Restaurant Manager - Outlet Operations

Apparel Group; Qatar; On-site; QAR 89,000 - 134,000; Full time

Job summary

Apparel Group in Doha, Qatar seeks a Restaurant Manager - Outlet Operations to lead all outlet functions, maintain brand standards, and drive service excellence. You will oversee front-of-house and back-of-house teams, ensure hygiene, and manage delivery operations and financial controls.

The role requires strong leadership, menu knowledge, and a focus on upselling and revenue growth within a busy restaurant environment. This is a full-time position based in Doha.

Qualifications

• Experience in managing high-volume restaurant operations.
• Strong leadership across front-of-house and kitchen teams.
• Focus on service quality, hygiene, and brand standards.

Responsibilities

• Ensure service aligns with brand standards and guest expectations.
• Identify opportunities to increase sales and repeat business.
• Manage staff rosters, labor budgets, and performance.
• Oversee inventory, purchasing, and cost control.
• Coordinate with Head Chef and delivery operations for smooth service.

Skills

Restaurant management

Outlet operations

Customer service management

Team leadership

Inventory management

Cost control

Staff rostering

Vendor coordination

Job description

Restaurant Manager - Outlet Operations Job Snapshot
Role: Restaurant Manager - Outlet Operations
Location: Doha, Qatar
Industry: Restaurant Food Service
Function: Restaurant Management
Experience: Previous restaurant management experience in a high-volume food service environment preferred
Job Type: Full-time

Job Details

Country: Qatar
City: Doha
Industry: Restaurant Food Service
Function: Restaurant Management
Salary: 8000-12000
Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time

Role Context

The Restaurant Manager will take full operational responsibility for the outlet, ensuring that customer service, food quality, hygiene, staffing, inventory, reporting, delivery operations, and financial controls remain aligned with brand standards. The role requires strong leadership across both front-of-house and back-of-house activities. By coordinating closely with the Head Chef, restaurant staff, delivery drivers, HR, senior management, and ownership representatives, the manager will help improve revenue, maintain cost discipline, resolve operational issues, and build a productive service culture.

Key Responsibilities

• Ensure all customers are served according to established brand standards and service expectations.
• Identify practical opportunities to increase sales, strengthen repeat business, and improve outlet performance.
• Maintain complete product knowledge across the team and ensure staff can confidently explain menu items and promotions.
• Act as a brand ambassador and ensure daily operations reflect approved brand values and operating standards.
• Maintain high levels of cleanliness and hygiene throughout the dining area, service zones, storage areas, and kitchen.
• Verify that dishes meet required presentation, portion, quality, and brand standards before service.
• Take full control of assigned shifts and ensure smooth coordination between service and kitchen teams.
• Review daily, weekly, and monthly operational reports for accuracy and completeness.
• Manage home delivery operations including driver coordination, delivery performance, and resolution of customer complaints.
• Review and approve purchasing and stock orders according to approved budgets and operational requirements.
• Conduct and sign off inventory counts, stock reconciliations, variance reports, and related documentation.
• Maintain appropriate stock levels while controlling waste, over-ordering, and unnecessary expenditure.
• Prepare staff rosters based on sales patterns, approved labor budgets, and business requirements.
• Support vacation planning while maintaining adequate staffing throughout operating periods.
• Ensure maintenance issues are reported, followed up, and resolved without unnecessary operational disruption.
• Support internal audits and ensure agreed corrective actions are completed within required timelines.
• Monitor service consistency and take immediate corrective action when customer experience falls below expectations.
• Handle complaints professionally and resolve issues in a manner that protects customer confidence and brand reputation.
• Escalate significant operational concerns to senior management promptly and transparently.
• Make sound operational decisions that support customers, employees, and business performance.
• Respond effectively to unexpected staffing, service, supply, and operational challenges.
• Lead by example and maintain a positive, professional, and accountable working environment.
• Monitor employee productivity and ensure performance expectations are understood across the team.
• Coach team members in upselling and suggestive selling techniques to improve average transaction value.
• Control labor, inventory, and other operating expenses against approved budgets.
• Use available resources efficiently to support outlet profitability and cost targets.
• Ensure team members receive continuous product, service, operational, and compliance training.
• Identify high-potential employees and support their development and career progression.
• Participate in recruitment activities and coordinate hiring requirements with HR.
• Ensure probation reviews, appraisals, and employee documentation are completed within established timelines.
• Maintain a respectful and engaging workplace where performance, teamwork, and development is encouraged.
• Ensure compliance with local health, hygiene, food safety, and workplace safety regulations.
• Maintain a safe environment for customers, restaurant staff, kitchen personnel, and delivery employees.
• Monitor customer preferences, local market conditions, and competitor activity.
• Identify opportunities to strengthen menu performance, promotions, customer engagement, and overall outlet positioning.
• Maintain regular communication with senior management and ownership representatives regarding operational results.
• Conduct weekly one-to-one meetings with the Head Chef to review kitchen performance, service coordination, and operational priorities.
• Hold monthly team meetings to communicate objectives, performance results, challenges, and improvement actions.
• Prepare clear operational reports, presentations, and management updates when required.

Ideal Profile

The preferred candidate will have strong restaurant management experience with proven responsibility for outlet operations, customer service, team leadership, inventory, labor control, and financial performance. Candidates should understand both front-of-house and kitchen operations and be capable of coordinating service quality, food standards, staffing, stock, delivery activities, and hygiene requirements within a busy restaurant environment. Strong commercial awareness is essential, particularly in labor management, inventory control, cost reduction, upselling, revenue growth, and profitability. The successful candidate should be comfortable making independent operational decisions, resolving customer complaints, coaching employees, and managing performance without disrupting team morale or service delivery. Experience working with structured brand standards, restaurant audits, employee training, recruitment, appraisals, and operational reporting will be highly valuable. Excellent written and verbal communication skills are required for staff briefings, reports, presentations, meetings, and communication with seniors management.

Skills Set

• Restaurant management
• Outlet operations
• Food and beverage operations
• Customer service management
• Front-of-house management
• Kitchen coordination
• Service quality control
• Food quality control
• Brand standards
• Product knowledge
• Shift management
• Staff supervision
• Team leadership
• Employee coaching
• Upselling
• Revenue generation
• Customer complaint resolution
• Home delivery operations
• Driver coordination
• Inventory management
• Stock reconciliation
• Stock ordering
• Cost control
• Labor cost management
• Budget management
• Restaurant profitability
• Staff rostering
• Vacation planning
• Internal audit follow-up
• Restaurant maintenance coordination
• Employee training
• Talent development
• Recruitment support
• Performance appraisalLi>Probation review
• Health and safety compliance
• Food hygiene
• Restaurant cleanliness
• Competitor analysis
• Market awareness
• Management reporting
• Presentation skills
• Head Chef coordination
• Restaurant team meetings

Why Join Us

This role offers the opportunity to take full responsibility for the commercial and operational performance of a Restaurant Food Service outlet in Doha. The position combines leadership, customer experience, financial control, people development, quality management, and business growth, providing broad exposure to the key disciplines required for successful restaurant management. For an experienced hospitality professional, the role provides a strong platform to develop further in multi-site operations, area management, food and beverage leadership, and broader business management while contributing directly to outlet profitability and customer loyalty.

About the Company

Apparel Group operates a diverse portfolio of retail, lifestyle, and food service brands across Qatar and other international markets. Its restaurant businesses focus on consistent brand execution, customer satisfaction, operational efficiency, team development, food quality, and sustainable commercial performance.