Restaurant Manager - Food and Beverage Operations

Apparel Group; Doha; On-site; QAR 60,000 - 90,000; Full time

Job summary

Apparel Group is seeking a Restaurant Manager to oversee day-to-day restaurant operations in Doha, Qatar. You will maintain brand service standards, supervise staff, manage inventory, and ensure food quality and hygiene in a fast-paced food and beverage environment.

Responsibilities include managing home delivery, scheduling shifts, controlling costs, and driving guest satisfaction while aligning with company objectives.

Qualifications

• Experience in managing daily restaurant operations.
• Strong leadership and team management.
• Knowledge of food quality and hygiene standards.
• Ability to manage budgets and costs.

Responsibilities

• Oversee daily restaurant operations ensuring efficient service.
• Maintain brand standards and service quality.
• Coordinate home delivery operations and drivers.
• Lead shifts and manage staff scheduling.
• Monitor inventory and control stock.
• Prepare operational reports and audits.

Skills

Operations management

Team leadership

Customer service

Budget control

Inventory management

Job description

Restaurant Manager - Food and Beverage Operations Job Snapshot - Role: Restaurant Manager - Location: Doha, Qatar - Industry: Hospitality - Function: Restaurant Management - Experience: Not specified - Job Type: Full Time - Work Arrangement: On-site

Overview Apparel Group is seeking a Restaurant Manager to oversee daily restaurant operations, maintain brand service standards, and ensure an excellent customer experience in Doha, Qatar. The position involves managing restaurant and kitchen operations, supervising employees, controlling operational costs, maintaining food quality and hygiene standards, and supporting business growth. The successful candidate will be responsible for coordinating restaurant teams, managing inventory and staffing requirements, overseeing home delivery services, and ensuring that the outlet operates efficiently while meeting company standards and financial objectives.

Job Details - Country: Qatar - City: Doha - Industry: Hospitality - Function: Restaurant Management - Salary: Not disclosed - Gender: No Preference - Candidate Nationality: Not specified - Job Type: Full Time - Work Arrangement: On-site

Key Responsibilities

Restaurant Operations Management

• Oversee daily restaurant operations to ensure efficient service delivery and compliance with established brand standards.
• Ensure all customers receive service consistent with the brand 's expectations.
• Identify opportunities to improve operational performance and support business growth.
• Maintain accountability for ensuring restaurant employees have accurate and complete product knowledge.
• Represent the brand professionally and ensure restaurant activities reflect its operating standards.
• Maintain high standards of cleanliness and hygiene throughout the restaurant, including kitchen and service areas.
• Ensure all daily, weekly, and monthly operational reports and documentation are completed accurately and on time.
• Verify that food dishes meet brand quality and presentation standards before being served.
• Coordinate maintenance requirements and ensure identified issues are addressed promptly.
• Support internal audits, follow up on findings, and implement appropriate corrective action plans.

Customer Service and Quality Control

• Maintain consistent customer service standards across all restaurant operations.
• Ensure customer complaints are handled professionally and resolved promptly.
• Monitor food quality, presentation, and service delivery to maintain customer satisfaction.
• Address service-related concerns and implement improvements where required.
• Communicate significant customer service or operational issues promptly to senior management.
• Maintain customer trust through responsive service and consistent quality standards.

Home Delivery Operations

• Manage restaurant home delivery activities to maintain efficient order fulfillment.
• Coordinate delivery drivers and monitor operational requirements.
• Address customer complaints related to delivery services.
• Ensure delivery operations remain aligned with restaurant service and quality expectations.

Team Leadership and Shift Management

• Take responsibility for restaurant shifts, ensuring smooth operations and compliance with brand standards.
• Supervise employees and maintain accountability for team productivity and operational efficiency.
• Address operational challenges while minimizing disruption to employees, customers, and business activities.
• Make informed operational decisions that support restaurant performance and customer satisfaction.
• Demonstrate flexibility and adaptability when responding to changing business requirements.
• Lead by example and maintain a positive, professional working environment.
• Motivate team members and provide guidance to improve individual and collective performance.
• Communicate operational goals, performance expectations, and improvement priorities clearly.

Inventory and Stock Control

• Review and approve restaurant orders based on operational requirements, available stock, and approved budgets.
• Monitor inventory levels to support uninterrupted restaurant operations.
• Conduct inventory counts and verify stock accuracy.
• Review inventory reconciliation records and approve relevant reports.
• Identify stock discrepancies and support appropriate corrective actions.
• Maintain effective stock control practices to support cost management and operational efficiency.

Financial and Business Management

• Monitor restaurant operating expenses, including labor and inventory costs.
• Manage operational costs in accordance with established budget targets.
• Ensure resources are allocated efficiently to support profitability.
• Review ordering requirements to maintain appropriate stock levels while controlling expenditure.
• Identify opportunities to improve operational efficiency and financial performance.
• Support revenue growth by ensuring employees understand effective upselling techniques.
• Monitor business requirements and make operational decisions that contribute to restaurant performance.

Staff Scheduling and Workforce Planning

• Prepare and manage employee duty rosters according to operational requirements and staffing budgets.
• Coordinate staffing arrangements to maintain appropriate coverage during restaurant operating hours.
• Assist with employee vacation planning to ensure sufficient staffing levels.
• Monitor workforce requirements and adjust schedules according to business needs.
• Maintain effective shift coordination to support consistent service delivery.

Human Resources and Employee Development

• Ensure restaurant employees receive continuous training and development.
• Maintain employee knowledge of menu offerings, products, service procedures, and brand standards.
• Identify employees with development potential and support their career progression.
• Participate in recruitment activities and coordinate with the Human Resources department during hiring processes.
• Ensure probation reviews, employee appraisals, and required HR documentation are completed within established timelines.
• Provide coaching and performance feedback to improve employee effectiveness.
• Encourage a respectful, collaborative, and engaging workplace culture.

Health, Safety and Hygiene Compliance

• Ensure restaurant operations comply with applicable local health, hygiene, and safety regulations.
• Maintain a safe and clean working environment for employees and customers.
• Monitor hygiene standards across food preparation, kitchen, and dining areas.
• Ensure employees follow established health and safety procedures.
• Address identified safety or hygiene concerns promptly.
• Support ongoing compliance with company policies and regulatory requirements.

Marketing and Business Development

• Develop an understanding of the restaurant 's target market and customer preferences.
• Monitor local competition and remain informed about competitor activities.
• Identify opportunities to improve customer engagement and restaurant performance.
• Share relevant market observations and business improvement opportunities with senior management.
• Support initiatives aimed at increasing revenue and strengthening the restaurant 's competitive position.

Communication and Management Reporting

• Maintain regular communication with restaurant owners and senior management.
• Prepare clear operational reports, business updates, and presentations when required.
• Conduct weekly one-on-one meetings with the Head Chef to review operational matters and performance.
• Organize monthly team meetings to communicate business priorities and operational expectations.
• Provide constructive performance feedback to employees and communicate improvement requirements.
• Escalate significant operational concerns to senior management in a timely and transparent manner.
• Ensure effective communication between kitchen employees, service teams, and management.

Required Skills and Competencies

• Strong restaurant operations and food and beverage management capabilities.
• Ability to supervise restaurant employees and coordinate daily shifts.
• Understanding of customer service standards and food quality control.
• Knowledge of restaurant inventory management, stock reconciliation, and ordering procedures.
• Ability to manage labor and inventory costs within approved budgets.
• Understanding of restaurant hygiene, health, and workplace safety requirements.
• Effective staff scheduling and workforce planning skills.
• Ability to train, motivate, and develop restaurant employees.
• Strong decision-making and problem-solving abilities.
• Ability to resolve customer complaints professionally.
• Good knowledge of restaurant reporting, operational documentation, and internal audit procedures.
• Strong written and verbal communication skills.
• Ability to prepare reports and deliver presentations.
• Understanding of customer preferences, competitor activities, and restaurant business development opportunities.
• Flexibility and adaptability in managing changing operational requirements.
• Ability to coordinate effectively with the Head Chef, HR department, restaurant owners, and senior management.

Role Expectations

The Restaurant Manager is expected to take ownership of restaurant operations while maintaining a balance between customer satisfaction, employee performance, service quality, and financial efficiency. The position requires consistent leadership, effective communication, and the ability to identify operational improvements while ensuring compliance with brand standards and local regulations.

About the Role

This position offers responsibility for managing the operational, financial, and people-related activities of a restaurant within Apparel Group. The Restaurant Manager will contribute to business performance by maintaining service excellence, developing employees, controlling costs, supporting revenue opportunities, and ensuring that restaurant operations consistently meet established standards.