Assistant Restaurant Manager

Job Overview

Chedi Hospitality is seeking a skilled Assistant Restaurant Manager to join their team in Doha, Qatar. This full-time, onsite role requires a professional capable of enhancing restaurant operations, guest satisfaction, and team performance within a luxury hotel environment.

Qualifications and Experience

• Preferred diploma or degree in Hospitality Management, Food & Beverage Management, or closely related discipline.
• Minimum two years in an assistant management or supervisory position in a luxury hotel or fine dining restaurant setting.
• Proven experience managing banquet operations is essential.
• Thorough understanding of food and beverage workflows, high-quality service standards, menu knowledge, and beverage offerings.
• Strong leadership abilities coupled with excellent communication, organizational, and problem-solving skills.
• Familiarity with revenue growth strategies, upselling methods, cost and inventory control, and operational efficiency tactics.
• Exceptional guest relationship skills with ability to resolve concerns effectively and professionally.
• Preferred proficiency in Point-of-Sale and related restaurant reservation and hotel management systems.
• English fluency mandatory; additional languages an advantage.
• Flexibility for variable shifts including weekends, public holidays, and extended operational hours.

Key Responsibilities

• Assist the Restaurant Manager in managing daily restaurant operations ensuring smooth service delivery.
• Help implement and sustain outlet concepts, hotel standards, and departmental procedures consistently.
• Maintain a visible presence on the service floor to oversee operations, engage guests, and support staff.
• Ensure adherence to service protocols, operational paths, and brand guidelines.
• Lead detailed pre-shift briefings covering reservations, guest preferences, menu updates, promotional activities, service priorities, and sales objectives.
• Allocate duties among team members and monitor their performance throughout shifts.
• Ensure adequate staffing aligned with business volume and operational needs.
• Maintain comprehensive knowledge of all food and beverage products to assist upselling and guide staff.
• Coordinate closely with Culinary and other hotel departments for seamless service integration.
• Support and oversee banquet event preparation, execution, and team briefing.
• Manage outlet opening and closing procedures including cash reconciliation.
• Complete operational checklists punctually and accurately.
• Monitor equipment, furniture, fixtures, and supply usage and condition.
• Report maintenance needs, operational issues, and service risks promptly.
• Ensure delivery of exceptional, personalized, and anticipatory guest service aligned with hotel standards.
• Address guest feedback, concerns, and complaints efficiently, ensuring follow-up and satisfaction.
• Help achieve outlet financial targets by monitoring sales and encouraging upselling initiatives.
• Assist cost control efforts including payroll, inventory, and waste management.
• Participate in regular inventory and stock verification processes.
• Ensure cash handling, discounts, and reconciliations comply with policies.
• Assist with creating rosters, reports, training records, and incident documentation.
• Support team leadership by motivating, coaching, and developing staff with ongoing training and feedback.
• Monitor attendance, grooming, and compliance with hotel policies among team members.
• Ensure full compliance with food safety and health & safety regulations.
• Report promptly on health, safety, security, and operational concerns.
• Attend meetings and training sessions as required.
• Undertake additional reasonable duties as assigned by restaurant and hotel management.