Site Manager / Unit Manager - Catering

Teyseer Services company; Al Khor, Doha; On-site; QAR 167,400 - 290,160; Full time

Job summary

Teyseer Services company in Qatar seeks a Location Manager / Unit Manager to oversee all aspects of location operations under the guidance of the Operations Manager. The candidate should show strong leadership, superb organizational skills, and proven experience as Location Manager, Camp boss or Unit Manager.

You will be responsible for achieving customer satisfaction, maintaining employee morale, and meeting financial objectives in line with plans and forecasts, while ensuring food safety

Qualifications

• Bachelor’s degree or diploma in Hospitality Management or related field.
• 8+ years in managing catering operations.
• At least 2 years in supervisory/managerial role.
• Certification in Food Safety and Hygiene.
• Excellent leadership and ability to work under pressure.

Responsibilities

• Plan, organize and control catering operations.
• Ensure timely, high-quality food production and service.
• Coordinate workflow between kitchen, service and support teams.
• Optimize manpower, equipment and resources to maximize productivity.
• Enforce SOPs and industry best practices.
• Maintain food quality, taste, presentation and portions.
• Adhere to recipes and production methods.
• Ensure HACCP and local regulatory compliance.
• Identify staff training needs and implement training.
• Build strong client relationships through regular communication.

Skills

Leadership

Organization

Customer focus

People management

Financial objectives

Education

Bachelor’s degree / Diploma in Hospitality Management

Tools

HACCP Certification

Job description

Job Summary

Location Manager / Unit Manager to oversee all aspects of location under the guidance of Operations Manager. The ideal candidate should have strong leadership skills, excellent organizational ability, and proven experience as Location Manager, Camp boss, Unit Manager. Responsible for attaining high level of customer satisfaction, employee morale and achieving financial objectives in line with strategic and operating plans, procedures, and forecasts within set parameters.

Key Responsibilities

• Plan, organize, and control catering operations in a professional manner, ensuring prompt, efficient, and high-quality service delivery in accordance with contractual specifications and management instructions.
• Ensure food production and service are delivered on time and meet agreed standards and client requirements.
• Monitor and coordinate workflow between kitchen, service, and support teams to ensure smooth and efficient operations.
• Optimize utilization of manpower, equipment, and resources to maximize productivity and minimize waste.
• Implement and enforce standard operating procedures and industry best practices across all operational areas.
• Ensure consistency in food quality, taste, presentation, and portion control at all times.
• Monitor strict adherence to recipes, production methods, and portion standards.
• Ensure full compliance with food safety standards, including HACCP and local regulatory requirements.
• Identify staff training needs and initiate training programs in coordination with senior management.
• Develop and maintain strong working relationships with clients through regular communication and engagement.

Qualifications

• Bachelor’s degree / Diploma / Certification in Hospitality Management or related field.
• Minimum 8 years of experience in managing catering operations, preferably in catering companies or similar.
• At least 2 years of experience in a supervisory or managerial role.
• Certification in Food Safety and Hygiene.
• Excellent leadership and interpersonal skills, ability to work under pressure and manage a diverse team.
• Strong organizational skills, attention to detail, and ability to work in a remote and challenging environment.

Note: Suitable candidates meeting the above criteria will be contacted.