Assistant Restaurant Manager

About the role

Join the luxury hospitality team at Raffles & Fairmont Doha as an Assistant Restaurant Manager. You will support the Restaurant Manager in delivering exceptional guest experiences and maintaining the high service standards of a world‑class property.

Key responsibilities

• Assist the Restaurant Manager in overseeing daily restaurant operations.
• Supervise and support restaurant colleagues during service to ensure smooth operations.
• Deliver exceptional guest service and promptly resolve any concerns.
• Monitor service quality and ensure compliance with luxury hospitality standards.
• Assist with staff scheduling, training, coaching, and performance development.
• Support inventory control, purchasing, and cost‑management initiatives.
• Ensure compliance with food safety, hygiene, and health regulations.
• Coordinate with the culinary team to guarantee timely, high‑quality food service.
• Handle opening and closing procedures, cash handling, and operational reporting.
• Contribute to revenue, profitability, and guest‑satisfaction targets.
• Support promotional activities, special events, and outlet marketing initiatives.
• Act as Restaurant Manager in their absence when required.

Required profile

• Bachelor's degree or diploma in Hospitality Management, Hotel Management, Business Administration, or related field (preferred).
• 2–4 years of supervisory or assistant restaurant management experience, preferably in a luxury hotel or fine‑dining environment.
• Strong leadership, team‑management, and communication skills.
• Knowledge of food and beverage operations, service standards, and restaurant management.
• Experience with budgeting, inventory management, and cost control (advantageous).
• Fluency in English; additional language skills are a plus.
• Commitment to the Raffles & Fairmont brand promise and an inclusive workplace culture.

Required skills

• Proficiency with restaurant POS systems.
• Advanced use of Microsoft Office applications.
• Budgeting and financial reporting.
• Inventory management and cost‑control techniques.
• Knowledge of food safety, hygiene, and local health regulations.