Assistant Manager – Restaurant (Qatar) Doha

Requirements

Requires a Bachelor’s degree and the ability to manage profit and loss, forecasting, and staff leadership. Candidates must be capable of handling administrative documentation and ensuring strict compliance with health and safety regulations.

Job Summary

OPERATIONAL MANAGEMENT

* Ensure all customers are served in accordance with brand standards and
actively seek opportunities to grow the business.
* Maintain full accountability for ensuring all team members possess complete
product knowledge.
* Act as a brand ambassador, ensuring all activities and operations reflect
brand standards at all times.
* Ensure the outlet, including the kitchen, maintains the highest standards of
cleanliness and hygiene.
* Oversee completion and accuracy of all daily, weekly, and monthly reports and
documentation.
* Verify that all dishes meet brand standards before being served.
* Manage home delivery operations, including driver coordination and handling
customer complaints effectively.
* Review and approve all orders to ensure alignment with budget and stock
requirements.
* Conduct and sign off on inventory counts, reconciliation, and reporting.
* Prepare and manage staff rosters in line with budget and business needs.
* Assist in vacation planning to ensure optimal staffing at all times.
* Ensure all maintenance issues are addressed promptly.
* Support and follow up on internal audits, including action planning and
performance improvements.
* Equip staff with skills to upsell and enhance revenue generation.

CUSTOMER SERVICE & QUALITY CONTROL

* Ensure all customer complaints are handled professionally and resolved
promptly to maintain customer trust.
* Maintain high service standards and ensure consistency in customer
experience.
* Communicate any issues transparently and promptly to senior management.

LEADERSHIP & TEAM MANAGEMENT

* Take full control of shifts, ensuring smooth operations and adherence to
brand standards.
* Address operational challenges effectively without negatively impacting staff
or business.
* Make informed, independent decisions that benefit the business, team, and
customers.
* Demonstrate flexibility, adaptability, and openness to change.
* Lead by example as a positive role model, motivating and developing team
members.
* Ensure team productivity, efficiency, and adherence to performance
expectations.

FINANCIAL & BUSINESS MANAGEMENT

* Manage operational costs, including labor and inventory, in line with budget
targets.
* Ensure efficient use of resources to maximize profitability.

HR & TRAINING

* Ensure continuous training and development of all team members.
* Identify talent and support career growth within the team.
* Participate in recruitment and coordinate with HR throughout hiring
processes.
* Ensure timely completion of probation reviews, appraisals, and required
documentation.
* Promote a positive, respectful, and engaging work culture.

HEALTH & SAFETY

* Ensure full compliance with local health, hygiene, and safety regulations.
* Maintain a safe and clean working environment for all employees and
customers.

MARKETING & BUSINESS DEVELOPMENT

* Understand the target market, customer preferences, and local competition.
* Stay informed about competitor activities and identify opportunities to
enhance the outlet’s performance.

COMMUNICATION

* Demonstrate strong written and verbal communication skills, including report
preparation and presentations.
* Maintain regular communication with owners and senior management.
* Conduct weekly one-on-one meetings with the Head Chef and monthly team
meetings.
* Communicate clearly and effectively to convey goals, expectations, and
performance feedback.

Responsibilities

Oversee daily restaurant operations to ensure brand standards, cleanliness, and high-quality customer service are maintained. Manage financial performance, including labor costs, inventory, and revenue growth through staff training and operational efficiency.

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