Certification:<ul><li>Driving License (Preferred)</li></ul>

Healthy Restaurant Operations Manager – Doha

gharafa bakery

Job Summary:Oversees the restaurant&rsquo;s daily operations, staff performance, and customer satisfaction.Key Responsibilities:<ul><li>Manage staff scheduling and training.</li><li>Ensure customer satisfaction and handle complaints.</li><li>Monitor budgets, sales, and profitability.</li><li>Maintain restaurant standards and safety compliance.</li></ul>Qualifications:<ul><li>Proven experience as Restaurant Manager.</li><li>Strong leadership and communication skills.</li></ul>can speak Arabic &amp; Englishmust have NOCcompany provide food, accommodation &amp; transportationJob Type: Full-timePay: QAR4,000.00 - QAR5,000.00 per month

Sendian Group

About the RoleWe are looking for an experienced and results-driven Food Sales Manager to lead our sales operations in the food sector. This role will oversee the marketing, promotion, and sales of fresh produce, meat, and other food products to retail, wholesale, and institutional clients.The ideal candidate will combine strong leadership skills with hands-on sales experience, driving revenue growth while managing and mentoring a high-performing sales team.Key Responsibilities<ul><li>Develop and implement strategic sales and marketing plans to achieve revenue targets.</li><li>Lead, manage, and motivate the sales team to maximize performance and productivity.</li><li>Identify new business opportunities and key accounts in retail, wholesale, restaurants, and other sectors.</li><li>Build and maintain strong relationships with clients, distributors, and suppliers.</li><li>Oversee the sales process from prospecting to negotiation, closing, and after-sales support.</li><li>Monitor sales performance, prepare reports, and provide insights to improve strategies.</li><li>Coordinate promotional campaigns, product launches, and in-store merchandising activities.</li><li>Ensure the team follows best practices for customer engagement and brand representation.</li><li>Stay updated on market trends, competitor activity, and emerging products to maintain a competitive edge.</li><li>Foster a positive, results-driven team culture focused on accountability and growth.</li></ul>Skills &amp; Qualifications<ul><li>Minimum 5+ years of experience in food sales, FMCG, or related sectors, with at least 2&ndash;3 years in a managerial role.</li><li>Proven track record of achieving and exceeding sales targets.</li><li>Strong leadership, team management, and coaching skills.</li><li>Excellent communication, negotiation, and interpersonal skills.</li><li>Ability to develop sales strategies and implement them effectively.</li><li>Good knowledge of the food industry, including fresh produce and meat products.</li><li>Strong organizational and planning skills.</li><li>Bachelor&rsquo;s degree in Business, Marketing, Agriculture, or a related field.</li><li>Languages: Fluent in English; knowledge of Arabic is an advantage.</li></ul>What We Offer<ul><li>Competitive base salary with attractive commission structure.</li><li>Performance-based incentives and growth opportunities.</li><li>Dynamic and fast-growing work environment.</li></ul>Job Type: Full-timePay: QAR5,500.00 - QAR6,500.00 per month

Food Sales Manager

Shater Abbas Restaurants

We are not looking for a traditional finance manager.We are seeking a high-impact, strategic CFO to take full ownership of the financial architecture of a growing multi-branch restaurant group in Qatar. This role is designed for a finance leader who understands F&amp;B economics at scale, thrives in fast-paced environments, and knows how to convert operational complexity into measurable profitability.If you have led financial strategy in restaurant chains, optimized food and labor costs, structured expansion plans, and built strong financial controls in dynamic environments &mdash; we want to speak with you.Your Mandate<ul><li>Architect and lead the company&rsquo;s financial strategy for sustainable growth</li><li>Drive aggressive cost control initiatives across food, labor, and supply chain</li><li>Build advanced forecasting, budgeting, and branch-level profitability models</li><li>Strengthen internal controls and financial governance</li><li>Lead cash flow strategy and capital allocation decisions</li><li>Support expansion, new concept launches, and investment feasibility analysis</li><li>Provide real-time financial intelligence to executive leadership</li><li>Prepare the organization for structured scaling and potential investor readiness</li></ul>What We Require (Non-Negotiable)<ul><li>ACCA Qualification (Mandatory) &ndash; documentation required</li><li>5+ years of progressive financial leadership experience</li><li>Proven track record in the F&amp;B / restaurant industry (multi-branch experience required)</li><li>Deep understanding of restaurant KPIs, cost structures, and operational finance</li><li>Experience in Qatar or GCC market strongly preferred</li><li>Demonstrated ability to lead finance teams and implement systems</li><li>Executive-level reporting and stakeholder management capability</li></ul>Who You Are<ul><li>Commercially sharp and data-driven</li><li>Comfortable challenging operations when numbers don&rsquo;t align</li><li>Structured thinker with strong financial discipline</li><li>Growth-minded with expansion experience</li><li>Hands-on when needed, strategic at all times</li></ul>Why This Role MattersYou will not just manage numbers &mdash; you will shape the financial future of a growing restaurant group. This is a leadership seat at the executive table with direct impact on growth, profitability, and scalability.Job Types: Full-time, PermanentPay: From QAR8,000.00 per month

Chief Financial Officer (CFO) – F&B / Restaurant Chain | Qatar | Full-Time (On-Site)

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