sales manager

demi chef de partie

restaurant manager

chef de partie

restaurant supervisor

restaurant kitchen and service manager

Al Sraiya Holding Group

About Us: A leading holding group is seeking a highly motivated Assistant Restaurant Manager to support daily operations and ensure service excellence for one of its unique F&amp;B concepts specializing in chocolate-based creations and desserts.Key Responsibilities:<ul><li>Assist the Restaurant Manager in overseeing day-to-day restaurant operations.</li><li>Supervise, train, and motivate staff to deliver outstanding service.</li><li>Handle guest relations, 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 hygiene, health &amp; safety, and food safety standards.</li><li>Oversee inventory control, ordering, and stock management.</li><li>Assist in managing cost control, budgeting, and revenue tracking.</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>Requirements &amp; Qualifications:<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>Must have prior experience in a chocolate-focused restaurant, caf&eacute;, or dessert concept.</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>Job Type: Full-time

Assistant Restaurant Manager - chocolate focused Restaurant

MUMBAI DARBAR RESTAURANT

We are looking for a highly skilled and passionate Head Chef specializing in Indian cuisine to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.Key Responsibilities<ul><li>Lead and manage all kitchen operations for an authentic Indian culinary experience.</li><li>Design and regularly update menus that reflect seasonal availability and regional Indian flavors.</li><li>Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.</li><li>Manage kitchen staff: training, scheduling, and performance oversight.</li><li>Ensure consistent food quality, taste, and presentation standards.</li><li>Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.</li><li>Control food cost and minimize waste without compromising quality.</li><li>Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.</li><li>Collaborate with management on pricing, menu planning, and event catering.</li><li>Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.</li></ul>Qualifications<ul><li>Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.</li><li>Expert knowledge of Indian spices, cooking techniques, and traditional recipes.</li><li>Culinary degree or formal training in Indian cuisine preferred.</li><li>Familiarity with tandoor operation, curries, breads, and Indian desserts.</li><li>Strong leadership, team management, and communication skills.</li><li>Experience managing kitchen costs, inventory, and supplier relationships.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Understanding of food hygiene and health &amp; safety regulations.</li></ul>Preferred Skills<ul><li>Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).</li><li>Ability to create modern or fusion interpretations of Indian dishes.</li><li>Experience in menu costing, budgeting, and kitchen software tools.</li><li>Creativity in food styling and presentation.</li></ul>Working Conditions<ul><li>Busy kitchen environment with peak periods during evenings and weekends.</li><li>Physically demanding role requiring standing for extended periods.</li><li>Must be flexible with schedule, including nights, weekends, and holidays.</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR5,000.00 per month

Head Chef/Manager India Cuisine

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 30 November 2025
 
 
 
 Department:
 
 Food &amp; Beverage
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 
 Description
 
 
 
 To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant General Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.
 
 
 
 Key Responsibilities
 
 
 
 - Responsible to Head of Department/ Assistant Head of Department.
 
 - Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.
 
 - Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
 
 - Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
 
 - Ensure that the place of work and surrounding area is kept clean and organised at all times.
 
 - Execute and demand the team to execute the highest level of service and set-up standards at all times.
 
 - Be knowledgeable of all services and products offered by the hotel.
 
 - Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
 
 - Set an example in terms of service, products and guidance of the team that reflects the concept.
 
 - Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
 
 - Organise tastings of daily dishes and new menus.
 
 - Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
 
 - Perform up selling for all items offered by the department assigned as well as offering alternatives.
 
 - Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
 
 - Produce reports and analysis of the outlet and present report in the monthly performance meeting.
 
 - Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
 
 - Assist in preparation of the outlet&rsquo;s budget.
 
 - Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
 
 - Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
 
 - Identify errors and correct them as required during set-up, service and breakdown of operations.
 
 - Implement a flexible work schedule based on business patterns.
 
 - Establish a pool of qualified and trained full and part time employees in conjunction with the hotel&rsquo;s People Services Department.
 
 - Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food &amp; Beverage departments.
 
 - Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
 
 - Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
 
 - Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
 
 - Attend all required trainings as described by the department.
 
 - Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
 
 - Report incidents that require disciplinary actions immediately to the Head of Department.
 
 - Prepare and review outlet&rsquo;s operations manual updates annually in accordance with the Assistant Head of Department.
 
 - Constantly improve the product quality by sourcing the best available products.
 
 - Support activities and cooperation with the suppliers.
 
 - Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
 
 - Organise all required outlet specific trainings as described by the department.
 
 - Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
 
 - Respond to any changes in the department as dictated by the hotel management.
 
 - Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
 
 - Ensure that the opening and closing procedures established for the outlet are followed.
 
 - Act as Food &amp; Beverage Duty Manager during the absence of the Food &amp; Beverage Head of Department and Assistant Head of Department.
 
 - Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
 
 
 
 Skills
 
 
 
 - Strong Food &amp; Beverage knowledge
 
 - Customer Resolution skills
 
 - Team Training skills
 
 - Appraisal training
 
 - Up selling skills
 
 - Strong personality
 
 - Ability to drive the team to provide high level of service and consistency
 
 - BA/BSc in Hospitality Management or related field, preferably from hotel school
 
 - Minimum 2 year in F&amp;B management role
 
 - Ability to work and communicate in a multinational environment
 
 - Ability to operate computer and office equipment
 
 - Proficiency in Excel and Word
 
 - Excellent written and verbal communication skills
 
 
 
 About Kempinski
 
 
 
 Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.
 
 Embrace an experience as individual as you are!
 
</div>

Restaurant General Manager - Public House

Hospitality and Consultancy Group

Chef de Partie (CDP) &ndash; Healthy Food Concept RestaurantWe are looking for a passionate and skilled Chef de Partie to join our dynamic team in a healthy food concept restaurant. If you are experienced in healthy food preparation, have strong supervisory abilities, and excellent communication skills, this opportunity is for you!Key Responsibilities<ul><li>Prepare and present dishes aligned with healthy food standards.</li><li>Supervise and guide kitchen staff to ensure smooth operations.</li><li>Maintain high food quality and hygiene standards.</li><li>Collaborate with the team to innovate and develop new menu ideas.</li><li>Manage inventory and ensure the availability of fresh ingredients.</li></ul>Requirements<ul><li>Proven experience as a Chef de Partie, preferably in a healthy food concept.</li><li>Strong supervisory and organizational skills.</li><li>Excellent communication skills for effective teamwork and guest interaction.</li><li>Ability to work in a fast-paced environment while maintaining quality standards.</li><li>A passion for healthy cooking and attention to detail.</li></ul>Job Type: Full-timePay: From QAR0.01 per month

Chef de Partie (CDP) – Healthy Food Concept Restaurant

Grams Restrand

Job Title: Restaurant Supervisor (Arabic Female)Job Summary: The Restaurant Supervisor will oversee daily restaurant operations, ensure excellent customer service, and support the management team in achieving sales and service targets. She will supervise staff, maintain standards, and ensure smooth workflow in the dining area.Key Responsibilities:<ul><li>Supervise and coordinate the activities of restaurant staff to ensure smooth service.</li><li>Ensure customer satisfaction by addressing complaints and resolving issues promptly.</li><li>Assist in training, guiding, and evaluating team members to maintain service excellence.</li><li>Monitor cleanliness, hygiene, and safety standards in the restaurant.</li><li>Manage staff schedules and ensure adequate staffing during peak hours.</li><li>Support the restaurant manager in daily operations and administrative tasks.</li><li>Handle cash, billing, and daily sales reports when required.</li><li>Uphold company policies and ensure compliance with food safety regulations.</li></ul>Qualifications &amp; Skills:<ul><li>Arabic female, preferably bilingual (Arabic &amp; English).</li><li>Previous experience in a supervisory role in F&amp;B or hospitality.</li><li>Strong leadership and people management skills.</li><li>Excellent communication and customer service skills.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Knowledge of restaurant operations and POS systems is an advantage.</li></ul>Education &amp; Experience:<ul><li>Diploma or Bachelor&rsquo;s degree in Hospitality Management or related field (preferred).</li></ul>Job Type: Full-timePay: Up to QAR1.00 per monthLanguage:<ul><li>English (Preferred)</li></ul>

Restaurant Supervisor- Female Arabic

HJH Holding

Qualifications &amp; Experience:<ul><li>Bachelor&rsquo;s degree in Hospitality Management, Business Administration, or related field (preferred).</li><li>Minimum 3&ndash;5 years of experience in restaurant/food &amp; beverage supervision.</li><li>Strong knowledge of restaurant operations, service standards, and food safety regulations.</li><li>Experience in staff training, performance management, and shift scheduling.</li><li>Previous experience in handling customer service issues and ensuring guest satisfaction.</li></ul>Skills &amp; Competencies:<ul><li>Excellent communication skills in Arabic and English (spoken and written).</li><li>Strong leadership skills with the ability to manage multicultural teams.</li><li>Problem-solving and decision-making abilities.</li><li>Customer-oriented mindset with attention to detail.</li><li>Ability to work under pressure and in a fast-paced environment.</li><li>Knowledge of POS systems and basic computer applications (MS Office).</li></ul>Key Responsibilities:<ul><li>Supervise daily restaurant operations and ensure smooth service flow.</li><li>Lead, motivate, and train service staff to maintain high-quality service standards.</li><li>Ensure compliance with hygiene, health, and safety regulations.</li><li>Handle guest complaints and provide quick, professional solutions.</li><li>Monitor inventory, order supplies, and minimize wastage.</li><li>Assist in preparing staff schedules and managing attendance.</li><li>Support in achieving sales targets and upselling strategies.</li><li>Report to the Restaurant Manager and provide daily operational updates.</li></ul>Job Type: Full-timePay: Up to QAR1.00 per month

The Ned Hotel

<div><div><div><div><h1 class="jobSectionHeader">RESTAURANT MANAGER</h1><div>
The Ned Doha<div><div>
Doha</div><ul><li></li></ul><div>
competitive</div><ul><li></li></ul><div>
Full time</div></div></div></div></div></div><div> 
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
Job Purpose:
As the Restaurant Manager - All Day Dining , you will be responsible for overseeing all aspects of daily operations to ensure the highest standards of quality, service, and guest satisfaction. You will lead by example, inspire excellence in your team, and foster a positive and collaborative work environment. Additionally, you will play a key role in driving revenue growth, managing costs, and maintaining strong relationships with customers and suppliers.
Responsibilities:<ul><li>
Lead, mentor, and motivate the front-of-house and back-of-house teams to deliver exceptional service and uphold company standards.</li><li>
Oversee daily operations, including staff scheduling, inventory management, and quality control.</li><li>
Monitor financial performance, analyze sales data, and implement strategies to achieve revenue targets and maximize profitability.</li><li>
Maintain a strong presence on the floor, engaging with guests to ensure their satisfaction and address any concerns in a timely and professional manner.</li><li>
Foster a culture of continuous improvement, implementing training programs and operational enhancements to elevate the guest experience and streamline workflows.</li><li>
Ensure compliance with health, safety, and sanitation standards, as well as all applicable laws and regulations.</li></ul> 
Qualifications &amp; Competencies:<ul><li>
Proven experience in restaurant management - All Day Dining , with a track record of success in a high-volume, upscale dining environment.</li><li>
Exceptional leadership skills, with the ability to inspire and motivate a diverse team.</li><li>
Strong business acumen, with the ability to analyze financial data, develop budgets, and make data-driven decisions.</li><li>
Excellent communication and interpersonal skills, with the ability to build rapport with guests, staff, and suppliers.</li><li>
Solid understanding of food and beverage operations, including inventory management, cost control, and menu development.</li><li>
Knowledge of local health and safety regulations preferred.</li><li>
Bachelor&rsquo;s degree in hospitality management or a related field is a plus</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 program is central to making that vision a reality. 
Apply today and join us as a Restaurant Manager! 
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div>

RESTAURANT MANAGER

Explore 3184+ Restaurant kitchen and service manager in Doha this October. Find roles across top companies and apply now to boost your career.

3184 restaurant kitchen and service manager jobs IN Doha

Assistant Restaurant Manager - chocolate focused Restaurant

Head Chef/Manager India Cuisine

Restaurant General Manager - Public House

Chef de Partie (CDP) – Healthy Food Concept Restaurant

Restaurant Supervisor- Female Arabic

Restaurant Supervisor- Female Arabic

RESTAURANT MANAGER