sales manager

restaurant supervisor

assistant outside sales catering manager Jobs in Doha

assistant outside sales catering manager

food services supervisor

assistant banquet manager

restaurant general manager

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25150387
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 W Doha, West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 <strong>
  Experience in well renowned culinary concepts/International restaurant Brands is essential.
  <br/>
  <br/>
 </strong>
 Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Taking an Entrepreneurial Approach to Driving the Restaurant Business
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Understands financial opportunities by surveying restaurant demand.
  </li>
  <li>
   Partners with key individuals in the local community to assess opportunities.
  </li>
  <li>
   Identifies and analyzes competitors.
  </li>
  <li>
   Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  </li>
  <li>
   Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Leading Significant Marketing/Public Relations/Media Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.
  </li>
  <li>
   Supports on-site/off-site public relations opportunities to promote the restaurant.
  </li>
  <li>
   Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.
  </li>
  <li>
   Serves as the primary point of contact for restaurant events.
  </li>
  <li>
   Participates in local networking activities, which are often off-property, in support of the restaurant.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing Day-to-Day Restaurant Operations
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises and manages employees.
  </li>
  <li>
   Understands employee positions well enough to perform duties in employees' absence.
  </li>
  <li>
   Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
  </li>
  <li>
   Conducts daily "taste panels" to educate, drive sales and create sales goals.
  </li>
  <li>
   Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.
  </li>
  <li>
   Monitors compliance with all applicable laws and regulations.
  </li>
  <li>
   Monitors adherence to liquor control policies and procedures.
  </li>
  <li>
   Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.
  </li>
  <li>
   Monitors alcohol beverage service for compliance with local laws.
  </li>
  <li>
   Monitors compliance with all food &amp; beverage policies, standards and procedures, including food handling and sanitation standards.
  </li>
  <li>
   Assists servers and hosts on the floor during meal periods and high demand times.
  </li>
  <li>
   Advocates sound financial/business decision making.
  </li>
  <li>
   Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.
  </li>
  <li>
   Recognizes good quality products and presentations.
  </li>
  <li>
   Supervises daily shift operations in absence of Assistant Restaurant Manager.
  </li>
  <li>
   Oversees the financial aspects of the department including purchasing and payment of invoices.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Fostering an Environment that Creates Exciting and Memorable Guest Experiences
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
  </li>
  <li>
   Empowers employees to provide excellent customer service.
  </li>
  <li>
   Acts as the guest service role model for the restaurants..
  </li>
  <li>
   Addresses guest problems and complaints.
  </li>
  <li>
   Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
  </li>
  <li>
   Verifies corrective action is taken to continuously improve service results.
  </li>
  <li>
   Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).
  </li>
  <li>
   Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource and Talent Management Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Actively participates in the hiring process to identify the right talent to support the outlet's concept.
  </li>
  <li>
   Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  </li>
  <li>
   Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
  </li>
  <li>
   Facilitates the fair and equal treatment of employees.
  </li>
  <li>
   Strives to improve employee retention.
  </li>
  <li>
   Monitors employee attendance of on-going training to understand guest expectations.
  </li>
  <li>
   Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  </li>
  <li>
   Strives to improve service performance.
  </li>
  <li>
   Encourages recognition of employees across areas of responsibility.
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.
  </li>
  <li>
   Establishes guidelines so employees understand expectations and the work.
  </li>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others.
  </li>
  <li>
   Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  </li>
  <li>
   Develops specific goals and plans to prioritize, organize, and accomplish own work.
  </li>
  <li>
   Monitors and maintains the productivity level of employees.
  </li>
  <li>
   Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
  </li>
  <li>
   Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.
  </li>
  <li>
   Provides work-related training, supervising, follow-up and hands-on management.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.
  </li>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluates results to choose the best solution and solve problems.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


Restaurant General Manager, Coya Doha

<div><b>Additional Information</b><br>
<b>Job Number</b>25150387<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>W Doha, West Bay, Zone 61, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><br>
<b>JOB SUMMARY</b></p>
<p><b>Experience in well renowned culinary concepts/International restaurant Brands is essential.</b></p>
<p>Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p><p><br>
</p><ul><li>H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul><br>
<p></p>
<p></p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Taking an Entrepreneurial Approach to Driving the Restaurant Business</b></p>
<ul><li>Understands financial opportunities by surveying restaurant demand.</li></ul>
<ul><li>Partners with key individuals in the local community to assess opportunities.</li></ul>
<ul><li>Identifies and analyzes competitors.</li></ul>
<ul><li>Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.</li></ul>
<ul><li>Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.</li></ul><p><br>
</p><p><b>Leading Significant Marketing/Public Relations/Media Activities</b></p>
<ul><li>Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.</li></ul>
<ul><li>Supports on-site/off-site public relations opportunities to promote the restaurant.</li></ul>
<ul><li>Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.</li></ul>
<ul><li>Serves as the primary point of contact for restaurant events.</li></ul>
<ul><li>Participates in local networking activities, which are often off-property, in support of the restaurant.</li></ul><p><br>
</p><p><b>Managing Day-to-Day Restaurant Operations</b></p>
<ul><li>Supervises and manages employees.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</li></ul>
<ul><li>Conducts daily &quot;taste panels&quot; to educate, drive sales and create sales goals.</li></ul>
<ul><li>Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.</li></ul>
<ul><li>Monitors compliance with all applicable laws and regulations.</li></ul>
<ul><li>Monitors adherence to liquor control policies and procedures.</li></ul>
<ul><li>Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.</li></ul>
<ul><li>Monitors alcohol beverage service for compliance with local laws.</li></ul>
<ul><li>Monitors compliance with all food &amp; beverage policies, standards and procedures, including food handling and sanitation standards.</li></ul>
<ul><li>Assists servers and hosts on the floor during meal periods and high demand times.</li></ul>
<ul><li>Advocates sound financial/business decision making.</li></ul>
<ul><li>Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis.</li></ul>
<ul><li>Recognizes good quality products and presentations.</li></ul>
<ul><li>Supervises daily shift operations in absence of Assistant Restaurant Manager.</li></ul>
<ul><li>Oversees the financial aspects of the department including purchasing and payment of invoices.</li></ul><p><br>
</p><p><b>Fostering an Environment that Creates Exciting and Memorable Guest Experiences</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Acts as the guest service role model for the restaurants..</li></ul>
<ul><li>Addresses guest problems and complaints.</li></ul>
<ul><li>Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</li></ul>
<ul><li>Verifies corrective action is taken to continuously improve service results.</li></ul>
<ul><li>Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</li></ul>
<ul><li>Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource and Talent Management Activities</b></p>
<ul><li>Actively participates in the hiring process to identify the right talent to support the outlet's concept.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Facilitates the fair and equal treatment of employees.</li></ul>
<ul><li>Strives to improve employee retention.</li></ul>
<ul><li>Monitors employee attendance of on-going training to understand guest expectations.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Encourages recognition of employees across areas of responsibility.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team.</li></ul>
<ul><li>Establishes guidelines so employees understand expectations and the work.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others.</li></ul>
<ul><li>Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish own work.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.</li></ul>
<ul><li>Provides work-related training, supervising, follow-up and hands-on management.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul><p></p><p><br>
</p></div><div></div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Al Sraiya Holding Group

<p>A leading holding group of company is seeking a highly motivated <b>Assistant Restaurant Manager</b> to support daily operations and ensure service excellence.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Restaurant Manager in overseeing <b>day-to-day restaurant operations</b>.</li><li>Supervise, train, and motivate staff to deliver outstanding service.</li><li>Handle <b>guest relations</b>, manage complaints, and ensure customer satisfaction.</li><li>Monitor reservations, table rotations, and seating arrangements to optimize efficiency.</li><li>Support recruitment, onboarding, and ongoing training of team members.</li><li>Ensure compliance with <b>hygiene, health &amp; safety, and food safety standards</b>.</li><li>Oversee inventory control, ordering, and stock management.</li><li>Assist in managing <b>cost control, budgeting, and revenue tracking</b>.</li><li>Conduct regular inspections of dining areas and back-of-house operations to maintain standards.</li><li>Coordinate with kitchen and service staff to ensure smooth communication and workflow.</li><li>Enforce company policies and maintain discipline among staff.</li><li>Generate daily reports on operations, sales, and staff performance for management review.</li><li>Support marketing promotions, events, and campaigns to drive customer engagement.</li><li>Step in to manage the restaurant in the absence of the Restaurant Manager.</li></ul><p><b>Requirements &amp; Qualifications:</b></p><ul><li>Bachelor&rsquo;s degree in Hospitality Management or related field (preferred).</li><li>3&ndash;5 years of proven experience in restaurant or F&amp;B management.</li><li>Strong leadership, organizational, and communication skills.</li><li>Ability to manage a team in a fast-paced environment.</li><li>Customer-oriented mindset with excellent problem-solving skills.</li></ul><p>Job Type: Full-time</p>

Assistant Restaurant Manager

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Qatar
</div></div><div><div>Province/City
</div><div>Doha
</div></div><div><div>Hiring Entity
</div><div>Rosewood Doha
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Services
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div>Job Summary:</div><div>
Ensuring that the restaurant section is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests&rsquo; expectations at all times.</div><div></div><div><br>
Essential Duties and Responsibilities:</div><div></div><div><br>
Guest Satisfaction:</div><div><ul><li>
Ensure the delivery of brand promise, demonstrating and reinforcing Rosewood Hotels and Resorts, Culture and brand standard.</li><li>
Ensures that associates also provide excellent service to associates in other divisions as appropriate.</li><li>
Spends time in public areas observing associate-guest interaction and talking with guests, works through Department Heads to coach associates in guest service skills as necessary.</li><li>
Ensures that all guest and associate complaints are resolved in a quick and efficient manner.</li><li>
Maintains positive guest and associate interactions with good working relationships.</li><li>
Implements agreed upon beverage policy and procedures throughout the property.</li><li>
Deliver unprecedented personalization. Offer discreet recognition. Connect with guests&rsquo; passions and create memorable experiences.</li></ul></div><div>
Finance / Administration:</div><div><ul><li>
Ensure that the outlet is running efficiently, including the correct stock levels for all areas, including the front and back of the house.</li><li>
Communicate on the performance of the business in an ongoing fashion, including the successes, concerns, and any issues or requirements for support.</li><li>
Manage all areas of business and T&amp;C administration as required as assigned to you by the Restaurant Manager, ensuring all Rosewood policies are adhered to and upheld, including, but not restricted to; Associate reviews, return to work forms, holiday forms, stocktaking, disciplinary paperwork.</li><li>
To ensure that all departments within your control are operating to appropriate manpower/productivity ratios as agreed with the Restaurant Manager.</li><li>
Learn and have knowledge about restaurant direct competitors (benchmarking).</li><li>
Assist the Restaurant Manager to achieve the monthly and annual KPO target and the outlet&rsquo;s revenue.</li></ul></div><div>
Operations:</div><div><ul><li>
To have a full working knowledge of the restaurant floor plan / layout and all F&amp;B offers.</li><li>
Manage Micros, Open Table, Knowcross &amp; all other systems as required.</li><li>
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.</li><li>
Check the status of all orders and ensure that they are delivered within designated timelines.</li><li>
Organizing monthly team meeting and Daily Calling every day with Restaurant Manager.</li><li>
Establish excellent rapport with guests in a professional manner.</li><li>
Ensure that all associates have a complete understanding of and adhere to associate rules and regulations.</li><li>
Exercise responsible managerial behavior at all times, and positively represent the management team and Rosewood Hotels &amp; Resorts.</li><li>
Understand and strictly adhere to Rules and Regulations established in the hotel's policies concerning fire, hygiene, health, and safety.</li><li>
Have a high level of industry trend awareness and a keen interest in the local hospitality scene.</li><li>
Build a personal profile as the managerial face of the restaurant.</li><li>
Handle all guest enquiries and complaints in a courteous and efficient manner, following through to ensure any problems are resolved satisfactorily and in a timely fashion.</li><li>
Work towards a high level of guest recognition and build a full working knowledge of guest preferences.</li><li>
Ensure discretion and confidentiality with VIP customers and ensure all information is added to the reservation in-house database.</li><li>
Ensure each associate is following the bar Order of Service and Standard Operating Procedures at all times.</li><li>
Mentor associates as assigned to you, following all correct training procedures and standards.</li><li>
Monitor associate development on the floor identifying training needs and any areas of concern.</li><li>
Train associates in order taking, menu knowledge, proper selling, and techniques.</li><li>
To ensure effective communication throughout the restaurant at all times.</li><li>
To take responsibility for correcting poor performance and taking disciplinary action in line with T&amp;C guidelines and regulations.</li><li>
Prepare weekly schedules with the Bar Manager according to T&amp;C directives and workforce forecasts. Adjust schedules during the week to meet demands.</li><li>
Organizing monthly team meeting and Daily Calling every day with Manager.</li><li>
Develop and implement plating guides on the dishes and items served (food and drinks) intended for associates.</li><li>
Take on all other responsibilities as outlined by the Restaurant Manager.</li></ul></div><div>
Standard Responsibilities:</div><div><ul><li>
Comply and adhere to the Rosewood company policies.</li><li>
Take on other tasks in addition to the ones stated, in a reasonable framework.</li><li>
Be a &ldquo;brand ambassador&rdquo; at all times and ensure brand integrity and clarity are always maintained.</li><li>
Model the company&rsquo;s culture, vision, mission and core values at all times.</li><li>
Review Forbes / Rosewood Brand standards and quality standards (LQA) on a regular basis and ensure they are maintained and delivered at all times.</li><li>
Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.</li><li>
Establish and maintain an inclusive environment by ensuring effective two ways communication processes are set up (individual reviews, regular departmental meetings).</li><li>
Identify training and development needs on an ongoing basis through hands-on support and frequent interaction with associates.</li><li>
Lead by example in terms of appearance, grooming, mannerism, etiquette, behavior conduct, principles, and values. Manage by walking around at appropriate times and leads by personal example in terms of guest interaction.</li></ul></div><div>
Confidentiality:</div><div><ul><li>
Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.</li></ul>
Health &amp; Safety:</div><div><ul><li>
Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.</li><li>
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.</li><li>
Report any defects in the building, plant or equipment according to hotel procedure.</li><li>
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.</li><li>
Attend Statutory Fire, Health &amp; Safety training and be fully conversant with and abide by all rules concerning Fire, Health &amp; Safety.</li><li>
Be fully conversant with:</li><li><ul><li>
Regulations</li><li>
Risk Assessments for your department</li><li>
Hotel Fire &amp; Bomb Procedures</li></ul></li></ul></div><div>
Other:</div><div><ul><li>
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.</li><li>
As the hotel&rsquo;s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.</li></ul></div>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div>Housed in two striking towers inspired by the coral reefs in the seas surrounding Qatar, Rosewood Doha and Rosewood Residences Doha will consist of an ultra-luxury hotel with 185 exquisite guestrooms and sumptuous suites, 173 serviced apartments for longer-term stays and 300 residences available for purchase. The hotel will be one of the city&rsquo;s most dynamic culinary destinations with a collection of eight innovative outlets, including a bistro, lobby lounge, coffee shop/deli, three specialty restaurants, cigar lounge and a lifestyle entertainment lounge. Featuring a 1,500-square-meter ballroom, the property will showcase multiple private event venues, anchored around sleek interiors and state-of-the-art technology, which will transform ordinary events into the extraordinary. The hotel will also introduce Sense, A Rosewood Spa, offering total discretion and relaxation, along with a fitness center featuring state-of-the-art training equipment. Rosewood's signature Manor Club executive lounge concept will soar to new heights in Qatar and offer Club Room and Suite guests curated services with added convenience and privacy. Rosewood Residences Doha will also introduce 300 for-sale residential apartments, catering to global citizens who crave a lifestyle of authenticity fused with modern luxury. The residences will be complete with bespoke amenities, facilities and services to create the world&rsquo;s pinnacle of private luxury living and contemporary style in Qatar.</div></div></div></div></div></div>

Assistant Restaurant Manager - Levantine/Mediterranean

Apparel Group

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 POSITION OBJECTIVE
 <br/>
 <br/>
 An Assistant restaurant manager&rsquo;s primary role is to manage and control the day to day restaurant operations
 <br/>
 <br/>
 Key Responsibilities
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 General:
 <br/>
 <br/>
 <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

Sapphire Plaza Hotel

<p><b>Job description:</b></p><p><b>Job Title: Assistant Restaurant Manager</b><br/><b>Outlet: Steak Town Restaurant</b><br/><b>Job Type: Full-Time</b><br/><b>Reports To: F&amp;B Managaer</b></p><p><b>About Steak Town Restaurant</b>:</p><p>Steak Town is a modern steakhouse committed to delivering exceptional cuts of meat, bold flavors, and a refined yet approachable dining experience. We pride ourselves on culinary excellence, hospitality, and teamwork.</p><p><b>Position Overview:</b></p><p>Responsible for supervising staff performance, handling guest concerns, monitoring inventory, and assisting in training and development of the team.</p><p><b>Requirements:</b></p><ul><li>Proven track record as an Assistant Manager or in the F&amp;B industry (minimum 2-5 years&rsquo; experience)</li><li>Strong leadership, problem-solving, and decision-making skills</li><li>Knowledge in staff scheduling, inventory, cost control, and customer service</li><li>Excellent English communication skills</li></ul><p>Job Type: Full-time</p><p>Pay: QAR2,000.00 - QAR2,500.00 per month</p>

Asst. Restaurant Manager

Rosewood Doha

<div>
 Job Summary:Ensuring that the restaurant section is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests&rsquo; expectations at all times.&nbsp;
 <br/>
 Essential Duties and Responsibilities:
 <br/>
 Guest Satisfaction:
 <ul>
  <li>
   Ensure the delivery of brand promise, demonstrating and reinforcing Rosewood Hotels and Resorts, Culture and brand standard.
  </li>
  <li>
   Ensures that associates also provide excellent service to associates in other divisions as appropriate.
  </li>
  <li>
   Spends time in public areas observing associate-guest interaction and talking with guests, works through Department Heads to coach associates in guest service skills as necessary.
  </li>
  <li>
   Ensures that all guest and associate complaints are resolved in a quick and efficient manner.
  </li>
  <li>
   Maintains positive guest and associate interactions with good working relationships.
  </li>
  <li>
   Implements agreed upon beverage policy and procedures throughout the property.
  </li>
  <li>
   Deliver unprecedented personalization. Offer discreet recognition. Connect with guests&rsquo; passions and create memorable experiences.
  </li>
 </ul>
 Finance / Administration:
 <ul>
  <li>
   Ensure that the outlet is running efficiently, including the correct stock levels for all areas, including the front and back of the house.
  </li>
  <li>
   Communicate on the performance of the business in an ongoing fashion, including the successes, concerns, and any issues or requirements for support.
  </li>
  <li>
   Manage all areas of business and T&amp;C administration as required as assigned to you by the Restaurant Manager, ensuring all Rosewood policies are adhered to and upheld, including, but not restricted to; Associate reviews, return to work forms, holiday forms, stocktaking, disciplinary paperwork.
  </li>
  <li>
   To ensure that all departments within your control are operating to appropriate manpower/productivity ratios as agreed with the Restaurant Manager.
  </li>
  <li>
   Learn and have knowledge about restaurant direct competitors (benchmarking).
  </li>
  <li>
   Assist the Restaurant Manager to achieve the monthly and annual KPO target and the outlet&rsquo;s revenue.
  </li>
 </ul>
 Operations:
 <ul>
  <li>
   To have a full working knowledge of the restaurant floor plan / layout and all F&amp;B offers.
  </li>
  <li>
   Manage Micros, Open Table, Knowcross &amp; all other systems as required.
  </li>
  <li>
   Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
  </li>
  <li>
   Check the status of all orders and ensure that they are delivered within designated timelines.
  </li>
  <li>
   Organizing monthly team meeting and Daily Calling every day with Restaurant Manager.
  </li>
  <li>
   Establish excellent rapport with guests in a professional manner.
  </li>
  <li>
   Ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
  </li>
  <li>
   Exercise responsible managerial behavior at all times, and positively represent the management team and Rosewood Hotels &amp; Resorts.
  </li>
  <li>
   Understand and strictly adhere to Rules and Regulations established in the hotel's policies concerning fire, hygiene, health, and safety.
  </li>
  <li>
   Have a high level of industry trend awareness and a keen interest in the local hospitality scene.
  </li>
  <li>
   Build a personal profile as the managerial face of the restaurant.
  </li>
  <li>
   Handle all guest enquiries and complaints in a courteous and efficient manner, following through to ensure any problems are resolved satisfactorily and in a timely fashion.
  </li>
  <li>
   Work towards a high level of guest recognition and build a full working knowledge of guest preferences.
  </li>
  <li>
   Ensure discretion and confidentiality with VIP customers and ensure all information is added to the reservation in-house database.
  </li>
  <li>
   Ensure each associate is following the bar Order of Service and Standard Operating Procedures at all times.
  </li>
  <li>
   Mentor associates as assigned to you, following all correct training procedures and standards.
  </li>
  <li>
   Monitor associate development on the floor identifying training needs and any areas of concern.
  </li>
  <li>
   Train associates in order taking, menu knowledge, proper selling, and techniques.
  </li>
  <li>
   To ensure effective communication throughout the restaurant at all times.
  </li>
  <li>
   To take responsibility for correcting poor performance and taking disciplinary action in line with T&amp;C guidelines and regulations.
  </li>
  <li>
   Prepare weekly schedules with the Bar Manager according to T&amp;C directives and workforce forecasts. Adjust schedules during the week to meet demands.
  </li>
  <li>
   Organizing monthly team meeting and Daily Calling every day with Manager.
  </li>
  <li>
   Develop and implement plating guides on the dishes and items served (food and drinks) intended for associates.
  </li>
  <li>
   Take on all other responsibilities as outlined by the Restaurant Manager.&nbsp;
  </li>
 </ul>
 Standard Responsibilities:
 <ul>
  <li>
   Comply and adhere to the Rosewood company policies.
  </li>
  <li>
   Take on other tasks in addition to the ones stated, in a reasonable framework.
  </li>
  <li>
   Be a &ldquo;brand ambassador&rdquo; at all times and ensure brand integrity and clarity are always maintained.
  </li>
  <li>
   Model the company&rsquo;s culture, vision, mission and core values at all times.
  </li>
  <li>
   Review Forbes / Rosewood Brand standards and quality standards (LQA) on a regular basis and ensure they are maintained and delivered at all times.
  </li>
  <li>
   Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
  </li>
  <li>
   Establish and maintain an inclusive environment by ensuring effective two ways communication processes are set up (individual reviews, regular departmental meetings).
  </li>
  <li>
   Identify training and development needs on an ongoing basis through hands-on support and frequent interaction with associates.
  </li>
  <li>
   Lead by example in terms of appearance, grooming, mannerism, etiquette, behavior conduct, principles, and values. Manage by walking around at appropriate times and leads by personal example in terms of guest interaction.
  </li>
 </ul>
 Confidentiality:
 <ul>
  <li>
   Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.&nbsp;
  </li>
 </ul>
 Health &amp; Safety:
 <ul>
  <li>
   Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
  </li>
  <li>
   The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
  </li>
  <li>
   Report any defects in the building, plant or equipment according to hotel procedure.
  </li>
  <li>
   Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
  </li>
  <li>
   Attend Statutory Fire, Health &amp; Safety training and be fully conversant with and abide by all rules concerning Fire, Health &amp; Safety.
  </li>
  <li>
   Be fully conversant with:
  </li>
  <ul>
   <li>
    Regulations
   </li>
   <li>
    Risk Assessments for your department
   </li>
   <li>
    Hotel Fire &amp; Bomb Procedures&nbsp;
   </li>
  </ul>
 </ul>
 Other:
 <ul>
  <li>
   The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
  </li>
  <li>
   As the hotel&rsquo;s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
  </li>
 </ul>
</div>


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1198 restaurant general manager jobs IN Doha

Restaurant General Manager, Coya Doha

Restaurant General Manager, Coya Doha

Assistant Restaurant Manager

Assistant Restaurant Manager - Levantine/Mediterranean

Assistant Manager - Restaurant

Asst. Restaurant Manager

Assistant Restaurant Manager - Levantine/Mediterranean