OPERATIONS MANAGER – Multi site restaurant's & catering

OPERATIONS MANAGER – RESTAURANTS & CATERING Location: Doha, Qatar Industry: Hospitality / Restaurants / Catering & Events Reporting To: General Manager THE ROLE A leading hospitality group in Doha is seeking an experienced and commercially driven Operations Manager to oversee the operational performance of multiple restaurants, catering outlets and the group's catering & events operation. This is a senior, hands-on multi-site role responsible for ensuring operational excellence, profitability, service standards, people performance and consistent execution across the business. The successful candidate must have proven experience managing multiple catering outlets as well as restaurants. This is an essential requirement. The Operations Manager will work closely with the General Manager, Executive Chef, Finance and senior management team to strengthen operational systems, improve profitability, develop the management team and ensure the business is ready for future expansion and franchising. KEY RESPONSIBILITIESMulti-Site Operations • Take full responsibility for the day-to-day operations of multiple restaurants and catering outlets. • Ensure consistent operational standards, service quality and commercial performance across all locations. • Conduct regular site visits and hands-on operational checks. • Identify operational weaknesses and implement practical corrective action plans. • Ensure all outlets operate in line with company policies, SOPs and brand standards. Catering Operations • Oversee the operational performance of the catering division and multiple catering outlets. • Work closely with the Catering Manager to improve operational efficiency, service delivery and profitability. • Ensure catering events are delivered to the required quality, timing and customer-service standards. • Develop systems for planning, staffing, logistics and execution of catering events. • Identify opportunities to increase catering revenue and develop new business. Restaurant Operations • Directly manage and support Restaurant Managers across all locations. • Monitor revenue, labour costs, food costs, wastage, productivity and overall profitability. • Ensure restaurants consistently meet required food, service and operational standards. • Maintain strong floor presence, particularly during key trading periods. • Ensure management teams are accountable for operational results. Commercial & P&L Management • Take ownership of outlet-level commercial performance in partnership with Finance. • Monitor sales, labour costs, food costs, wastage, overtime and other controllable expenses. • Identify opportunities to improve profitability without compromising guest experience. • Analyse outlet performance and implement action plans where targets are not being achieved. • Prepare regular operational and commercial reports for the General Manager. People Management & Leadership • Lead, coach and develop Restaurant Managers, Catering Management and operational teams. • Establish clear KPIs and performance expectations. • Build a strong management pipeline and succession plan. • Address performance issues quickly and professionally. • Promote a culture of accountability, teamwork and operational excellence. SOPs & Operational Standards • Implement and maintain the company's Operational Manual, SOPs and service standards. • Ensure all managers train their teams and consistently enforce procedures. • Conduct regular operational audits across restaurants and catering outlets. • Ensure recipe cards, service standards, food presentation and operational procedures are followed. • Drive continuous improvement across the operation. Labour & Workforce Management • Ensure staffing levels are aligned with business demand across restaurants and catering operations. • Implement effective workforce planning and demand-based scheduling. • Monitor overtime, productivity, absenteeism and staffing requirements. • Work closely with HR and management to ensure the business has the right people in the right positions. Guest Experience • Drive consistently high standards of hospitality and customer service. • Monitor guest feedback, online reviews and customer complaints. • Implement action plans to address recurring service issues. • Work with restaurant managers to develop a strong customer-focused service culture. Food Safety & Compliance • Ensure all restaurants and catering operations comply with food safety and hygiene requirements. • Work closely with the Food Safety Officer and relevant management teams. • Ensure corrective actions are completed within agreed timelines. • Maintain high standards of health, safety and regulatory compliance. Delivery & Digital Operations • Oversee third-party delivery operations where applicable. • Monitor order accuracy, preparation times, customer ratings and platform performance. • Ensure delivery operations meet brand and customer-service standards. Franchise & Business Expansion • Support the General Manager in preparing the business for future expansion and franchising. • Ensure operating procedures, training systems and management structures are documented and replicable. • Establish consistent standards that can be implemented across future locations. • Support new outlet openings and operational mobilisation when required. ESSENTIAL EXPERIENCE • Minimum 8–10 years' experience in hospitality operations. • Proven experience managing multiple catering outlets AND restaurants is essential. • Minimum 3–4 years' experience at Operations Manager, Area Manager, Regional Operations Manager, Director of Operations or equivalent level. • Strong multi-site operational management experience. • Demonstrated responsibility for multiple outlets, teams and operational budgets. • Proven experience managing catering operations and events alongside restaurant operations. • Strong understanding of P&L, labour costs, food costs and operational KPIs. • Experience implementing SOPs, operational systems and performance-management processes. • Experience managing and developing Restaurant Managers and Catering Managers. • Experience in franchise operations, business expansion or multi-site replication is highly desirable. • GCC hospitality experience strongly preferred, with Qatar experience an advantage. CANDIDATES MUST HAVE The successful candidate must have a strong track record in both: 1. Multi-unit restaurant operations AND 2. Multi-site catering operations Candidates with experience only in managing a single restaurant, or only in catering/event management, will not be suitable for this position. IDEAL CANDIDATE We are looking for a hands-on, commercially strong and highly experienced hospitality operator who has successfully managed multiple res

Minimum 8–10 years' experience in hospitality operations. Proven experience managing multiple catering outlets AND restaurants is essential. Minimum 3–4 years' experience at Operations Manager, Area Manager, Regional Operations Manager, Director of Operations or equivalent level. Strong multi-site operational management experience. Demonstrated responsibility for multiple outlets, teams and operational budgets. Proven experience managing catering operations and events alongside restaurant operations. Strong understanding of P&L, labour costs, food costs and operational KPIs. Experience implementing SOPs, operational systems and performance-management processes. Experience managing and developing Restaurant Managers and Catering Managers. Experience in franchise operations, business expansion or multi-site replication is highly desirable. GCC hospitality experience strongly preferred, with Qatar experience an advantage.

Multi-Site Operations: Take full responsibility for the day-to-day operations of multiple restaurants and catering outlets. Ensure consistent operational standards, service quality and commercial performance across all locations. Conduct regular site visits and hands-on operational checks. Identify operational weaknesses and implement practical corrective action plans. Ensure all outlets operate in line with company policies, SOPs and brand standards. Catering Operations: Oversee the operational performance of the catering division and multiple catering outlets. Work closely with the Catering Manager to improve operational efficiency, service delivery and profitability. Ensure catering events are delivered to the required quality, timing and customer-service standards. Develop systems for planning, staffing, logistics and execution of catering events. Identify opportunities to increase catering revenue and develop new business. Restaurant Operations: Directly manage and support Restaurant Managers across all locations. Monitor revenue, labour costs, food costs, wastage, productivity and overall profitability. Ensure restaurants consistently meet required food, service and operational standards. Maintain strong floor presence, particularly during key trading periods. Ensure management teams are accountable for operational results. Commercial & P&L Management: Take ownership of outlet-level commercial performance in partnership with Finance. Monitor sales, labour costs, food costs, wastage, overtime and other controllable expenses. Identify opportunities to improve profitability without compromising guest experience. Analyse outlet performance and implement action plans where targets are not being achieved. Prepare regular operational and commercial reports for the General Manager. People Management & Leadership: Lead, coach and develop Restaurant Managers, Catering Management and operational teams. Establish clear KPIs and performance expectations. Build a strong management pipeline and succession plan. Address performance issues quickly and professionally. Promote a culture of accountability, teamwork and operational excellence. SOPs & Operational Standards: Implement and maintain the company's Operational Manual, SOPs and service standards. Ensure all managers train their teams and consistently enforce procedures. Conduct regular operational audits across restaurants and catering outlets. Ensure recipe cards, service standards, food presentation and operational procedures are followed. Drive continuous improvement across the operation. Labour & Workforce Management: Ensure staffing levels are aligned with business demand across restaurants and catering operations. Implement effective workforce planning and demand-based scheduling. Monitor overtime, productivity, absenteeism and staffing requirements. Work closely with HR and management to ensure the business has the right people in the right positions. Guest Experience: Drive consistently high standards of hospitality and customer service. Monitor guest feedback, online reviews and customer complaints. Implement action plans to address recurring service issues. Work with restaurant managers to develop a strong customer-focused service culture. Food Safety & Compliance: Ensure all restaurants and catering operations comply with food safety and hygiene requirements. Work closely with the Food Safety Officer and relevant management teams. Ensure corrective actions are completed within agreed timelines. Maintain high standards of health, safety and regulatory compliance. Delivery & Digital Operations: Oversee third-party delivery operations where applicable. Monitor order accuracy, preparation times, customer ratings and platform performance. Ensure delivery operations meet brand and customer-service standards. Franchise & Business Expansion: Support the General Manager in preparing the business for future expansion and franchising. Ensure operating procedures, training systems and management structures are documented and replicable. Establish consistent standards that can be implemented across future locations. Support new outlet openings and operational mobilisation when required.