Restaurant Manager - Qatar

The Restaurant Manager will oversee the daily operations of the restaurant, ensuring excellent customer service, efficient team management, strong financial control, and full compliance with company standards and local regulations in Qatar. The role requires hands‑on leadership across front‑of‑house and back‑of‑house coordination, guest satisfaction, staffing, training, sales growth, hygiene control, and operational excellence. The successful candidate will manage service standards, supervise restaurant employees, monitor food and beverage quality, control costs, and drive profitability while maintaining a high‑quality dining experience.

Key Responsibilities

• Manage day‑to‑day restaurant operations including opening/closing, shift management, staffing, customer flow, reservations, and service quality.
• Lead, supervise, train, and motivate restaurant staff to maintain service standards, teamwork, discipline, and productivity.
• Ensure excellent guest experience by resolving complaints professionally and maintaining high hospitality standards.
• Monitor sales performance, prepare reports, control labor and operating costs, and improve revenue and profitability.
• Coordinate with kitchen, purchasing, and senior management for menu availability, food quality, stock control, and efficient service.
• Maintain proper inventory levels and reduce waste, pilferage, and stock variances.
• Ensure compliance with food safety, hygiene, sanitation, municipality requirements, and health & safety standards in Qatar.
• Handle staff scheduling, attendance, leave planning, performance monitoring, and recruitment support.
• Support marketing, promotions, seasonal campaigns, and local sales initiatives.
• Prepare daily, weekly, and monthly operational reports for management.

Requirements

• Bachelor's degree or diploma in hospitality management, hotel management, business administration, or a related field.
• 4 to 8 years of restaurant operations experience, including at least 2 years in a managerial or supervisory role.
• Strong knowledge of restaurant service standards, staff management, inventory control, cost management, and customer handling.
• Experience in casual dining, fine dining, fast casual, or high‑volume restaurant environments preferred.
• Good leadership, communication, problem‑solving, and team management skills.
• Knowledge of POS systems, reporting, budgeting, and basic financial controls.
• Familiarity with food safety and hygiene practices, including HACCP standards, preferred.
• Previous GCC experience, especially in Qatar, is an advantage.
• Arabic language skills are an advantage, though not mandatory.