Catering Location Manager / Unit Manager

Indo Arab; Doha; On-site; QAR 180,000 - 240,000; Full time

Job summary

Indo Arab in Doha, Qatar, is seeking an experienced Catering Operations Manager to plan, organize and control catering services for contracted clients. You will ensure timely production and service, monitor workflow between kitchen and service teams, optimize resources, and enforce SOPs and HACCP.

The role requires leadership, strong communication, and the ability to work in a remote and challenging environment to deliver consistent quality.

Qualifications

• Bachelor’s degree / Diploma / Certification in Hospitality Management or related field.
• 8+ years in managing catering operations in similar settings.
• 2+ years in supervisory or managerial role.
• Certification in Food Safety and Hygiene.
• Strong leadership, interpersonal skills, and ability to work under pressure with diverse teams.
• Excellent organizational skills and attention to detail in remote, challenging environments.

Responsibilities

• Plan, organize and control catering operations to ensure timely, high-quality service.
• Monitor and coordinate workflow between kitchen, service and support teams.
• Ensure compliance with food safety standards and client specifications.
• Identify staff training needs and coordinate with management on training.
• Maintain strong client relationships through regular communication.

Skills

Catering Operations

Leadership

Food Safety

Team Coordination

Quality Assurance

Education

Hospitality Management Degree

Job description

Responsibilities

Plan organize and control catering operations in a professional manner ensuring prompt efficient and high-quality service delivery in accordance with contractual specifications and management instructions Ensure food production and service are delivered on time and meet agreed standards and client requirements Monitor and coordinate workflow between kitchen service and support teams to ensure smooth and efficient operations Optimize the utilization of manpower equipment and resources to maximize productivity and minimize waste Implement and enforce Standard Operating Procedures and industry best practices across all operational areas Ensure consistency in food quality taste presentation and portion control at all times Monitor strict adherence to recipes production methods and portion standards Ensure full compliance with food safety standards including HACCP and local regulatory requirements Identify staff training needs and initiate training programs in coordination with senior management Develop and maintain strong working relationships with clients through regular communication and engagement

Qualifications

• Bachelor’s degree / Diploma / Certification in Hospitality Management or related field.
• Minimum 8 years of experience in managing catering operations, preferably in catering companies or similar.
• At least 2 years of experience in a supervisory or managerial role.
• Certification in Food Safety and Hygiene.
• Excellent leadership and interpersonal skills, ability to work under pressure and manage a diverse team.
• Strong organizational skills, attention to detail, and ability to work in a remote and challenging environment.