OPERATIONS MANAGER – RESTAURANTS & CATERING

Role overview

Multi-site and catering operations

• Own day-to-day operations across multiple restaurants and catering outlets.
• Conduct site visits, operational checks, and corrective action planning.
• Oversee catering event quality, timing, staffing, logistics, service delivery, and profitability.
• Develop catering systems and identify opportunities to increase revenue and new business.

Restaurant and commercial management

• Manage and support Restaurant Managers across all locations.
• Monitor revenue, labour costs, food costs, wastage, productivity, overtime, and profitability.
• Prepare operational and commercial reports for the General Manager.
• Implement action plans when performance targets are not achieved.

Leadership and standards

• Lead, coach, and develop Restaurant Managers, Catering Management, and operational teams.
• Set KPIs, performance expectations, accountability standards, management pipelines, and succession plans.
• Implement operational manuals and SOPs, conduct audits, and drive continuous improvement.
• Ensure food presentation, recipe cards, service standards, and operating procedures are followed.

Workforce and guest experience

• Align staffing with demand and implement workforce planning and scheduling.
• Monitor overtime, productivity, absenteeism, and staffing requirements with HR and management.
• Drive hospitality and customer-service standards, review guest feedback, and address recurring complaints.
• Oversee delivery operations where applicable, including order accuracy, preparation times, ratings, and platform performance.

Compliance and expansion

• Ensure food safety, hygiene, health, safety, and regulatory compliance across restaurants and catering operations.
• Support expansion, franchising, new outlet openings, operational mobilization, and replicable management systems.
• Provide reporting on sales, P&L, labour, outlet KPIs, guest feedback, catering performance, compliance, staffing, and operational risks.

Essential experience

• At least 8-10 years of hospitality operations experience is required.
• Proven experience managing multiple catering outlets and restaurants is essential.
• At least 3-4 years at Operations Manager, Area Manager, Regional Operations Manager, Director of Operations, or an equivalent level is required.
• Experience managing multiple outlets, teams, budgets, catering events, SOPs, operational systems, and performance processes is required.
• Experience managing and developing Restaurant Managers and Catering Managers is required.

Preferred experience

• Experience in franchise operations, business expansion, or multi-site replication is highly desirable.
• GCC hospitality experience is strongly preferred, and Qatar experience is an advantage.

Key skills and competencies

• Strong multi-site operational leadership, commercial understanding, P&L knowledge, cost control, and KPI management are required.
• People management, coaching, problem solving, decision making, communication, stakeholder management, organization, and process discipline are required.
• The successful candidate should be hands-on, visible, comfortable under pressure, and able to manage multiple priorities and locations.

Work environment

• The role involves hands-on oversight and regular site visits across multiple restaurant and catering locations in Doha.