Assistant Restaurant Manager
Doha, Qatar
Full timeOn-site
Job description
Assistant Restaurant Manager
Job Qualifications
- Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field is preferred.
- Minimum of 2 years of experience as an Assistant Restaurant Manager or in a supervisory role within a luxury hotel or high-quality restaurant.
- Previous experience in banquet operations is required.
- Strong knowledge of Food & Beverage operations, restaurant service standards, banquet operations, menu offerings, and beverage service.
- Strong leadership, communication, organizational, and problem-solving skills.
- Good understanding of revenue generation, upselling, cost control, inventory management, and operational efficiency.
- Excellent guest relations skills with the ability to handle guest concerns professionally and effectively.
- Proficiency in Point-of-Sale systems and relevant restaurant reservation and hotel systems is preferred.
- Fluency in English is required; additional language skills are an advantage.
- Flexibility to work shifts, weekends, public holidays, and extended hours based on operational requirements.
Key Areas of Responsibility
1. Operations
- Assist the Restaurant Manager in overseeing the daily operations of the restaurant and ensuring efficient service delivery.
- Support the implementation and consistent delivery of the outlet concept, hotel standards, and departmental procedures.
- Maintain an active presence on the floor during service periods to oversee operations, engage with guests, and support the team.
- Ensure all service sequences, operating procedures, restaurant pathways, and brand standards are consistently followed.
- Conduct engaging and informative pre-shift briefings covering reservations, guest preferences, menu updates, promotions, service priorities, and sales targets.
- Assign duties and responsibilities to team members and monitor performance throughout the shift.
- Ensure the outlet is adequately staffed according to business levels and operational requirements.
- Maintain comprehensive knowledge of all food and beverage offerings to support recommendations, upselling, and effective team guidance.
- Coordinate closely with the Culinary team and other hotel departments to ensure seamless service delivery.
- Support banquet operations, including event preparation, setup, service execution, and coordination, as required.
- Review banquet event requirements and ensure the team is fully briefed on event details, service standards, and guest expectations.
- Oversee outlet opening and closing procedures, including cash handling and end-of-day reconciliation.
- Ensure all operational checklists are completed accurately and within the required timelines.
- Monitor the proper use, handling, and maintenance of operating equipment, furniture, fixtures, and supplies.
- Report and follow up on maintenance concerns, operational issues, and potential service risks.
2. Guest Service
- Ensure all Chedians consistently deliver exceptional, personalized, and anticipatory service in line with the hotel’s standards.
- Engage with guests to understand their needs, preferences, and feedback.
- Ensure guest preferences, special requests, and celebrations are communicated to the relevant teams to support personalized service.
- Handle guest feedback, concerns, and complaints promptly and professionally, ensuring appropriate follow-up and satisfactory resolution.
- Support the Restaurant Manager in monitoring guest satisfaction and implementing service improvement initiatives.
- Maintain positive and professional relationships with guests, colleagues, and business partners.
3. Financial & Administrative
- Support the achievement of the outlet’s revenue, profitability, and financial objectives.
- Monitor daily revenue, sales performance, average spend, sales mix, and business levels.
- Encourage and support effective upselling and revenue-generating initiatives.
- Assist in controlling operating expenses, payroll costs, inventory, wastage, and the use of equipment and supplies.
- Participate in regular inventory and stock checks in accordance with hotel procedures.
- Ensure all cash handling, discounts, voids, corrections, and settlements comply with established policies and procedures.
- Assist with the preparation of duty rosters, operational reports, training records, incident reports, and other required documentation.
- Maintain accurate operational records and ensure all departmental documentation is completed and submitted on time.
4. Leadership & Team Development
- Support the Restaurant Manager in leading, motivating, and developing the outlet team.
- Lead by example and promote a positive, professional, and performance-driven working environment.
- Provide regular coaching, guidance, and constructive feedback to team members.
- Identify training needs and conduct on-the-job training to improve service skills, product knowledge, sales techniques, and operational performance.
- Support the onboarding and development of new Chedians.
- Monitor team performance, attendance, punctuality, grooming, and compliance with hotel standards.
- Promote teamwork, accountability, effective communication, and continuous improvement.
- Support GHM’s values and contribute positively to employee engagement and the hotel’s service culture.
5. Policies, Health & Safety
- Comply with all hotel policies, departmental procedures, and applicable legal requirements.
- Maintain the highest standards of food hygiene, sanitation, workplace safety, and personal grooming.
- Ensure all Chedians comply with food safety, fire, health, safety, security, and emergency procedures.
- Report and follow up on health, safety, security, and operational concerns promptly.
- Attend departmental meetings, briefings, and training sessions as required.
- Carry out any other reasonable duties assigned by the Restaurant Manager, Food & Beverage Manager, or Hotel Management.