Operations Manager.
Leading hospitality and catering service providers – Doha Qatar
One of Qatar’s leading hospitality and catering service providers is seeking an Operations Manager.
We are seeking a highly experienced and dynamic Operations Manager to lead and manage catering operations – large scale catering; in the range of 50,000+ meals/day
The role involves analyzing market data to identify opportunities, risks, and trends, ensuring excellent service standards, and leading a diverse team.
With a workforce of over 12,000 employees, we deliver large-scale catering in the range of 50,000+ meals/day , facilities management, and hospitality solutions to key clients across the energy,
healthcare, education, and corporate sectors in Qatar.
Reports to General Manager – Operations
Summary:
Responsible for managing day-to-day operations across multiple client sites, ensuring service excellence, operational efficiency, and compliance with company and client standards.
Requirements:
- Bachelor’s degree in Hospitality, Business, or related field.
- Minimum 5 years’ experience in large-scale catering operations.
- Strong leadership, client management, and communication skills.
- GCC experience preferred.
Responsibilities:
- Manage daily catering operations.
- deliver large-scale catering in the range of 50,000+ meals/day
- Analyze market trends and operational data to improve service and identify risks.
- Oversee financial performance including budgeting and stock control.
- Ensure compliance with food safety and hygiene regulations
- Coordinate and execute high-profile events and functions.
- Maintain high levels of customer service, handling issues promptly and professionally.
- Recruit, train, and lead catering teams, fostering strong relationships with staff and clients.
- Manage vendor relations and supervise procurement as needed.
Qualifications:
- Bachelor’s degree in Hotel Management or related field.
- Strong leadership, interpersonal, and organizational skills.
- Commercial acumen and experience in a client-focused environment.
- Financial management and crisis-handling skills.
- Knowledge of food preparation, hygiene, and safety standards.
Salary R84000 – R 9400 NETT (No Tax)
Benefits: Transport & Accommodation.
Mobile allowance.
Cost of Work Permit / Visa will be covered by the company.
Medical insurance and annual leave ticket to home country.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Cost Control Manager.
Doha Qatar.
Reports to: Chief Financial Officer.
Leading hospitality and catering service providers – Doha Qatar.
One of Qatar’s leading hospitality and catering service providers is seeking a Cost Control Manager.
We are seeking a highly experienced and dynamic Cost Control Manager to lead and oversee the catering Cost Control Division.
The role involves management and maintaining cost control systems across projects and operations to ensure accuracy, efficiency, and financial discipline.
With a workforce of over 12,000 employees, we deliver large-scale catering, facilities management, and hospitality solutions to key clients across the energy,
healthcare, education, and corporate sectors in Qatar.
Requirements:
- Bachelor’s degree in Accounting, Finance, or related field (CPA/CMA preferred).
- Minimum 5 years’ relevant experience in cost control within the catering industry.
- Strong analytical, ERP (SAP/Oracle), and reporting skills.
Salary R84000 – R 9400 NETT (No Tax)
Benefits:
Transport & Accommodation.
Mobile allowance.
Cost of Work Permit / Visa will be covered by the company.
Medical insurance and annual leave ticket to home country.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Food & Beverage Manager.
Ultra Luxury 5* Game Lodge Hoedspruit Limpopo
Key Responsibilities includes:
- Kitchen – Pan African Cuisine – preparation and maintenance of standards:
- Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the Southern Camp Food Philosophy.
- Ensure all meals are checked and preparation lists / recipes are followed.
- Control the usage of food supplies.
- Continually strive to produce creative, world class cuisine.
- 4-day menu set according to Food Styling Guide and Recipes.
- Up to date with What is Hot & What is Not for Southern Camp Food.
- Be aware of Special Diet Requirements and Tailor-made guest’s food experience.
- Left-over food management: left-overs to be discussed and processed daily.
- Staff food preparation and management
- Inspire your chefs brigade to new levels of creativity.
- Pre-order for special events and holidays.
- Food Stock Control:
- Maintain the Food Cost per Guest.
- Maintain the food cost system.
- Do stock take of all food.
- Control budget lines.
- Issue the correct amount of food for the Guest count at the beginning of the day – Portion Control.
- Ensure that stores are controlled and cleaned.
- Responsible / Assist the Head Chef with the daily and weekly food orders.
- Have knowledge of products, suppliers, prices and current stock.
- Negotiate the best price for the best quality.
- New suppliers to be sourced researched and visited.
- Guests Delight Service:
- Ensure the smooth and efficient running of the Dining Room and Boma during service times each day.
- Understanding personal guests needs through interaction;
- Building relationships with new and repeat guests;
- Promote and instill an ethic of Guests Care and Guests Interaction with in the Guest Delight Service Team
- Build upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern where our Guests feel special, spoilt and pampered.
- Beverage Control:
- Overseeing the running of the Stock Control Division with the help of the Guest Delight Manager;
- Implementing and maintaining a daily Stock Management & Control System;
- Ensure adequate stock levels;
- Daily administrative functions, stock takes and reconciliation of sales vs charges vs stock use;
- Assisting with the purchasing for beverage stock;
- Receiving of beverage ordered and checking of expiring dates;
- Stock issues to bars and departments;
- Storeroom / Cellar and Fridge control;
- Weekly administration, Invoices and GRV’s;
- Monthly stocktake and submitting of the information with in deadlines;
- Meet or exceed sales targets
Outline of ideal candidate profile & skills:
The ideal individual for the position will have an eye for detail, be energetic, passionate about guest delight and enjoy guest interaction, be able to think out of the ‘box’ and have a love for food and wine.
Furthermore, he or she must be a nature leader, have good administrative skills and enjoy staff motivation and development. These competencies include the following requirements:
Leadership
- Strong leadership & mentoring skills – Strong management skills.
- Problem solving skills.
- Be consistent.
- Be empathic – listen first – be considerate.
People / HR:
- Staff development & training – ensure that areas of weakness that are identified are remedied with training sessions.
- Staff management & discipline.
- Staff welfare & staff morale – show appreciation for work well done.
- Good staff hygiene and appearance.
Personality:
- Excellent communication and interpersonal skills.
- Positive attitude, self-motivated, confident.
- Sense of humour.
- Sense of adventure.
- Sense of fun.
Specific Job Skills:
- Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience.
- Ability to share information, teach and inspire others.
- Strong people skills.
- Ability to work under pressure and to tight deadlines.
- Experience of working with diverse teams.
- Diligence and self-motivative.
- Lateral thinking ability.
- Attention to detail.
- Competent financial and IT skills.
- Think out of the Box
- Planning & organizing.
- An appreciation of other cultures.
- Introduce new ideas that will enhance the product.
- Develop a learning culture.
Computer Skills:
- IT Skills
- Computer literate
Qualifications and experience required:
- Diploma in Hospitality or Lodge Management
- Minimum 4 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment;
- Professional culinary experience an advantage
- Menu development experience
- Stock Control Experience in both food and beverage
- Hospitality and Service training experience;
- Solid knowledge of health and hygiene in the kitchen.
- Extensive purchasing experience.
- Familiar with latest trends.
- One word a ‘Food Fundi’ that is passionate about Food, People and Service
- Code 8 Driver’s License
Salary & other package details:
Salary R 30 000 – R 33 000 including 2 bedroomed House.
- Live-in position – 2-bedroom house – with meals on duty
- Pension fund
- Staff bed nights
- Work cycle – 21 days – 7 days off
- Annual leave – 15 days
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
General Manager.
Elegant Stylish Restaurant – popular “buzzy” area in Cape Town
This is a fantastic opportunity for a hands-on and organized individual with strong leadership skills, excellent client engagement abilities, and a solid background in restaurant operations.
Duties & Responsibilities:
Restaurant Operations:
Manage and oversee all day-to-day restaurant activities to ensure smooth and efficient service.
Lead, coach, recruit, and schedule staff, including other managers, to ensure a high-performing team.
Monitor financial performance, control costs for food and beverages, manage inventory, and implement strategies to maximize revenue.
Ensure high levels of guest satisfaction and handle customer inquiries or issues that may arise.
Ensure the restaurant complies with all local health, fire, and safety regulations.
-
Leadership:
Strong leadership and people-management skills are crucial for guiding the team.
Operational knowledge:In-depth understanding of restaurant operations, including both front-of-house and back-of-house.
Financial acumen:Ability to manage budgets, control costs, and analyze financial performance.
Problem-solving:Strong analytical and problem-solving skills to address operational challenges.
Experience:Proven management experience, often with a minimum of 4-5 years in a similar, fast-paced environment.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Banqueting Manager.
Award winning 5* Game Lodge Limpopo bordering Botswana.
Large 70 keys 5* Game Lodge. 154 guests.
We are looking for an experienced Banqueting Manager who will be responsible for the management of the Banqueting Department.
Wedding, Banqueting and Conference Management experience in a * property required.
Train and motivate and manage all banqueting staff. Assist with queries and guest’s complaints. Manage the entire service operation of the restaurant.
Create and maintain relationship with guests in the restaurant. Daily meetings and handovers with staff. Staff rostering. Do monthly stock
takes. Experienced Banqueting Manager needed for Game Lodge in Limpopo. The successful candidate would be responsible for the planning and execution
of functions. Micros point of sales essential. Experience in running functions of up to 250 pax at a five-star level.
Salary R15 000 – R18 000 including accommodation
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Bartender.
Multiple award winning 5* Game Lodge -Limpopo adjoining Botswana border.
Well-groomed Bartender.
Excellent communication skills to entertain, engage and serve international guests.
3 – 5 years’ relevant experience within a professional restaurant 4/5 Star Hotel/Lodge.
Must be able to work fast
and effectively under pressure with excellent product knowledge. Previous experience on Micros would be an advantage.
Responsibilities :
Conduct regular stock-takes, order, and replenish all bars and cellars
Ensure the bar is always stocked with sufficient ice; glasses are polished; knives and chopping boards are clean; and adequate tot measures are present.
• Ensure that high levels of hygiene are maintained in the bar and all its equipment, to ensure the health and safety of our guests.
• Maintain clear, open lines of communication with management in relation to guest expectations and requests.
• Operate within the health and safety guidelines of the 5* Lodge.
• Ensure the high standards of the 5* property are met
Requirements:
Matric
• 2 – 3 years professional cocktail experience as a Bartender in a high-volume and fast paced environment required.
• Must be Knowledgeable of all Beverages and be able to mix and blend cocktails.
• Previous bar experience, in 5-star Game Lodge environment
Excellent communication skills required
• Basic Computer literacy
Salary R 7500 including accommodation, uniform, laundry
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.