Duration is 3 months.
Responsibility of Role
General
· Arrange marketing and selling of conference and banqueting facilities.
· Schedule reservations.
· Operate the facilities profitably.
· Prepare financial reports.
· Emphasize and project a high image for the F&B operations.
· Achieve F&B operational objectives by contributing information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change.
· Be responsible for the achieving and maintaining the outlet service standards.
· Manage all operational aspects of the banqueting event
· Increase profitability of the outlet by meeting existing sales goals.
· Keep and improve high level of customer service.
· Maintain a safe, secure, and healthy environment by establishing, following, and enforcing
sanitation standards and procedures, complying with legal regulations.
· Manage staff and provide them with feedback.
· Maintain high standards of quality control, hygiene, health and safety.
· Attend and participate in departmental meetings as scheduled.
· Attend all meetings as required by F&B Management.
· Maintain a high standard of personal appearance and hygiene at all times.
· Maintain a good rapport and working relationship with staff in the department colleagues and all other departments.
· Provide a courteous and professional service at all times.
· Fully support the Departmental Training Function in the Department assigned.
· Project a positive and motivated attitude and exercise self-control.
· Ensure that the outlet banqueting team projects a warm, professional and welcome image.
· Be demanding and critical when it comes to departmental standards.
· Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
· Undertake any reasonable tasks and secondary duties as assigned by the and F&B Director.
Administrative Activities
· Ensure that an efficient and accurate filing system, both manual as well as electronic is maintained at all times.
· Keep and to safeguard all contracts and financial documents.
· Create and execute plans for department sales, profit and staff development.
· Prepare financial reports.
· To meet the outlet financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.
· Control costs by minimizing waste and spoilage.
· Plan and review compensation actions; enforce policies and procedures.
· Have a complete understanding of the Income Audit Section in the Operations Manual and Policies
and Procedures.
· Set budgets and/or agree them with senior management.
Staff Management
· Create a harmonious environment amongst all staff.
· Encourage and build trust, respect and cooperation among team members.
· Conduct orientation and training sessions for staff.
· Conduct employee personal appraisals.
· Accomplish the outlet human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.
· Communicate job expectations; plan, monitor, appraise and review job contributions.
· Ensure that all employees adhere to the company's standards, policies and procedures.
· Organize and supervise the scheduling of shifts for the staff.
Operational Activities
· Direct, coordinate, oversee and execute all events taking place at the outlet in cooperation with the outlet banqueting team.
· Enforce policies and procedures of the outlet.
· Achieve restaurant operational objectives by contributing with information and recommendations to strategic plans and reviews.
· Prepare and complete action plans.
· Implement new quality and service standards.
· Coordinate the entire operation of the restaurant during scheduled shifts.
· Maximize the outlet profitability by upselling and monitoring accuracy of charges.
· Maintain ambiance by controlling cleanliness and service in the outlet.
· Oversee F& B activities (cocktail reception, conference, banqueting and outside catering) as assigned by the Operations Manager.
· Carry out quarterly, bi-yearly, yearly inventory of operating equipment.
· Analyse and plan the outlet sales levels and profitability.
· Organize marketing activities, such as promotional events and discount schemes.
· Prepare reports at the end of the shift/week, including staff control, food control and sales.
· Create and execute plans for department sales, profit and staff development.
· Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
· Attend and contribute to all staff meetings Departmental and trainings scheduled and other related activities.
· Plan menus by consulting with chefs; estimate food costs and profits; adjust menus.
· Check stock levels and order supplies.
· Maximize the outlet profitability by ensuring portion control; monitoring accuracy of charges.
· Handle guest and employee inquiries in a courteous and efficient manner and report guest
complaints or problems to Senior Management if no immediate solution can be found and assure follow up with guests.
· Ensure that the Place of Work and surrounding area is kept clean and organized at all times.
· Control costs by reviewing portion control and quantities of preparation; minimizing waste,
ensuring high quality of preparation.
Job Details
| Posted Date: | 2021-10-13 |
| Job Location: | Doha, Qatar |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Catering, Food Service, & Restaurant |
Preferred Candidate
| Career Level: | Mid Career |
