demi chef de partie

barista

sales manager

waiter/waitress

restaurant manager

restaurant mgr

Volume FNB Management

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high levels of customer satisfaction, staff performance, and profitability. This role requires a hands-on leader who can maintain high standards of food, service, hygiene, and ambiance.Key Responsibilities:<ul><li>Oversee all front-of-house (FOH) operations of the restaurant.</li><li>Manage and lead the restaurant team to deliver excellent guest service.</li><li>Monitor and control inventory, food costs, and operating expenses.</li><li>Ensure all food and beverage offerings meet company standards for quality and presentation.</li><li>Enforce health and safety regulations in the restaurant.</li><li>Handle customer complaints and feedback professionally and efficiently.</li><li>Recruit, train, and schedule restaurant staff.</li><li>Coordinate with kitchen and bar teams to ensure smooth operations.</li><li>Implement marketing and promotional activities to drive sales.</li><li>Prepare daily/weekly/monthly reports on sales, costs, staff performance, and customer satisfaction.</li></ul>Qualifications:<ul><li>Bachelor's degree or Diploma in Hotel Management or related field.</li><li>Minimum 5 years of experience in a supervisory or managerial role in F&amp;B, preferably casual or fine dining.</li><li>Strong leadership, communication, and organizational skills.</li><li>Excellent knowledge of F&amp;B operations, POS systems, and industry trends.</li><li>Proficiency in budgeting, forecasting, and cost control.</li><li>Ability to work flexible hours, including weekends and holidays.</li><li>Fluency in English; additional language skills are a plus.</li></ul>Job Type: Full-timePay: QAR5,000.00 - QAR7,000.00 per monthApplication Question(s):<ul><li>F&amp;B Restaurant Manager Exp?</li><li>Current Salary?</li><li>Notice Period?</li></ul>

Restaurant Manager

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 
 
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 
 
 
 Job Description
 
 
 
 As a Restaurant Manager at Raffles &amp; Fairmont Doha, you will lead the restaurant team to deliver exceptional guest experiences while ensuring operational efficiency and profitability. You will uphold the high standards of our brand, driving team performance, customer satisfaction, and revenue growth.
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Operations Management: Oversee daily restaurant operations to ensure smooth and efficient service that meets or exceeds guest expectations.
 </li>
 <li>
 Team Leadership: Recruit, train, motivate, and supervise restaurant staff, fostering a positive and productive work environment.
 </li>
 <li>
 Guest Experience: Ensure consistent delivery of outstanding customer service, promptly handling guest concerns and feedback to guarantee satisfaction.
 </li>
 <li>
 Financial Performance: Manage budgets, control costs, and maximize revenue through effective sales strategies and inventory management.
 </li>
 <li>
 Quality Control: Maintain high standards of food quality, hygiene, and safety in compliance with company policies and local regulations.
 </li>
 <li>
 Collaboration: Work closely with the kitchen, bar, and other hotel departments to ensure seamless service delivery.
 </li>
 <li>
 Reporting: Prepare regular reports on restaurant performance, including sales, labor, and guest feedback.
 </li>
 <li>
 Marketing &amp; Events: Collaborate with marketing and events teams to promote the restaurant and manage special events or promotions.
 </li>
 <li>
 Compliance: Ensure adherence to health, safety, and licensing laws.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Proven experience (2-3 years) as a Restaurant Manager or similar role in luxury hotel/s, resort/s or upscale dining environments.
 </li>
 <li>
 Strong leadership and team management skills.
 </li>
 <li>
 Excellent communication and interpersonal abilities.
 </li>
 <li>
 Solid understanding of financial management and operational best practices.
 </li>
 <li>
 Knowledge of food and beverage trends and health &amp; safety regulations.
 </li>
 <li>
 Fluency in English; additional languages are a plus.
 </li>
 <li>
 Hospitality degree or relevant certification preferred.
 </li>
 </ul>
</div>

Marriott International

<div>Additional Information 
Job Number25150387 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Doha, West Bay, Zone 61, Doha, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
 
JOB SUMMARY
Experience in well renowned culinary concepts/International restaurant Brands is essential.
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. 
CANDIDATE PROFILE 
Education and Experience 
<ul><li>H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<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> 

CORE WORK ACTIVITIES 
Taking an Entrepreneurial Approach to Driving the Restaurant Business
<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> 
Leading Significant Marketing/Public Relations/Media Activities
<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> 
Managing Day-to-Day Restaurant Operations
<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> 
Fostering an Environment that Creates Exciting and Memorable Guest Experiences
<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> 
Managing and Conducting Human Resource and Talent Management Activities
<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> 
Additional Responsibilities
<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> 
</div><div></div>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.
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. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Restaurant General Manager, Coya Doha

Rosewood Doha

<div>
 
 Job Summary&nbsp;
 
 
 Ensuring that the outlet 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;
 
 
 
 Essential Duties and Responsibilities
 
 
 
 
 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>
 </ul>
 
 
 Finance / Administration
 
 
 <ul>
 <li>
 Monitor the F&amp;B Cost to ensure it is in line with budget, prepare to take action for any variations.
 </li>
 <li>
 Prepare, recommend, and manage the department&rsquo;s annual budgets, forecasts, marketing plans and objectives.
 </li>
 <li>
 Ensure the selling price for any item sold is priced using the guidance of the F&amp;B controller and its affiliated system in place, according to corporate office.
 </li>
 <li>
 Ensure that the outlet is running efficiently, including the correct stock levels for all areas, including front and back of 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 DOFB/ADOFB, 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 DOFB/ADOFB.
 </li>
 <li>
 Learn and have knowledge about restaurant direct competitors (benchmarking).
 </li>
 <li>
 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 outlet floor plan / layout and all F&amp;B offers
 </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. Micros, Open Table, Knowcross &amp; all other systems as required.
 </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 always following the bar Order of Service and Standard Operating Procedures.
 </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>
 To ensure all associates are developing within the departmental training program.
 </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>
 Take on all other responsibilities as outlined by the DOFB/ADOFB. Be able to work closely with other departments.&nbsp;
 
 </li>
 </ul>
 
 Standard Responsibilities
 
 
 Comply and adhere to the Rosewood company policies.Take on other tasks in addition of the ones stated, in a reasonable framework.Be a &ldquo;brand ambassador&rdquo; at all times and ensure brand integrity and clarity are always maintained.Model the company&rsquo;s culture, vision, mission and core values at all times.Review Forbes / Rosewood Brand standards and quality standards (LQA) on a regular basis and ensure they are maintained and delivered at all times.Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.Establish and maintain an inclusive environment by ensuring effective two ways communication processes are set up (individual reviews, regular departmental meetings).Responsible for the recruitment, in conjunction with the Talent &amp; Culture Department, of associates.Identify training and development needs on an ongoing basis through hands-on support and frequent interaction with associates.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.&nbsp;
 
 
 
 Confidentiality
 
 
 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.
 
 
 
 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>

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed and increasing the revenue by cross selling and target oriented. You should also be able to identify ways to decrease the restaurant's operational costs.<ul><li>Managing restaurant staff's work schedules.</li><li>Conducting regular inspections of the restaurant to determine whether proper standards of hygiene and sanitation are maintained.</li><li>Overseeing food/ drinks preparation, presentation, and storage to ensure compliance with food health and safety regulations</li><li>Checking in on dining customers to enquire about food quality and service.</li><li>Monitoring inventory and ensuring that the food and beverage stock supplies and other restaurant essentials are adequately stocked.</li><li>Identify methods our restaurant can use to cut waste, decrease costs, and improve profits</li><li>Provide exceptional customer service and lead staff to do the same</li><li>Respond to customer complaints quickly and resolve them effectively</li><li>Develop strategies for improving our customers&rsquo; dining experience</li><li>Training new employees as per their abilities and skills.</li><li>Preparing daily reports and presenting them to the higher management.</li></ul>Note: Only Locally available Candidate with relevant experience will be contacted.Work Location: Pearl QatarShared Company Accommodation, On duty meal and to and fro transportation to duty to company accommodation will be providedNote: The joining date will be applicable upon the notice period end date from Ministry (ADLSA) Job Types: Full-time, PermanentPay: Up to QAR2,600.00 per monthApplication Question(s):<ul><li>Experience working in a Fine Dine Restaurant as Supervisor?</li></ul>Language:<ul><li>English (Required)</li></ul>

Restaurant Supervisor

Inspire Management Training Center

A prestigious luxury restaurant in Qatar is seeking an experienced Restaurant Operations Director to lead all aspects of restaurant operations, ensure outstanding guest experiences, enhance operational efficiency, and guide a high-performing F&amp;B team. This role demands strategic thinking, strong leadership, and a commitment to excellence in a luxury hospitality environment.Key Responsibilities:<ul><li>Oversee daily restaurant operations, maintaining top-tier service, quality, and guest satisfaction</li><li>Design and implement operational strategies, procedures, and policies to improve efficiency and performance</li><li>Monitor financial performance, including budgeting, cost management, and revenue optimization</li><li>Recruit, train, mentor, and develop F&amp;B staff, cultivating a culture of excellence and collaboration</li><li>Ensure adherence to health, safety, and hygiene standards</li><li>Work closely with other departments to provide seamless guest experiences</li><li>Analyze market trends, guest feedback, and operational data to identify areas for improvement</li><li>Manage inventory, procurement, and vendor relationships effectively</li></ul>Qualifications, Experience, and Skills:<ul><li>Bachelor&rsquo;s degree or diploma in Hospitality, Hotel Management, or a related field (preferred)</li><li>8&ndash;10 years of experience in hospitality or F&amp;B operations</li><li>At least 2&ndash;3 years in a director or senior leadership role within the luxury hotel or restaurant sector in Qatar</li><li>Strong knowledge of restaurant operations, service standards, and financial management</li><li>Excellent leadership, communication, and interpersonal skills</li><li>Arabic-speaking candidates preferred</li><li>Proven track record of achieving results, leading high-performing teams, and maintaining superior operational standards</li></ul>Benefits:<ul><li>Competitive salary and allowances</li></ul>Job Types: Full-time, PermanentEducation:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Restaurant Operations Director: 2 years (Required)</li></ul>Location:<ul><li>Doha (Preferred)</li></ul>

Restaurant Operations Director

Andaz

<div><div>Summary<div>
Duties and responsibilities related to the Assistant Manager - Outlet (Asian Restaurant):<ul><li>
Supervise the entire restaurant floor during service, ensuring smooth operations, high service standards, and optimal guest satisfaction.</li><li>
Lead and motivate the front-of-house team by conducting daily pre-shift briefings, assigning duties, and providing continuous on-the-job training.</li><li>
Act as a key point of contact for guests, personally handling complaints, managing VIP reservations, and actively gathering feedback to improve service.</li><li>
Maintain an in-depth knowledge of the restaurant's Asian cuisine, including menu items, ingredients, and beverage pairings (e.g., sake, specialty teas), to assist guests and train staff.</li><li>
Drive restaurant revenue by training the team on upselling techniques and managing promotional activities.</li><li>
Assist the Outlet Manager with administrative tasks, including staff scheduling, daily sales reconciliation, and managing inventory for beverages and supplies.</li><li>
Ensure the restaurant is fully compliant with all health, safety, and HACCP standards, maintaining impeccable cleanliness and hygiene.</li><li>
Manage opening and closing procedures, including cash handling, shift reports, and ensuring the outlet is secure and ready for the next service.</li></ul></div></div><div>
Qualifications<div><ul><li>
Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management</li><li>
Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards</li></ul></div></div></div>

ASSISTANT MANAGER - OUTLET (ASIAN RESTAURANT)

Explore 142+ Restaurant mgr in Doha this September. Find roles across top companies and apply now to boost your career.

142 restaurant mgr jobs IN Doha

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Restaurant Operations Director

ASSISTANT MANAGER - OUTLET (ASIAN RESTAURANT)