OPERATIONS MANAGER – RESTAURANTS & CATERING

Little Kitchen Help Ltd; Doha; On-site; QAR 360,000 - 480,000; Full time

Job summary

Little Kitchen Help Ltd in Doha, Qatar, seeks an experienced Operations Manager to oversee multi-site restaurants and catering outlets, ensuring operational excellence, profitability and high service standards.

You will lead Restaurant and Catering Managers, drive cost control, develop systems, and prepare the business for future expansion and franchising, working closely with the General Manager and senior leadership.

Qualifications

• 8–10 years in hospitality operations.
• Proven experience managing multiple catering outlets and restaurants.
• 3–4 years in senior ops roles (Operations Manager/Director).

Responsibilities

• Oversee day-to-day operations of multiple restaurants and catering outlets.
• Maintain consistent standards, service quality, and profitability.
• Conduct regular site visits and operational checks.
• Develop plans to improve profitability and performance.
• Lead Restaurant and Catering Managers across locations.
• Ensure SOPs, policies, and brand standards are followed.
• Monitor KPIs, labour and costs, and wastage.

Skills

Multi-site operations

P&L management

Cost control

People development

Hospitality operations

Job description

OPERATIONS MANAGER – RESTAURANTS & CATERING

Location: Doha, Qatar

Industry: Hospitality / Restaurants / Catering & Events

Reporting To: General Manager

THE ROLE

A leading hospitality group in Doha is seeking an experienced and commercially driven Operations Manager to oversee the operational performance of multiple restaurants, catering outlets and the group's catering & events operation.

This is a senior, hands-on multi-site role responsible for ensuring operational excellence, profitability, service standards, people performance and consistent execution across the business.

The successful candidate must have proven experience managing multiple catering outlets as well as restaurants. This is an essential requirement.

The Operations Manager will work closely with the General Manager, Executive Chef, Finance and senior management team to strengthen operational systems, improve profitability, develop the management team and ensure the business is ready for future expansion and franchising.

KEY RESPONSIBILITIES

Multi-Site Operations

• Take full responsibility for the day-to-day operations of multiple restaurants and catering outlets.
• Ensure consistent operational standards, service quality and commercial performance across all locations.
• Conduct regular site visits and hands-on operational checks.
• Identify operational weaknesses and implement practical corrective action plans.
• Ensure all outlets operate in line with company policies, SOPs and brand standards.

Catering Operations

• Oversee the operational performance of the catering division and multiple catering outlets.
• Work closely with the Catering Manager to improve operational efficiency, service delivery and profitability.
• Ensure catering events are delivered to the required quality, timing and customer-service standards.
• Develop systems for planning, staffing, logistics and execution of catering events.
• Identify opportunities to increase catering revenue and develop new business.

Restaurant Operations

• Directly manage and support Restaurant Managers across all locations.
• Monitor revenue, labour costs, food costs, wastage, productivity and overall profitability.
• Ensure restaurants consistently meet required food, service and operational standards.
• Maintain strong floor presence, particularly during key trading periods.
• Ensure management teams are accountable for operational results.

Commercial & P&L Management

• Take ownership of outlet-level commercial performance in partnership with Finance.
• Monitor sales, labour costs, food costs, wastage, overtime and other controllable expenses.
• Identify opportunities to improve profitability without compromising guest experience.
• Analyse outlet performance and implement action plans where targets are not being achieved.
• Prepare regular operational and commercial reports for the General Manager.

People Management & Leadership

• Lead, coach and develop Restaurant Managers, Catering Management and operational teams.
• Establish clear KPIs and performance expectations.
• Build a strong management pipeline and succession plan.
• Address performance issues quickly and professionally.
• Promote a culture of accountability, teamwork and operational excellence.

SOPs & Operational Standards

• Implement and maintain the company's Operational Manual, SOPs and service standards.
• Ensure all managers train their teams and consistently enforce procedures.
• Conduct regular operational audits across restaurants and catering outlets.
• Ensure recipe cards, service standards, food presentation and operational procedures are followed.
• Drive continuous improvement across the operation.

Labour & Workforce Management

• Ensure staffing levels are aligned with business demand across restaurants and catering operations.
• Implement effective workforce planning and demand-based scheduling.
• Monitor overtime, productivity, absenteeism and staffing requirements.
• Work closely with HR and management to ensure the business has the right people in the right positions.

Guest Experience

• Drive consistently high standards of hospitality and customer service.
• Monitor guest feedback, online reviews and customer complaints.
• Implement action plans to address recurring service issues.
• Work with restaurant managers to develop a strong customer-focused service culture.

Food Safety & Compliance

• Ensure all restaurants and catering operations comply with food safety and hygiene requirements.
• Work closely with the Food Safety Officer and relevant management teams.
• Ensure corrective actions are completed within agreed timelines.
• Maintain high standards of health, safety and regulatory compliance.

Delivery & Digital Operations

• Oversee third-party delivery operations where applicable.
• Monitor order accuracy, preparation times, customer ratings and platform performance.
• Ensure delivery operations meet brand and customer-service standards.

Franchise & Business Expansion

• Support the General Manager in preparing the business for future expansion and franchising.
• Ensure operating procedures, training systems and management structures are documented and replicable.
• Establish consistent standards that can be implemented across future locations.
• Support new outlet openings and operational mobilisation when required.

ESSENTIAL EXPERIENCE

• Minimum 8–10 years' experience in hospitality operations.
• Proven experience managing multiple catering outlets AND restaurants is essential.
• Minimum 3–4 years' experience at Operations Manager, Area Manager, Regional Operations Manager, Director of Operations or equivalent level.
• Strong multi-site operational management experience.
• Demonstrated responsibility for multiple outlets, teams and operational budgets.
• Proven experience managing catering operations and events alongside restaurant operations.
• Strong understanding of P&L, labour costs, food costs and operational KPIs.
• Experience implementing SOPs, operational systems and performance-management processes.
• Experience managing and developing Restaurant Managers and Catering Managers.
• Experience in franchise operations, business expansion or multi-site replication is highly desirable.
• GCC hospitality experience strongly preferred, with Qatar experience an advantage.

CANDIDATES MUST HAVE

The successful candidate must have a strong track record in both:

1. Multi-unit restaurant operations

AND

2. Multi-site catering operations

Candidates with experience only in managing a single restaurant, or only in catering/event management, will not be suitable for this position.

KEY SKILLS & COMPETENCIES

• Strong multi-site operational leadership.
• Excellent commercial and financial understanding.
• Strong P&L and cost-control knowledge.
• Excellent people-management and coaching skills.
• Strong catering and restaurant operational expertise.
• Hands-on and visible leadership style.
• Ability to manage multiple priorities and locations simultaneously.
• Strong problem-solving and decision-making ability.
• Excellent communication and stakeholder-management skills.
• Highly organised and process-driven.
• Ability to work effectively under pressure.
• Strong understanding of hospitality service standards.
• Comfortable working in a fast-paced, growing organisation.

KEY PERFORMANCE INDICATORS

The Operations Manager will be measured against:

• Revenue and profitability performance across restaurants and catering outlets.
• Labour-cost and productivity improvements.
• Food-cost and wastage control.
• Guest satisfaction and service standards.
• SOP and operational-audit compliance.
• Catering revenue growth and profitability.
• Restaurant and catering outlet performance against budget.
• Management-team performance and retention.
• Reduction in recurring operational issues.
• Successful implementation of operational systems and standards.
• Readiness of the business for future expansion and franchising.

REPORTING

The Operations Manager will report directly to the General Manager and will provide regular reports covering:

• Sales and revenue performance.
• P&L and controllable costs.
• Labour performance.
• Restaurant and catering outlet KPIs.
• Guest feedback and service performance.
• Catering pipeline and event performance.
• Food safety and compliance.
• Staffing and recruitment requirements.
• Operational risks and corrective-action plans.

IDEAL CANDIDATE

We are looking for a hands-on, commercially strong and highly experienced hospitality operator who has successfully managed multiple restaurants and catering outlets at the same time.

The ideal candidate will be confident managing senior teams, controlling P&L, improving operational standards and driving revenue growth, while remaining visible and hands-on across the operation.

This is an opportunity for an experienced multi-unit operator to play a key role in strengthening and scaling a growing hospitality business in Doha, Qatar.