Hotel Manager

Kempinski Hotels; Doha; On-site; QAR 350,000 - 550,000; Full time

Job summary

Kempinski Hotels is seeking a Hotel Manager for Marsa Malaz Kempinski, Doha. The role coordinates all operative outlets to ensure smooth daily business, profitability, and quality while leading staff and maintaining high standards.

In the absence of the General Manager, the Hotel Manager will substitute and drive projects, concepts, and ongoing improvements within the team. This is a permanent full-time position based in Qatar.

Qualifications

• Must have extensive Food & Beverage background in luxury hospitality.
• Experience as Director of Operations or EAM, F&B preferred.
• Strong leadership and staff development abilities.

Responsibilities

• Coordinate all operative outlets to ensure smooth daily business and profitability.
• Substitute the General Manager in their absence and handle representative tasks.
• Lead coordination and control of all operational processes and delegate tasks effectively.
• Act as the primary link between the General Manager, Department Heads and Team Leaders.
• Ensure optimal communication between GM and department heads through meetings and updates.
• Oversee annual reviews, development plans and performance management in collaboration with the GM.
• Lead safety, security and compliance initiatives within the hotel operations.
• Coordinate budget activities, cost controls and revenue-enhancing promotions.
• Monitor and improve quality across all public and non-public spaces.

Job description

Hotel Manager

Application Deadline: 31 October 2026

Department: Hotel Management

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Description

The candidate must have an extensive Food & Beverage Background in Luxury Hospitality.

The Hotel Manager is responsible for the coordination of all operative outlets of the Marsa Malaz Kempinski, to ensure a smooth course of daily business including the aspect of profitability, quality- insurance as well as quality-improvement, communication and staff leadership. During the absence of the General Manager he is responsible to substitute him. He is responsible for the development and realization of projects and concepts within the team.

Key Responsibilities

The candidate must have an extensive Food & Beverage Background in Luxury Hospitality.

• Responsible for the optimization of sales.
• Substitute the General Manager in his absence and acquisition of representative tasks.
• Responsible for coordination, initiation and control of all operational processes as well as appropriate delegation and control of the individual tasks.
• Link between the General Manager and the Department Heads and Team Leaders.
• Ensure an optimal communication between GM and Department / Department heads in the form of meetings, etc.
• Implement annual reviews for the subordinate Department and Head of Department, as well as promotion, development, and career planning; Initiate corrective / disciplinary action in collaboration with the GM.
• Responsible for the implementation and adoption of projects in collaboration with the GM.
• Responsible for leadership in all matters in relation to safety and protection in the hotel.
• Budget coordination, creation, control operations.
• Cost control, sales optimization through promotional activities.
• Develop and constantly monitor all security-relevant measures and facilities especially fire protection and rules of conduct in emergency situations, taking into account the current requirements by authorities and legislation.
• Achieve or exceed budget, ensuring a permanent improvement of quality standards and optimization of work processes in the operational area.
• Monitor and Control sales of the room rate in terms of Logis.
• Monitor quality of all public and non-public spaces.
• Monitor the technical condition of the departments.
• Handle the daily monitoring of all departments.
• Initiate cross-cutting projects.
• Ensure own personal and professional training.
• Acquire Manager on duty services during the week and on weekends.
• Develop and assure standards in the areas of Logis and F&B.
• Handle forecast and yield management for the Logis area in collaboration with the GM and FOM.
• Secure the realization of quantitatively as qualitatively optimal utilization of the Logis range.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

The candidate must have an extensive Food & Beverage Background in Luxury Hospitality.

The candidate must have prior experience as Director of Operations or EAM, F&B