Manager

Role overview

Operations and staff

• Oversee daily operations, opening and closing, service, cleanliness, and hygiene.
• Manage inventory, supplier deliveries, and waste; enforce restaurant procedures and health and safety rules.
• Recruit, train, supervise, schedule, coach, and evaluate staff; manage labor costs and staffing levels.
• Drive sales and improve staff performance and service quality.

Customers, finances and growth

• Lead guest service and promptly address questions, special requests, and concerns.
• Monitor revenue, expenses, and profitability; prepare budgets, forecast results, and control costs.
• Plan promotions and marketing with the marketing team, including campaigns, social media, and events.
• Maintain food and beverage quality; inspect facilities and equipment and make improvements.
• Pursue catering, private events, and partnerships; monitor industry trends, competitors, and customer preferences.

Requirements and preferred experience

• Bachelor's degree required; five years of manager experience required.
• Restaurant management experience is preferred, including fine or casual dining, upscale restaurants, or hotel service; the posting cites 4–6 years in upscale dining or hotel service.
• HACCP or FAS food standards, quality assurance training, menu engineering, and business planning are preferred.
• Computer proficiency with Outlook, MS Word, and MS Excel; KPI knowledge and implementation are listed.
• Health and safety certifications, POS technology experience, strong communication, interpersonal, managerial, and leadership skills are listed.

Pay

• Pay is up to QAR 5,000 per month, based on experience.

Workplace

• Work is in person in Doha.