Manage, motivate and train front line staff to achieve consistently high standards of customer service in accordance with company policies.

Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.

Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.

Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.

Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates

Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.

What We Need From You

Financial

Achieve revenue and profit targets across all outlets.

Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&B operations objectives.

Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.

Internal Business Process

Comply with and ensure adherence to all of the hotel’s policies and procedures

Comply with all occupational health and safety policies and procedures

Attend all scheduled meetings and carry out required actions.

Communicate and follow through with concerned departments to address any and all hygiene, maintenance, IT, human resources, financial and communications issues.

Delegate workload to subordinates fairly and consistently while continually striving to improve product and service delivery

Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.

Maintain a positive and professional attitude at all times

Ensure appropriate staffing levels are maintained at all times in accordance with business requirements, customer expectations and the approved labour cost budget.

Conduct daily/weekly/monthly briefings to establish open and clear communications for all F&B staff for informing, counselling and implementing required actions.

Analyse training needs and establish a training plan for all staff under supervision.

Conduct probationary and annual performance appraisals for staff reporting to job holder in accordance with hotel’s policy.

Ensure all new hires receive appropriate and properly supervised OTJ training in all facets of the outlet to which they have been assigned.

GENERAL

Communicate effectively (written and verbal) with all other departments.

Attend meetings, training sessions and any other required meeting or training session.

Innovate and introduce new concepts and ideas to continuously develop the F&B services.

Proactively display and embrace the company’s core values

Performs any additional or special duties, as directed by the management including acting as hotel manager on duty on a rotating roster.

PERSONAL CHARACTERISTICS

Education And Experience

Hold a graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute

Possess a food and beverage experience in a high quality multi-outlet environment with exposure to all facets of catering and food service including banquets, conferences, room service and a la carte restaurants

Must demonstrate positive career progression including prior responsibility for the financial performance of job role performed