Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North comprises a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort boasts panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Rig 1938 is the world’s highest tower of its kind, reaching 82 metres.

Pool & Beach Manager

The Pool and Beach Manager is responsible for overseeing all food and beverage operations at the pool and beach areas. This includes ensuring excellent guest service, maintaining high-quality standards, managing team members, and maximizing profitability while enhancing the overall guest experience.

• Oversee daily operations of the poolside and beach.
• Ensure smooth service delivery, hygiene, and quality standards are met.
• Monitor inventory, ordering, and stock control for food, beverages, and supplies.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with chefs and bartenders to enhance the food and drink offerings.
• Maintain a high level of guest satisfaction by ensuring exceptional service.
• Address and resolve guest complaints and special requests promptly.
• Develop strategies to enhance the overall guest experience.
• Schedule shifts and allocate tasks to ensure efficient service.
• Motivate and mentor team members to maintain high morale and performance.
• Conduct regular team meetings and training sessions on service standards.
• Develop and implement strategies to increase F&B sales and profitability.
• Monitor budgets, cost control, and financial performance.
• Oversee emergency preparedness and first-aid response procedures.

Qualifications

• Degree in Hospitality Management, F&B Management, or a related field.
• Minimum 3years in F&B management, preferably in hospitality pool and beach operations.
• Strong leadership, organizational, and problem-solving skills.
• Excellent communication and interpersonal abilities.
• Knowledge of food safety regulations and guest service standards.
• Proficiency in budgeting, cost control, and financial analysis.
• Ability to work flexible hours, including weekends and holidays.