branch manager

country manager

dental assistant

environmental engineer

accounting manager

hygiene manager

Hands Services Company

<ul><li>Ensures staffs adhere to food hygiene, Health and Safety and Licensing Regulations.</li><li>Communicates effectively with all catering staff and the delivery of Managers instructions.</li><li>Monitors and controls the performance of the staff to ensure the correct standards are achieved in all areas.</li><li>Ensures all aspects of production and presentation of service meets the high quality standards expected by clients.</li><li>Inspect the food packing/dishes/boxes for any defects/cleanness before dispatching.</li><li>Check vehicle hygiene before dispatching food.</li><li>To receive, check and record the delivery of goods and eliminate distribution delays, excess/less food portions.</li><li>Monitor the daily food wastage/shortage from sites and report to the catering manager.</li><li>Completes all necessary records in accordance with procedures.</li><li>Ensure highest standard of customer care, attends customers&rsquo; complaints promptly and solving the problems with the manager&rsquo;s assistance.</li><li>Ensure kitchen/catering equipment's are well cleaned and store in appropriate place, train staff to handle equipment correctly.</li><li>Handle employee conflicts in accordance with company disciplinary rules.</li><li>Ensure the security of cash and stock at all times.</li><li>Ensure items are available in the store.</li></ul>Job Type: Full-timePay: QAR1,800.00 - QAR2,000.00 per month

Asst. Catering Supervisor

Inspire Management Training Center

The Assistant Spa Manager supports the Spa Manager in overseeing the daily operations of a luxury hotel spa, ensuring exceptional guest experiences and maintaining the highest standards of service, cleanliness, and wellness. This role assists in supervising spa staff, coordinating treatments, and supporting revenue growth through effective service delivery and retail promotion.Key Responsibilities<ul><li>Assist in managing daily spa operations including reception, treatment rooms, and wellness facilities.</li><li>Ensure all spa services are delivered in line with luxury hospitality standards and brand guidelines.</li><li>Supervise spa therapists and spa attendants, ensuring professional service and grooming standards.</li><li>Handle guest inquiries, feedback, and special requests to ensure a personalized spa experience.</li><li>Support scheduling, treatment coordination, and optimal use of treatment rooms.</li><li>Promote spa treatments, wellness programs, and retail products to support revenue targets.</li><li>Ensure compliance with hygiene, safety, and sanitation standards.</li><li>Assist in inventory control, reporting, and general spa administration.</li></ul>Qualifications<ul><li>Diploma or degree in Hospitality, Spa Management, or a related field.</li><li>3&ndash;5 years of spa experience, preferably within a luxury hotel or resort spa.</li><li>Strong guest service, leadership, and organizational skills.</li><li>Knowledge of spa operations, treatments, and wellness services.</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Assistant Spa Manager in a Luxury Hotel: 4 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>

Assistant Spa Manager (Luxury Hospitality)

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

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

Nahj consultant

Job SummaryThe Branch Manager is responsible for the overall performance of the branch, ensuring smooth daily operations, high-quality service, strong team performance, and achieving sales targets. The role focuses on maintaining brand standards, customer experience, and operational excellence.Key ResponsibilitiesOperations Management<ul><li>Oversee daily branch operations (floor, kitchen, bar, delivery)</li><li>Ensure smooth workflow during peak and off-peak hours</li><li>Monitor order flow (dine-in, takeaway, Talabat, Snoonu, Beanz)</li><li>Ensure all systems are functioning (POS, equipment, utilities)</li></ul>Team Management<ul><li>Supervise and lead all staff (baristas, kitchen, cashiers, servers)</li><li>Schedule shifts based on business needs</li><li>Train staff on SOPs, service standards, and product knowledge</li><li>Monitor staff performance and provide feedback</li><li>Handle staff issues and coordinate with HR when required</li></ul>Customer Experience<ul><li>Ensure high-level service and customer satisfaction</li><li>Handle complaints professionally and resolve issues immediately</li><li>Maintain the overall atmosphere (cleanliness, music, AC, presentation)</li><li>Be present on the floor and lead by example</li></ul>Quality Control<ul><li>Ensure consistency in coffee, food, and presentation</li><li>Monitor preparation times and service speed</li><li>Enforce hygiene and food safety standards</li><li>Conduct regular quality checks</li></ul>Sales &amp; Performance<ul><li>Monitor daily sales and performance reports</li><li>Achieve and exceed sales targets</li><li>Identify opportunities to increase revenue (upselling, promotions)</li><li>Reduce waste and control costs</li></ul>Inventory &amp; Stock<ul><li>Oversee stock levels and coordinate with warehouse</li><li>Approve and monitor stock requests</li><li>Minimize waste and ensure proper storage</li></ul>Compliance &amp; Standards<ul><li>Ensure all SOPs and company policies are followed</li><li>Maintain brand standards across all areas</li><li>Ensure safety regulations are met</li></ul>Requirements<ul><li>Experience in F&amp;B or caf&eacute; management</li><li>Strong leadership and decision-making skills</li><li>Ability to manage a fast-paced environment</li><li>Knowledge of POS systems and operations</li></ul>Skills<ul><li>Leadership and team management</li><li>Problem-solving</li><li>Communication</li><li>Operational awareness</li><li>Time management</li></ul>Job Type: Full-timePay: QAR6,500.00 per monthWork Location: In person

Branch manager

The Ned & Ned's Club

<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 a
 
 F&amp;B Banquet Supervisor
 
 to join our dynamic Food &amp; Beverage team. In this role, you will be responsible for supervising banquet operations, ensuring exceptional service delivery, and supporting the seamless execution of events from start to finish.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Lead and support the banquet team in delivering flawless service for all events
 </li>
 <li>
 Coordinate with the Banquet Manager, Culinary Team, and Events Team
 </li>
 <li>
 Ensure proper setup, breakdown, and cleanliness of all banquet spaces
 </li>
 <li>
 Provide on-the-spot training and guidance to staff during service
 </li>
 <li>
 Monitor guest satisfaction and respond promptly to concerns
 </li>
 <li>
 Maintain compliance with hotel standards, safety regulations, and hygiene protocols
 </li>
 <li>
 Assist with scheduling, inventory, and daily reporting
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Minimum 2 years of supervisory experience in banquet or F&amp;B operations within a luxury hotel or fine dining environment
 </li>
 <li>
 Strong leadership, communication, and interpersonal skills
 </li>
 <li>
 Excellent organizational and multitasking abilities
 </li>
 <li>
 Professional appearance and demeanor
 </li>
 <li>
 Knowledge of banquet software systems is an advantage
 </li>
 <li>
 Flexible schedule &ndash; able to work evenings, weekends, and holidays as needed
 
 
 </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 as a Banquet Supervisor!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Banquet Supervisor

PromoQ

Key Responsibilities:<ul><li>Supervise and coordinate front of house operations during shifts</li><li>Lead, train and motivate service staff to maintain high performance standards</li><li>Ensure excellent customer service and handle guest inquiries or complaints professionally</li><li>Monitor staff scheduling, attendance and shift coverage</li><li>Maintain cleanliness, hygiene and safety standards in compliance with regulations</li><li>Support management in achieving sales targets and controlling costs</li><li>Oversee opening and closing procedures</li><li>Assist in inventory management and stock control</li></ul>Requirements and Qualifications:<ul><li>Proven experience in a supervisory role within a casual dining or F&amp;B environment</li><li>Strong leadership and team management skills</li><li>Excellent communication and customer service abilities</li><li>Ability to work in a fast paced environment and handle pressure</li><li>Flexible availability, including evenings, weekends and holidays</li><li>Knowledge of food safety and hygiene standards.</li></ul>Job Type: Full-timeWork Location: In person

F&B Supervisor

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