108 Restaurant Manager Mediterranean Fine Dining jobs in Qatar

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

**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

**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

**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

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)

**Key Responsibilities**:
**Sales and Business Development**:

- Identify and target potential clients within the food service industry.
- Develop and implement sales strategies to achieve company sales targets and objectives.
- Conduct market research to understand industry trends and customer needs.
- Generate leads through cold calling, networking, and industry events. **Client Relationship Management**:

- Build and maintain strong, long-lasting customer relationships.
- Serve as the lead point of contact for all customer account management matters.
- Ensure the timely and successful delivery of solutions according to customer needs and objectives.
- Handle and resolve customer complaints and issues. **Product Promotion and Demonstration**:

- Present, promote, and sell products using solid arguments to existing and prospective customers.
- Perform cost-benefit and needs analysis of existing/potential customers to meet their needs.
- **Negotiation and Contract Management**:

- Negotiate contracts and close agreements to maximize profits.
- Prepare sales contracts ensuring adherence to law-established rules and guidelines.
- Collaborate with the sales team and other departments to ensure customer satisfaction
- **Sales Reporting and Analysis**:

- Maintain accurate records of sales, customer interactions, and orders.
- Prepare regular reports on sales performance, market trends, and customer feedback.

**Qualifications**:

- Bachelor's degree in Business, Marketing, Hospitality, or a related field.
- Proven work experience as a Sales Representative, preferably in the food service industry.
- Excellent knowledge of MS Office and CRM software.
- Familiarity with food service equipment and supplies.
- Strong communication, negotiation, and interpersonal skills.

Pay: Up to QAR7,000.00 per month

**Experience**:

- sales: 5 years (required)

License/Certification:

- Qatar Driving License (required)

**Job Number**

**Job Category** Food and Beverage & Culinary

**Location** Le Royal Méridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management

***

Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
- Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose,** belong** to an amazing global team, and **become** the best version of you.

**Job Number**

**Job Category** Food and Beverage & Culinary

**Location** Le Royal Méridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Non-Management

***

Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique - with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success - creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts - to get it right for our guests and our business each and every time.
- Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International.
**Be** where you can do your best work,
**begin** your purpose,
**belong** to an amazing global team, and
**become** the best version of you.

There are 3 different job and location:

- Customer Service for Entertainment Park. Location: Mall of Qatar. All in salary: 3120 QAR.

Contract length: 12 months

**Job Types**: Part-time, Temporary

**Salary**: QAR3,120.00 - QAR3,510.00 per month