Restaurant General Manager

Chocomelt; Qatar; On-site; QAR 300,000 - 540,000; Full time

Job summary

Chutney & Co. is seeking a Restaurant General Manager to drive overall business performance, set direction, and ensure consistent guest experience across sites.

You will lead management teams, optimize operations, and monitor financial performance to deliver sustainable profitability in a fast‑paced dining environment. The role requires strategic thinking, strong leadership, and a track record in hospitality management.

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Business Administration, or a related field.
• Minimum of 5–7 years of relevant experience, including senior management in F&B.
• Strong understanding of restaurant operations, financial management, and performance reporting.

Responsibilities

• Oversee overall business performance and ensure guest satisfaction and brand standards across the restaurant(s).
• Lead and develop management teams, building a high‑performing culture and succession planning.
• Provide strategic oversight of daily operations, ensuring efficiency and alignment with company objectives.
• Monitor financial performance, identify trends, and implement actions to improve sales and profitability.
• Take ownership of the restaurant’s P&L, ensuring sustainable profitability and financial discipline.
• Ensure compliance with policies, health and safety standards, and local regulations.

Skills

Strategic thinking

Leadership

Analytical skills

Stakeholder management

Decision making

Education

Bachelor's degree in Hospitality Management

Tools

POS Micros

Microsoft Office

Job description

Function

The Restaurant General Manager (RGM) is accountable for the overall business performance of Chutney & Co., driving operational consistency and long‑term growth across the brand. This role focuses on setting direction, optimizing performance, and ensuring the business meets its key operational and financial objectives.

The RGM ensures strong controls across cost, quality, and compliance, while building team capability and maintaining high service standards. They oversee performance reporting, identify opportunities for improvement, and monitor performance, driving continuous improvements while leading from the front to deliver a consistently seamless, high quality guest experience in a fast‑paced environment.

Primary Duties & Responsibilities

• Oversee overall business performance, ensuring operational excellence, strong guest satisfaction, and consistent brand standards across the restaurant (and multiple sites where applicable).
• Lead, develop, and support management teams, building a high‑performance culture and ensuring team capability and succession planning.
• Provide strategic oversight of daily operations, ensuring efficiency, consistency, and alignment with company objectives.
• Monitor and evaluate operational and financial performance, identifying trends and implementing actions to improve sales, profitability, and productivity.
• Ensure effective control of costs across labor, inventory, and expenses while maintaining quality and service standards.
• Oversee budgeting, forecasting, and financial reporting, ensuring accuracy, accountability, and alignment with company targets.
• Take full ownership of the restaurant’s P&L, ensuring sustainable profitability and financial discipline.
• Ensure compliance with company policies, health and safety standards, and local regulations.
• Maintain oversight of food and beverage quality, consistency, and the overall guest experience.
• Review and submit performance reports and share insights with senior management and Head Office.
• Manage escalated guest concerns, ensuring prompt and effective resolution.
• Support marketing initiatives and identify opportunities to strengthen brand presence and business growth.
• Enhance operational systems and processes to improve efficiency and long‑term performance.
• Set clear goals and direction for the business in line with company strategy.
• Identify risks and opportunities, making informed decisions to support growth and stability.
• Act as the key link between operations and senior management/Head Office.
• Lead key initiatives such as new openings, operational improvements, and change management.
• Build and maintain relationships with key stakeholders, including landlords, suppliers, and internal departments.
• Ensure readiness for internal and external audits, maintaining full compliance with operational and brand standards.
• Ensure business continuity by proactively managing risks, staffing gaps, and operational challenges.
• Carry out any additional responsibilities as assigned by senior management.

Skills

• Strong commercial acumen and business awareness
• Ability to think strategically and make sound decisions
• Capability to lead, influence, and align management teams
• Strong analytical skills with the ability to interpret performance data
• Effective stakeholder management and communication skills
• High level of accountability and ownership
• Ability to manage complexity and multiple priorities

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Business Administration, or a related field
• Minimum of 5–7 years of relevant experience, including experience in a senior management role within the F&B industry
• Strong understanding of restaurant operations, financial management, and performance reporting
• Proficient in relevant systems, including POS platforms (e.g., Micros) and Microsoft Office tools
• Strong problem‑solving, decision‑making, and leadership capabilities