13 Restaurant Assistant jobs in Qatar

A leading holding group of company is seeking a highly motivated Assistant Restaurant Manager to support daily operations and ensure service excellence.

Key Responsibilities:

• Assist the Restaurant Manager in overseeing day-to-day restaurant operations.
• Supervise, train, and motivate staff to deliver outstanding service.
• Handle guest relations, manage complaints, and ensure customer satisfaction.
• Monitor reservations, table rotations, and seating arrangements to optimize efficiency.
• Support recruitment, onboarding, and ongoing training of team members.
• Ensure compliance with hygiene, health & safety, and food safety standards.
• Oversee inventory control, ordering, and stock management.
• Assist in managing cost control, budgeting, and revenue tracking.
• Conduct regular inspections of dining areas and back-of-house operations to maintain standards.
• Coordinate with kitchen and service staff to ensure smooth communication and workflow.
• Enforce company policies and maintain discipline among staff.
• Generate daily reports on operations, sales, and staff performance for management review.
• Support marketing promotions, events, and campaigns to drive customer engagement.
• Step in to manage the restaurant in the absence of the Restaurant Manager.

Requirements & Qualifications:

• Bachelor's degree in Hospitality Management or related field (preferred).
• 3–5 years of proven experience in restaurant or F&B management.
• Strong leadership, organizational, and communication skills.
• Ability to manage a team in a fast-paced environment.
• Customer-oriented mindset with excellent problem-solving skills.

Job Type: Full-time

Job Overview:
The Assistant Restaurant Manager will take full charge of all branches of Ninja Ramen Restaurant, overseeing daily operations, service staff, purchasing, marketing, team development, profit growth, and employee accommodation. This role requires strong leadership, exceptional communication skills, and a passion for the restaurant industry. The
Assistant
Restaurant Manager will ensure a seamless and high-quality dining experience for all guests while working closely with the Executive Chef on operational matters.

Key Responsibilities

Operations Management

o  Oversee daily operations across all branches, ensuring smooth and efficient functioning.

o  Coordinate with the Executive Chef to maintain high standards of food quality and consistency.

o  Ensure compliance with health, safety, and sanitation regulations.

o  Implement and monitor standard operating procedures (SOPs) to maintain operational consistency.

Team Leadership

o  Lead and manage all service staff, fostering a positive and productive work environment.

o  Develop and implement training programs for service staff to enhance customer service skills.

o  Work collaboratively with the Executive Chef to ensure kitchen staff adhere to service standards and operational procedures.

o  Foster teamwork and effective communication between service and kitchen staff.

o  Conduct regular team meetings to communicate goals, updates, and expectations.

Purchasing and Inventory

o  Manage purchasing of supplies and ingredients, ensuring cost-effectiveness and quality.

o  Monitor inventory levels and implement strategies to minimize waste and control costs.

o  Negotiate with suppliers to secure favorable terms and pricing.

o  Conduct regular inventory audits to ensure accuracy and accountability.

Marketing and Promotion

o  Develop and execute marketing strategies to attract new customers and retain existing ones.

o  Coordinate promotional events and special offers to boost restaurant visibility and revenue.

o  Utilize social media and other channels to engage with the community and promote the brand.

o  Analyze marketing campaign effectiveness and adjust strategies as needed.

Financial Management

o  Monitor and analyze financial performance, implementing strategies to increase profitability.

o  Prepare and manage budgets, track expenses, and report on financial outcomes.

o  Identify opportunities for cost reduction and revenue enhancement.

o  Conduct regular financial reviews with the Restaurant Owner.

o  Manage weekly petty cash, ensuring accurate documentation and reconciliation of expenses.

Customer Experience

o  Ensure exceptional customer service, addressing and resolving customer concerns promptly.

o  Gather and analyze customer feedback to continuously improve the dining experience.

o  Maintain a welcoming and hospitable atmosphere across all branches.

o  Foster customer loyalty programs to enhance repeat business.

Team Development

o  Recruit, hire, and onboard new staff members as needed.

o  Conduct regular performance evaluations, provide continious feedback, and implement development plans for all team members.

o  Create a culture of continuous learning and improvement.

o  Address disciplinary issues promptly and in accordance with company policies.

Employee Accommodation

o  Oversee employee accommodation, ensuring it is well-maintained and meets all standards.

o  Address and resolve any issues or concerns related to employee housing.

o  Enforce rules to ensure a respectful and harmonious living environment for employees.

Qualifications

Proven experience as a Restaurant Supervisor or in a similar role within the restaurant industry.

Strong leadership and team management skills.

Excellent communication and interpersonal abilities.

Knowledge of restaurant operations, including front-of-house and back-of-house functions.

Experience in purchasing, inventory management, and financial analysis.

Marketing and promotional skills, with a creative and strategic mindset.

Ability to work in a fast-paced environment and handle multiple responsibilities.

Strong problem-solving skills and attention to detail.

Flexibility to work evenings, weekends, and holidays as required.

•Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.

•Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.

•Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.

•Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates

•Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.

•Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.

•Receive and act on customer feedback. Ensure formal internal escalation procedures are in place to receive and act on complaints through effective service recovery procedures including personal intervention to achieve appropriate resolutions.

•Build and maintain a culture of high quality customer service in all aspects of the F&B operations in accordance with company standards.

•Maintain awareness of current and future trends in the food service industry and be prepared to make well considered recommendations to introduce changes that will benefit the F&B operations in support of the company's customer service and financial objectives.

•Be hands on for all major events, functions and banquets and day to day operations.

•Actively lead marketing and promotional activities in consultation with the hotel sales department in support of the company's customer service and financial objectives.

•Introduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.

•Regularly review the menu in consultation with the Head Chef to replace slow selling items with higher sales volume dishes that are accurately costed to achieve forecast profit margins.

What we need from you

FINANCIAL RETURN

•Achieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)

•Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&B operations objectives.

•Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.

•Ensure daily cashiering reports are properly audited and that all transactions/postings for the F&B outlets are correctly recorded including supporting documents for rebates, adjustments, management use and city ledger accounts.

•Monitor and maintain operating supplies and equipment inventory

•Prepare and submit the annual F&B budget in accordance with internal reporting guidelines.

•Research, prepare and submit the annual CAPEX budget in consultation with the finance department

•Ensure minimum stock levels/inventory management controls are adhered to at all times to facilitate the uninterrupted operation of the F&B department.

•Conduct periodic inventory of stock, OSE, consumables and F&B assets in coordination with the finance department.

•Initiate and implement promotional activities, sales/yield strategies and selling techniques to enhance average cover spend, capture rates and revenue targets.

•Submit monthly food and beverage reports including forecast reports on time

•Achieve revenue and profit targets in accordance with the approved F&B budget

•Achieve a customer satisfaction index score of 85%

•Achieve F&B cost of sales and expense item targets

•Achieve F&B staff development and training targets

•Achieve F&B department staff engagement score (VOF) of 85%

•Complete periodic supplier reviews in accordance with the annual business plan and in accordance with company policy

•Innovation and business development

•

RESPONSIBLE BUSINESS

•Comply with and ensure adherence to all of the hotel's policies and procedures

•Comply with all occupational health and safety policies and procedures

•Attend all scheduled meetings and carry out required actions.

•Communicate and follow through with concerned departments to address any and all hygiene, maintenance, IT, human resources, financial and communications issues.

•Delegate workload to subordinates fairly and consistently while continually striving to improve product and service delivery

•Conduct regular supplier reviews in accordance with company guidelines to ensure the hotel achieves best quality and best price in all dealings.

•Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.

•Maintain a positive and professional attitude at all times

GENERAL

•Communicate effectively (written and verbal) with all other departments.

•Attend trade shows, promotions, client meetings, sales calls and other related interactions with outside parties to establish awareness of and to promote sales.

•Attend meetings, training sessions and any other required meeting or training session.

•Innovate and introduce new concepts and ideas to continuously develop the F&B services.

•Ensure safe work practices are adopted at all times and report any OHS concerns immediately to your direct manager or HR Manager.

•Proactively display and embrace the company's ROC.IT core values

•Performs any additional or special duties, as directed by the management including acting as hotel manager on duty on a rotating roster

PERSONAL CHARACTERISTICS

Education and Experience

•Hold an under graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute

•Possess a minimum of 4-5 years' food and beverage experience in a high quality multi-outlet environment with exposure to all facets of catering and food service including banquets, conferences, room service and a la carte restaurants

•Minimum of 3 years' experience as an assistant manager F&B in a 5-star hotel

•Must demonstrate positive career progression including prior responsibility for the financial performance of job role performed

Technical/ Skills

•Able to interpret and act on all financial reporting aspects of the F&B department

•Practical understanding of customer behaviour, effective promotional activities, service leadership and people management skills

•Able to initiate and execute strategies in support of operational requirements

•Well-developed salesmanship

•Able to control expenses and identify revenue generating concepts.

•Competent use of Microsoft Word, Excel and email applications, Micros POS and F&B Materials Control system

•Effective communicator with competent verbal and written English language skills

•Effective organisational and co-ordinating skills, able to manage multiple assignments and projects

•Technically proficient food and beverage service skills.

Personal Attributes

•'Can do' attitude and high levels of energy

•Team oriented with an ability to engage and lead others

•Self-motivated and able to take the initiative

•Customer service focused

•Professionally groomed

•Ability to adapt to change, asses and make decisions using available information and follow through to conclusion

•Ability to remain calm under pressure

•Able to commit to work according to the demands of the business

•Socially confident and outgoing

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Company Description

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo #BELIMITLESS

Job Description

Key Responsibilities

• Ensure correct grooming standards are followed at all times
• Responsible for the smooth operation of the outlet
• Follow the Care Programme at all times
• Follow up on all financials, LQA, Forbes and TrustYou targets
• Is aware of the daily, monthly and yearly financial targets
• Actively and actively contributes towards the achievement of financial targets
• All issues and negative guest feedback need to be properly reported on Glitch system
• Following up on opening and closing checklists
• Maintains the HACCP & FIFO standards as required by the regional governing body
• Handle financial procedures according to guidelines set by the finance department
• Responsible for linking all facets of service, cuisine and entertainment
• Assume the responsibility of daily operations
• Handles security incidents, guest complaints with confidence and in a professional manner and reports it timely manner to the direct supervisor
• Assist daily briefings for all staff prior to commencement of shift
• Ensure all appropriate equipment is on hand for each service period
• Assist the Restaurant General Manager on trainings, grooming check and selection of casual labour (if needed)
• Should be creative, confident and prepared to think outside of the box
• Following the personal development plan set by the direct supervisor
• Ensure the operational inventory is always accounted for and in immaculate condition
• Ensure the outlet is maintained at the highest levels
• Create opportunities for upselling products
• Develop the direct team to strive for excellence
• Inspires heartists to create a flow of new and 'improved' ideas
• Follow Hotel Evacuation Policy in case of an Emergency
• Ensure awareness and delivers the optimum levels of service and guest satisfaction
• Establish and maintain effective communication across all divisions
• Lead by example through a passionate, hands on approach
• Assist with collecting information for the monthly P&L review

Qualifications

Qualifications:

• Previous experience in restaurant management or supervisory role preferred.
• Strong leadership and team management skills.
• Excellent communication and customer service abilities.
• Knowledge of food safety and hygiene regulations.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Basic financial and inventory management skills.
• Flexible schedule including evenings, weekends, and holidays.
• Relevant certifications (e.g., Food Safety) are a plus.

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

What you will be doing:

You will be responsible for managing the daily operations of the restaurant, ensuring smooth service, and maintaining high standards of food quality and customer satisfaction. Key responsibilities include leading and supporting the team, managing schedules and inventory, and resolving customer issues.

• Supervising and managing staff, including planning work schedules and conducting performance reviews.
• Ensuring smooth restaurant operations, including managing inventory, ordering supplies, and organizing work schedules.
• Ensuring food and drinks served are of high quality and service is consistent.
• Addressing customer complaints and ensuring a positive dining experience.
• Following all company safety and security policies and procedures and reporting any accidents or unsafe conditions.
• Developing, training, and coaching staff to meet the standards required.
• Ensuring accurate record keeping of inventory, sales, and other relevant data.
• Potentially involved in planning and implementing cost-saving strategies.

Qualifications

• 2-3 years of similar role experience in the food and hospitality industry and leadership; fine dining restaurant experience is an asset
• Proficiency in Italian and English is required
• Strong knowledge of Italian cuisine, wine, and culture
• Excellent customer service, problem-solving, and organizational skills are essential.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS

Job Summary

Ensuring that the restaurant section is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests' expectations at all times. Essential Duties and Responsibilities

Guest Satisfaction

• Ensure the delivery of brand promise, demonstrating and reinforcing Rosewood Hotels and Resorts, Culture and brand standard.
• Ensures that associates also provide excellent service to associates in other divisions as appropriate.
• Spends time in public areas observing associate-guest interaction and talking with guests, works through Department Heads to coach associates in guest service skills as necessary.
• Ensures that all guest and associate complaints are resolved in a quick and efficient manner.
• Maintains positive guest and associate interactions with good working relationships.
• Implements agreed upon beverage policy and procedures throughout the property.
• Deliver unprecedented personalization. Offer discreet recognition. Connect with guests' passions and create memorable experiences.
• Finance / Administration
• Ensure that the outlet is running efficiently, including the correct stock levels for all areas, including the front and back of the house.
• Communicate on the performance of the business in an ongoing fashion, including the successes, concerns, and any issues or requirements for support.
• Manage all areas of business and T&C administration as required as assigned to you by the Restaurant Manager, ensuring all Rosewood policies are adhered to and upheld, including, but not restricted to; Associate reviews, return to work forms, holiday forms, stocktaking, disciplinary paperwork.
• To ensure that all departments within your control are operating to appropriate manpower/productivity ratios as agreed with the Restaurant Manager.
• Learn and have knowledge about restaurant direct competitors (benchmarking).
• Assist the Restaurant Manager to achieve the monthly and annual KPO target and the outlet's revenue.

Operations

• To have a full working knowledge of the restaurant floor plan / layout and all F&B offers.
• Manage Micros, Open Table, Knowcross & all other systems as required.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Organizing monthly team meeting and Daily Calling every day with Restaurant Manager.
• Establish excellent rapport with guests in a professional manner.
• Ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
• Exercise responsible managerial behavior at all times and positively represent the management team and Rosewood Hotels & Resorts.
• Understand and strictly adhere to Rules and Regulations established in the hotel's policies concerning fire, hygiene, health, and safety.
• Have a high level of industry trend awareness and a keen interest in the local hospitality scene.
• Build a personal profile as the managerial face of the restaurant.
• Handle all guest enquiries and complaints in a courteous and efficient manner, following through to ensure any problems are resolved satisfactorily and in a timely fashion.
• Work towards a high level of guest recognition and build a full working knowledge of guest preferences.
• Ensure discretion and confidentiality with VIP customers and ensure all information is added to the reservation in-house database.
• Ensure each associate is following the bar Order of Service and Standard Operating Procedures at all times.
• Mentor associates as assigned to you, following all correct training procedures and standards.
• Monitor associate development on the floor identifying training needs and any areas of concern.
• Train associates in order taking, menu knowledge, proper selling, and techniques.
• To ensure effective communication throughout the restaurant at all times.
• To take responsibility for correcting poor performance and taking disciplinary action in line with T&C guidelines and regulations.
• Prepare weekly schedules with the Bar Manager according to T&C directives and workforce forecasts. Adjust schedules during the week to meet demands.
• Organizing monthly team meeting and Daily Calling every day with Manager.
• Develop and implement plating guides on the dishes and items served (food and drinks) intended for associates.
• Take on all other responsibilities as outlined by the Restaurant Manager.

Standard Responsibilities

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition to the ones stated, in a reasonable framework.
• Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained.
• Model the company's culture, vision, mission and core values at all times.
• Review Forbes / Rosewood Brand standards and quality standards (LQA) on a regular basis and ensure they are maintained and delivered at all times.
• Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system.
• Establish and maintain an inclusive environment by ensuring effective two ways communication processes are set up (individual reviews, regular departmental meetings).
• Identify training and development needs on an ongoing basis through hands-on support and frequent interaction with associates.
• Lead by example in terms of appearance, grooming, mannerism, etiquette, behavior conduct, principles, and values. Manage by walking around at appropriate times and leads by personal example in terms of guest interaction.

Confidentiality

Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulations, and procedures as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
• Regulations
• Risk Assessments for your department
• Hotel Fire & Bomb Procedures

Other

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
• As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

About Us:

A leading holding group is seeking a highly motivated Assistant Restaurant Manager to support daily operations and ensure service excellence for one of its unique F&B concepts specializing in chocolate-based creations and desserts.

Key Responsibilities:

• Assist the Restaurant Manager in overseeing day-to-day restaurant operations.
• Supervise, train, and motivate staff to deliver outstanding service.
• Handle guest relations, manage complaints, and ensure customer satisfaction.
• Monitor reservations, table rotations, and seating arrangements to optimize efficiency.
• Support recruitment, onboarding, and ongoing training of team members.
• Ensure compliance with hygiene, health & safety, and food safety standards.
• Oversee inventory control, ordering, and stock management.
• Assist in managing cost control, budgeting, and revenue tracking.
• Conduct regular inspections of dining areas and back-of-house operations to maintain standards.
• Coordinate with kitchen and service staff to ensure smooth communication and workflow.
• Enforce company policies and maintain discipline among staff.
• Generate daily reports on operations, sales, and staff performance for management review.
• Support marketing promotions, events, and campaigns to drive customer engagement.
• Step in to manage the restaurant in the absence of the Restaurant Manager.

Requirements & Qualifications:

• Bachelor's degree in Hospitality Management or related field (preferred).
• 3–5 years of proven experience in restaurant or F&B management.
• Must have prior experience in a chocolate-focused restaurant, café, or dessert concept.
• Strong leadership, organizational, and communication skills.
• Ability to manage a team in a fast-paced environment.
• Customer-oriented mindset with excellent problem-solving skills.

Job Type: Full-time

Primary Responsibilities

o Person who leads the branch

o Works as cashier in their shift by default

o Take responsibility and monitor the branch

Operational duties

o Responsible for requisition orders to be filled daily and on time (LPO)

o Check the food quantity and quality of current inventory and upon reception of new items

o Ensure the product quality being served is up to Oakberry's standards

o Help in receiving items from suppliers that deliver directly (if required) and signs off to confirm receival

o Implement the waste management requirements according to the set rules (e.g. record and dispose of expired products according to Qatar's regulations) and fill in the waste management sheet

Food Preparation

o Know how to use acai machines and layer the order items appropriately

o Know how to cut fruits appropriately and design them on top of each cup

o Follow health and safety procedures throughout each order preparation

Customer service

o Greet customers when entering or leaving the store

o Present the menu and explain to guests how various menu items are prepared, describing ingredients and preparation methods.

o Take acai orders from guests accurately

o Inform guests of menu changes and daily specials

o Make recommendations they genuinely feel the guests will enjoy

o Cross-sell and up-sell products

o Introduce loyalty program

o Tell the customers "Enjoy your Oak" when handing the order

o Respond promptly and courteously to correct any problems

o Monitor and observe guest customers experience to ensure guests are satisfied

o Resolve customer complaints, guide them and provide relevant information

o Answer telephone calls promptly

o Maintain clean and tidy checkout areas

o Be knowledgeable on the concept and acai products to explain to customers

o Be knowledgeable on the concept and acai products to explain to customers

POS System

o Manage transactions with customers using the POS

o Scan/punch in the product and ensure pricing is accurate

o Repeat back the guest's order to ensure accuracy

o Collect payments whether in cash or credit

o Issue receipts, refunds, change or tickets

o Redeem stamps and coupons for loyalty program

o Handle merchandise returns and exchanges

o Handle End of day sale report to make sure it is accurate and put the day's cash in an envelope

Delivery partners

o Know how to receive orders from delivery partners and add them on the POS in a timely manner

o Dispatch orders for delivery partners

o Check dispatched orders are correct

o Respond to any issues from delivery partners

Job Type: Full-time

Application Question(s):

• Are you available to join as early as January 15, 2024?

Experience:

• relevant: 3 years (Required)

Language:

• Proficient English and Basic Arabic (Required)

License/Certification:

• Food Handling Certificate and Basic Food Safety certificate (Required)

Requirements:

• Fluency in Tagalog or Nepalies is an advantage
• Female
• Available NOC/QID

Job Duties

• Prepare, season, and cook chicken menu items following standard recipes and procedures.
• Operate kitchen equipment safely
• Ensure proper portioning, presentation, and quality of food served.
• Follow food safety and hygiene standards at all times.
• Assist in receiving, storing, and organizing kitchen supplies and raw materials.
• Maintain cleanliness and sanitation of cooking and food preparation areas.
• Support team members in other food service duties when necessary.
• Provide fast and friendly service to customers if assigned at the counter.
• Adhere to company policies, safety guidelines, and operational procedures.

Job Types: Full-time, Permanent, Contract

Contract length: 24 months

Pay: QAR1, QAR2,000.00 per month