599 Catering jobs in Qatar

Park Hyatt Doha is seeking a passionate and results-driven Food & Beverage Sales Executive to join the team. In this role, you will be responsible for developing and implementing sales strategies to increase the revenue of our food and beverage outlets. Your expertise in sales and exceptional customer service will help position Park Hyatt Doha as a premier dining destination.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.


• Minimum of 3 years’ experience in food and beverage sales, preferably in a luxury hotel environment.


• Proven track record of achieving sales targets and driving revenue growth.


• Excellent communication, negotiation, and presentation skills.


• Strong network within the hospitality industry in Doha is a plus.


• Ability to work flexible hours, including evenings and weekends as needed.

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Join to apply for the F&B Manager role at IHG Hotels & Resorts

Join to apply for the F&B Manager role at IHG Hotels & Resorts

What’s on the menu for your next career move? As our new Director of Food and Beverage you could be leading the charge to ensure our guests enjoy a truly memorable experience – whether they’ve worked up an appetite for a full conference banquet or are just joining us for their favourite hot beverage.

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

• Directing, coaching, and developing a team of committed hospitality professionals
• Delivering exceptional guest and corporate experiences by setting high standards and finding new ways to exceed them
• Managing food and beverage standards to deliver against our commitment to responsible business practices
• Working closely with the finance team to set, monitor and refine budgets and drive revenue
• Multitasking to oversee multiple food and beverage outlets, kitchens, banquet, and convention facilities – as well as a number of managers and supervisors
  
  

• Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field
• 4+ years’ related experience, including management experience
• Must speak local language
• Must obtain certifications or permits as required by local governmental agencies.
  
  

• Seniority level Director

• Employment type Full-time

• Job function Other
• Industries Hospitality

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Summary

Park Hyatt Doha is seeking a passionate and results-driven Food & Beverage Sales Executive to join the team. In this role, you will be responsible for developing and implementing sales strategies to increase the revenue of our food and beverage outlets. Your expertise in sales and exceptional customer service will help position Park Hyatt Doha as a premier dining destination.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years’ experience in food and beverage sales, preferably in a luxury hotel environment.
• Proven track record of achieving sales targets and driving revenue growth.
• Excellent communication, negotiation, and presentation skills.
• Strong network within the hospitality industry in Doha is a plus.
• Ability to work flexible hours, including evenings and weekends as needed.

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

What’s on the menu for your next career move? As our new Director of Food and Beverage you could be leading the charge to ensure our guests enjoy a truly memorable experience – whether they’ve worked up an appetite for a full conference banquet or are just joining us for their favourite hot beverage.

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

●Directing, coaching, and developing a team of committed hospitality professionals

●Delivering exceptional guest and corporate experiences by setting high standards and finding new ways to exceed them

●Managing food and beverage standards to deliver against our commitment to responsible business practices

●Working closely with the finance team to set, monitor and refine budgets and drive revenue

●Multitasking to oversee multiple food and beverage outlets, kitchens, banquet, and convention facilities – as well as a number of managers and supervisors

What We need from you:

●Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field

●4+ years’ related experience, including management experience

●Must speak local language

●Must obtain certifications or permits as required by local governmental agencies.

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description

We are looking for an experienced and highly skilled Senior Sous Chef to join our award-winning fine dining restaurant in Qatar. This role is ideal for an internationally experienced culinary professional with a passion for excellence, leadership, and creativity in the kitchen. You will work closely with the Executive Chef to oversee daily operations, maintain exceptional standards, and deliver a world-class dining experience.

Key Responsibilities :

Assist the Executive Chef in managing all kitchen operations to ensure consistency, quality, and efficiency.

Supervise and mentor junior kitchen staff, providing training and guidance to maintain high culinary standards.

Oversee menu planning, recipe development, and seasonal menu updates.

Monitor food preparation, presentation, and portion control in line with fine dining standards.

Maintain strict adherence to hygiene, sanitation, and safety regulations in all kitchen areas.

Manage inventory, ordering, and stock rotation to minimize waste and control costs.

Collaborate with management and service teams to ensure seamless guest experiences.

Take charge of the kitchen in the absence of the Executive Chef.

Requirements

Proven experience as a Senior Sous Chef, Sous Chef, or equivalent leadership role in a fine dining or Michelin-level environment.

International culinary background with exposure to diverse cuisines and high-end gastronomy.

Formal culinary qualifications or equivalent professional training.

Strong leadership, organizational, and communication skills.

Exceptional creativity with a keen eye for detail and presentation.

Ability to perform under pressure in a fast-paced, multicultural environment.

Fluent in English; additional languages are a plus.

Flexibility to work varying shifts, weekends, and public holidays.

To view other vacancies we have,please check our website ( ) and follow us on our social media accounts - LinkedIn / Facebook / Twitter / Instagram

Disclaimer : Black Pearl will never ask for money or any form to charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such a request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website - .

Project Manager Job The primary function of this position is to oversee and plan the management of catering services at multiple locations during and after events in various places before, during, and after the FIFA 2022 Qatar World Cup. The position is accountable for the project manager’s detailed job planning and the contract’s administration.

Execution and mobilization of operations, including removal of catering services to contractors, employees, and volunteers at official and non-official locations.

• The project manager controls the catering services’ day-to-day operations during the FIFA World Cup 2022, both before and after the tournament. Ensure that the agreed-upon standards are maintained.
• Plan to ensure that the company adheres to the required guidelines and policies. Retaining entry into the facility includes the approval of employees and vehicle permits.
• Collaborate closely with the Catering Project Team (CAT) in the planning phase to ensure the infrastructure is ready for the catering facilities at the venue.
• The bump-in and bump-out leader ensures that the timetable and the order clear all equipment and areas.
• Responsible for managing and distributing goods to various locations before, during, and following the event.
• Create a plan with documents to guarantee the highest security standards while adhering to HACCP 3 and Qatar laws.

• I helped complete requirements for food items and beverage menu concepts and completed tasks for each product category.
• Control the operations team, ensuring that the team is entire. FOH and BOH intend to focus on infrastructure.
• Create and implement the general operating guidelines for your business and ensure compliance with them.
• Escalate problems to CAT that are not dealt with at the venue.
• Design and create all the necessary operational phase collateral, including plans, policies, and procedures for each venue and each working team.
• Ensure all stock on-site is well-kept and moved around often to reduce waste.

• Manage the selection and identification of talent to ensure that selected people are suitable for the venue’s hiring procedure.
• Develop and execute the concept and implementation of the specific training program created for new employees.
• Monitor the guidelines, review the policy, and instruct the venue participants.
• Line management is generally the responsibility of the catering company.
• You are accountable for submitting timeline deliverables promptly.

Learn the necessary goals, dates, and other items in this program. Ensure that you monitor the progress and that timelines follow the work you’ve given at Workstreams.

• Ensure you’ve completed all risk assessments, food safety tests, and inspections.
• Participate in company-related meetings as a representative of the catering service suppliers.
• Verify that the catering service provider adheres to all applicable local, national, and international laws regarding health, food, and hygiene standards.
• Send periodic updates to the general manager and the client on various ongoing projects’ daily developments and activities.
• Monitor the company’s budget and expenses.

• Follow the health and safety standards of the business while also protecting your safety and security at various job sites.
• Ensure you know and comply with the event’s health and safety rules.
• Recognize and immediately inform of any job site accidents, incidents, or dangers.
• Utilize the recommended personal protective equipment according to the directions provided by the business.
• Join local events for health and safety meetings, audits, and other events.

• Excellent leadership abilities and the ability to connect with others.
• Strong written communication skills.
• Personal appearance and hygiene that meet the most stringent standards.
• An operationally solid background in Catering.
• Team player who can create positive work environments.
• Ability to identify and solve issues; ability to function well under stress.
• Be flexible, as the task might require on-call hours.
• Working knowledge of equipment and supplies used in the supply chain.
• The ability to prepare food items and HACCP 3 hygiene standards.
• Computer-literate expert in Windows-based tools.

• Minimum of ten years of experience working with Food and Beverage and catering management.
• At least five years’ experience in managing catering services for international mega events.
• Experience in managing catering in a massive stadium or sports arena.
• Expertise in front- and back-of-house operations.

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As the Alternate Manager DFAC , you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors’ duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management, and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer, or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.

Essential Job Functions

• Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
• Review and submit inventory count utilizing inventory sheets provided by the Government.
• Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.
• Review and submit inventory count utilizing inventory sheets provided by the government
• Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
• Responsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.
• Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services.
• Ensure waste is minimal through proper forecasting and progressive cooking standards.
• Familiar with Tri-Service Food Code and or other applicable regulations for Air Force food service operations. Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction
• Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management
• Solid financial knowledge regarding food cost, transportation, and labor
• Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
• Demonstrated ability and comfort with technical writing and presentation
• Determines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)
• Recruits, interviews, hires, trains, and retains food service employees
• Oversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer service
• Coordinates daily with Program Manager, Operations Manager and Site Operations Managers
• Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
• Coordinates menu preparation with DFAC sites and client support staff
• Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
• Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
• Overseas arrival or food stuff at each facility
• Coordinates with Logistics for successful movement of food by ground and air as needed
• Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable supplies
• Investigates and resolves complaints regarding food quality, service, or accommodations
• Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
• Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils
• Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilities
• Monitors employee liquor consumption for conformance with regulations.
• Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards
• Schedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients
• Tests cooked food by taste and smell for maximum palatability and flavor conformity
  
  

• Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.
• Requires three (3) years of food services experience within the past ten (10) years. At least three (3) years supervisory experience at the unit manager or assistance manager level, of which all three years shall have been in managing cafeteria style or multi‐entrée operations providing complete meal services (breakfast, lunch, and dinner).
• Minimum 5 years progressively responsible life support operational management experience with minimum five years’ experience in large facilities supporting 500+ persons
• Experience in OCONUS environments, is particularly desirable
• Professional experience in Middle East highly desirable (or any other Islamic nation)
• Fluent written and spoken English required
  
  

• US Driver’s License
• Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
  
  

• Demonstrated staff management, project management, and food services mission/contract fulfillment
• Familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operations
• Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment
  
  

• Possess a valid U.S. Passport (preferred)
• Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD SEVENTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICY
• Able to obtain and maintain a valid Residency Visa for Qatar
• Must be able to work in extreme environmental conditions including dust and high temperatures.
• Must be able to endure long hours, exposure to weather and hazardous conditions.
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Other
• Industries Defense and Space Manufacturing

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We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

• Supervise Food and Beverage Outlet operations

• Communicate and delegate tasks to the team

• Ensure compliance of brand standards

• Manage guest queries in a timely and efficient manner

• Represent needs of the team

• Assist Food and Beverage management with achieving financial targets

• Assist Food and Beverage management with training and development of team members

• Comply with hotel security, fire regulations and all health and safety legislation

• Assist other departments wherever necessary and maintain good working relationships

What we need from you:

• Supervisory Experience: At least 1-2 years of supervisory experience

• Committed to delivering high levels of customer service

• Flexibility to respond to a range of different work situations

• Ability to work on your own or in teams

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

We are looking for an experienced and highly skilled Senior Sous Chef to join our award-winning fine dining restaurant in Qatar. This role is ideal for an internationally experienced culinary professional with a passion for excellence, leadership, and creativity in the kitchen. You will work closely with the Executive Chef to oversee daily operations, maintain exceptional standards, and deliver a world-class dining experience.

Key Responsibilities :

Assist the Executive Chef in managing all kitchen operations to ensure consistency, quality, and efficiency.

Supervise and mentor junior kitchen staff, providing training and guidance to maintain high culinary standards.

Oversee menu planning, recipe development, and seasonal menu updates.

Monitor food preparation, presentation, and portion control in line with fine dining standards.

Maintain strict adherence to hygiene, sanitation, and safety regulations in all kitchen areas.

Manage inventory, ordering, and stock rotation to minimize waste and control costs.

Collaborate with management and service teams to ensure seamless guest experiences.

Take charge of the kitchen in the absence of the Executive Chef.