RESTAURANT MANAGER

Role overview

Responsibilities

• Oversee dining room service, kitchen operations, and the overall guest experience; maintain service, cleanliness, and presentation standards.
• Track guest satisfaction, sales, and labor costs and take corrective action.
• Train, supervise, coach, and evaluate front-of-house employees; promote teamwork and employee engagement.
• Interact with guests, resolve complaints, and implement ways to improve the guest experience.
• Manage budgets, revenue projections, expenses, cost controls, and financial reports.
• Set pricing, develop menu-engineering and promotional initiatives, and collaborate with chefs on seasonal menus and special offerings.
• Use menu performance and guest feedback to inform menu and pricing decisions.
• Ensure compliance with local health, safety, food safety, and licensing requirements; inspect premises and address hazards or maintenance issues.
• Oversee inventory, supply orders, and food and beverage costs; resolve staffing, equipment, and customer issues.
• Provide regular reports on sales, expenses, feedback, and operations; manage weekly staff rosters and attendance records.
• Work with marketing to develop campaigns, promotions, and events; maintain personal hygiene and uniform standards.

Qualifications and requirements

• Bachelor’s degree in hospitality, business administration, or equivalent.
• 8–10 years of restaurant management experience in fine dining.
• Strong leadership and interpersonal skills; able to motivate a diverse team.
• Exceptional customer service, communication, and problem-solving abilities.
• Financial acumen and proficiency in budgeting, financial analysis, and cost control.
• Knowledge of food and beverage service, kitchen management, front-of-house procedures, MS Office, restaurant management software, and POS.
• Valid food handling certificate; valid QID and NOC; able to join immediately.
• Flexible availability for evenings, weekends, and holidays.

Schedule

• Flexible work hours may include evenings, weekends, and holidays.

Compensation

• QAR 6,500–7,500 per month.