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Full Time

Restaurant Manager

On-site - Qatar - Doha 8 July 2026

Other

Additional Information Job Number 26083439 Job Category Food and Beverage & Culinary Location Omar Al Mukhtar Street, Area 61, Al Dafna, Street #850, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 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. CORE WORK ACTIVITIES Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. 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. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. 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 & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.

Bayt

Restaurant Manager

On-site - Qatar 13 July 2026

Hospitality & Tourism

St. Regis

Qatar

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE  Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 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. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • 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. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • 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 & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

<h2 class="h5">وصف الوظيفة</h2> <div class="t-break" data-jb-field="description"> ملخص الوظيفة مجالات المسئولية تشمل المطاعم/الحانات وخدمة الغرف، إن وجدت. يشرف على عمليات المطعم اليومية ويساعد في تخطيط القائمة، ويحافظ على معايير النظافة ويساعد النادلين والموظفين أثناء أوقات الذروة. يسعى باستمرار لتحسين رضا النزلاء والموظفين وتحقيق الأداء المالي في مجالات المسئولية. يحدد الاحتياجات التدريبية لتحقيق الأهداف، ثم ينفذ الخطة. الملف الشخصي للمرشح  التعليم والخبرة • شهادة الثانوية العامة أو GED؛ 4 سنوات خبرة في مجال الطعام والشراب، الطهي، أو مجال مهني ذي صلة. أو • شهادة لمدة عامين من جامعة معتمدة في إدارة خدمات الطعام، إدارة الفنادق والمطاعم، الضيافة، إدارة الأعمال، أو تخصص ذي صلة؛ خبرة سنتين في مجال الطعام والشراب، الطهي، أو مجال مهني ذي صلة. أنشطة العمل الأساسية إدارة العمليات اليومية • يشرف ويدير الموظفين. يدير جميع العمليات اليومية. يفهم وظائف الموظفين جيداً بحيث يستطيع أداء الواجبات عند غيابهم. • يحافظ على معايير الخدمة والنظافة في مناطق المطعم، البار/الصالة وخدمة الغرف. • يراجع مستويات التوظيف لضمان تلبية خدمة النزلاء والاحتياجات التشغيلية والأهداف المالية. قيادة فريق الطعام والشراب • يستخدم مهارات التعامل والتواصل لقيادة وتأثير وتشجيع الآخرين؛ يدافع عن اتخاذ قرارات مالية/أعمال سليمة؛ يظهر الصدق/الأمانة؛ ويقود بالقدوة. • يشجع ويبني الثقة المتبادلة والاحترام والتعاون بين أعضاء الفريق. • يعمل كنموذج يحتذى به لعرض السلوكيات المناسبة. • يحدد الاحتياجات التطويرية للآخرين ويقوم بتوجيههم وتدريبهم أو يساعدهم بشكل آخر على تحسين معارفهم أو مهاراتهم. • يطور أهداف محددة وخطط لتحديد الأولويات وتنظيم العمل وتحقيقه. • يضمن ويحافظ على إنتاجية الموظفين. • يوفر القيادة والرؤية والتوجيه لجمع وأولويات أهداف القسم بشكل فعال وفعال. • يضمن الامتثال لجميع سياسات وإجراءات الغذاء والمشروبات من خلال التدريب والإشراف والمتابعة والإدارة العملية. • يضمن الامتثال لجميع القوانين واللوائح المعمول بها. • يضمن الامتثال لمعايير مناولة الطعام والنظافة.

3 to 5 years Naukri Gulf

Restaurant Manager

On-site - Qatar - Doha 3 August 2026

Administration

The Outlet Manager plays an integral role on the Restaurant outlets team by overseeing and leading the day to day running of a specific outlet. This position also works closely with the Culinary team and F&B team members to provide a seamless experience for our guests. We are looking for a charismatic individual who has a love for engaging our discerning guests to identify their dining preferences as it pertains to culinary, wine, ambience etc., must have an extensive knowledge of wines, spirits, and trending international cuisines. Previous experience managing a restaurant outlet within a luxury hotel environment is ideal. Individuals must display creativity and flair and the ability to provide guidance to others, and be able to evidence good business acumen, excellent communication skills and a strong work ethic. Applicants are required to have 3-5 years of restaurant management experience within a high-end hotel restaurant. Or a proven track record in an upscale free-standing restaurant. Leadership experience is required. Charismatic & inspiring leadership and communication skills with an advance ability to convince, persuade & influence Nurturing, monitoring leader who can drive positive outcomes and command respect A well established character with strong presence and gravitas to lead a large team in a challenging market environment Fully responsible for all aspects of the Restaurant including (but not limited to) service, quality and financials. Maintain a high level of luxury attention to detail for food quality and presentation, to ensure exceptional guest experiences driven by imagination and local knowledge. To lead and train a multi-cultural team, by showing inspirational leadership and creating self-motivation. Coordinate the selection, training, development, and evaluation of employees and managers in the Restaurant through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the restaurant. The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships. Ensure the Food Safety and Hygiene Management System is maintained in order to support a safe, clean and friendly workplace environment at all times for colleagues and guests. Keep up to date with competitive restaurants by monitoring and analyzing menus, product and service and keep up to date with international and regional trends to maintain a competitive advantage. Create a high performance feedback culture at all levels within the restaurant that allows the team to contribute to the success of the business and be rewarded and recognized for their individual contribution. Demonstrate an extensive knowledge of products, operating procedures and service specifications. Fully competent in techniques and knowledge described in the outlet/departmental manual. Handle guest complaints within the required timeframe and inform the outlet/department (s) concerned on the result. Implement flexible schedules in order to accommodate the business needs, and accurate confirmation of timesheets. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Outcome focused on guest experience and has a track record of delivering at a superior level. Experience in challenging market environment with creative and alternative business and revenue producing strategies Continuous engagement and follow up of product / service .,problem-solvingDesired Candidate Profile<ul><li>3-5 years of restaurant management experience within a high-end hotel restaurant or a proven track record in an upscale free-standing restaurant.</li><li>Leadership experience is required.</li><li>Charismatic & inspiring leadership and communication skills with an advance ability to convince, persuade & influence.</li><li>Nurturing, monitoring leader who can drive positive outcomes and command respect.</li><li>A well established character with strong presence and gravitas to lead a large team in a challenging market environment.</li><li>Excellent English language skills both written and verbal.</li><li>College degree, preferably in Hospitality Management</li><li>Strong Leadership Skills</li><li>Excellent interpersonal and problem solving skills</li></ul>

يلعب مدير المخارج دوراً أساسياً ضمن فريق وجهات المطاعم من خلال الإشراف على تشغيل المطعم يومياً وتوجيهه. كما يعمل هذا المنصب عن كثب مع فريق الطهو وفريق الطعام والشراب لتقديم تجربة سلسة لضيوفنا. نبحث عن شخص ذو كاريزما يحب engaging ضيوفنا المختارين لتحديد تفضيلاتهم في تناول الطعام فيما يتعلق بالطهي، النبيذ، الأجواء، إلخ؛ يجب أن يمتلك معرفة واسعة بالنبيذ والمشروبات والمطابخ الدولية الرائجة. تعتبر الخبرة السابقة في إدارة منفذ مطعم ضمن بيئة فندق فاخر مثالية. يجب أن يظهر الأفراد الإبداع والجرأة والقدرة على تقديم التوجيه للآخرين، وأن يكون لديه فطنة تجارية جيدة، ومهارات اتصال متميزة، وأخلاقيات عمل قوية. المتقدمون مطلوب أن لديهم 3-5 سنوات من خبرة إدارة مطاعم ضمن مطعم فندق عالي المستوى، أو سجل حافل في مطعم قائم بذاته راقٍ. الخبرة القيادية مطلوبة. قيادة كاريزمية وملهمة ومهارات اتصال مع قدرة متقدمة على الإقناع والإقناع والتأثير. قائد يرعى ويراقب ويمكنه قيادة نتائج إيجابية وكسب احترام. شخصية معروفة بحضور قوي ووقار لقيادة فريق كبير في بيئة سوقية صعبة. مسؤول تماماً عن جميع جوانب المطعم بما فيها (ولكن لا تقتصر على) الخدمة والجودة والمالية. الحفاظ على مستوى عالٍ من العناية بالفخامة فيما يخص جودة الغذاء وعرضه لضمان تجارب ضيوف استثنائية يقودها الخيال والمعرفة المحلية. لقيادة وتدريب فريق من جنسيات متعددة من خلال إظهار قيادة ملهمة وخلق دافع ذاتي. تنسيق اختيار وتدريب وتطوير وتقييم الموظفين والمديرين في المطعم من خلال الإدارة والقيادة الفعالة لضمان تلبية المعايير الثقافية والأساسية المعيارية؛ التخطيط الاستراتيجي بعيد المدى لتشغيل الوجهة. التحكم في العمالة والنفقات التشغيلية من خلال التخطيط الفعال والميزانية وقرارات الشراء وصنع السياسات ومراقبة المخزون مع التركيز على حلول تحكم تكاليف إبداعية وتوليد الإيرادات لتعظيم الربح في المطعم. القدرة على الظهور في العملية التشغيلية، وتعرّف والحفاظ على علاقات مع الضيوف المعتادين وكذلك تنمية العلاقات مع روّاد جدد من خلال التسويق الفعال والعلاقات الشخصية. ضمان الحفاظ على نظام سلامة ونظافة الغذاء لدعم بيئة عمل آمنة ونظيفة وودودة في جميع الأوقات للزملاء والضيوف. المتابعة المستمرة مع المطاعم التنافسية من خلال مراقبة وتحليل القوائم والمنتجات والخدمات ومواكبة الاتجاهات الدولية والإقليمية للحفاظ على ميزة تنافسية. خلق ثقافة تغذية تعليقات عالية الأداء في جميع المستويات داخل المطعم تتيح للفريق المساهمة في نجاح العمل وتكافؤ rewards recognition على مساهمتهم الفردية. إظهار معرفة واسعة بمنتجات وإجراءات تشغيل ومواصفات الخدمة. الكفاءة الكاملة في التقنيات والمعرفة الموصوفة في دليل المنفذ/القسم. معالجة شكاوى الضيوف ضمن الإطار الزمني المطلوب وإبلاغ المنفذ/القسم المعني بالنتيجة. تنفيذ جداول عمل مرنة لتلبية احتياجات الأعمال، وتأكيد دقيق لساعات العمل. التواصل مع الموظفين والمديرين لضمان تلبية الاحتياجات التشغيلية وكذلك حضور الاجتماعات التشغيلية المنتظمة لضمان التنسيق والتعاون الفعال بين الأقسام. التركيز على تجربة الضيف ولديه سجل في تقديم أداء عالي المستوى. الخبرة في بيئة سوقية صعبة مع استراتيجيات إبداعية ومولدات إيرادات بديلة مستمرة. التفاعل المستمر والمتابعة للمنتج/الخدمة، وحل المشكلاتالملف الشخصي المرغوب للمرشح<ul><li>3-5 سنوات من خبرة إدارة المطاعم ضمن مطعم فندق عالي المستوى أو سجل حافل في مطعم قائم بذاته راقٍ.</li><li>الخبرة القيادية مطلوبة.</li><li>قيادة كاريزمية وملهمة ومهارات اتصال مع قدرة متقدمة على الإقناع والإقناع والتأثير.</li><li>قائد يرعى ويراقب ويمكنه دفع نتائج إيجابية وكسب الاحترام.</li><li>شخصية ذات حضور وقار قوية تؤهل لقيادة فريق كبير في بيئة سوقية صعبة.</li><li>مهارات اللغة الإنجليزية ممتازة كتابة وتحدثاً.</li><li>درجة جامعية، ويفضل في إدارة الضيافة</li><li>مهارات قيادية قوية</li><li>مهارات تواصل وحل المشكلات ممتازة</li></ul>

Full Time Bayt

Restaurant General Manager

On-site - Qatar 16 July 2026

Hospitality & Tourism

Chocomelt

Qatar

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Function:The Restaurant General Manager (RGM) is accountable for the overall business performance of Chutney & Co., driving operational consistency and long-term growth across the brand. This role focuses on setting direction, optimizing performance, and ensuring the business meets its key operational and financial objectives. The RGM ensures strong controls across cost, quality, and compliance, while building team capability and maintaining high service standards. They oversee performance reporting, identify opportunities for improvement, and monitor performance, driving continuous improvements while leading from the front to deliver a consistently seamless, high quality guest experience in a fast-paced environment. Primary Duties & responsibilities include but not limited to:<ul><li>Oversee overall business performance, ensuring operational excellence, strong guest satisfaction, and consistent brand standards across the restaurant (and multiple sites where applicable).</li><li>Lead, develop, and support management teams, building a high-performance culture and ensuring team capability and succession planning.</li><li>Provide strategic oversight of daily operations, ensuring efficiency, consistency, and alignment with company objectives.</li><li>Monitor and evaluate operational and financial performance, identifying trends and implementing actions to improve sales, profitability, and productivity.</li><li>Ensure effective control of costs across labor, inventory, and expenses while maintaining quality and service standards.</li><li>Oversee budgeting, forecasting, and financial reporting, ensuring accuracy, accountability, and alignment with company targets.</li><li>Take full ownership of the restaurant’s P&L, ensuring sustainable profitability and financial discipline.</li><li>Ensure compliance with company policies, health and safety standards, and local regulations.</li><li>Maintain oversight of food and beverage quality, consistency, and the overall guest experience.</li><li>Review and submit performance reports and share insights with senior management and Head Office.</li><li>Manage escalated guest concerns, ensuring prompt and effective resolution.</li><li>Support marketing initiatives and identify opportunities to strengthen brand presence and business growth.</li><li>Enhance operational systems and processes to improve efficiency and long-term performance.</li><li>Set clear goals and direction for the business in line with company strategy.</li><li>Identify risks and opportunities, making informed decisions to support growth and stability.</li><li>Act as the key link between operations and senior management/Head Office.</li><li>Lead key initiatives such as new openings, operational improvements, and change management.</li><li>Build and maintain relationships with key stakeholders, including landlords, suppliers, and internal departments.</li><li>Ensure readiness for internal and external audits, maintaining full compliance with operational and brand standards.</li><li>Ensure business continuity by proactively managing risks, staffing gaps, and operational challenges.</li><li>Carry out any additional responsibilities as assigned by senior management.</li></ul> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills">Skills:<ul><li>Strong commercial acumen and business awareness</li><li>Ability to think strategically and make sound decisions</li><li>Capability to lead, influence, and align management teams</li><li>Strong analytical skills with the ability to interpret performance data</li><li>Effective stakeholder management and communication skills</li><li>High level of accountability and ownership</li><li>Ability to manage complexity and multiple priorities</li></ul> <ul><li>Qualifications:</li><li>Bachelor’s degree or diploma in Hospitality Management, Business Administration, or a related field</li><li>Minimum of 5–7 years of relevant experience, including experience in a senior management role within the F&B industry</li><li>Strong understanding of restaurant operations, financial management, and performance reporting</li><li>Proficient in relevant systems, including POS platforms (e.g., Micros) and Microsoft Office tools</li><li>Strong problem-solving, decision-making, and leadership capabilities</li></ul></div>

<h2 class="h5">وصف الوظيفة</h2> <div class="t-break" data-jb-field="description"> الوظيفة:يُعد مدير عام المطاعم (RGM) مسؤولاً عن الأداء العام للأعمال في تشوتني آند كو، معزِّزاً الاتساق التشغيلي والنمو على المدى الطويل عبر العلامة التجارية. يركّز هذا الدور على وضع الاتجاه، وتحسين الأداء، وضمان تلبية الأعمال للأهداف التشغيلية والمالية الرئيسية. يضمن RGM فرض سيطرة قوية على التكاليف والجودة والامتثال، مع بناء قدرة الفريق والحفاظ على معايير خدمة عالية. يشرف على تقارير الأداء، ويحدد فرص التحسين، ويراقب الأداء، مع قيادة التحسين المستمر أثناء القيادة من الأمام لتقديم تجربة ضيف سلسة وعالية الجودة باستمرار في بيئة سريعة الوتيرة. المهام الأساسية والمسؤوليات تشمل ولكن لا تقتصر على:<ul><li>الإشراف على الأداء العام للأعمال، وضمان التميز التشغيلي ورضا الضيوف القوي والمعايير العلامة التجارية المتسقة عبر المطعم (وأماكن متعددة إن وجدت).</li><li>قيادة وتطوير ودعم فرق الإدارة، وبناء ثقافة أداء عالي وضمان قدرة الفريق وخططSuccession.</li><li>تقديم إشراف استراتيجي على العمليات اليومية، لضمان الكفاءة والاتساق والتوافق مع أهداف الشركة.</li><li>رصد وتقييم الأداء التشغيلي والمالي، وتحديد الاتجاهات وتنفيذ إجراءات لتحسين المبيعات والربحية والإنتاجية.</li><li>ضمان الرقابة الفعالة على التكاليف عبر العمالة والمخزون والنفقات مع الحفاظ على الجودة ومعايير الخدمة.</li><li>الإشراف على إعداد الميزانية والتوقعات والتقارير المالية، وضمان الدقة والمساءلة والتوافق مع أهداف الشركة.</li><li>تولي الملكية الكاملة لربحية وخسارة المطعم، وضمان الربحية المستدامة والانضباط المالي.</li><li>ضمان الامتثال لسياسات الشركة ومعايير الصحة والسلامة واللوائح المحلية.</li><li>نطاق الإشراف على جودة الأطعمة والمشروبات والاتساق وتجربة الضيف العامة.</li><li>مراجعة وتقديم تقارير الأداء ومشاركة الرؤى مع الإدارة العليا والمكتب الرئيسي.</li><li>إدارة مخاوف الضيوف المتصاعدة، وضمان الحل السريع والفعال.</li><li>دعم مبادرات التسويق وتحديد فرص لتعزيز حضور العلامة التجارية ونمو الأعمال.</li><li>تعزيز الأنظمة والعمليات التشغيلية لتحسين الكفاءة والأداء على المدى الطويل.</li><li>تحديد أهداف واضحة وتوجيه الأعمال وفق استراتيجية الشركة.</li><li>تحديد المخاطر والفرص، واتخاذ قرارات مستنيرة لدعم النمو والاستقرار.</li><li>التصرف كحلقة الوصل الأساسية بين التشغيل والإدارة العليا/المكتب الرئيسي.</li><li>قيادة مبادرات رئيسية مثل الافتتاحات الجديدة، والتحسينات التشغيلية، وإدارة التغيير.</li><li>بناء والحفاظ على علاقات مع أصحاب المصلحة الرئيسيين، بما في ذلك الملاك والموردين والدوائر الداخلية.</li><li>ضمان الاستعداد للتدقيقات الداخلية والخارجية، والامتثال التام للمعايير التشغيلية ومعايير العلامة التجارية.</li><li>ضمان استمرارية الأعمال من خلال إدارة المخاطر والفجوات الوظيفية والتحديات التشغيلية بشكل استباقي.</li><li>أداء أي مسؤوليات إضافية كما تحددها الإدارة العليا.</li></ul> </div><h2 class="h5">المهارات</h2> <div data-jb-field="skills">المهارات:<ul><li>فطنة تجارية قوية ووعي business-wise</li><li>القدرة على التفكير الاستراتيجي واتخاذ قرارات سليمة</li><li>القدرة على القيادة والتأثير وتوجيه فرق الإدارة</li><li>مهارات تحليلية قوية مع القدرة على تفسير بيانات الأداء</li><li>إدارة أصحاب المصلحة والتواصل الفعّال</li><li>مستوى عالٍ من المساءلة والملكية</li><li>القدرة على إدارة التعقيد وتعدد الأولويات</li></ul> <ul><li>المؤهلات:</li><li>درجة البكالوريوس أو الدبلوم في إدارة الضيافة أو إدارة الأعمال أو مجال ذي صلة</li><li>حد أدنى 5–7 سنوات من الخبرة ذات الصلة، بما في ذلك خبرة في دور إداري رفيع المستوى في صناعة الأغذية والمشروبات</li><li>فهم قوي لعمليات المطاعم والإدارة المالية وتقارير الأداء</li><li>إتقان الأنظمة ذات الصلة، بما في ذلك منصات نقاط البيع (مثل Micros) وأدوات Microsoft Office</li><li>قدرات قوية في حل المشكلات واتخاذ القرار والقيادة</li></ul></div>

Full Time LinkedIn

Mgr-Restaurant I

On-site - Qatar - Doha 25 August 2026

Other

W Hotels

Qatar - Doha

Additional Information Job Number 26097425 Job Category Food and Beverage & Culinary Location West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 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. CORE WORK ACTIVITIES Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. 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. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. 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 & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. 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. La mission di W Hotels è "accendere la curiosità, espandere i mondi". Siamo un luogo in cui vivere al meglio la vita. Puntiamo ad aprire porte e menti. Siamo costantemente ispirati da nuovi volti e nuove esperienze. Alla base del nostro lavoro vi è uno spirito affinato e pronto a tutto, che ci ha resi famosi per aver reinventato le regole del lusso in tutto il mondo. Whatever/Whenever è la nostra cultura e filosofia di servizio che trasforma in realtà le passioni dei nostri ospiti, per offrire tutto in ogni momento. Se hai uno spirito originale, innovativo e guardi sempre al futuro di ciò che è possibile, ti diamo il benvenuto in W Hotels. Entrando a far parte di W Hotels ti unirai a un portfolio di brand con Marriott International. Scegli un ambiente dove puoi svolgere al meglio il tuo lavoro, iniziare il tuo percorso verso i tuoi obiettivi, entrare a far parte di un fantastico team globale e diventare la versione migliore di te.

معلومات إضافية رقم الوظيفة 26097425 فئة الوظيفة الطعام والشراب والطهي الموقع West Bay, Zone 61, Doha, Qatar, Qatar,VIEW ON MAP الجدول دوام كامل هل يوجد مقر العمل عن بُعد؟ ن نوع الوظيفة إدارة ملخص العمل تشمل مجالات المسؤولية المطاعم/الحانات وخدمة الغرف، إذا كانت تنطبق. يشرف على عمليات المطعم اليومية ويساعد في تخطيط القائمة، يحافظ على معايير النظافة ويساعد النوادل والمضيفين فيFloor خلال فترات الوجبات الذروة. يسعى باستمرار إلى تحسين رضا الضيوف والموظفين وتحسين الأداء المالي في مجالات المسؤولية. يحدد التدريب اللازم لتحقيق الأهداف ثم ينفذ الخطة. الملف الشخصي للمرشح التعليم والخبرة شهادة الثانوية العامة أو GED؛ 4 سنوات من الخبرة في مجال الطعام والشراب أو الطهي أو المجال المهني ذي الصلة. أو شهادة لمدة سنتين من جامعة معتمدة في إدارة تقديم الطعام، إدارة الفنادق والمطاعم، الضيافة، إدارة الأعمال، أو تخصص ذي صلة؛ خبرة سنتين في مجال الطعام والشراب أو الطهي أو المجال المهني ذي الصلة. الأنشطة الأساسية للعمل إدارة العمليات اليومية يشرف ويدير الموظفين. يدير جميع العمليات اليومية. يفهم وظائف الموظفين بما يكفي لأداء الواجبات في غيابهم. يحافظ على معايير الخدمة والنظافة في مناطق المطعم والبار/الصالات وخدمة الغرف. يراجع مستويات التوظيف لضمان تلبية خدمة الضيوف والاحتياجات التشغيلية والأهداف المالية. قيادة فريق الطعام والشراب يستخدم المهارات الشخصية والتواصل لقيادة وتأثير وتشجيع الآخرين؛ يدافع عن اتخاذ قرارات مالية/إدارية سليمة؛ يظهر الصدق والنزاهة؛ يقود بمثاله. يشجع وي builds الثقة المتبادلة والاحترام والتعاون بين أعضاء الفريق. يعمل كنموذج يحتذي به لاظهار السلوكيات المناسبة. يحدد الاحتياجات التنموية للآخرين ويقدم التوجيه أو الإرشاد أو يساعد الآخرين في تحسين معارفهم أو مهاراتهم. يطور أهداف وخطط محددة لتحديد الأولويات وتنظيم العمل وإنجازه. يضمن ويحافظ على مستوى إنتاجية الموظفين. يوفر القيادة والرؤية والتوجيه لتجميع وأولويات أهداف الإدارة بطريقة فعالة وكفؤة. يضمن الامتثال لجميع سياسات ومعايير وإجراءات الغذاء والشراب من خلال التدريب والإشراف والمتابعة والإدارة العملية. يضمن الامتثال لجميع القوانين واللوائح المعمول بها. يضمن الامتثال لمعايير التعامل مع الطعام والتعقيم. يضمن فهم الموظفين لقوانين المشروب المحلية والولائية والفدرالية. يؤسس ويحافظ على علاقات مفتوحة وتعاونية مع الموظفين ويضمن أن يقوم الموظفون بالمثل داخل الفريق. يضع توجيهات بحيث يفهم الموظفون التوقعات والمعايير. يراقب خدمة المشروبات الكحولية بما يتوافق مع القوانين المحلية. ضمان خدمة عملاء استثنائية يقدم خدمات تفوق التوقعات لرضا العميل والاحتفاظ به. يحسن الخدمة من خلال التواصل ومساعدة الأفراد على فهم احتياجات الضيف، وتقديم الإرشاد والتغذية الراجعة والتوجيه الفردي عند الحاجة. يدير العمليات اليومية، يضمن الجودة والمعايير ويتوافق مع توقعات العملاء يوميًا. يظهر القيادة في ضيافة الضيوف، يُظهر خدمة عملاء ممتازة ويخلق جوًا إيجابيًا لعلاقات الضيف. يمكّن الموظفين من تقديم خدمة عملاء ممتازة. يعمل كنموذج خدمة الضيف للمطاعم، ويُظهر مثالًا جيدًا للخدمة ويخلق جوًا إيجابيًا لعلاقات الضيف. يتعامل مع مشاكل وشكاوى الضيوف. يلتقي بالضيوف بشكل غير رسمي خلال الوجبات أو عند المغادرة للحصول على ملاحظات حول جودة الطعام والشراب وخدمات المستوى والرضا العام. يضمن اتخاذ إجراء تصحيحي باستمرار لتحسين نتائج الخدمة. يدمج رضا الضيف كعنصر من عناصر اجتماعات القسم مع التركيز على التحسين المستمر. يدير تقديم الخدمة في منافذ لضمان خدمة ممتازة من نقطة الدخول إلى المغادرة (مثلاً الترحيب من قبل المضيفة، سرعة أخذ الطلب، وتقديم الطعام والشراب، تلبية الطلبات الخاصة، تحصيل الدفع والدعوة للعودة). إدارة وتنفيذ أنشطة الموارد البشرية يوفر إرشادًا وتوجيهًا للمرؤوسين، بما في ذلك وضع مستويات الأداء ورصدها. يحدد الاحتياجات التعليمية للآخرين، يطور برامج تعليم رسمي أو تدريبية أو فصول، ويعلم أو يدرس الآخرين. يضمن معاملة الموظفين بعدل ومساواة. يسعى لتحسين الاحتفاظ بالموظفين. يضمن حصول الموظفين على تدريب مستمر لفهم توقعات الضيوف. يستخلص آراء الموظفين، يستخدم سياسة الباب المفتوح ويراجع نتائج رضا الموظفين لتحديد قضايا أو هموم الموظفين. يسعى لتحسين أداء الخدمة. يضمن حصول الاعتراف بالإنجازات عبر مجالات المسؤولية. مسؤوليات إضافية يوفر معلومات للمشرفين والزملاء والمرؤوسين عبر الهاتف، أو كتابيًا، أو بالبريد الإلكتروني، أو شخصيًا. يحلل المعلومات ويقيّم النتائج لاختيار الحل الأفضل وحل المشكلات. يساعد النوادل والمضيفين فيFloor خلال فترات الوجبات وأوقات الطلب العالية. يلاحظ المنتجات والعروض عالية الجودة. يشرف على عمليات الوردية اليومية في غياب مدير المطعم المساعد. يشرف على الجوانب المالية للقسم بما في ذلك الشراء ودفع الفواتير. في شركة ماريوت الدولية، نحن ملتزمون بأن نكون صاحب عمل يوفر فرصاً متساوية للجميع، مرحباً بالجميع ونوفر الوصول إلى الفرص. نحن نشجع بنشاط بيئة حيث تُقدر الخلفيات الفريدة لزملائنا ونحتفي بها. قوتنا الكبرى تكمن في المزيج الغني من الثقافة والمواهب والتجارب لدى زملائنا. نحن ملتزمون بعدم التمييز على أي أساس محمي، بما في ذلك الإعاقة أو حالة المحاربين القدامى أو أي أساس آخر محمي بموجب القانون المعمول به. La mission di W Hotels è "accendere la curiosità, espandere i mondi". نحن مكان نعيش فيه الحياة بأفضل ما يمكن. نهدف إلى فتح أبواب وعقول. نحن ملهمون باستمرار من وجوه جديدة وتجارِب جديدة. في صلب عملنا روح صقلها وجاهزة لكل شيء، جعلتنا مشهورين بإعادة اختراع قواعد الفخامة في جميع أنحاء العالم. Whatever/Whenever هي ثقافتنا وفلسفتنا في الخدمة التي تحول شغف ضيوفنا إلى واقع، لتقديم كل شيء في كل لحظة. إذا كان لديك روح أصلية، ومبتكرة، وتنظر دائمًا إلى مستقبل ما هو ممكن، فمرحبا بك في W Hotels. عند الانضمام إلى W Hotels ستنضم إلى مجموعة من العلامات التجارية ضمن Marriott International. اختر بيئة يمكنك فيها أداء عملك على أكمل وجه، ابدأ مسارك نحو أهدافك، كن جزءًا من فريق عالمي رائع وتصبح أفضل نسخة من نفسك.

Bayt

Restaurant Manager

On-site - Qatar 8 July 2026

Hospitality & Tourism

Marriott Hotels & Resorts

Qatar

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE  Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 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. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • 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. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • 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 & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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>

<h2 class="h5">وصف الوظيفة</h2> <div class="t-break" data-jb-field="description"> ملخص الوظيفة تشمل مناطق المسؤولية المطاعم/المشروبات وخدمة الغرف، إذا كان ذلك ممكنًا. يشرف على عمليات المطعم اليومية ويساعد في تخطيط القوائم، ويحافظ على معايير النظافة ويعاون النوادل والمضيفين علىFloor خلال فترات الذروة. يسعى باستمرار لتحسين رضا الضيوف والموظفين وزيادة الأداء المالي في مجالات المسؤولية. يحدد التدريب المطلوب لتحقيق الأهداف، ثم ينفذ الخطة. ملف المرشح  التعليم والخبرة • شهادة الثانوية العامة أو GED؛ 4 سنوات خبرة في مجال الطعام والمشروبات، الطهي، أو مجال مهني ذي صلة. أو • درجة لمدة سنتين من جامعة معتمدة في إدارة خدمات الطعام، إدارة الفنادق والمطاعم، الضيافة، إدارة الأعمال، أو تخصص ذو صلة؛ سنتان خبرة في مجال الطعام والمشروبات، الطهي، أو مجال مهني ذو صلة. الأنشطة الأساسية للعمل إدارة عمليات يومية • يشرف ويدير الموظفين. يدير جميع العمليات اليومية. يفهم وظائف الموظفين بما يكفي لأداء الواجبات في غياب الموظفين. • يحافظ على معايير الخدمة والنظافة في مناطق المطعم والبار/الصالة وخدمة الغرف. • يراجع مستويات التوظيف لضمان تلبية خدمة الضيوف واحتياجات التشغيل والأهداف المالية. قيادة فريق الطعام والشراب • يستخدم مهارات التعامل والتواصل لقيادة وتأثير وتحفيز الآخرين؛ يدفع إلى اتخاذ قرارات مالية/تجارية سليمة؛ يظهر الأمانة/النزاهة؛ يقود بالقدوة. • يشجع ويبني الثقة والاحترام والتعاون المتبادل بين أعضاء الفريق. • يعمل كنموذج يحتذى به ليظهر السلوكيات المناسبة. • يحدد الاحتياجات التطويرية للآخرين ويدربهم، ويشير أو يساعد الآخرين لتحسين معرفتهم أو مهاراتهم. • يطور أهداف وخطط محددة لتحديد الأولويات وتنظيم العمل وإنجازه. • يضمن ويحافظ على إنتاجية الموظفين. • يوفر القيادة والرؤية والتوجيه لتجميع وأولوية أهداف القسم بشكل فعال وفعّال. • يضمن الامتثال لجميع سياسات ومعايير وإجراءات الغذاء والشراب من خلال التدريب والإشراف والمتابعة والإدارة العملية. • يضمن الامتثال لجميع القوانين واللوائح المعمول بها. • يضمن الامتثال لمعايير التعامل مع الغذاء والنظافة. • يضمن فهم الموظفين لقوانين الخمر المحلية والولاية والFederal. • يؤسس ويحافظ على علاقات مفتوحة وتعاونية مع الموظفين ويضمن أن يقوم الموظفون بالمثل ضمن الفريق. • يضع إرشادات حتى يفهم الموظفون التوقعات والمعايير. • يراقب خدمة المشروبات الكحولية بما يتوافق مع القوانين المحلية. ضمان خدمة استثنائية للعملاء • يوفر خدمات تفوق التوقعات لرضا العملاء واحتفاظهم. • يحسن الخدمة من خلال التواصل ومساعدة الأفراد على فهم احتياجات الضيوف، وتقديم التوجيه والتغذية الراجعة والتدريب الفردي عند الحاجة. • يدير العمليات اليومية، يضمن الجودة والمعايير وتلبية توقعات العملاء يوميًا. • يعكس القيادة في ضيافة الضيوف، ويجسد خدمة عملاء ممتازة ويخلق جوًا إيجابيًا لعلاقات الضيوف. • يمكِّن الموظفين من تقديم خدمة عملاء ممتازة. • يعمل كنموذج خدمة ضيوف للمطاعم، يضرب مثالًا جيدًا للخدمة الممتازة ويخلق أجواء إيجابية للعلاقات مع الضيوف. • يتعامل مع مشاكل وشكاوى الضيوف. • يلتقي بالضيوف بشكل غير رسمي أثناء الوجبات أو عند المغادرة للحصول على ملاحظات حول جودة الطعام والشراب ومستويات الخدمة والرضا العام. • يضمن اتخاذ إجراءات تصحيحية لتحسين نتائج الخدمة باستمرار. • يدمج رضا الضيوف كمكوّن من اجتماعات القسم مع التركيز على التحسين المستمر. • يدير تقديم الخدمة في المنافذ لضمان خدمة ممتازة desde نقطة الدخول حتى المغادرة (مثال: الترحيب من قبل المستقبلة، سرعة أخذ الطلب وتوصيل الطعام والشراب، تلبية الطلبات الخاصة، جمع الدفع والدعوة للعودة). إدارة وتنفيذ أنشطة الموارد البشرية • يوفر التوجيه والاتجاه للمرؤوسين، بما في ذلك تحديد معايير الأداء ومراقبة الأداء. • يحدد الاحتياجات التعليمية للآخرين، يطور برامج تعليمية رسمية أو دورات، ويعلم أو يدرس الآخرين. • يضمن معاملة الموظفين بشكل عادل ومنصف. يسعى لتحسين الاحتفاظ بالموظفين. • يضمن حصول الموظفين على تدريب مستمر لفهم توقعات الضيوف. • يطلب ملاحظات الموظفين، يستخدم سياسة الباب المفتوح ويستعرض نتائج رضا الموظفين لتحديد ومعالجة مشاكل أو هموم الموظفين. • يسعى لتحسين أداء الخدمة. • يضمن حدوث التعرف والاعتراف عبر مجالات المسؤولية. مسؤوليات إضافية • يوفر معلومات للمشرفين والزملاء والمرؤوسين عن طريق الهاتف، مكتوبة، بريد إلكتروني، أو شخصيًا. • يحلل المعلومات ويقيّم النتائج لاختيار أفضل حل وحل المشكلات. • يساعد النوادل والمضيفين على الأرض خلال فترات الوجبات وأوقات الطلب العالي. • ي recognizes منتجات ذات جودة عالية وعروضها. • يشرف على عمليات الورديات اليومية في غياب مدير المطعم المساعد. • يشرف على الجوانب المالية للقسم بما في ذلك الشراء ودفع الفواتير. في فندق ماريوت الدولية، نحن ملتزمون بأن نكون صاحب عمل يضمن تكافؤ الفرص، مرحبًا بالجميع ونوفر الوصول إلى الفرص. نحن نُعزز بيئة حيث تُقدر الخلفيات الفريدة لأعضائنا وتُحتفى بها. أقوى نقاط قوتنا في المزيج الغني من الثقافة والمواهب والخبرات لأعضائنا. نحن ملتزمون بعدم التمييز على أي أساس محمي، بما في ذلك الإعاقة أو حالة قدامن، أو أساس آخر محمي بموجب القانون المعمول به. فنادق ماريوت تسعى لرفع مستوى فن الضيافة، ابتكار في كل فرصة مع الحفاظ على راحة الاسم المألوف حول العالم. كونه مضيفًا مع فنادق ماريوت، ستساعد في الحفاظ على وعد “ضيافة رائعة. دائمًا.” من خلال تقديم خدمة مدروسة ومخلصة ومتقدمة تفخر وتبني على هذا التراث الحي. مع الاسم المرتبط بالضيافة في جميع أنحاء العالم، نحن فخورون باستقبالكم لاستكشاف مهنة مع فنادق ماريوت. بالانضمام إلى فنادق ماريوت، أنت تنضم إلى محفظة علامات تجارية مع شركة ماريوت الدولية. كن حيث يمكنك أداء عملك بأفضل ما لديك، ابدَ هدفك، انتمي إلى فريق عالمي مدهش، وأصبح أفضل نسخة من نفسك.</div>

Full Time LinkedIn

Restaurant General Manager

On-site - Qatar - Doha 13 August 2026

Other

About Us As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Located on Doha's longest private beach and nestled in landscaped gardens, the Inter Continental Doha Beach & Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa Inter Continental. Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury. Your Day to Day Oversee the day-to-day operations of La Mar, La Mar Beach and Manko within the Intercontinental Hotel in Doha, Qatar, ensuring exceptional guest experiences and adherence to brand standards. Develop and implement strategic plans to drive business growth and profitability in alignment with the goals and objectives of Inter Continental Doha Beach & Spa. Manage and lead a diverse team, including recruitment, training, performance management, and employee engagement initiatives. Foster a culture of entrepreneurship and innovation, encouraging staff to generate new ideas and initiatives to enhance the guest experience and drive revenue. Participate in monthly forecasting meetings with revenue and finance teams to analyze financial performance, identify trends, and develop strategies to optimize revenue. Ensure compliance with all relevant regulations, laws, and brand standards, maintaining a safe and welcoming environment for guests and staff. Lead by example in upholding La mar's standard training programs, ensuring staff are equipped with the knowledge and skills necessary to deliver exceptional service. Collaborate with the management team to develop and implement marketing and promotional strategies to drive business growth and increase brand awareness. Stay updated on industry trends, competitor activities, and customer preferences to inform decision-making and maintain a competitive edge. What We Need From You Ideally, you'll have some or all of the following competencies and experience we're looking for: Bachelor’s degree in hospitality management, Business Administration, or related field (Master's degree preferred). Minimum of 5 years of experience in a similar role in a luxury concept Strong leadership and management skills, with the ability to inspire and motivate a diverse team. Entrepreneurial mindset with a passion for innovation and creativity. Fluent in English (additional language skills are a plus). What We Offer We’ll reward all your hard work with competitive salary and benefits. Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us. So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Bayt

Poolside Restaurant & Bar Manager

On-site - Qatar 4 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> JOB SUMMARY Responsible for all outdoor Restaurant and Bar areas. 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE  Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 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. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant and bar/lounge.. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Monitors and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Verifies compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Verifies compliance with all applicable laws and regulations. • Verifies compliance with food handling and sanitation standards. • Verifies staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, verifies the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • 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. • Verifies corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • 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 & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Verifies employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Verifies recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. 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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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>

<h2 class="h5">وصف الوظيفة</h2> <div class="t-break" data-jb-field="description"> ملخص الوظيفة المسؤول عن جميع مناطق المطعم الخارجي والبار. يشرف على عمليات المطعم اليومية ويعاون في تخطيط القوائم، يحافظ على معايير النظافة ويساعد النوادل والمضيفين على الأرض خلال فترات الوجبات الذروة. يسعى باستمرار لتحسين رضا الضيوف والموظفين وتعظيم الأداء المالي في مجالات المسؤولية. يحدد التدريب اللازم لتحقيق الأهداف، ثم ينفذ الخطة. ملف المرشح  التعليم والخبرة • دبلوم المدرسة الثانوية أو GED؛ 4 سنوات خبرة في مجال الطعام والشراب أو الطهي أو مجال مهني ذو صلة. أو • درجة جامعية لمدة سنتين من جامعة معتمدة في إدارة خدمات الطعام، إدارة الفنادق والمطاعم، الضيافة، إدارة الأعمال، أو تخصص ذو صلة؛ خبرة سنتين في مجال الطعام والشراب أو المجال المهني ذي الصلة. أنشطة العمل الأساسية إدارة العمليات اليومية • يشرف ويدير الموظفين. يدير جميع العمليات اليومية. يفهم وظائف الموظفين بما يكفي لأداء الواجبات في غيابهم. • يحافظ على معايير الخدمة والنظافة في المطعم والبار/اللوبي.. • يراجع مستويات التوظيف لضمان تلبية خدمة الضيوف والاحتياجات التشغيلية والأهداف المالية. قيادة فريق الطعام والشراب • يستخدم مهارات التعامل والتواصل للقيادة، التأثير، وتشجيع الآخرين؛ يدافع عن اتخاذ قرارات مالية/أعمال سليمة؛ يظهر النزاهة والصدق؛ قِدوة في السلوك. • يعزز الثقة المتبادلة والاحترام والتعاون بين أعضاء الفريق. • يعمل كنموذج يحتذى به لعرض السلوكيات المناسبة. • يحدد احتياجات تطوير الآخرين ويرشدهم أو يوجههم لمساعدة الآخرين في تحسين معرفتهم ومهاراتهم. • يضع أهداف وخطط محددة لإعطاء الأولوية وتنظيم وإنجاز العمل. • يراقب ويحافظ على إنتاجية الموظفين. • يوفر القيادة والرؤية والتوجيه لتجميع وأولوية أهداف القسم بشكل فعال وكفء. • يتحقق من الامتثال لجميع سياسات ومعايير وإجراءات الغذاء والشراب من خلال التدريب والإشراف والمتابعة والإدارة الفاعلة. • يتحقق من الامتثال لجميع القوانين والأنظمة المعمول بها. • يتحقق من الامتثال لمعايير تداول الغذاء ونظافته. • يتحقق من فهم الموظفين للقوانين المحلية والولائية والفيدرالية المتعلقة بالمشروبات الكحولية. • يضع ويحتفظ بعلاقات مفتوحة وتعاونية مع الموظفين ويتأكد من أن الموظفين يفعلون الشيء نفسه ضمن الفريق. • يضع إرشادات حتى يفهم الموظفون التوقعات والحدود. • يراقب خدمة المشروبات الكحولية بما يتوافق مع القوانين المحلية. ضمان خدمة عملاء استثنائية • يقدم خدمات تفوق التوقعات لرضا الضيوف والاحتفاظ بهم. • يحسن الخدمة من خلال التواصل ومساعدة الأفراد في فهم احتياجات الضيوف، وتقديم التوجيه والتغذية الراجعة والتوجيه الفردي عند الحاجة. • يدير العمليات اليومية، ويتحقق من الجودة والمعايير ويتوافق مع توقعات العملاء يوميًا. • يظهر القيادة في ضيافة الضيوف، ويجسد خدمة عملاء متميزة ويخلق أجواء إيجابية لعلاقات الضيوف. • يمنح الموظفين القدرة على تقديم خدمة عملاء ممتازة. • يعمل كنموذج لخدمة الضيوف للمطاعم، يقدّم مثالاً جيداً على خدمة العملاء الممتازة ويخلق أجواء إيجابية لعلاقات الضيوف. • يتعامل مع مشاكل وشكاوى الضيوف. • يلتقي بالضيوف بشكل غير رسمي أثناء الوجبات أو عند المغادرة للحصول على ملاحظات حول جودة الطعام والشراب ومستويات الخدمة والرضا الشامل. • يتحقق من اتخاذ إجراءات تصحيحية لتحسين نتائج الخدمة باستمرار. • يدمج رضا الضيوف كجزء من اجتماعات القسم مع التركيز على التحسين المستمر. • يدير تقديم الخدمة في المنافذ لضمان خدمة ممتازة من نقطة الدخول حتى المغادرة (على سبيل المثال الترحيب من قبل مضيفة، سرعة أخذ الطلب وتقديم الطعام والشراب، تلبية الطلبات الخاصة، تحصيل الدفع والدعوة للعودة). إدارة وتنفيذ أنشطة الموارد البشرية • يقدم الإرشاد والتوجيه للمرؤوسين، بما في ذلك تحديد معايير الأداء ومراقبة الأداء. • يحدد الاحتياجات التعليمية للآخرين، يطور برامج تعليمية أو تدريبية رسمية أو دروس، ويعلم أو يدرس الآخرين. • يضمن معاملة الموظفين بشكل عادل ومتكافئ. يسعى لتحسين الاحتفاظ بالموظفين. • يتحقق من تلقي الموظفين تدريباً مستمراً لفهم توقعات الضيوف. • يستخلص ملاحظات الموظفين، يستخدم سياسة

Full Time

Restaurant Manager

On-site - Qatar - Doha 10 August 2026

Other

Restaurant Manager (Japanese Dining Concept) – Food & Beverage We're seeking a warm, energetic Restaurant Manager to lead exceptional Japanese dining experiences and inspire a strong service team. What You'll DoOversee day-to-day restaurant operations and service delivery Uphold high hospitality and guest experience standards Coach, motivate, and develop the team Manage staffing, scheduling, and performance Monitor and act on guest feedback Collaborate with Culinary and other departments Support cost control and revenue goals Maintain health, safety, and brand standards What You'll Need Prior Restaurant Manager experience in luxury or high-volume hospitality Strong leadership and team development skills Guest-focused, hands-on, and positive approach Excellent communication skills Solid F&B operational knowledge Ability to thrive in a fast-paced environment Japanese Dining concept experience What's In It for You Tax-free salary: QAR 190,200/year including housing and transportation

Full Time

Restaurant Manager

On-site - Qatar - Doha 21 July 2026

Other

Restaurant Manager – Food & Beverage We're seeking a warm, energetic Restaurant Manager to lead exceptional dining experiences and inspire a strong service team. What You'll DoOversee day-to-day restaurant operations and service delivery Uphold high hospitality and guest experience standards Coach, motivate, and develop the team Manage staffing, scheduling, and performance Monitor and act on guest feedback Collaborate with Culinary and other departments Support cost control and revenue goals Maintain health, safety, and brand standard s What You'll Need Prior Restaurant Manager experience in luxury or high-volume hospitality Strong leadership and team development skills Guest-focused, hands-on, and positive approach Excellent communication skills Solid F&B operational knowledge Ability to thrive in a fast-paced environme nt What's In It for You Tax-free salary: QAR 166,200/year Housing allowance Transportation allowa nce

Full Time

Assistant Manager - Restaurant

On-site - Qatar - Doha 3 August 2026

Human Resources

Apparel group

Qatar - Doha

POSITION OBJECTIVE A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations Key Responsibilities Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. 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. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. 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. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences 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. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. 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 Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results. General Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Full Time

Assistant Manager - Restaurant

On-site - Qatar - Doha 3 August 2026

Human Resources

Apparel group

Qatar - Doha

POSITION OBJECTIVE A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations Key Responsibilities Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. 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. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. 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. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences 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. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. 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 Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results. General Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Full Time

Assistant Manager - Restaurant

On-site - Qatar - Doha 12 July 2026

Human Resources

Apparel group

Qatar - Doha

POSITION OBJECTIVE A assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations Key Responsibilities Ensure that FOH and BOH staffs are familiar with the day’s requirement. Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards. 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. Ensure that all staff is treated fairly and with commonly accepted courtesy. Ensure that time tables, leave roasters and attendance registers are up-to-date. Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that all purchased order have been delivered and stored. Responsible for the Profit and loss statement of the restaurant. Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors. Managing the prompt efficient and courteous serving of food and beverage in the restaurant. 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. Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc. Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price. Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing. Ensure that expenses are within budget limits. Managing the Tips division. Control and manage the monthly inventory. Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored Managing the daily briefing with the staff to ensure smooth running of the service sequences 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. Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant. 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 Maintain the required standard of operational hygiene according to cleaning rotas at all times. Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. Familiarize with emergency exits and evacuation procedures. Financial Management To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective measures where necessary to produce positive business results. General Comply with the company's corporate code of conduct. Familiarize yourself with the company values and model desired behaviors. Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Naukri Gulf

Assistant Restaurant Manager

On-site - Qatar - Qatar 16 July 2026

Sales

RAFFLES

Qatar - Qatar

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Assistant Restaurant Manager. The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining luxury service standards, and achieving operational and financial goals. The role involves supervising team members, coordinating service, and ensuring smooth restaurant operations while fostering a positive and productive work environment.Key Responsibilities:<ul><li>Assist the Restaurant Manager in managing daily restaurant operations</li><li>Supervise and support restaurant colleagues during service to ensure smooth operations</li><li>Deliver exceptional guest service and promptly resolve guest concerns</li><li>Monitor service quality and ensure compliance with luxury hospitality standards</li><li>Assist with staff scheduling, training, coaching, and performance development</li><li>Support inventory control, purchasing, and cost management initiatives</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Coordinate with the culinary team to ensure timely and high-quality food service</li><li>Handle opening and closing procedures, cash handling, and operational reporting</li><li>Assist in achieving revenue, profitability, and guest satisfaction targets</li><li>Support promotional activities, special events, and outlet marketing initiatives</li><li>Act as the Restaurant Manager in their absence when required</li></ul></div></section><section>Desired Candidate Profile<h2>What will you bring to this role?</h2><ul><li>Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field preferred</li><li>Minimum 2 - 4 years of supervisory or assistant restaurant management experience, preferably in a luxury hotel or fine dining environment</li><li>Strong leadership and team management skills</li><li>Excellent communication, interpersonal, and guest service skills</li><li>Knowledge of food and beverage operations, service standards, and restaurant management</li><li>Experience with budgeting, inventory management, and cost control is an advantage</li><li>Proficiency in restaurant POS systems and Microsoft Office applications</li><li>Ability to work effectively in a fast-paced, multicultural environment</li><li>Fluency in English is required; additional language skills are an advantage</li><li>Knowledge of food safety, hygiene, and local health regulations is preferred</li><li>Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions</li><li>Foster an inclusive environment where every individual feels valued and respected</li><li>Create an environment where colleagues are empowered, supported and recognized</li></ul></section>

<section>الوصف الوظيفيالأدوار والمسؤوليات<div class="paragraph">ندعوك للانضمام إلى عالم الضيافة الفاخرة في فندق رافلز وفيرمونت الدوحة كـ مساعد مدير مطعم جديد لدينا. يدعم مساعد مدير المطعم مدير المطعم في الإشراف على عمليات المطعم اليومية، وضمان تجارب استثنائية للضيوف، والحفاظ على معايير الخدمة الفاخرة، وتحقيق الأهداف التشغيلية والمالية. يتضمن الدور الإشراف على أعضاء الفريق، وتنسيق الخدمة، وضمان سير عمليات المطعم بسلاسة مع تعزيز بيئة عمل إيجابية ومنتجة.المسؤوليات الرئيسية:<ul><li>مساعدة مدير المطعم في إدارة عمليات المطعم اليومية</li><li>الإشراف ودعم زملاء المطعم أثناء الخدمة لضمان سير العمليات بسلاسة</li><li>تقديم خدمة استثنائية للضيوف وحل مشاكل الضيوف بسرعة</li><li>مراقبة جودة الخدمة وضمان الامتثال لمعايير الضيافة الفاخرة</li><li>المساعدة في جدولة الموظفين، والتدريب، والإرشاد، وتطوير الأداء</li><li>دعم التحكم في المخزون، والشراء، ومبادرات إدارة التكاليف</li><li>ضمان الامتثال لمعايير السلامة الغذائية، والنظافة، واللوائح الصحية</li><li>التنسيق مع فريق الطهي لضمان تقديم الطعام في الوقت المناسب وبجودة عالية</li><li>التعامل مع إجراءات الافتتاح والإغلاق، ومعالجة النقد، والتقارير التشغيلية</li><li>المساعدة في تحقيق أهداف الإيرادات والربحية ورضا الضيوف</li><li>دعم الأنشطة الترويجية والفعاليات الخاصة ومبادرات التسويق للمنافذ</li><li>التصرف كمدير مطعم في غيابه عند الحاجة</li></ul></div></section><section>الملف الوظيفي المرغوب<h2>ما الذي ستجلبه لهذا الدور؟</h2><ul><li>يفضّل درجة البكالوريوس أو دبلوم في إدارة الضيافة، إدارة الفنادق، إدارة الأعمال، أو مجال ذو صلة</li><li>خبرة إشرافية أو كمساعد مدير مطعم لمدة 2 - 4 سنوات على الأقل، ويفضل في فندق فاخر أو بيئة تناول طعام راقية</li><li>مهارات قيادة وإدارة فريق قوية</li><li>اتصال ممتاز، ومهارات التعامل مع الآخرين، ومهارات خدمة الضيوف</li><li>معرفة بعمليات المشروبات والطعام، ومعايير الخدمة، وإدارة المطاعم</li><li>الخبرة في وضع الميزانيات، إدارة المخزون، والرقابة على التكاليف تعتبر ميزة</li><li>إلمام بأنظمة نقاط البيع في المطاعم وتطبيقات Microsoft Office</li><li>القدرة على العمل بفعالية في بيئة سريعة ومتعددة الثقافات</li><li>الطلاقة في الإنجليزية مطلوبة؛ ومهارات لغات إضافية ميزة</li><li>معرفة بسلامة الغذاء، النظافة، واللوائح الصحية المحلية مفضل</li><li>تبني وعد علامة رافلز وفيرمونت والرفاهية في دورك وكل تفاعلاتك</li><li>تشجيع بيئة شاملة حيث يشعر كل فرد بالتقدير والاحترام</li><li>خلق بيئة يتم فيها تمكين الزملاء ودعمهم وتقديرهم</li></ul></section>

Naukri Gulf

Restaurant Manager

On-site - Qatar - Qatar 17 July 2026

Sales

RAFFLES

Qatar - Qatar

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">We invite you to join the world of luxury hospitality at Raffles & Fairmont Doha as our new Restaurant Manager. The Restaurant Manager oversees all restaurant operations to deliver outstanding dining experiences in line with the hotel standards. This includes managing service quality, leading and developing the restaurant team, ensuring compliance with health and safety regulations, achieving financial targets, and maintaining high levels of guest satisfaction.Key Responsibilities:<ul><li>Manage the daily operations of the restaurant to ensure smooth and efficient service</li><li>Lead, motivate, train, and develop restaurant team members</li><li>Deliver exceptional guest experiences by anticipating and responding to guest needs</li><li>Monitor service standards and ensure compliance with luxury hospitality brand expectations</li><li>Oversee staff scheduling, attendance, and performance management</li><li>Manage inventory, purchasing, and cost control to maximize profitability</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Handle guest feedback and resolve complaints professionally</li><li>Collaborate with the culinary team to ensure food quality and timely service</li><li>Prepare operational reports, budgets, and revenue forecasts</li><li>Support marketing initiatives, promotions, and special events to drive restaurant revenue</li></ul></div></section><section>Desired Candidate ProfileBachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or a related field preferredMinimum 3 5 years of experience in restaurant management, preferably in a luxury hotel or fine dining environmentProven leadership experience managing multicultural teamsStrong knowledge of food and beverage operations, service standards, and restaurant managementFamiliarity with budgeting, cost control, inventory management, and financial reportingExcellent communication, interpersonal, and problem-solving skillsProficiency in restaurant POS systems and Microsoft Office applicationsStrong organizational skills with the ability to work effectively in a fast-paced environmentFluency in English is required; additional language skills are an advantageKnowledge of food safety, hygiene, and local health regulations is preferredEmbrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactionsFoster an inclusive environment where every individual feels valued and respectedCreate an environment where colleagues are empowered, supported and recognized</section>

<section>وصف الوظيفةالأدوار والمسؤوليات<div class="paragraph">ندعوك للانضمام إلى عالم الضيافة الفاخرة في فندق رافلز وفيرمونت الدوحة كمدير مطعم جديد لدينا. يشرف مدير المطعم على جميع عمليات المطعم لتقديم تجارب طعام رائعة تواكب معايير الفندق. ويشمل ذلك إدارة جودة الخدمة، قيادة وتطوير فريق المطعم، ضمان الامتثال للوائح الصحة والسلامة، تحقيق الأهداف المالية، والحفاظ على مستويات عالية من رضا الضيوف.المسؤوليات الأساسية:<ul><li>إدارة العمليات اليومية للمطعم لضمان خدمة سلسة وفعالة</li><li>قيادة وتحفيز وتدريب وتطوير أفراد فريق المطعم</li><li>تقديم تجارب استثنائية للضيوف من خلال توقع احتياجاتهم والرد عليها</li><li>مراقبة معايير الخدمة وضمان الامتثال لتوقعات علامة الضيافة الفاخرة</li><li>الإشراف على جدولة العاملين والحضور وإدارة الأداء</li><li>إدارة المخزون والشراء والسيطرة على التكاليف لتعظيم الربحية</li><li>ضمان الامتثال لمعايير السلامة الغذائية والنظافة والصحة</li><li>التعامل مع تعليقات الضيوف وحل الشكاوى بشكل مهني</li><li>التعاون مع فريق الطهي لضمان جودة الطعام وخدمة في الوقت المناسب</li><li>إعداد تقارير تشغيلية وميزانيات وتوقعات الإيرادات</li><li>دعم مبادرات التسويق والعروض والفعاليات الخاصة لزيادة إيرادات المطعم</li></ul></div></section><section>الملف الوظيفي المطلوبيفضل الحصول على درجة البكالوريوس أو دبلوم في إدارة الضيافة، إدارة الفنادق، إدارة الأعمال، أو مجال ذو صلةخبرة من 3 إلى 5 سنوات كحد أدنى في إدارة المطاعم، ويفضل في فندق فخم أو بيئة تقديم طعام راقيةخبرة رائدة مثبتة في إدارة فرق متعددة الثقافاتمعرفة قوية بعمليات الأغذية والمشروبات ومعايير الخدمة وإدارة المطاعمالإلمام بالميزنة، والتحكم في التكاليف، وإدارة المخزون، والتقارير الماليةمهارات اتصال وتعامل مع الآخرين وحل المشكلات متميزةالتمكن من أنظمة نقاط البيع في المطاعم وتطبيقات Microsoft Officeمهارات تنظيمية قوية مع القدرة على العمل بفعالية في بيئة سريعة الوتيرةإتقان اللغة الإنجليزية مطلوب؛ مهارات لغوية إضافية تُعد ميزةيفضل معرفة السلامة الغذائية، والنظافة، واللوائح الصحية المحليةاعتماد وعد Raffles & Fairmont براند وبالفخامة في دورك وفي جميع تفاعلاتكتشجيع بيئة شاملة يُقدّر فيها كل فرد ويحظى بالاحترامخلق بيئة يتم فيها تمكين الزملاء ودعمهم وتقديرهم</section>

Full Time Naukri Gulf

Restaurant Manager

On-site - Qatar - Doha 17 July 2026

Sales

VALENCE HOSPITALITY

Qatar - Doha

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">We are seeking an experienced Restaurant Manager to oversee daily restaurant operations, lead high-performing teams, and deliver exceptional guest experiences. Key Responsibilities<ul><li>Manage Front of House (FOH) and Back of House (BOH) operations</li></ul><ul><li>Lead and manage Front of House (FOH) and Back of House (BOH) operations.</li></ul><ul><li>Ensure exceptional customer service and operational excellence.</li></ul><ul><li>Supervise, coach, and develop restaurant staff.</li></ul><ul><li>Monitor sales, food cost, labor cost, and overall profitability.</li></ul><ul><li>Ensure compliance with food safety, hygiene, and company standards.</li></ul><ul><li>Drive operational improvements and business growth.</li></ul></div></section><section>Desired Candidate Profile<ul><li>Minimum 3–5 years of experience as a Restaurant Manager or in a similar leadership role.</li></ul><ul><li>Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.</li></ul><ul><li>Strong leadership, communication, and problem-solving skills.</li></ul><ul><li>Solid knowledge of restaurant operations, POS systems, inventory management, and cost control.</li></ul><ul><li>Fluent in Arabic and English.</li></ul><ul><li>Arab nationals preferred.</li></ul><ul><li>Immediate joiners are preferred.</li></ul></section>

<section>وصف الوظيفةالأدوار والمسؤوليات<div class=\"paragraph\">نبحث عن مدير مطعم ذو خبرة للإشراف على عمليات المطعم اليومية، وقيادة فرق عالية الأداء، وتقديم تجارب استثنائية للضيوف. المسؤوليات الرئيسية<ul><li>إدارة عمليات قسم الخدمة الأمامية (FOH) وقسم الخدمة الخلفية (BOH)</li></ul><ul><li>قيادة وإدارة عمليات قسم الخدمة الأمامية (FOH) وقسم الخدمة الخلفية (BOH).</li></ul><ul><li>ضمان خدمة عملاء استثنائية والتفوق التشغيلي.</li></ul><ul><li>الإشراف، والتوجيه، وتطوير موظفي المطعم.</li></ul><ul><li>مراقبة المبيعات، وتكاليف الطعام، وتكاليف العمالة، وربحية المطعم بشكل عام.</li></ul><ul><li>التأكد من الامتثال لمعايير سلامة الغذاء والنظافة ومعايير الشركة.</li></ul><ul><li>تحقيق تحسينات تشغيلية ونمو الأعمال.</li></ul></div></section><section>الملف المطلوب للمرشح<ul><li>خبرة لا تقل عن 3–5 سنوات كمدير مطعم أو في دور قيادي مشابه.</li></ul><ul><li>يفضل شهادة البكالوريوس في إدارة الضيافة، إدارة الأعمال، أو مجال ذي صلة.</li></ul><ul><li>قوة في القيادة، والتواصل، وحل المشكلات.</li></ul><ul><li>معرفة صلبة بعمليات المطاعم، أنظمة نقاط البيع، إدارة المخزون، والتحكم في التكاليف.</li></ul><ul><li>الطلاقة في العربية والإنجليزية.</li></ul><ul><li>يفضل وجود جنسية عربية.</li></ul><ul><li>يفضل القبول الفوري.</li></ul></section>

Full Time

Restaurant Supervisor

On-site - Qatar - Doha 5 August 2026

Other

Kempinski Hotels

Qatar - Doha

Application Deadline: 31 August 2026Department: Food & Beverage Location: Qatar - Doha Description The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards. Key Responsibilities Shift Management & Customer Service Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations. Resolve customer complaints and service issues with speed and a positive attitude. Monitor service speed, food presentation, and table turnover to maintain high standards. Assist with opening and closing procedures, including cash handling, safe drops, and securing the building. Team Leadership & Training Assign daily side-work, stations, and shift duties to servers, hosts, and bussers. Train new hires on service protocols, menu items, and point-of-sale (POS) systems. Provide real-time feedback and coaching to team members during service. Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed. Operations & Compliance Ensure full compliance with food safety, sanitation, and alcohol service regulations. Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager. Review employee timecards, manage shift cuts based on labor targets, and handle call-outs. Skills, Knowledge and Expertise Experience: 1–3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred). Skills: Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations. Technical: Familiarity with restaurant POS systems and scheduling software. Physical: Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs. Certifications: Local food handler and responsible alcohol service certifications (e.g., Serv Safe) are typically required.

Full Time

Restaurant Supervisor

On-site - Qatar - Doha 4 August 2026

Other

Kempinski Hotels

Qatar - Doha

Application Deadline: 31 August 2026Department: Food & Beverage Location: Qatar - Doha Description The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards. Key Responsibilities Shift Management & Customer Service Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations. Resolve customer complaints and service issues with speed and a positive attitude. Monitor service speed, food presentation, and table turnover to maintain high standards. Assist with opening and closing procedures, including cash handling, safe drops, and securing the building. Team Leadership & Training Assign daily side-work, stations, and shift duties to servers, hosts, and bussers. Train new hires on service protocols, menu items, and point-of-sale (POS) systems. Provide real-time feedback and coaching to team members during service. Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed. Operations & Compliance Ensure full compliance with food safety, sanitation, and alcohol service regulations. Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager. Review employee timecards, manage shift cuts based on labor targets, and handle call-outs. Skills, Knowledge and Expertise Experience: 1–3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred). Skills: Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations. Technical: Familiarity with restaurant POS systems and scheduling software. Physical: Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs. Certifications: Local food handler and responsible alcohol service certifications (e.g., Serv Safe) are typically required.

Full Time

Restaurant Supervisor

On-site - Qatar - Doha 4 August 2026

Other

Kempinski Hotels

Qatar - Doha

Application Deadline: 31 August 2026Department: Food & Beverage Location: Qatar - Doha Description The Restaurant Supervisor oversees daily shift operations to ensure high-quality food service, guest satisfaction, and staff efficiency. This role bridges the gap between front-line staff and upper management, handling immediate customer needs, directing team members, and maintaining safety and service standards. Key Responsibilities Shift Management & Customer Service Supervise front-of-house (FOH) staff during daily shifts, ensuring smooth dining room operations. Resolve customer complaints and service issues with speed and a positive attitude. Monitor service speed, food presentation, and table turnover to maintain high standards. Assist with opening and closing procedures, including cash handling, safe drops, and securing the building. Team Leadership & Training Assign daily side-work, stations, and shift duties to servers, hosts, and bussers. Train new hires on service protocols, menu items, and point-of-sale (POS) systems. Provide real-time feedback and coaching to team members during service. Cover floor positions (serving, hosting, or expediting) when the restaurant is busy or short-staffed. Operations & Compliance Ensure full compliance with food safety, sanitation, and alcohol service regulations. Monitor inventory levels of front-of-house supplies and report shortages to the Restaurant Manager. Review employee timecards, manage shift cuts based on labor targets, and handle call-outs. Skills, Knowledge and Expertise Experience: 1–3 years of experience in a high-volume restaurant environment (server, bartender, or team lead experience preferred). Skills: Strong communication, conflict resolution, and basic math skills for handling cash registers and drawer reconciliations. Technical: Familiarity with restaurant POS systems and scheduling software. Physical: Ability to stand and walk for long periods (8+ hours) and lift up to 30 lbs. Certifications: Local food handler and responsible alcohol service certifications (e.g., Serv Safe) are typically required.

Full Time

Restaurant Manager

On-site - Qatar - Doha 6 August 2026

Hospitality & Tourism

Company Description Central Inn Souq Waqif Hotel is a hospitality property located in the vibrant Souq Waqif area of Doha, Qatar, offering guests convenient access to local culture, shopping, and dining. The hotel focuses on delivering a comfortable, welcoming experience for a diverse range of guests, including business and leisure travelers. Team members work in a dynamic environment that emphasizes service quality, efficiency, and attention to detail. The hotel supports professional development and encourages staff to contribute ideas that enhance guest satisfaction and operational performance. Role Description The Restaurant Manager is a full-time, on-site role based at Central Inn Souq Waqif Hotel in Doha, Qatar. This role oversees daily restaurant operations, including managing the dining room and bar area, supervising team members, and ensuring high standards of food and beverage service. The Restaurant Manager plans staff schedules, leads pre-service briefings, monitors service quality, and responds to guest feedback to maintain strong customer satisfaction. Responsibilities include coordinating with the kitchen team, managing inventory and ordering, overseeing cash handling and POS processes, and ensuring compliance with health, safety, and hygiene regulations. The role also involves hiring, training, and coaching staff, implementing service standards, supporting marketing or promotional activities, and analyzing performance metrics to improve revenue and efficiency. Qualifications Strong customer focus with skills in Customer Satisfaction and Customer Service, and the ability to handle guest feedback professionally. Experience in Hiring, including interviewing, onboarding, and coaching team members for restaurant operations. Excellent Communication skills for interacting with guests, coordinating with kitchen and hotel teams, and guiding front-of-house staff. Solid Food & Beverage knowledge, including menu understanding, service standards, and basic food safety and hygiene practices. Previous experience in restaurant or hotel food and beverage management, preferably in a supervisory or managerial capacity. Ability to manage schedules, oversee shifts, and work flexible hours, including evenings, weekends, and holidays as needed. Proficiency in basic computer systems and POS platforms; experience with inventory and order management is an advantage. Relevant diploma or degree in Hospitality Management, Restaurant Management, or a related field is preferred. Strong leadership, problem-solving, and organizational skills, with the ability to work effectively in a multicultural environment.

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