Mgr-Restaurant I

Role summary

Operations and team leadership

• Manage daily operations and supervise employees, including covering duties when staff are absent.
• Maintain service and sanitation standards and review staffing against guest-service, operational, and financial needs.
• Lead, coach, train, and develop staff; set expectations, monitor performance, and support employee productivity and retention.
• Establish departmental goals, foster collaborative relationships, and ensure compliance with company policies and applicable laws.
• Monitor alcohol service and ensure staff understand local liquor laws.

Guest service and financial duties

• Deliver excellent guest service, handle complaints, obtain feedback, and take corrective action to improve service.
• Manage service from guest arrival through departure, including order taking, food and beverage delivery, special requests, and payment.
• Assist servers and hosts during meal periods and busy times; supervise shifts when the Assistant Restaurant Manager is absent.
• Oversee purchasing and invoice payments, analyze information to solve problems, and recognize quality products and presentations.
• Assist with menu planning.

Education and experience

• Either a high school diploma or GED plus 4 years of food-and-beverage, culinary, or related professional experience, or a related 2-year degree plus 2 years of relevant experience.
• Related degree fields include Food Service Management, Hotel and Restaurant Management, Hospitality, and Business Administration.

Schedule

• Full-time schedule.

Location and work arrangement

• The position is at The St. Regis Residence, Marsa Arabia Island, Doha, Qatar, and is not remote.