257 Restaurant Assistant Manager Fine Dining jobs in Doha
Restaurant Operations Manager
Doha, Doha
Accor
Posted 2 days ago
Job Viewed
Job Description
Restaurant Operations Manager – Accor
Join to apply for the Restaurant Operations Manager role at Accor
OverviewRestaurant Operations Manager at Accor. We are a global hospitality company that values individuality, growth, and purpose. By joining an Accor brand, you write your own story and contribute to tomorrow's hospitality with Belonging, care for the world, and a relentless pursuit of excellence.
What you will be doing- Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
- Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
- Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
- Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front‑of‑house personnel, to ensure exceptional customer service and a positive work environment.
- Provide input to forecasting and budgeting requirements for the restaurants.
- Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
- Coordinate all restaurant needs with other related departments and department heads.
- Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers, drive guest satisfaction, and drive revenue performance for all outlets by establishing revenue targets per restaurant.
- Oversee performance appraisals of the restaurant management team.
- Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.
- Ensure compliance with corporate guidelines and brand procedures as required.
- Control and manage supplies for each outlet and develop plans to reduce breakage.
- Build strong teams and promote collaboration; lead by example and provide regular, focused feedback to create a dynamic team.
- Bachelor’s Degree in Hospitality Management (preferred), or related field.
- Minimum of 2 years’ experience in managing a food and beverage service operation.
- Exceptional communication and interpersonal skills.
- Excellent computer software skills (Word, Excel, Outlook, etc.).
- Ability to speak and write English fluently.
- Ability to lead with cultural awareness in a diverse and dynamic environment.
- Knowledge of organizational planning, coordination and execution, including resource allocation, workforce planning and management, and leadership techniques.
- Knowledge of principles and processes for providing personalized services, quality service standards, and guest satisfaction.
Our Commitment To Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Seniority level- Mid-Senior level
- Full-time
- Management and Manufacturing
- Hospitality
This advertiser has chosen not to accept applicants from your region.
0
Restaurant Operations Manager
Doha, Doha
Accor
Posted 2 days ago
Job Viewed
Job Description
Restaurant Operations Manager – Accor Join to apply for the Restaurant Operations Manager role at Accor Overview
Restaurant Operations Manager at Accor. We are a global hospitality company that values individuality, growth, and purpose. By joining an Accor brand, you write your own story and contribute to tomorrow's hospitality with Belonging, care for the world, and a relentless pursuit of excellence. What you will be doing
Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally. Develop and implement training programs to enhance staff skills, product knowledge, and service standards. Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs. Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front‑of‑house personnel, to ensure exceptional customer service and a positive work environment. Provide input to forecasting and budgeting requirements for the restaurants. Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability. Coordinate all restaurant needs with other related departments and department heads. Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers, drive guest satisfaction, and drive revenue performance for all outlets by establishing revenue targets per restaurant. Oversee performance appraisals of the restaurant management team. Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed. Ensure compliance with corporate guidelines and brand procedures as required. Control and manage supplies for each outlet and develop plans to reduce breakage. Build strong teams and promote collaboration; lead by example and provide regular, focused feedback to create a dynamic team. Qualifications
Bachelor’s Degree in Hospitality Management (preferred), or related field. Minimum of 2 years’ experience in managing a food and beverage service operation. Exceptional communication and interpersonal skills. Excellent computer software skills (Word, Excel, Outlook, etc.). Ability to speak and write English fluently. Ability to lead with cultural awareness in a diverse and dynamic environment. Knowledge of organizational planning, coordination and execution, including resource allocation, workforce planning and management, and leadership techniques. Knowledge of principles and processes for providing personalized services, quality service standards, and guest satisfaction. Additional Information
Our Commitment To Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr
Restaurant Operations Manager at Accor. We are a global hospitality company that values individuality, growth, and purpose. By joining an Accor brand, you write your own story and contribute to tomorrow's hospitality with Belonging, care for the world, and a relentless pursuit of excellence. What you will be doing
Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally. Develop and implement training programs to enhance staff skills, product knowledge, and service standards. Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs. Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front‑of‑house personnel, to ensure exceptional customer service and a positive work environment. Provide input to forecasting and budgeting requirements for the restaurants. Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability. Coordinate all restaurant needs with other related departments and department heads. Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers, drive guest satisfaction, and drive revenue performance for all outlets by establishing revenue targets per restaurant. Oversee performance appraisals of the restaurant management team. Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed. Ensure compliance with corporate guidelines and brand procedures as required. Control and manage supplies for each outlet and develop plans to reduce breakage. Build strong teams and promote collaboration; lead by example and provide regular, focused feedback to create a dynamic team. Qualifications
Bachelor’s Degree in Hospitality Management (preferred), or related field. Minimum of 2 years’ experience in managing a food and beverage service operation. Exceptional communication and interpersonal skills. Excellent computer software skills (Word, Excel, Outlook, etc.). Ability to speak and write English fluently. Ability to lead with cultural awareness in a diverse and dynamic environment. Knowledge of organizational planning, coordination and execution, including resource allocation, workforce planning and management, and leadership techniques. Knowledge of principles and processes for providing personalized services, quality service standards, and guest satisfaction. Additional Information
Our Commitment To Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr
This advertiser has chosen not to accept applicants from your region.
1
Restaurant Operations Manager
Doha, Doha
Rise Enterprise
Posted today
Job Viewed
Job Description
**Objective**:
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
This advertiser has chosen not to accept applicants from your region.
2
Restaurant Operations Manager
Doha, Doha
Rise Enterprise
Posted today
Job Viewed
Job Description
**Objective**:
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
This advertiser has chosen not to accept applicants from your region.
3
Restaurant Operations Manager
Doha, Doha
Rise Enterprise
Posted today
Job Viewed
Job Description
**Objective**:
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
- The Operations Managers main responsibility is to ensure operation excellence from each aspects of the stores and delivering profitability up to store profit level and as per approved business plan.
- The Operations Manager is responsible for the FOH and BOH staff with the support of the executive chef
- The Operations Manager is reporting to the General Manager.
- The operations manager can propose amendment to the Brand Standard Operations Procedures, in constant communication with the General Manager for review and approval by the Management.
- He/She communicates effectively at all level and implements Company policies and procedures.
- The operations manager can propose policies and procedures amendment for review and approval by The Management
- The Operations Manager will determine the respective brand strategy and tactics under advisement from the General Manager and the Management but will generally create strategy plans in the following: People, training, health and hygiene, recruitment, menu development, cost of sale, marketing and service initiatives.
- The Operations Manager will hold regular meetings with the restaurant operations team and communicate policies, standards and systems including new initiatives, ensuring a minimum of 1 daily brief BOH and FOH takes place, 1 monthly team meeting and 1 weekly management meeting.
- The position manages the sales, standards, service and food quality in the outlet, increasing profit of the restaurant.
- Always Punctual and able to manage self to attend work.
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all time to all internal and external guests
- Follows elegant and business appearance standards as prescribed by the brand
- Follows strict standards of personal, smells fresh be well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision daily.
- Leads by example setting the highest possible standards and leading from the front.
- Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and the Company processes standards.
- Ensures all health & hygiene paperwork is correct, checklists are real, accurate and relate to the tasks accomplished.
- Ensure all KPIs and audits targets are met at all time. Ensure audit to audit continuous growth.
- Conduct structured brand operations regular with the General Manager
- Own and present the P&L performance with actions on a monthly basis to the General Manager and Head of Finance. Ensure he/she is fluent on the P&L performance.
- Lead the Team with high energy and motivation, and continuously fosters innovation within the portfolio
- Supports team members in their day to day tasks
- Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently.
- Works to ensure the Chef team can perform without disruptions.
- Conducts performance reviews of all key personal, rewards, promotes and disciplines accordingly within company policy
- Terminates poor performing employees in consultation with HR and build a high performing team
- Defines department recruitment needs and assists in the recruitment of key positions with HR
- Develops individuals to their potential with training coaching and assessments
- Conducts manager - business reviews to ensure all elements of the business are being controlled and managed effectively - these reviews are documented and readily available to the Operations Manager and above
- Coordinates with other departments to ensure operations are running effectively and the office teams are supporting to ensure units achieve no barriers when operating
- Communicates effectively with general manager making recommendations and business proposals without being prompted.
- Takes ownership of guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Ensure the store complies to government regulations.
- To speak directly to guests on a regular basis and determine exceeds the guest expectations, acting as the Patron of the establishment.
- To continuously review the sequence of service to ensure highest level of service and adhere to the approved service standards which is audited by a third party.
- Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Is able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor
This advertiser has chosen not to accept applicants from your region.
4
Restaurant Operations Manager
Doha, Doha
F&B Hospitality
Posted today
Job Viewed
Job Description
Overseeing all aspects of the Restaurant's daily operation.
Ensure that everything runs smoothly and efficient from Front of House, Back of House and other department.
With valid QID and can start immediately.
**Job Type**: Contract
Contract length: 36 months
**Salary**: From QAR12,000.00 per month
Ability to commute/relocate:
- Doha: Reliably commute or planning to relocate before starting work (required)
**Experience**:
- Restaurant Operations: 1 year (preferred)
**Language**:
- English and Arabic (preferred)
Ensure that everything runs smoothly and efficient from Front of House, Back of House and other department.
With valid QID and can start immediately.
**Job Type**: Contract
Contract length: 36 months
**Salary**: From QAR12,000.00 per month
Ability to commute/relocate:
- Doha: Reliably commute or planning to relocate before starting work (required)
**Experience**:
- Restaurant Operations: 1 year (preferred)
**Language**:
- English and Arabic (preferred)
This advertiser has chosen not to accept applicants from your region.
5
Waitress (Fine Dining Cuisine Restaurant)
Doha, Doha
Rise Enterprise
Posted today
Job Viewed
Job Description
We are looking for a competent Restaurant Server to take and deliver orders. You’ll be the face of our restaurant and responsible for our customers’ experiences. Food server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus and serving food and beverages. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers.
**Responsibilities**
- Prepare restaurant tables with special attention to sanitation and order.
- Attend to customers upon entrance, and demonstrate good communication skills.
- Present restaurant menus and help customers select food/beverages
- Take and serve orders in time.
- Answer questions or make recommendations for complementary products
- Collaborate with other restaurant servers and kitchen/bar staff
- Deal with complaints or problems with a positive attitude
- Issue bills and accept payment
**Skills**
- Proven restaurant serving or waitering experience
- Hands-on experience in cashier duties
- Attention to cleanliness and safety
- Patience and customer-oriented approach
- Excellent people skills with a friendly attitude
- Responsible and trustworthy
- Submit CV with clear full picture in professional attire
- Minimum Diploma in Hospitality or any related field.
**Job Types**: Full-time, Permanent
**Salary**: QAR1,800.00 - QAR2,000.00 per month
Application Question(s):
- How soon can you join?
- How much is your Salary Expectation? (Company will provide Accommodation, Transportation and Food)
**Experience**:
- Waitres in Fine Dining Cuisine: 2 years (required)
**Responsibilities**
- Prepare restaurant tables with special attention to sanitation and order.
- Attend to customers upon entrance, and demonstrate good communication skills.
- Present restaurant menus and help customers select food/beverages
- Take and serve orders in time.
- Answer questions or make recommendations for complementary products
- Collaborate with other restaurant servers and kitchen/bar staff
- Deal with complaints or problems with a positive attitude
- Issue bills and accept payment
**Skills**
- Proven restaurant serving or waitering experience
- Hands-on experience in cashier duties
- Attention to cleanliness and safety
- Patience and customer-oriented approach
- Excellent people skills with a friendly attitude
- Responsible and trustworthy
- Submit CV with clear full picture in professional attire
- Minimum Diploma in Hospitality or any related field.
**Job Types**: Full-time, Permanent
**Salary**: QAR1,800.00 - QAR2,000.00 per month
Application Question(s):
- How soon can you join?
- How much is your Salary Expectation? (Company will provide Accommodation, Transportation and Food)
**Experience**:
- Waitres in Fine Dining Cuisine: 2 years (required)
This advertiser has chosen not to accept applicants from your region.
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6
Restaurant Supervisor - Fine Dining Experienced
Doha, Doha
Rise Group
Posted today
Job Viewed
Job Description
**Restaurant Supervisor Starting Salary: QAR 3,500**
Fine dining experience from a reputable restaurant or hotel in **Qatar, UAE, KSA, Oman, Bahrain, Kuwait, USA, Europe is required**
- Capable of assisting the restaurant service operations
- Presentable and of good personal hygiene
- Confident in leading his shift and taking full accountability
- Speaks good ENGLISH clearly and confidently
- Visa sponsorship must be transferable for local hires (No freelance)
- Knowledge in Sales Analysis and Food Safety standards is an advantage
** PREVIOUS APPLICANTS, FAST FOOD EXPERIENCE, NO NEED TO APPLY **
**Job Types**: Full-time, Permanent
**Salary**: From QAR3,500.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- How soon can you join and change company if you are selected for this position? Give number of weeks
- Do you have valid Qatar ID?
- What is your age right now?
- Did you work in a Fine Dining Restaurant before? Yes or No? If Yes, at which restaurant or hotel?
Fine dining experience from a reputable restaurant or hotel in **Qatar, UAE, KSA, Oman, Bahrain, Kuwait, USA, Europe is required**
- Capable of assisting the restaurant service operations
- Presentable and of good personal hygiene
- Confident in leading his shift and taking full accountability
- Speaks good ENGLISH clearly and confidently
- Visa sponsorship must be transferable for local hires (No freelance)
- Knowledge in Sales Analysis and Food Safety standards is an advantage
** PREVIOUS APPLICANTS, FAST FOOD EXPERIENCE, NO NEED TO APPLY **
**Job Types**: Full-time, Permanent
**Salary**: From QAR3,500.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- How soon can you join and change company if you are selected for this position? Give number of weeks
- Do you have valid Qatar ID?
- What is your age right now?
- Did you work in a Fine Dining Restaurant before? Yes or No? If Yes, at which restaurant or hotel?
This advertiser has chosen not to accept applicants from your region.
7
Fine Dining Restaurant Supervisor (Read Details)
Doha, Doha
Rise Group
Posted today
Job Viewed
Job Description
Fine Dining Restaurant Supervisor
**Starting salary**: QAR 3,500+ (Shared accommodation and transportation)
**Job Summary**:
The Restaurant Service Supervisor is responsible for overseeing the efficient and smooth operation of the restaurant service team. They will ensure that customers receive excellent service, monitor staff performance, and maintain a positive and welcoming atmosphere for guests. The supervisor will lead by example, provide guidance and training to the service staff, and work closely with other restaurant management to achieve overall operational goals.
**Responsibilities**:
- Supervise the restaurant service team, including servers, hosts/hostesses, and bussers, and ensure adherence to established service standards and procedures.
- Provide exceptional customer service by promptly addressing guest inquiries, concerns, and complaints to ensure a positive dining experience.
- Train and mentor service staff on proper service techniques, menu knowledge, and suggestive selling strategies to enhance customer satisfaction and increase revenue.
- Monitor staff performance, provide constructive feedback, and conduct regular performance evaluations to identify areas for improvement and recognize exceptional performance.
- Coordinate and organize the restaurant floor to ensure smooth and efficient service, including seating arrangements, table turnovers, and handling reservations.
- Assist with the creation and implementation of service-related policies, procedures, and training materials to maintain consistency and high standards of service.
- Collaborate with the kitchen staff to ensure efficient communication and coordination between the front-of-house and back-of-house teams.
- Manage inventory of service-related supplies, such as tableware, linens, and condiments, and submit orders as needed to maintain adequate stock levels.
- Maintain a clean and organized dining area, including tables, chairs, and service stations, and ensure compliance with health and safety regulations.
- Handle cash transactions, process payments, and reconcile cash drawers at the end of each shift.
- Stay updated on industry trends, new menu items, and promotions to effectively communicate information to staff and customers.
- Assist in resolving staffing conflicts, scheduling shifts, and ensuring appropriate staffing levels to meet customer demand.
**Requirements**:
- Previous experience in a supervisory role within the restaurant industry.
- Excellent interpersonal and communication skills to interact with customers and staff effectively.
- Strong leadership abilities and the ability to motivate and inspire a team.
- In-depth knowledge of food and beverage service techniques, including wine pairing and suggestive selling.
- Exceptional customer service skills with the ability to handle challenging situations calmly and professionally.
- Ability to work in a fast-paced environment and make quick decisions while maintaining attention to detail.
- Knowledge of health and safety regulations and the ability to ensure compliance.
- Flexible availability, including evenings, weekends, and holidays.
- High school diploma or equivalent; additional certification or training in restaurant management is a plus.
**Job Types**: Full-time, Permanent
**Salary**: From QAR3,500.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- What is your age right now?
- Do you have a valid Qatar ID?
- How soon can you join our company if you are selected for this position? Give number of days.
- Have you been interviewed at Rise Group Head Office before? Yes or No?
- Have you read the posted job description and salary details for this role?
- Did you work as a CAPTAIN WAITER / TEAM LEADER / SUPERVISOR in a FINE DINING restaurant in Qatar or any GCC country before? Yes or No? If Yes, what is the name of that restaurant / hotel?
**Starting salary**: QAR 3,500+ (Shared accommodation and transportation)
**Job Summary**:
The Restaurant Service Supervisor is responsible for overseeing the efficient and smooth operation of the restaurant service team. They will ensure that customers receive excellent service, monitor staff performance, and maintain a positive and welcoming atmosphere for guests. The supervisor will lead by example, provide guidance and training to the service staff, and work closely with other restaurant management to achieve overall operational goals.
**Responsibilities**:
- Supervise the restaurant service team, including servers, hosts/hostesses, and bussers, and ensure adherence to established service standards and procedures.
- Provide exceptional customer service by promptly addressing guest inquiries, concerns, and complaints to ensure a positive dining experience.
- Train and mentor service staff on proper service techniques, menu knowledge, and suggestive selling strategies to enhance customer satisfaction and increase revenue.
- Monitor staff performance, provide constructive feedback, and conduct regular performance evaluations to identify areas for improvement and recognize exceptional performance.
- Coordinate and organize the restaurant floor to ensure smooth and efficient service, including seating arrangements, table turnovers, and handling reservations.
- Assist with the creation and implementation of service-related policies, procedures, and training materials to maintain consistency and high standards of service.
- Collaborate with the kitchen staff to ensure efficient communication and coordination between the front-of-house and back-of-house teams.
- Manage inventory of service-related supplies, such as tableware, linens, and condiments, and submit orders as needed to maintain adequate stock levels.
- Maintain a clean and organized dining area, including tables, chairs, and service stations, and ensure compliance with health and safety regulations.
- Handle cash transactions, process payments, and reconcile cash drawers at the end of each shift.
- Stay updated on industry trends, new menu items, and promotions to effectively communicate information to staff and customers.
- Assist in resolving staffing conflicts, scheduling shifts, and ensuring appropriate staffing levels to meet customer demand.
**Requirements**:
- Previous experience in a supervisory role within the restaurant industry.
- Excellent interpersonal and communication skills to interact with customers and staff effectively.
- Strong leadership abilities and the ability to motivate and inspire a team.
- In-depth knowledge of food and beverage service techniques, including wine pairing and suggestive selling.
- Exceptional customer service skills with the ability to handle challenging situations calmly and professionally.
- Ability to work in a fast-paced environment and make quick decisions while maintaining attention to detail.
- Knowledge of health and safety regulations and the ability to ensure compliance.
- Flexible availability, including evenings, weekends, and holidays.
- High school diploma or equivalent; additional certification or training in restaurant management is a plus.
**Job Types**: Full-time, Permanent
**Salary**: From QAR3,500.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- What is your age right now?
- Do you have a valid Qatar ID?
- How soon can you join our company if you are selected for this position? Give number of days.
- Have you been interviewed at Rise Group Head Office before? Yes or No?
- Have you read the posted job description and salary details for this role?
- Did you work as a CAPTAIN WAITER / TEAM LEADER / SUPERVISOR in a FINE DINING restaurant in Qatar or any GCC country before? Yes or No? If Yes, what is the name of that restaurant / hotel?
This advertiser has chosen not to accept applicants from your region.
8
Fine Dining Restaurant Service Trainer (Read
Doha, Doha
Rise Group
Posted today
Job Viewed
Job Description
Fine Dining Restaurant Assistant Manager
**Starting salary**: QAR 3,500+ to QAR 4,700 (Full package / All in)
**Job Summary**:
**Responsibilities**:
- Develop and execute comprehensive training programs for all levels of restaurant staff, including servers, hosts/hostesses, bartenders, and support staff.
- Conduct initial onboarding training for new hires, ensuring they understand our service standards, product knowledge, and operational procedures.
- Design and deliver ongoing training sessions to enhance the skills of existing staff, focusing on customer service, upselling techniques, teamwork, and problem-solving.
- Provide hands-on training and coaching to team members, both in group settings and through individualized instruction, to improve service delivery, tableside manner, and overall performance.
- Stay updated on industry trends, customer preferences, and emerging service techniques to incorporate into training programs and continuously improve service standards.
- Develop and update training materials, manuals, and visual aids to ensure they align with current best practices and reflect our brand standards.
- Collaborate with management and department heads to identify areas for improvement in service delivery and develop targeted training initiatives to address them.
- Conduct regular evaluations and assessments to measure the effectiveness of training programs and identify opportunities for further improvement.
- Monitor staff performance through observation, feedback, and performance metrics, providing constructive feedback and guidance for improvement.
- Assist in the development of service-related policies, procedures, and standard operating protocols to ensure consistent service excellence across all areas of the restaurant.
- Foster a positive and collaborative team environment, promoting a culture of continuous learning, professional growth, and exceptional service.
- Maintain accurate records of training activities, attendance, and performance evaluations for reporting purposes.
**Requirements**:
- Previous experience in a restaurant service or hospitality training role is essential.
- In-depth knowledge of restaurant operations, service techniques, and industry best practices.
- Strong interpersonal and communication skills, with the ability to effectively train and motivate diverse teams.
- Excellent leadership abilities, with a proven track record of inspiring and developing high-performing service staff.
- Exceptional customer service skills and a genuine passion for providing memorable dining experiences.
- Strong organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
- Flexibility to adapt training programs to the specific needs and skill levels of different team members.
- Up-to-date knowledge of food safety and sanitation regulations.
- Proficiency in using training software, learning management systems, and other training tools.
- A high level of professionalism, integrity, and attention to detail.
**Job Types**: Full-time, Permanent
**Salary**: QAR3,500.00 - QAR4,700.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- What is your age right now?
- Do you have a valid Qatar ID?
- How soon can you join our company if you are selected for this position? Give number of days.
- Have you been interviewed at Rise Group Head Office before? Yes or No?
- Have you read the posted job description and salary details for this role?
- Did you work as a CAPTAIN WAITER / TEAM LEADER / SUPERVISOR in a FINE DINING restaurant in Qatar or any GCC country before? Yes or No? If Yes, what is the name of that restaurant / hotel?
**Starting salary**: QAR 3,500+ to QAR 4,700 (Full package / All in)
**Job Summary**:
**Responsibilities**:
- Develop and execute comprehensive training programs for all levels of restaurant staff, including servers, hosts/hostesses, bartenders, and support staff.
- Conduct initial onboarding training for new hires, ensuring they understand our service standards, product knowledge, and operational procedures.
- Design and deliver ongoing training sessions to enhance the skills of existing staff, focusing on customer service, upselling techniques, teamwork, and problem-solving.
- Provide hands-on training and coaching to team members, both in group settings and through individualized instruction, to improve service delivery, tableside manner, and overall performance.
- Stay updated on industry trends, customer preferences, and emerging service techniques to incorporate into training programs and continuously improve service standards.
- Develop and update training materials, manuals, and visual aids to ensure they align with current best practices and reflect our brand standards.
- Collaborate with management and department heads to identify areas for improvement in service delivery and develop targeted training initiatives to address them.
- Conduct regular evaluations and assessments to measure the effectiveness of training programs and identify opportunities for further improvement.
- Monitor staff performance through observation, feedback, and performance metrics, providing constructive feedback and guidance for improvement.
- Assist in the development of service-related policies, procedures, and standard operating protocols to ensure consistent service excellence across all areas of the restaurant.
- Foster a positive and collaborative team environment, promoting a culture of continuous learning, professional growth, and exceptional service.
- Maintain accurate records of training activities, attendance, and performance evaluations for reporting purposes.
**Requirements**:
- Previous experience in a restaurant service or hospitality training role is essential.
- In-depth knowledge of restaurant operations, service techniques, and industry best practices.
- Strong interpersonal and communication skills, with the ability to effectively train and motivate diverse teams.
- Excellent leadership abilities, with a proven track record of inspiring and developing high-performing service staff.
- Exceptional customer service skills and a genuine passion for providing memorable dining experiences.
- Strong organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
- Flexibility to adapt training programs to the specific needs and skill levels of different team members.
- Up-to-date knowledge of food safety and sanitation regulations.
- Proficiency in using training software, learning management systems, and other training tools.
- A high level of professionalism, integrity, and attention to detail.
**Job Types**: Full-time, Permanent
**Salary**: QAR3,500.00 - QAR4,700.00 per month
Application Question(s):
- In which country are you currently located?
- Which country are you from? (Nationality)
- What is your age right now?
- Do you have a valid Qatar ID?
- How soon can you join our company if you are selected for this position? Give number of days.
- Have you been interviewed at Rise Group Head Office before? Yes or No?
- Have you read the posted job description and salary details for this role?
- Did you work as a CAPTAIN WAITER / TEAM LEADER / SUPERVISOR in a FINE DINING restaurant in Qatar or any GCC country before? Yes or No? If Yes, what is the name of that restaurant / hotel?
This advertiser has chosen not to accept applicants from your region.
9