RESTAURANT MANAGER

Role overview

Key responsibilities

• Oversee dining room service, kitchen operations, and the overall guest experience.
• Maintain service quality, cleanliness, and presentation standards.
• Monitor guest satisfaction, sales, and labor costs and take corrective action.
• Train, supervise, coach, and evaluate front-of-house staff.
• Manage the budget, revenue projections, expense control, and cost strategies.
• Analyze financial reports and forecasts to identify improvement and revenue opportunities.
• Implement pricing, menu engineering, and promotional initiatives.
• Collaborate with the chef and kitchen team on menus and special dining experiences.
• Ensure health, safety, food safety, and licensing compliance; inspect for hazards and maintenance issues.
• Manage inventory and ordering, resolve operational issues, and provide regular performance reports.
• Work with marketing on campaigns, promotions, and events; maintain rota and attendance records.

Qualifications and experience

• Bachelor’s degree in hospitality, business administration, or equivalent.
• 8 to 10 years of restaurant management experience in fine dining.
• Strong leadership, interpersonal, customer service, communication, and problem-solving skills.
• Financial acumen and experience with budgeting, financial analysis, and cost control.
• Knowledge of food and beverage service, kitchen management, and front-of-house procedures.
• Valid food handling certificate.
• Flexibility to work evenings, weekends, and holidays.

Computer skills

• Useful computer programs include MS Office, restaurant management software, and POS systems.

Pay

• Pay is QAR 6,500 to QAR 7,500 per month.

Work location

• Work location is in person.