Assistant Restaurant Manager - Operations

Apparel Group; Doha; On-site; QAR 90,000 - 130,000; Full time

Job summary

Apparel Group in Doha, Qatar is seeking an Assistant Restaurant Manager - Operations to oversee day-to-day restaurant operations, coordinating front-of-house and back-of-house activities, ensuring service excellence, inventory control, and compliance with health and safety standards.

You will lead staff, manage schedules, monitor financial performance, support marketing initiatives, and prepare operational reports while coordinating with the Executive Chef and restaurant leadership to ensure a

Qualifications

• Experience in restaurant operations management.
• Ability to lead front-of-house and back-of-house teams.
• Strong organizational and budgeting skills.

Responsibilities

• Oversee daily restaurant activities for FOH/BOH teams.
• Lead staff briefings and training to ensure smooth service sequences.
• Coordinate with kitchen and bar to ensure timely, courteous service.

Skills

Operations management

Team leadership

Communication

Staff coordination

Job description

Assistant Restaurant Manager - Operations Job Snapshot Role: Assistant Restaurant Manager - Operations Location: Doha, Doha, Qatar Industry: Restaurant Food Service Function: Restaurant Management Experience: Not specified Job Type: Full-time Position Overview The Assistant Restaurant Manager - Operations role in Doha, Doha, Qatar is responsible for managing and controlling day-to-day restaurant operations across front-of-house and back-of-house activities. The position supports service excellence, staff coordination, financial performance, inventory control, training, food and beverage operations, marketing activities and compliance with health and safety standards.

Job Details Country: Qatar City: Doha, Doha Industry: Restaurant Food Service Function: Restaurant Management Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full-time

Restaurant Operations

• Manage daily restaurant activities and ensure FOH and BOH teams understand the day 's operational requirements.
• Conduct daily staff briefings to support smooth service sequences and effective coordination.
• Ensure communication between the restaurant and kitchen teams runs efficiently.
• Manage the prompt, efficient and courteous service of food and beverages.
• Oversee restaurant employees, facilities, daily stock checks, stock takes and sales activities.
• Confirm that purchase orders have been delivered and goods are stored correctly.
• Ensure stock is kept securely and under appropriate storage conditions for each type of commodity.
• Coordinate with the Executive Chef and Bartender on new menus, dishes and beverage selections as required.

Pre-Opening and Staff Readiness Coordinate with relevant parties during restaurant pre-opening activities to ensure operational readiness for the scheduled opening date. This includes staffing, training, stocking, menus, budgets, marketing plans and other operational requirements. Ensure employees receive appropriate training before restaurant opening and whenever additional training is required to maintain operational standards.

Team Management

• Treat staff fairly and with appropriate professional courtesy.
• Maintain updated staff timetables, leave rosters and attendance registers.
• Schedule working hours for service employees according to expected business volumes, reservations and operational timetables.
• Maintain daily attendance records and promptly report absenteeism to HR.
• Ensure employees under supervision understand applicable disciplinary and grievance procedures.
• Manage the allocation of tips according to established procedures.

Financial and Commercial Management

Take responsibility for the restaurant 's profit and loss statement and support achievement of established revenue and sales targets across the operation.

• Monitor departmental operations and expenditure against budget.
• Control and analyze departmental costs on an ongoing basis.
• Implement corrective measures when required to improve business results.
• Ensure operating expenses remain within approved budget limits.
• Order supplies in appropriate quantities while considering required quality and price.
• Control and manage monthly inventory.
• Manage administrative procedures and ensure relevant documents are promptly submitted to the appropriate accounts department.

Sales, Marketing and Reporting Manage PR and marketing activities and related communication to support restaurant exposure, customer footfall and sales revenue. Prepare weekly, monthly and quarterly operational reports covering relevant areas such as budgets, cost breakdowns and sales performance. Sales reporting may include food categories, customer profiles, menu items and performance by day of the week.

Management Coordination Hold weekly meetings with the Managing Partner to review restaurant operations and ensure special arrangements or operational requirements are properly communicated.

Health, Safety and Security

• Maintain required operational hygiene standards according to established cleaning schedules.
• Follow restaurant policies and procedures relating to health, hygiene and fire life safety.
• Ensure direct reports understand and follow the same requirements.
• Remain familiar with emergency exits and evacuation procedures.

General Responsibilities

• Comply with the company 's corporate code of conduct.
• Understand company values and demonstrate the expected behaviors.
• Carry out additional tasks directed by Management in support of business goals.