Restaurant Operation Manager jobs

Key Duties & Responsibilities:-

1. Franchise Brand Standards & Compliance:

• Ensure full compliance with international franchisor standards, operational manuals, brand guidelines, and Standard Operating Procedures (SOPs).
• Maintain consistency in food quality, beverage preparation, customer service, store appearance, and overall brand experience across all assigned outlets.
• Coordinate with international franchisors regarding operational updates, brand requirements, new initiatives, and compliance expectations.
• Prepare restaurants and cafés for international franchise audits, operational assessments, and brand evaluations.
• Ensure timely implementation of corrective action plans following franchisor inspections and internal audits.
• Monitor compliance with franchise agreements and approved operational procedures.

2. Multi-Unit Restaurant & Café Operations

• Oversee daily operations across multiple restaurants, cafés, and coffee shop outlets.
• Supervise Restaurant Managers, Store Managers, Area Managers, Supervisors, and operational teams.
• Conduct regular store visits to evaluate operational performance, service quality, cleanliness, staffing, and brand compliance.
• Ensure effective coordination between Front-of-House (FOH), Back-of-House (BOH), and beverage operations.
• Establish consistent operational procedures across all assigned locations.
• Identify operational weaknesses and implement improvement plans to enhance productivity and efficiency.
• Ensure restaurants are properly prepared for peak business hours, weekends, holidays, and seasonal demand.

3. Sales Performance & Revenue Growth

• Develop and implement operational strategies to achieve monthly and annual sales targets.
• Monitor daily, weekly, and monthly sales performance across assigned outlets.
• Analyze sales trends, average transaction values, customer traffic, product mix, and outlet performance.
• Identify opportunities to increase revenue through upselling, cross-selling, promotional activities, and improved service.
• Coordinate with Marketing to execute approved campaigns, product launches, and seasonal promotions.
• Monitor competitor activities and recommend operational improvements to strengthen market positioning.
• Develop action plans for underperforming outlets to improve sales and profitability.

4. Financial Management, P&L & Cost Control

• Take responsibility for achieving approved revenue, profitability, and operational budget targets.
• Monitor outlet-level Profit & Loss (P&L) statements and identify areas requiring corrective action.
• Control food costs, beverage costs, labor costs, wastage, utilities, and other operating expenses.
• Work closely with Finance and Supply Chain to optimize inventory levels and reduce unnecessary expenses.
• Monitor food and beverage cost percentages against approved brand targets.
• Review staffing costs and optimize manpower allocation based on business volume and operational requirements.
• Implement cost-saving initiatives without compromising franchise standards or customer experience.
• Ensure proper cash handling, stock management, and compliance with financial control procedures.

5. Customer Service & Guest Experience

• Ensure consistently high customer service standards across all restaurants and cafés.
• Monitor customer feedback, online reviews, complaints, and service performance.
• Investigate customer complaints and ensure timely corrective and preventive actions.
• Train operational teams on customer engagement, hospitality standards, complaint handling, and service recovery.
• Ensure fast, accurate, and professional service while maintaining product quality.
• Improve customer satisfaction, retention, and brand loyalty through operational excellence.

6. Food Safety, Hygiene & Quality Assurance

• Ensure full compliance with HACCP principles, food safety requirements, and applicable Qatar regulations.
• Coordinate closely with the Food Safety & Quality Assurance Department.
• Ensure proper implementation of temperature monitoring, food storage, product expiry controls, FIFO/FEFO, cleaning, and sanitation procedures.
• Conduct routine inspections to identify food safety risks and operational non-compliance.
• Ensure immediate corrective actions are taken following food safety audit findings.
• Hold Store Managers and Area Managers accountable for daily food safety compliance.
• Ensure restaurants remain prepared for government inspections and international franchisor audits.

7. Manpower Planning & Staff Management

• Develop manpower plans based on outlet size, operating hours, sales volume, and business requirements.
• Review staffing structures and optimize employee allocation across assigned outlets.
• Coordinate with HR regarding recruitment, transfers, promotions, performance management, and employee development.
• Monitor employee attendance, overtime, leave planning, and staff productivity.
• Ensure effective implementation of staff scheduling and shift management.
• Conduct regular performance evaluations of Restaurant Managers, Store Managers, and operational supervisors.
• Identify high-potential employees and support succession planning for key operational positions.
• Address employee performance issues and recommend corrective or disciplinary action when necessary.

8. Training & Operational Development

• Ensure all employees receive the required franchise operational training and certifications.
• Coordinate with Training and HR Departments to implement staff development programs.
• Monitor compliance with franchisor training requirements.
• Develop operational leadership capabilities among Restaurant Managers and Supervisors.
• Ensure new employees complete proper onboarding and brand-specific training before deployment.
• Evaluate training effectiveness through operational performance and customer service results.

9. New Restaurant Openings & Franchise Expansion

• Participate in pre-opening planning and execution for new international restaurant and café franchise outlets.
• Coordinate with Projects, Maintenance, IT, HR, Supply Chain, and Marketing to ensure operational readiness.
• Develop pre-opening checklists, staffing plans, training schedules, and operational timelines.
• Support restaurant layout reviews, equipment requirements, workflow planning, and service efficiency.
• Coordinate with international franchisor representatives during pre-opening inspections and operational assessments.
• Ensure all operational requirements are completed before opening.
• Monitor newly opened outlets and implement improvement plans during the initial operating period.

10. Supply Chain, Inventory & Procurement Coordination

• Coordinate with Supply Chain to ensure uninterrupted availability of approved ingredients, packaging, and operational supplies.
• Monitor stock levels, inventory turnover, wastage, and ordering accuracy.
• Ensure outlets use only franchisor-approved ingredients, suppliers, and packaging materials.
• Identify opportunities to improve stock control and reduce inventory losses.
• Review product shortages and coordinate solutions to avoid operational disruption.
• Ensure effective stock rotation and compliance with inventory management procedures.

11. Equipment, Maintenance & Operational Facilities

• Ensure all restaurants and cafés maintain operationally safe and functional equipment.
• Coordinate with Projects and Maintenance teams regarding preventive maintenance and urgent repairs.
• Monitor the condition of kitchen equipment, coffee machines, refrigeration units, POS systems, and restaurant facilities.
• Ensure maintenance issues are reported and resolved promptly.
• Monitor compliance with approved equipment specifications and franchisor requirements.
• Minimize operational disruptions caused by equipment failures.

12. Operational Reporting & Management Communication

• Prepare daily, weekly, and monthly operational performance reports.
• Present sales results, cost performance, customer satisfaction indicators, manpower productivity, and audit outcomes to senior management.
• Develop corrective action plans for underperforming outlets.
• Maintain regular communication with international franchisors and internal departments.
• Report critical operational incidents, food safety violations, customer complaints, and business risks promptly.
• Provide recommendations to management regarding operational improvements, cost optimization, and business development.

Qualifications & Experience:

Educational Qualifications:

• Bachelor's Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related field.
• Professional certifications in restaurant operations, franchise management, or food safety are an advantage.
• HACCP or equivalent food safety certification is preferred.

Professional Experience:

• Minimum 8–10 years of experience in restaurant and café operations, including at least 4–5 years in a multi-unit Restaurant Operations Manager, Area Manager, or equivalent leadership position.
• Mandatory proven experience working with established international F&B franchise brands.
• Strong background in managing both food-focused restaurant concepts and coffee shop/café operations.
• Demonstrated experience in franchise compliance, brand audits, operational SOPs, and international brand standards.
• Proven experience managing multiple outlets, preferably across different franchise concepts.
• Strong experience in restaurant P&L management, sales growth, cost control, and operational budgeting.
• Experience in new franchise openings, pre-opening planning, and brand launches.
• Previous experience in Qatar or the GCC F&B market is highly preferred.
• Experience coordinating directly with international franchisors is a significant advantage.

Pay: QAR10,000.00 - QAR12,000.00 per month

Application Question(s):

• Do you have a Qatari driving licenses
• Do you have a Noc?

Education:

• Bachelor's (Preferred)

Experience:

• Brand Operations Manager: 3 years (Required)
• F&B: 5 years (Required)

Language:

• English (Required)

Location:

• Doha (Required)

Work Location: In person