Restaurant Manager

Role Overview

Restaurant Manager at Four Seasons Resort and Residences at The Pearl-Qatar, located in Doha, Qatar.

Company Overview

Four Seasons is powered by its people—a collective of individuals committed to becoming better, pushing themselves to new heights, and treating each other with respect and genuine care. Team members around the world create amazing experiences for guests, residents, and partners through a commitment to luxury with genuine heart. Four Seasons believes that life is richer when we truly connect to the people and the world around us, and our purpose is to create impressions that will stay with you for a lifetime.

Four Seasons Resort and Residences at The Pearl-Qatar offers a glamorous beachfront experience in Doha, featuring expansive apartments and residences with full kitchens and breathtaking views of the city or sea. The property includes seven restaurants and bars, the Loulou Spa, beach and pool facilities, and sets the new standard for luxury beachfront living through intuitive Four Seasons service.

Role Purpose

The Restaurant Manager must maintain and control a high level of guest service by ensuring consistent and thoughtful service demonstrated by staff, while managing the dining operation, its employees, and related managers to achieve established cultural and core standards.

Key Responsibilities

Staffing & Performance Management

• Select, train, evaluate, and discipline all employees in the hotel's restaurant to ensure established cultural and core standards are met.
• Plan schedules and ensure high employee performance through motivation and coaching.
• Manage the dining operation and its respective employees, inclusive of managers.
• Work harmoniously and professionally with co-workers and supervisors.

Guest Service & Relations

• Provide recognition and promote good public relations through visible presence in the operation.
• Handle complaints, concerns, and special requests for guests, clients, and group contacts.
• Inspect the restaurant through spot checks on bar setups and random quality checks to build guest loyalty.

Financial & Operational Control

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Process payroll and gratuity reports as required.

Quality & Standards

• Describe and ensure quality of all food items, ingredients, and preparation methods.
• Work closely with the Restaurants and IRD Manager, assigned Sous Chef, and pastry team to maintain effective menu and amenity options while ensuring excellent product quality at a fair price.
• Observe physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed.

Coordination & Compliance

• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

Qualifications & Experience

• College degree, preferably in Hospitality Management.
• Four to six years of experience in a similar position.

Skills & Competencies

• Excellent English language skills, both written and verbal.
• Strong supervisory and managerial skills.
• Excellent interpersonal and problem-solving skills.

Additional Information

• Deeply instilled values-based company culture.
• Opportunities to build a successful career with global potential.
• Unique strong culture focused on diversity.
• Living accommodation in a high quality, well-resourced apartment.
• Excellent training and development opportunities.
• Employee Recognition Programs.
• Complimentary nights at Four Seasons Hotels Worldwide.
• Paid annual home leave tickets.
• Complimentary meals in employee restaurants.
• Free transportation to work.
• Medical coverage.