Operations Manager – Restaurants & Catering

Overview

A prominent hospitality group in Doha is seeking a seasoned and commercially adept Operations Manager to oversee the operational performance of several restaurants, catering outlets, and the catering & events division of the group. This senior role demands a hands-on leader managing multiple sites to uphold operational excellence, profitability, service quality, staff performance, and consistent execution.

Key Responsibilities

• Manage daily operations across multiple restaurant and catering locations ensuring uniform service standards, operational efficiency, and profitability.
• Perform regular site inspections and address operational shortcomings with effective corrective measures.
• Ensure compliance with company policies, SOPs, and brand guidelines throughout all outlets.
• Oversee catering division performance, collaborating with the Catering Manager to optimize efficiency, service delivery, event execution, and business growth opportunities.
• Directly supervise and support Restaurant Managers, monitoring financials including sales, labor, food costs, wastage, and overall profits.
• Maintain a strong presence on-site, especially during peak periods, ensuring accountability and operational results from management teams.
• Own outlet-level P&L in partnership with Finance, analyzing financial data and implementing improvement strategies without compromising guest experiences.
• Lead, mentor, and develop management teams, establishing KPIs, handling performance issues professionally, and fostering a culture of accountability and teamwork.
• Implement and uphold operational manuals, SOPs, service standards, conduct audits, and drive continual process improvements.
• Manage staffing aligned with business demands through effective workforce planning, scheduling, and close coordination with HR.
• Ensure high standards of hospitality, manage guest feedback and complaints, and reinforce a customer-centric service ethos.
• Guarantee adherence to all food safety, hygiene, health, safety, and regulatory standards in conjunction with the Food Safety Officer.
• Supervise delivery operations, managing order precision, preparation times, customer ratings, and platform performance to meet brand expectations.
• Assist the General Manager with preparations for future expansion and franchising by documenting procedures, training systems, and supporting new outlet launches.

Required Experience & Qualifications

• 8–10 years in hospitality operations with proven simultaneous management of multiple catering outlets and restaurants.
• At least 3–4 years in Operations Manager or equivalent senior multi-site operational role.
• Strong expertise in multi-site operations, budget management, P&L oversight, labor and food cost controls.
• Experience introducing SOPs, operational systems, and team performance management frameworks.
• Demonstrated skills managing and developing both Restaurant and Catering Managers.
• Preferably experienced in franchise operations, business scaling, and multi-site standardization.
• Preferred background includes GCC hospitality settings, ideally within Qatar.

Essential Criteria

Candidates must possess substantial experience overseeing multiple restaurant units and multiple catering locations concurrently. Those with experience limited to single restaurants or solely catering/event management are not suitable.

Key Skills & Competencies

• Leadership in multi-site operations management
• Financial acumen including P&L management and cost control
• People management and coaching effectiveness
• In-depth knowledge of catering and restaurant routines
• Hands-on operational capability with visible leadership
• Ability to juggle multiple locations and priorities
• Strong decision-making and problem-solving skills
• Excellent communication and stakeholder management
• Highly organized and process-oriented
• Thrives in fast-paced growing hospitality environment

Performance Indicators

• Revenue and profitability metrics for restaurants and catering
• Labor cost and productivity enhancements
• Control of food costs and waste
• Guest satisfaction and service quality
• SOP adherence and operational audit results
• Growth and profitability of catering revenue
• Achievement of budget targets by outlets
• Management team performance and retention
• Reduction of recurrent operational issues
• Effective deployment of operational systems and readiness for expansion/franchising

Reporting

• Regular updates to General Manager covering sales, revenue, P&L, labor metrics, KPIs, guest feedback, catering performance, food safety, staffing, and operational risks.

About the Ideal Candidate

The ideal candidate is a proactive, commercially strong hospitality professional with a track record managing multiple simultaneous restaurant and catering outlets. They demonstrate confident leadership with hands-on involvement, strong financial oversight, and a focus on operational excellence to drive growth within a dynamic hospitality setting in Doha.